This moist Red Velvet Bundt Cake Recipe is a homemade chocolate cake with beautiful red hue and delicious tender crumb topped with a thick cream cheese glaze piped over top. This copycat recipe for the popular Nothing Bundt Cake brand is perfect for Valentine's Day, birthdays, church potlucks or summer picnics.
❤️ Why you'll love it
Moist cake: the combination of oil, buttermilk, and vinegar guarantees a velvety, melt-in-your-mouth texture making it the best red velvet cake recipe.
Showstopper Appearance: This chocolate bundt cake is not just a treat for the taste buds but also a feast for the eyes. The deep red color and intricate bundt shape make it a showstopper at any gathering.
Cream Cheese Frosting Bliss: The decadent cream cheese frosting adds a luscious finish, perfectly complementing the subtle chocolate notes of the cake.
🥘 Ingredients for Red Velvet Bundt Cake
All-purpose flour
Baking soda
Sea salt
Unsalted butter
Granulated sugar
Vegetable oil
Large eggs
Unsweetened cocoa powder
Pure vanilla extract
Red gel food coloring: I prefer a gel food coloring over liquid food coloring.
Low fat buttermilk
White vinegar
Cream cheese
Powdered sugar
Whole milk
Cooking spray
Why these ingredients:
- Buttermilk and Vinegar: The tangy combination of buttermilk and white vinegar not only adds a delightful twist to the flavor but also contributes to the cake's moist and tender crumb.
- Vegetable oil: Unlike butter alone, the addition of oil ensures a supremely moist texture, making each bite of this bundt cake an indulgent experience.
- Cocoa Powder and Red Food Coloring: These ingredients collaborate to give the cake its iconic red hue. The cocoa powder intensifies the chocolate flavor, creating a perfect balance with the vibrant red color.
🔪 Instructions
For the Cake
- Preheat the oven to 350°F. Thoroughly spray bundt pan with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer on medium speed, combine butter and sugar until creamy.
- Add the vegetable oil, unsweetened cocoa powder, vanilla extract, food gel, and eggs, mixing until well combined.
- Gradually add half of the dry ingredients, the wet ingredients, followed by buttermilk and vinegar.
- Add the remaining flour mixture to the batter and mix until well combined.
- Pour the cake batter into the prepared pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.
- Remove the bundt cake from the oven and cool on a wire rack for 15 minutes.
- Remove the cake from the pan by placing the wire rack on top of the baked cake and flipping it over to gently release cake from pan using a flexible spatula if necessary to loosen the cake from on the sides of the pan.
- Let the cake cool completely before finishing with frosting.
For the Cream Cheese Frosting
- In a large bowl using an electric mixer on medium speed, whip the butter, cream cheese, until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.
- Add the frosting to a piping bag, cut the tip to your desired size and pipe the ridges of the cake. Smooth some frosting on the inside hole of the cake.
🥄 Equipment
Bundt Cake Pan
Large mixing bowl
Medium bowl
Electric mixer
Cooling rack
Piping bag
🥫Storage
Room temperature: Store cake in an airtight container up to 4 days.
Freezer: for longer storage, store cake in a freezer safe container up to 3 months.
📖 Variations
Mini Bundt Cakes: Divide the batter into mini bundt pans for individual servings.
Double chocolate: Add 1 cups mini chocolate chips to the batter for a richer chocolate flavor.
💭 Tips
Espresso punch: For an extra kick, add a hint of espresso powder to intensify the chocolate flavor.
Easy mixing: make sure to use room temperature ingredients ensure a smoother batter and better incorporation of flavors.
🙋 FAQ's
Absolutely! Keep in mind that it might result in a slightly different shade, but the flavor will remain fantastic.
Yes! This cake actually tends to get even better as it sits. Prepare it a day in advance and let the flavors mingle.
📚 Related Recipes
Try these Red Velvet Cupcakes for a delicious and portable dessert.
Red Velvet Brownies are studded with white chocolate and make a delicious presentation.
If you are looking for the perfect Easter cake, try this Best Carrot Bundt Cake with Cream Cheese Frosting.
This Chocolate Chip Bundt Cake is light, spongy and studded with mini chocolate chips and a chocolate glaze.
Coffee lovers will love this Chocolate Kahlua Bundt Cake.
Are you a German Chocolate Cake fan? Try this German Chocolate Bundt Cake with a coconut pecan filling!
If you love red velvet recipes, you will want to try these Red Velvet Peppermint Thumbprint cookies!
🍽 Serve Red Velvet Bundt Cake With..
Pair slices of this red velvet delight with a scoop of vanilla ice cream or a dollop of whipped cream.
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When you make this Red Velvet Bundt Cake recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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🍽 Serve with..
Pair slices of this red velvet delight with a scoop of vanilla ice cream or a dollop of whipped cream.
📖 Recipe
Red Velvet Bundt Cake
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Ingredients
For the Cake
- 2½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter , softened
- 1¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs , room temperature
- 3 tablespoons cocoa powder
- 2 teaspoon vanilla extract
- 1 tablespoon red food dye
- ¾ cup buttermilk
- 1 teaspoon white vinegar
For the Frosting
- 6 tablespoonz unsalted butter , softened
- 8 tablespoons cream cheese
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
For the Cake
- Preheat the oven to 350°F. Thoroughly spray bundt pan with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer on medium speed, combine butter and sugar until creamy.
- Add the vegetable oil, unsweetened cocoa powder, vanilla extract, food gel, and eggs, mixing until well combined.
- Gradually add half of the dry ingredients, the wet ingredients, followed by buttermilk and vinegar.
- Add the remaining flour mixture to the batter and mix until well combined.
- Pour the cake batter into the prepared pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.
- Remove the bundt cake from the oven and cool on a wire rack for 15 minutes.
- Remove the cake from the pan by placing the wire rack on top of the baked cake and flipping it over to gently release cake from pan using a flexible spatula if necessary to loosen the cake from on the sides of the pan.
- Let the cake cool completely before finishing with frosting.
For the Cream Cheese Frosting
- In a large bowl using an electric mixer on medium speed, whip the butter, cream cheese, until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.
- Add the frosting to a piping bag, cut the tip to your desired size and pipe the ridges of the cake. Smooth some frosting on the inside hole of the cake.
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