Imagine slicing into a deep crimson Bundt, its velvety crumb tender as satin and perfumed with vanilla-cocoa warmth.
A glossy cream cheese glaze drifts over each ridge like snowfall, catching the light and promising that first, sigh-worthy bite. Red velvet isn’t just cake—it’s comfort dressed up for company, the kind you bring out when you want smiles without fuss.
It matters to me because it turns ordinary moments into little celebrations: the scent fills the kitchen, the color sparks conversation, and the texture keeps everyone reaching for seconds.
It’s perfect for busy weeknights when you need a make-ahead dessert, Sunday suppers that end sweetly, or potlucks where you want something striking yet dependable.
Once, a last-minute school event popped up and this Bundt—mixed in one bowl, baked while I set the table—saved the day and stole the show. Ready? Let’s cook!
Why You’ll Love It
- Delivers classic red velvet flavor with a tender, moist crumb
- Showcases dramatic Bundt ridges for effortless, bakery-worthy presentation
- Uses simple pantry staples and straightforward, no-fuss mixing
- Stays moist for days; slices beautifully for gatherings
- Finishes with a creamy, tangy cream cheese glaze
Ingredients
- 300 g all-purpose flour — sifted for a lighter crumb
- 300 g granulated sugar — superfine dissolves evenly
- 1 tsp baking soda — check freshness for proper lift
- 1 tsp fine sea salt — enhances cocoa and vanilla
- 2 tbsp unsweetened natural cocoa powder — natural keeps the classic red hue
- 240 ml buttermilk, room temperature — full-fat for extra moisture
- 180 ml neutral oil — canola or vegetable for a tender crumb
- 2 large eggs, room temperature — beat lightly for easier mixing
- 2 tsp pure vanilla extract — real extract for best flavor
- 1 tbsp distilled white vinegar — reacts with cocoa and soda
- 2 tbsp red liquid food coloring — gel may need less for same color
- 115 g unsalted butter, melted and cooled — adds rich flavor
- 120 g powdered sugar (for glaze) — sift to avoid lumps
- 60 g cream cheese, softened (for glaze) — room temp blends smoothly
- 1 tsp vanilla extract (for glaze) — rounds out tanginess
- 2–3 tbsp milk (for glaze) — adjust to pourable consistency
Step-by-Step Method
Preheat & Prep the Pan
Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, covering every ridge and the center tube.
Tap out excess flour. Set a cooling rack nearby for later. Bring buttermilk and eggs to room temperature. Melt the butter and let it cool slightly so it doesn’t curdle the batter when mixed with other liquids.
Sift the Dry Ingredients
Sift flour, granulated sugar, baking soda, fine sea salt, and natural cocoa powder into a large mixing bowl. Whisk to distribute evenly. Sifting removes lumps and aerates the mixture.
Keep this bowl ready to receive the wet ingredients. Proper blending of leavening guarantees even rise and a tender crumb throughout the Bundt cake.
Whisk the Wet Mixture
In a second large bowl, whisk buttermilk, neutral oil, eggs, vanilla, distilled white vinegar, red liquid food coloring, and the cooled melted butter. Whisk until completely smooth and uniform.
The vinegar activates the baking soda. The oil and butter combine for moisture and flavor. Ensure no streaks of egg remain for an even batter.
Combine Wet into Dry
Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. Stop mixing as soon as no dry streaks remain to avoid overdeveloping gluten.
Scrape the bowl’s sides and bottom to incorporate any pockets of flour. A thick, smooth batter should result without excessive stirring.
Fill the Bundt Pan
Transfer the batter into the prepared Bundt pan. Use a spatula to smooth the surface and eliminate large air pockets. Gently tap the pan on the counter a couple of times to settle the batter.
Make certain the batter is evenly distributed so the cake bakes level and releases cleanly after cooling.
Bake to Tender Doneness
Place the pan on the center rack and bake 45–55 minutes. Begin checking at 45 minutes. Insert a toothpick into the center; it should emerge with a few moist crumbs, not wet batter.
Rotate the pan if your oven has hot spots. Avoid overbaking to preserve moisture and a velvety texture.
Cool, Release & Rest
Cool the cake in the pan on a rack for 15 minutes. Loosen edges gently if needed. Invert onto the rack and lift off the pan carefully. Cool completely for 1–2 hours before glazing.
This rest sets the crumb and prevents the glaze from melting. Trim a domed bottom slightly if needed for stability.
Beat the Cream Cheese Glaze
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until creamy and lump-free. Thin gradually with 2–3 tablespoons milk to a pourable consistency.
Aim for a slow ribbon that clings to the cake. Adjust thickness by adding milk drop by drop or a bit more sugar.
Glaze & Set Before Slicing
Place the cooled Bundt on a rack over parchment. Drizzle the glaze over the top, letting it cascade down the ridges. Rotate for even coverage. Allow 10–15 minutes for the glaze to set. Transfer to a serving plate.
Slice with a serrated knife, wiping between cuts for clean slices and neat presentation.
Ingredient Swaps
- No buttermilk: use 1 cup milk + 1 tbsp white vinegar or lemon juice (rest 5 minutes), or plain kefir/yogurt thinned with milk.
- Dairy-free: swap buttermilk with unsweetened plant milk + 1 tbsp vinegar; use vegan butter for melted butter; dairy-free cream cheese and milk for glaze.
- Egg-free: replace 2 eggs with 1/2 cup unsweetened applesauce or 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested).
- Gluten-free: use a 1:1 gluten-free baking flour blend with xanthan gum.
- Oil/butter: substitute oil with melted coconut oil or more melted butter; for lighter crumb, use half oil, half applesauce.
- Cocoa: natural cocoa gives brighter red; if using Dutch-process, increase food coloring slightly and keep vinegar for tang.
- Food coloring-free: skip dye and make a “cocoa velvet” Bundt; flavor unchanged.
- Budget/regional: use regular white vinegar or lemon juice; any neutral oil (canola, sunflower, vegetable); powdered sugar can be blended from granulated sugar + 1 tsp cornstarch per cup.
You Must Know
Doneness • If the cake pulls slightly from the pan edges and a toothpick shows a few damp crumbs (not wet batter), remove from the oven; carryover heat finishes it in 5–8 minutes to prevent dryness.
Troubleshoot • When the cake sticks on release, tent the inverted pan with a warm, steamy towel for 10 minutes, then tap the pan sides; steam loosens sugar crust in the ridges for a cleaner release.
Scale • For a 6-cup Bundt, use 50–60% of all ingredients (e.g., 150 g flour, 150 g sugar) and reduce time by ~12–18 minutes; start checking at 30–33 minutes for moist-crumb doneness.
Flavor Boost • To deepen cocoa notes without dulling the red, sift in +1 tbsp Dutch-process cocoa and add +1 tsp vinegar; the extra acid preserves color while boosting chocolate aroma.
Make-Ahead • For neater slices, chill the unglazed cake tightly wrapped for 2–4 hours or overnight, then glaze just before serving; cooler crumb cuts cleanly and sets glaze in 10–15 minutes.
Serving Tips
- Slice thick wedges and drizzle extra cream cheese glaze just before serving.
- Pair with fresh berries and a dollop of lightly sweetened whipped cream.
- Serve alongside hot coffee or black tea to balance sweetness.
- Add a scoop of vanilla bean or cheesecake ice cream for decadence.
- Plate with a dusting of powdered sugar and crushed pecans for crunch.
Storage & Make-Ahead
Store tightly wrapped at room temperature 2 days or refrigerate up to 5 days; bring to room temp before serving.
Bake a day ahead for better slicing and easier glazing.
Unglazed cake freezes well, double-wrapped, up to 2 months; thaw overnight in the fridge, then glaze before serving.
Reheating
Reheat slices gently.
Microwave 10–15 seconds at 50% power.
Oven at 300°F, wrapped in foil, 8–10 minutes.
Or stovetop steam briefly in a covered pan.
Add glaze after warming.
Juneteenth Church Socials
Gathering for a Juneteenth church social, I envision this red velvet Bundt gleaming on a long table beside pound cakes, tea cakes, and pitchers of sweet tea, its crimson crumb a quiet nod to resilience and joy.
I carry it in wrapped tight, glaze set like satin, and the sanctuary air hums—gospel notes drifting through open doors, laughter skipping across the lawn.
You’ll hear foil crinkle, ice clink, and stories bloom as plates get passed.
I slice generous wedges; the tender crumb releases a whisper of cocoa, buttermilk tang, and vanilla warmth.
Folks lean in, eyes shining, napkins ready.
We eat under shade trees, letting crumbs fall like confetti.
It’s simple—share a slice, speak a name, savor freedom together.
Final Thoughts
Ready to bake? Give this Red Velvet Bundt Cake a whirl, then make it your own with extra cocoa, a hint of orange zest, or a thicker cream cheese glaze—can’t wait to hear how you tweak it!
Frequently Asked Questions
Can I Make This Bundt Cake Gluten-Free Without Sacrificing Texture?
Yes—you can. I swap the flour for a 1:1 gluten‑free blend with xanthan gum, add an extra egg, and rest the batter 10 minutes. The baked crumb stays tender, velvety, and lush beneath that creamy glaze.
How Do Altitude Adjustments Affect Baking Time and Leavening?
At higher altitudes, I bake longer, lower moisture evaporates faster, and leavening overexpands. I reduce baking soda slightly, add a touch more liquid, mix gently, and extend time until a toothpick shows tender, moist crumbs—aroma blooming, crumb silky.
What Natural Alternatives Replace Red Food Coloring Effectively?
Beet puree or powder works best; I also love hibiscus or pomegranate reduction. I’ll warn you: cocoa mutes color. Balance tang and hue, and you’ll slice into blushing crumbs, tender and fragrant, without artificial dyes.
Can I Convert This Recipe to Cupcakes or a Layer Cake?
Yes. I’d bake cupcakes 18–22 minutes, about two-thirds full, or two 8-inch layers 25–30 minutes. I’d halve the glaze for cupcakes, double frosting for layers, and let tender crumbs cool before cloaking them luxuriantly.
How Do I Prevent the Glaze From Soaking Into the Cake?
Let the cake cool completely, even chill it. I whisk a thicker glaze, then brush on a whisper of syrup or melted jam to seal. I drizzle slowly onto a dry surface; it clings, shimmering.
Red Velvet Bundt Cake
Equipment
- 1 Bundt pan 10-12 cup
- 2 Mixing bowl large
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 sifter or fine-mesh sieve
- 1 Cooling rack
- 1 toothpick
- 1 Small saucepan for glaze, optional
Ingredients
- 300 gram all-purpose flour
- 300 gram granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoon unsweetened natural cocoa powder
- 240 milliliter buttermilk room temperature
- 180 milliliter neutral oil
- 2 large eggs room temperature
- 2 teaspoon pure vanilla extract
- 1 tablespoon distilled white vinegar
- 2 tablespoon red liquid food coloring
- 115 gram unsalted butter melted and cooled
- 120 gram powdered sugar for glaze
- 60 gram cream cheese softened, for glaze
- 1 teaspoon vanilla extract for glaze
- 2-3 tablespoon milk for glaze
Instructions
- Preheat the oven to 350°F (175°C) and generously grease and flour a 10-12 cup Bundt pan, tapping out excess flour.
- In a large bowl sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
- In another bowl whisk the buttermilk, oil, eggs, vanilla, vinegar, red food coloring, and melted butter until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined and no dry streaks remain.
- Transfer the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the pan on a rack for 15 minutes, then invert onto the rack to release and cool completely for 1-2 hours.
- For the glaze, beat the cream cheese until smooth, then add powdered sugar and vanilla and thin with milk to a pourable consistency.
- Drizzle the glaze over the completely cooled cake, letting it cascade down the ridges, then let set for 10-15 minutes before slicing.
Notes
