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Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

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4.8 from 18 reviews

This Red Velvet Bundt Cake is a moist and rich dessert featuring a vibrant red cake with the perfect balance of cocoa flavor and tangy buttermilk, topped with a smooth cream cheese glaze. Perfect for special occasions or any time you want an elegant yet easy-to-make treat.

Ingredients

Red Velvet Bundt Cake

  • 2¾ cup (330 g) all purpose flour
  • ¼ cup (20 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (237 ml) canola oil
  • ¼ cup (56 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 3 large eggs (US), room temperature
  • 2 tsp (10 ml) vanilla extract
  • 1 tsp white vinegar
  • 1¼ cup (296 ml) buttermilk
  • 1 tbsp red gel food coloring

Cream Cheese Glaze

  • 4 oz. (113 g) cream cheese, room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp (30-45 ml) milk, as needed

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity) bundt pan with nonstick spray. Use a pastry brush to ensure the spray gets into all the pan's grooves.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. Cream Butter, Oil, and Sugar: In a separate mixing bowl, whisk the butter, canola oil, and granulated sugar on medium speed for 1-2 minutes until well combined and smooth.
  4. Add Wet Ingredients: On the lowest mixer speed, incorporate the eggs one at a time, followed by vanilla extract, white vinegar, and buttermilk, making sure each ingredient is fully mixed before adding the next.
  5. Add Coloring and Dry Mix: Mix in the red gel food coloring until the batter is uniformly colored. Then, gradually mix in the dry ingredients until just combined.
  6. Pour Batter and Bake: Evenly pour the batter into the prepared bundt pan. Bake for 50 minutes or until the edges begin to pull away from the pan and the top bounces back when gently pressed.
  7. Cool Cake: Remove the cake from the oven and cool on a cooling rack for 10-15 minutes.
  8. Invert Cake: Place a serving plate or another cooling rack on top of the bundt pan, invert the cake onto it, gently tap around the pan to loosen the cake, then lift the pan off. Allow the cake to cool fully to room temperature.
  9. Prepare Cream Cheese Glaze: Beat cream cheese, powdered sugar, vanilla extract, and milk together until smooth. Add milk as needed to reach desired glaze consistency.
  10. Glaze the Cake: Pour or spoon the glaze over the cooled cake. Let the glaze set for about 1 hour for clean slicing.
  11. Serve: Slice and enjoy your beautifully glazed red velvet bundt cake!

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and cake texture.
  • You can substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar, let it sit for 5 minutes before using.
  • If red gel food coloring is unavailable, liquid food coloring can be used but may require more for vibrant color.
  • Use a toothpick to test cake doneness; it should come out clean or with few crumbs.
  • The cream cheese glaze can be made thicker by reducing milk or thinner by adding a little more milk, according to preference.
  • Keep the cake covered at room temperature for up to 2 days or refrigerate for longer storage.

Find it online: https://mealsbykate.com/red-velvet-bundt-cake-with-cream-cheese-glaze-recipe/