This Red Velvet Bundt Cake is soft, moist, beautifully red, and finished with a thick Cinnamon Cream Cheese Glaze. It has the classic flavor people love in red velvet cake, with a tender crumb, a light cocoa note, and a rich glaze that drips down the sides of the bundt cake for a pretty presentation. It is a wonderful dessert for holidays, birthdays, Valentine’s Day, Christmas, or any time you want a cake that feels special without being too complicated.
The best red velvet cake recipes:
If you love red velvet desserts, this Red Velvet Bundt Cake is a great recipe to add to your baking list. It has the signature red color, a subtle chocolate flavor from cocoa powder, and the tangy richness of cream cheese in the glaze. The bundt shape makes it easy to slice and serve, while the glaze gives it the look and flavor of a frosted layer cake without the work of stacking and decorating layers.
The amount of red food coloring in this recipe gives the cake a bold, classic red velvet appearance. If you prefer a less intense color, you can reduce the food coloring. The cake will still taste delicious, though it may not look as vividly red. Red gel paste may also be used, and it can be added a little at a time until the batter reaches the shade you like.
Red velvet desserts are especially popular because they feel festive and elegant. A red velvet cheesecake cake, red velvet cheesecake, red velvet cupcakes, and red velvet trifle are all beautiful options for special occasions. For a simpler dessert that still looks impressive, this Red Velvet Bundt Cake is a very good choice. It bakes in one pan, serves a crowd, and has enough cream cheese glaze to make every slice taste rich and satisfying.
What is Red Velvet Cake?
Red velvet cake is known for its soft texture, deep red color, mild cocoa flavor, and cream cheese frosting. The word “velvet” has long been used to describe cakes with a fine, tender crumb. A traditional red velvet cake is not meant to taste like a full chocolate cake. Instead, it has just enough cocoa to add depth while allowing the tang of buttermilk and the richness of the frosting or glaze to stand out.
Red velvet cake is often compared with Devil’s Food Cake, but the two are different. Devil’s Food Cake is a chocolate cake with a stronger chocolate flavor, while red velvet cake uses a smaller amount of cocoa along with red coloring. Buttermilk and vinegar are also common in red velvet recipes, helping create a tender texture and a balanced flavor.
This Red Velvet Bundt Cake keeps those familiar red velvet qualities but presents them in a simple bundt cake form. The cake is baked until tender, cooled completely, and then topped with a thick Cinnamon Cream Cheese Glaze. The result is a dessert that looks beautiful on a platter and tastes just as good as it looks.
Cinnamon Cream Cheese Glaze
Classic red velvet cake is usually paired with cream cheese frosting, and this bundt cake follows that tradition in a slightly different way. Because a bundt cake is not as easy to frost as a layer cake, the topping is made into a thick glaze that can be spooned over the top. It slowly drips down the sides, creating a pretty finish and making sure each slice gets plenty of creamy sweetness.
The glaze is made with powdered sugar, cream cheese, cinnamon, and a small amount of milk. The cinnamon is subtle, but it adds warmth and makes the cream cheese glaze even more flavorful. The key is to add the milk gradually. The glaze should be thin enough to flow down the cake, but thick enough to stay in place. If it becomes too thin, more powdered sugar can be mixed in to bring it back to the right consistency.
What’s the best kind of bundt cake pan to buy?
A classic nonstick bundt pan works well for this recipe and will create the traditional rounded bundt cake shape shown here. A decorative bundt pan can also be used if you want a more detailed design. No matter which pan you choose, it is important to prepare it well before adding the batter. Spray the pan generously with cooking spray and dust it lightly with flour so the cake releases cleanly after baking.
Bundt cakes can sometimes stick if the pan is not prepared thoroughly. Be sure to coat all of the curves, edges, and center tube of the pan. After baking, let the cake cool in the pan for about 30 minutes before turning it out onto a rack. This short resting time helps the cake firm up enough to release without breaking.
Do you have to add food coloring?
For a cake that looks like a true Red Velvet Bundt Cake, red food coloring is needed. The color is part of what makes red velvet cake so recognizable. You may use liquid red food coloring as written in the recipe, or you may use red gel paste if you prefer a more concentrated coloring option. Add gel paste gradually until the batter reaches the color you want.
If you reduce the food coloring, the cake will still have the same soft texture and flavor, but the color will be less dramatic. That is perfectly fine if you prefer a more muted red. The choice depends on how bold you want the finished cake to look.
This cake is especially pretty during the Christmas season and makes a lovely Valentine’s Day dessert, but it is also delicious enough to enjoy all year long. Serve it chilled or slightly softened from the refrigerator. The glaze stays creamy, the cake remains moist, and the slices look beautiful on a dessert plate.
Red Velvet Bundt Cake
Lori Lange
35 mins
40 mins
1 hr 15 mins
14 servings
Ingredients
CAKE:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¾ cups granulated white sugar
- 2½ cups cake flour
- 1¼ teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1½ teaspoons white vinegar
- 1½ teaspoons unsweetened cocoa powder
- 2 ounces red food coloring
GLAZE:
- 2 cups powdered sugar
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/8 to 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons milk, as needed to thin the glaze
Instructions
PREPARE THE CAKE:
-
Preheat the oven to 350 degrees F. Spray a bundt cake pan generously with cooking spray, then dust it lightly with flour.
-
In a large bowl, use an electric mixer to combine the butter and sugar; set aside. Sift together the flour and salt in a separate bowl. In another bowl, whisk together the eggs, buttermilk, vanilla, baking soda, and vinegar.
-
Alternate adding the flour mixture and the buttermilk mixture to the butter mixture, mixing well after each addition. In a small bowl, stir together the red food coloring and cocoa powder. Add this mixture to the cake batter and mix just until combined.
-
Pour the batter into the prepared bundt pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Baking time may vary depending on the size and shape of your pan.
-
Let the cake cool in the pan for about 30 minutes. Turn the pan over onto a rack and remove the cake from the pan. Allow the cake to cool completely before adding the glaze.
PREPARE THE GLAZE:
-
When you are ready to glaze the cake, carefully move it to a serving platter. Use an electric mixer to blend the powdered sugar, cream cheese, cinnamon, and enough milk to create a thick glaze.
-
The glaze should be thin enough to drip slowly down the sides of the cake, but not so thin that it runs off completely. If it becomes too thin, mix in more powdered sugar. Spoon the glaze over the top of the cake and let it fall naturally down the sides. Refrigerate until ready to serve.
Notes
- You can reduce the food coloring to 1 ounce, but the cake will not be as red. Concentrated red gel paste may also be used; add it gradually until the batter reaches the desired shade.
- If the cake does not release easily from the pan, loosen the edges with a thin, sharp knife. After turning the pan onto the rack, tap the bottom of the pan gently with the handle of a knife to help the cake release.
Nutrition
Calories: 410 kcal,
Carbohydrates: 59 g,
Protein: 4 g,
Fat: 17 g,
Saturated Fat: 10 g,
Cholesterol: 72 mg,
Sodium: 343 mg,
Potassium: 73 mg,
Sugar: 43 g,
Vitamin A: 585 IU,
Calcium: 42 mg,
Iron: 0.4 mg
Nutrition information is automatically calculated and should be used only as an approximation.
Like this? Leave a comment below!