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Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a slice of vibrant red velvet bundt cake topped with thick, dripping cream cheese glaze.
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Bake an impressive, moist Red Velvet Bundt Cake from scratch. This recipe features a rich cocoa flavor and is topped with a tangy cream cheese glaze, perfect for any special occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons red food coloring (gel preferred)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate medium bowl, whisk together the eggs, oil, buttermilk, vinegar, vanilla extract, and red food coloring until fully combined and the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and let it cool completely before glazing.
  8. Prepare the glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, beating until combined. Add the vanilla extract and milk or cream. Beat until the glaze is smooth and drizzle-able. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  10. Drizzle the cream cheese glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For the deepest red color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk reacts with the baking soda to give the cake its tender texture. Do not substitute with regular milk unless you add 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes first.
  • To achieve a copycat Nothing Bundt Red Velvet texture, ensure all your wet ingredients are at room temperature before mixing.

Nutrition

Find it online: https://kingscook.com/red-velvet-bundt-cake-recipe/