• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Bundt Cakes

Jun 24, 2022(last updated January 21, 2023)

Fluffy and Moist Red Velvet Bundt Cake

3.92 from 12 votes
BySam Adler
Jump to Recipe Jump to Video

This post might have affiliate links, please check out my full disclosure policy.

The secret to this stunning, perfectly fluffy and moist red velvet bundt cake is in the ingredient ratios! Plus, it has half the amount of red food coloring than most red velvet cakes out there without sacrificing on color. A silky cream cheese frosting takes this homemade red velvet cake it over the top!

red velvet bundt cake on a marble and wood cake stand on a gray surface

I made this red velvet bundt cake a total of 6 times. You heard me right- SIX times until I got it right. As a trained pastry chef, I love making bundt cakes because they are easy to make and come with a built in design, but sometimes it’s hard to get the ratios right.

But let me tell you- it was worth the wait! It is fluffy and moist (without being oily), and has a delicious bite to it especially with the cream cheese icing drizzled on top of the cake. It has the perfect red velvet flavor you want!

It’s just as good (if not better!) than my classic vanilla bundt cake, or my chocolate bundt cake. Plus its topped with my favorite cream cheese frosting that you can use on so many different desserts!

This homemade red velvet bundt cake is perfect for Valentine’s day or really any occasion that calls for cake! If you love red velvet recipes then don’t miss out on these red velvet brownies, red velvet cake mix cookies, or this red velvet cheesecake!

What is a Red velvet cake?

Classically a Red Velvet Cake is made with special ingredients like cocoa powder, buttermilk, and a splash of vinegar. When the cocoa, buttermilk, and vinegar combine with the baking soda, they create a chemical reaction which creates this velvety texture to the cake- hence the name! This is what makes this cake so special.

I love a good red velvet layer cake but decided to go for a twist on a classic recipe and make a red velvet bundt cake instead!

What does Red velvet cake taste like?

The taste of red velvet is like a mix of vanilla and chocolate cake because it has both cocoa powder and vanilla. Kinda hard to explain otherwise. It’s also classically topped with a cream cheese frosting.

Ingredients

For the cake:

  • Unsalted butter– this isnt a special ingredient but how you use it is important. Make sure it is at room temperature before starting. If you forget to soften the butter I have a whole post on how to soften butter quickly.
  • White Sugar- This adds the sweetness to the cake!
  • Vegetable oil– Oil combined with the butter creates a fluffier texture that stays moist for longer.
  • Eggs- Use room temperature eggs for best results!
  • Vanilla extract– Vanilla adds a hint of deeper flavor.
  • White Vinegar– A teaspoon of white vinegar is added into the wet ingredients. You WILL NOT taste it! You do need it though, because it will react with the buttermilk to bring out a more red color in the cocoa- which is why they call this a red velvet cake!
  • Red Food Coloring- You absolutely do not have to use this in your cake at all. This has no effect on the flavor but it just used for the color. I like to use a water based food coloring because I think the gel gives off a strong flavor if you use too much.
  • All purpose flour – Flour is the bulk of this recipe.
  • Cocoa Powder– A classic red velvet cake has just a little bit of cocoa powder added into the dry ingredients.
  • Baking Soda- This is a leavening agent and reacts with the cocoa powder and buttermilk to deepen the color of red velvet cakes.
  • Kosher Salt- Salt always enhances flavor.
  • Buttermilk– this gives red velvet cake that classic tangy taste. I don’t suggest swapping it out for regular milk. In fact you can just make your own if you don’t want to go out and buy buttermilk.
Ingredients for a red velvet bundt cake recipe

For the cream cheese glaze:

  • Cream cheese- softened at room temp. If you forgot to leave it out you can learn how to soften cream cheese quickly.
  • Unsalted butter- You need to use softened butter here so it mixes in nicely. Learn how to soften butter quickly.
  • Confectioners sugar- this is the bulk of the frosting.
  • Milk or cream- This thins out the frosting.
  • Vanilla extract- Adding vanilla helps being more flavor.

How to make a red velvet bundt cake

It’s best to first measure out all your ingredients and clean as you go! Make sure to check out this post on how to bake and get a bundt cake out of a pan perfectly before you start!

  • Mix the wet ingredients– In the bowl of an electric mixer (either hand or stand mixer) fitted with the paddle attachment cream the softened butter and sugar together. Add the oil and beat 30 second more. Next add in the eggs one at a time and continue beating on low- medium speed. Add in the vanilla extract, the vinegar, and food coloring, and continue mixing until the batter is a uniform red color. Measure out the buttermilk in a measuring cup and set aside.
  • Combine the dry ingredients– Combine the dry ingredients in a medium bowl.
  • Mix wet and dry ingredients together– Alternate adding the flour mixture and wet ingredients 1/3rd at a time starting and ending with the dry ingredients.
  • Pour batter– Heavily grease a 10-cup bundt pan with nonstick spray, I like baker’s joy, but if you don’t have that then spray with any baking spray you have and then dust it with some flour. Pour the red velvet cake batter into the bundt pant and smooth out with a small spoon.
  • Bake- Baking time for the cake is about 55-60 mins. You’ll know the cake is done when it is puffed up and the edges start to break away from the pan. You can also insert a toothpick into the center of the cake, and if it comes out clean it’s done!
Butter oil and sugar creamed together in a mixing bowl
Cream the butter and sugar.
Red batter in a mixing bowl
Finished red batter.
Heavily greased bundt pan
Spray a bundt pan very well.
Final batter for a red velvet cake in a bundt pan
Ready to bake.
a perfectly released bundt cake on a wire rack
Cool the cake.

How to make your own buttermilk:

If you dont have a bottle of buttermilk you can make your own!

Measure 1 cup milk (any kind but whole is best) and take out one tablespoon. Replace it with 1 tablespoon of lemon juice or white vinegar and let it sit for 10 minutes. You now have buttermilk!

Best red food coloring to use

Sometimes you need a lot of food coloring to get the right color red. For this reason I like using a water based food coloring instead of a red gel food coloring. I only use 1 1/2 tbsp so it wont mess with the texture of the cake. I prefer water based over gel because the gel can have a bitter taste to it if you add too much.

After running a custom cake shop for 5 years believe me I have had my fair share of playing with food colorings!

Cooling the cake

You have to make sure the cake is a little cool before turning it out. It needs about 10-15 minutes to cool.

Take a wire rack and place it over the bundt cake, then grip the rack with your thumb and hold on to the bundt with your other fingers, and FLIP. Remove the bundt pan.

Make the cream cheese frosting

  • In a large bowl of a hand or stand mixer, cream the cream cheese, butter, and confectioners sugar on low speed. Do not mix this on a higher speed or the confectioners sugar will blow up into your face.
  • Once creamy, add in the milk and vanilla. The consistency is really up to you. This frosting is kind of in the middle of a pipeable frosting and a glaze.

It’s not firm enough to hold a piping shape but it doesnt really drizzle either.

If you want to make it thicker to pipe, add another 1/2 cup confectioners sugar and add half the milk and vanilla. If you want to be able to drizzle this then use a little more milk to get to the desired consistency.

To frost I poured the icing into a sandwich zip top bag and snipped off the end, then went around the cake piping the lines over it.

A thick cream cheese frosting  drizzled on a bundt cake with pink cups in the background

What makes this cake so moist?

What keeps this cake moist is the combination of fats like butter and oil, and using buttermilk instead of regular milk!

Recipe Tips

  • Make sure the cream cheese is at room temperature so it’s not lumpy when you make the frosting.
  • Measure dry ingredients on a kitchen scale for the best accuracy. Scooping flour with a measuring cup can add too much flour to your cake.
  • Take some crumbs from the cake and sprinkle them over the frosting for a fun decoration.
  • If you dont wan to make the cream cheese buttercream you can dust the cake with powdered sugar instead.
  • Top with sprinkles for kids birthdays!

Recipe FAQ

What is the best bundt pan to use? I like a nonstick light colored bundt pan. That will distribute the heat most evenly.

How does your bundt cake slide out so easily? I have a whole post on that! Make sure to read how to get a bundt cake out of a pan easily.

Storing

Store this cake on the counter in an air tight container for up to 5 days. It can also be storied in the fridge but will run the risk of drying out.

To freeze double wrap the cake in plastic wrap and freeze for up to 3 months.

More Red Velvet Recipes

  • Red velvet brownies
  • Red velvet cake mix cookies
  • Red Velvet Cheesecake
  • Red Velvet Cheesecake Cupcakes
A thick cream cheese frosting drizzled on a bundt cake with pink cups in the background

Fluffy & Moist Red Velvet Bundt Cake

The secret to this stunning, perfectly fluffy and moist red velvet bundt cake is in the ingredient ratios! Plus, it has half the amount of red food coloring than most red velvet cakes out there without sacrificing on color. A silky cream cheese frosting takes this homemade red velvet cake it over the top!
3.92 from 12 votes
Print Pin SaveSaved! Rate
Course: Cake
Cuisine: American
Diet: Kosher
Keyword: bundt cake recipe, cream cheese frosting for red velvet cake, easy red velvet cake, red velvet cake recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 15 people
Calories: 562kcal
Author: Sam Adler

Equipment

  • Stand mixer
  • Bundt pan

Ingredients

For the cake

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 3 eggs large
  • 1 tbsp vanilla extract
  • 1 tsp white vinegar
  • 1 1/4 tbsp red food coloring water based
  • 2 1/2 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk

For the cream cheese frosting

  • 1 cup cream cheese 8 oz bar
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp heavy cream or milk
US Customary – Metric

Instructions

  • Preheat the oven to 350° F.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup unsalted butter and 2 cups of sugar. Mix on low- medium speed until light pale and fluffy looking. About 1 minute. Slowly add in the 1/4 cup oil and continue mixing until combined about 30 seconds.
    Butter oil and sugar creamed together in a mixing bowl
  • Add in the eggs one at a time on low speed. When they are fully mixed in add the 1 tbsp vanilla, the 1 teaspoon white vinegar, and the 1 1/4 tbsp red food coloring. Mix until combined then scrape down the sides of the bowl with a spatula to make sure all the food coloring is mixed in.
    Red batter in a mixing bowl
  • In a medium sized bowl or on a large piece of parchment paper, combine the 2 1/2 cups flour, 1/4 cup cocoa, 1/2 tsp baking soda, and 1/2 tsp kosher salt.
  • In a measuring cup, measure out 3/4 cup buttermilk and set aside.
  • Turn the mixer on low and slowly add in 1/3 of the dry mixture. Mix for 30 seconds, then add in 1/2 the buttermilk. When combined add the next 1/3rd dry ingredients followed by the last half of the buttermilk. End with the last 1/3rd of the flour.
  • Heavily spray a bundt pan with baking spray, fill with the batter and bake for 55-60 mins. The cake is done when the sides start to pull from the edges of the pan or when a toothpick inserted comes out clean.
    Final batter for a red velvet cake in a bundt pan
  • Let the cake cool for ten minutes, then invert onto a wire rack to cool completely.
    a perfectly released bundt cake on a wire rack

Cream Cheese frosting

  • You will need to wash out your hand or stand mixer for this. Combine the 1 cup cream cheese and 1/2 cup butter in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on medium speed till thick and creamy.
  • Stop the mixer and add the 3 1/2 confectioners sugar. Beat on the lowest speed until the mixture is combined. Add in the 1 tsp vanilla and 1 tsp milk and mix on medium high speed until super fluffy.
  • Fill a zip top sandwich bad with frosting and drizzle it over the cooled cake.
    red velvet bundt cake on a marble and wood cake stand on a gray surface

Video

https://youtu.be/XuFMluSizf8

Notes

Read how to get a bundt cake out of a pan easily for tips and tricks!
This recipe can be made in 2 8″ round cake pans and baked for 30- 35 mins each
It can also be made into cupcakes! Bake them for 18 minutes 
You can freeze it! Wrap it tightly and store for up to 2 months.
Store it on the counter in an air tight container or wrapped in plastic wrap.

Nutrition

Nutrition Facts
Fluffy & Moist Red Velvet Bundt Cake
Amount Per Serving (1 slice)
Calories 562 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 100mg33%
Sodium 197mg9%
Potassium 97mg3%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 55g61%
Protein 5g10%
Vitamin A 843IU17%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Please let me know if you make this recipe! You can leave a star rating and a comment below, they help me so much! Thank you!!

I love when you share my recipes!!

1629 shares

Filed Under: Bundt Cakes Tagged With: Red Velvet

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Chris says

    December 19, 2020 at 2:01 am

    Hi Sam…can I bake this Bundt recipe ( amount) and baked in 2 loaf Pan ?! How long does it need to bake for ?!

    Reply
    • Sam says

      December 23, 2020 at 9:15 pm

      Hey Chris! If you want to bake this in a loaf pan you might have extra batter left over, I wouldnt fill it more than 2/3rd of the way full and check after 45 minutes on 350 degrees.

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
.
.
.

#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
.
.
Also here’s to wishing me getting those tix!
.
.
.
#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

.
.
.
#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

Categories

Archives

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

1629 shares