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Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A moist red velvet bundt cake with a thick, creamy glaze drizzled over the top, with one slice cut out.
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Bake this showstopper Red Velvet Bundt Cake from scratch. It stays wonderfully moist and features a simple, tangy cream cheese glaze, making it perfect for holidays or any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or more for deep color)
  • For the Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For extra insurance against sticking, you can dust the greased pan with a little cocoa powder instead of flour.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, 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 with an electric mixer until just combined. Do not overmix; a few small lumps are fine.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. After 15 minutes, carefully invert the cake onto the wire rack to cool completely.
  8. While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  9. Gradually add the sifted powdered sugar, beating until incorporated. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until smooth. Add more milk, one teaspoon at a time, until you reach a thick, pourable consistency for your glaze.
  10. Once the cake is completely cool, drizzle the cream cheese glaze generously over the top. Allow the glaze to set before slicing and serving your Moist Red Velvet Bundt Cake.

Notes

  • For the best texture, make sure your buttermilk and eggs are at room temperature before mixing.
  • If you prefer a swirl inside the cake, reserve about 1/3 of the batter, mix 1 teaspoon of cocoa powder and 1 tablespoon of milk into the reserved portion, then dollop it over the main batter in the pan before baking.
  • This recipe makes a beautiful Holiday Red Velvet Treats centerpiece.

Nutrition

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