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Classic, Ultra-Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A moist red velvet bundt cake, cut in half to show the rich red crumb, topped with dripping white glaze.
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Bake a show-stopping, ultra-moist Red Velvet Bundt Cake from scratch. This recipe gives you the signature deep red color and rich cocoa flavor, topped with a simple, tangy cream cheese glaze. It is an elegant, easy dessert perfect for any holiday or special occasion.

Ingredients

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  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 2 tablespoons red food coloring (or 1 teaspoon black cocoa powder plus coloring)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for thinning glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate small bowl, mix the buttermilk, white vinegar, and red food coloring until the color is uniform.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep the crumb tender.
  6. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. Prepare the glaze: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until fully incorporated. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
  10. Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides for a showstopper look.

Notes

  • For the deepest red color without using excessive liquid, consider replacing some of the red food coloring with 1 teaspoon of black cocoa powder.
  • Buttermilk is key for moisture; if you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Do not overmix the batter after adding the flour; this prevents a tough cake and helps achieve that velvety texture.

Nutrition

Find it online: https://cookingzenith.com/red-velvet-bundt-cake-recipe-moist/