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

Fluffy & Moist Red Velvet Bundt Cake

I tested this red velvet bundt cake recipe over and over again until it was absolutely perfect. 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 homemade cream cheese frosting takes it over the top!
3.92 from 12 votes
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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


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


  • 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

For the 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


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 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.