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–+ servings
moist red velvet bundt

Red Velvet Bundt Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings

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

Measure flour by weight or spoon-and-level to avoid a dense cake, and ensure all cold ingredients are at room temperature for a smooth batter. Grease every ridge and the center tube of the Bundt pan thoroughly to prevent sticking; a baking spray with flour works well. Natural cocoa gives a classic red hue, but Dutch-process will deepen the color and flavor; adjust food coloring as needed. If the cake domes, trim the bottom slightly before glazing so it sits flat. The cake keeps moist tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days; bring to room temperature before serving. You can substitute 1 cup milk plus 1 tablespoon vinegar for the buttermilk in a pinch, resting 5 minutes before using.
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