Description
This classic red velvet bundt cake is rich, moist, and visually stunning, with its deep crimson hue and a luscious cream cheese glaze cascading down its curves. It’s soft and tender on the inside with subtle cocoa notes and a slightly tangy flavor that perfectly complements the smooth, sweet frosting. Ideal for holidays, parties, or any special celebration.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 3 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
- Combine Batter: Gradually add wet ingredients to the dry, mixing just until combined.
- Bake: Pour batter into prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool and Glaze: Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. For the glaze, beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla. Drizzle glaze over the cooled cake and sprinkle with red velvet crumbs for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg