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Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a sliced red velvet bundt cake drizzled with thick white cream cheese glaze.
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Create a stunning, moist red velvet bundt cake from scratch. This recipe delivers rich chocolate flavor and a tender crumb, finished with a simple, tangy cream cheese glaze perfect for any special occasion.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan well. This step is important for easy release.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring until fully combined and the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix the batter.
  5. Carefully pour the boiling water into the batter and mix on low speed until smooth. The batter will be thin; this is correct and helps create a moist cake.
  6. Pour the batter evenly into the prepared bundt pan.
  7. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the wire rack to cool completely before glazing.
  9. Prepare the cream cheese glaze: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until incorporated. Add 1 teaspoon of vanilla extract and 1 to 2 tablespoons of milk or cream until you reach a thick, pourable consistency for your glaze.
  11. Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving this beautiful bundt dessert.

Notes

  • For the deepest red color, use a high-quality gel food coloring instead of liquid coloring.
  • Buttermilk is essential for the classic tang and tender texture; do not substitute with regular milk if possible.
  • To make a quick buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes before using.
  • If you prefer a full coating instead of a drizzle, double the glaze recipe and pour it over the cooled cake in one smooth layer.

Nutrition

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