Red Velvet Bundt Cake


Elevate your dessert game with our Red Velvet Bundt Cake – a show-stopping confection that exudes elegance and charm. Bursting with the distinctive flavor and visual appeal of red velvet, this cake boasts a moist and tender crumb infused with hints of cocoa and vanilla. The classic cream cheese frosting drizzled over the top adds a creamy richness that perfectly complements the velvety texture of the cake. Whether served as the centerpiece of a special occasion or enjoyed as a delightful treat any day of the week, our Red Velvet Bundt Cake is guaranteed to leave a lasting impression.

Why We Love This Recipe:

✔️ Stunning Presentation: Impress your guests with the elegant beauty of a bundt cake, adorned with a vibrant red hue and drizzled with creamy frosting. ✔️ Decadent Flavor: Indulge in the luxurious taste of red velvet, enhanced by the subtle sweetness of cocoa and the creamy tang of cream cheese frosting. ✔️ Easy to Make: Enjoy the convenience of a simple yet impressive dessert recipe that requires basic ingredients and minimal effort, making it accessible to bakers of all skill levels.

Ingredients: For the Red Velvet Bundt Cake:

  • 2 and 1/2 cups (300g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring


For the Cream Cheese Frosting:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract


Preheat the Oven and Prepare the Bundt Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all surfaces are well coated to prevent sticking.

Mix the Dry Ingredients:

In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar:

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the Eggs and Flavorings:

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the buttermilk, vanilla extract, and red food coloring until fully incorporated.

Incorporate the Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Pour the Batter into the Bundt Pan:

Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.

Bake the Cake:

Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Remove from the Pan:

Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.


Prepare the Cream Cheese Frosting:

In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.

Frost the Cake:

Once the cake has cooled completely, drizzle the cream cheese frosting over the top, allowing it to cascade down the sides of the cake.

Slice and Serve:

Slice the Red Velvet Bundt Cake and serve it as a stunning centerpiece for any occasion. Enjoy the moist and flavorful cake with its creamy frosting for a truly decadent treat!


  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
  • For a more intense red color, you can increase the amount of red food coloring according to your preference.
  • Feel free to garnish the cake with additional decorations such as red velvet cake crumbs, chocolate shavings, or fresh berries for an extra touch of elegance.


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