Red Velvet Bundt Cake with Cream Cheese Glaze
A classic, moist, and vibrant red velvet bundt cake topped with a silky cream cheese glaze. Perfect for any celebration or cozy weekend dessert, this recipe combines rich cocoa flavor with tangy buttermilk and velvety texture that melts in every bite.
Equipment
- 10-12 cup bundt pan
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Cooling rack
- Whisk
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring gel preferred
- 1 teaspoon vinegar
- 2 teaspoons vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2-3 tablespoons milk adjust for consistency
- ½ teaspoon vanilla extract
- Optional: 1 teaspoon lemon juice for brightness
Instructions
- Preheat oven to 350°F (175°C). Grease and dust your Bundt pan with cocoa powder.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each.
- Mix in buttermilk, red food coloring, vinegar, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture; mix gently until just combined.
- Pour batter evenly into the Bundt pan, tap lightly to remove air bubbles.
- Bake 45-50 minutes or until a toothpick inserted comes out clean.
- Let cake rest in pan for 10-15 minutes, then invert onto a cooling rack.
- For glaze: beat cream cheese, powdered sugar, milk, and vanilla until smooth and glossy.
- Drizzle over cooled cake and let it set before serving.
Notes
Nutritional Info (per serving)
- Calories: 340 kcal
- Carbohydrates: 46g
- Fat: 14g
- Protein: 4g
- Sugar: 32g
- Sodium: 240mg
