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This ultra-moist red velvet bundt cake is rich, tender, and finished with a tangy cream cheese glaze. An easy, bakery-style dessert for holidays, celebrations, and special occasions.
About This classic Red Velvet Bundt Cake
This red velvet Bundt cake has been a year-long project in my kitchen, but and not in a cute, romantic way. It started with a few “this should be easy” test runs, turned into broken cakes, stuck edges, and a slow realization that my old Bundt pan was actively working against me. After a very necessary pan replacement, everything finally clicked. Sometimes the recipe isn’t broken; the equipment is.
Once I fixed the pan problem, the recipe itself started coming together exactly how I wanted it to. The texture is ultra-moist without being heavy, rich without being dense, and soft instead of homemade-but-dry. The balance of buttermilk, cocoa, vinegar, oil, and butter gives it that classic red velvet flavor without tasting artificial, and the cream cheese glaze adds just enough tang.
This is now the red velvet cake I make when I want something that looks impressive but doesn’t require layers or decorating skills.
Why You’ll Love This Recipe
This red velvet Bundt cake hits the sweet spot between effortless and impressive.
- No need for special decorating skills! Just glaze and serve.
- Super-moist cake with subtle cocoa and vanilla flavors.
- Red velvet flavor made from real buttermilk, cocoa, and vinegar.
- Simple cream cheese glaze for a little tang.
- Ideal for holidays, birthdays, or gifting.
ingredients
flour. Use all-purpose flour for this recipe. You can also use a gluten-free 1:1 ratio flour instead to make it gluten-free.
Unsweetened Cocoa Powder. The better quality your cocoa powder is, the better your cake will taste.
Baking Soda. A leavening agent that reacts with the acidic ingredients to create a fluffy texture and rise.
Salt. Fine kosher salt is always best for incorporating into baking recipes.
Vegetable Oil. Keeps the cake moist for days without adding heaviness. It also ensures a smooth, pourable batter.
Butter. You will need unsalted butter for this recipe. If you prefer to use salted butter, be sure to omit the salt called for in the recipe card below.
Sugars. Use granulated sugar for the cake. You will need powdered sugar (confectioner’s sugar) for the glaze.
Large Eggs. Room-temperature eggs are critical. They blend more evenly into the batter and help set the cake’s structure.
Buttermilk. A must for the classic red velvet flavor and texture. If you don’t have it, a mix of milk and vinegar or lemon juice works as a homemade substitute.
Pure Vanilla Extract. Use homemade vanilla or high-quality vanilla for the best results.
White Vinegar. This reacts with the baking soda to aerate the batter and deepens the tang that defines red velvet.
Red Food Coloring. Use liquid for a classic look or opt for gel/paste for deeper color with less volume. You can also choose natural red food dye for a cleaner label.
Cream Cheese. Room-temperature cream cheese ensures a smooth, lump-free glaze.
Milk. Adjusts the glaze’s thickness. Add gradually to find the right consistency.
this recipe’s must-haves
You’ll need a 10-cup or 12-cup Bundt pan for this recipe. Choose one with a nonstick finish and avoid older pans with worn coatings, as that can lead to sticking. I also highly recommend using a baking spray that has flour in it for the best results!
Two metal mixing bowls are required. One medium bowl for the dry ingredients and one large bowl for the wet mixture and final batter. A whisk is useful for both, ensuring everything blends evenly without overmixing. If you prefer, you can use an electric stand mixer for the wet ingredients and glaze, but it’s not essential.
A rubber spatula is helpful for folding in the flour and scraping down the sides of the bowl so nothing gets left behind.
how to make this red velvet bundt cake
Preheat
Preheat oven to 350°F. Have your 10- or 12-cup Bundt pan ready.
Whisk
Combine flour, cocoa, baking soda, and salt in a bowl.
Mix
Whisk oil, melted butter, and sugar until smooth. Add eggs, then whisk in buttermilk, vanilla, vinegar, and red food coloring.
Combine
Add dry ingredients in two parts, mixing until just combined. Avoid overmixing.
Prep Pan
Coat the Bundt pan using oil-and-flour spray. Use a brush to ensure full coverage, especially in ridges if your bundt cake has a lot of small ones.
Fill & Bake
Pour in batter. Bake 45 to 60 minutes, depending on pan size. Cake is done when a toothpick comes out with a few moist crumbs.
Cool
Let cool 10 minutes in the pan. Invert onto a wire rack and cool completely.
Make Glaze & Drizzle
Blend cream cheese and powdered sugar. Add milk slowly until it’s pourable but not runny. Stir in vanilla. Pour glaze over cooled cake. Let it set slightly before slicing.
Tips for Success
- Fold flour in gently to avoid a tough texture.
- Any type of food coloring works – gel gives the boldest color with less product.
- Use a pastry brush to coat every corner of your Bundt pan.
- Begin checking for doneness early; every oven is different.
variations
Mini chocolate chips add depth and contrast to the cake. Fold them in gently before transferring the batter to the Bundt pan for a chocolate-lovers version.
Add a teaspoon of orange zest for a holiday-ready flavor twist.
Use a 1:1 gluten-free baking flour to accommodate gluten sensitivities. Check for doneness early and adjust baking time as needed.
More Dessert Recipes: Red Velvet Muffins I Red Velvet Brownies I Red Velvet Ice Cream I Red Velvet Truffle Cake for Two
faqs
Why use vinegar in red velvet cake?
It reacts with baking soda and buttermilk to create a lighter crumb and brings a subtle tang to balance the sweetness.
Do I need to use both oil and butter?
Yes. Oil adds moisture while butter brings flavor. Together, they create the ideal texture.
can I make this recipe ahead of time?
This cake is ideal for prepping ahead. You can bake the cake up to 24 hours in advance and store it tightly wrapped at room temperature.
For the best texture, wait to glaze until the day of serving. The unglazed cake can also be frozen for up to 2 months! Wrap it tightly in a layer of plastic wrap and then a layer of foil. Thaw overnight in the refrigerator, then glaze just before serving.
Can I make this in regular cake pans instead of a Bundt pan?
Yes, this cake can also be made in two 9-inch round pans, but baking time will be shorter. Begin checking for doneness around 25–30 minutes. You will need to make or purchase a buttercream or sturdier cream cheese frosting to frost the cake and the glaze for this recipe is too loose to use for a layered cake.
Why does red velvet cake sometimes turn out dry?
Overbaking and overmixing are the most common causes of a dry cake. Measure flour correctly and stop mixing as soon as the batter is combined.
Can I use natural red food coloring?
Yes, but the color will be more muted. The flavor and texture will remain the same.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this Red Velvet Bundt Cake
This cake is rich, soft, and already doing the most, so you don’t need anything complicated alongside it.
If you want a little extra something, fresh berries are an easy add-on. Strawberries, raspberries, or blackberries cut through the sweetness.
If you’re serving it for a gathering, coffee and espresso drinks are an easy pairing. Strong coffee, cold brew, or even a lightly sweetened latte balances the richness of the cake.
how to store
Store. Keep in an airtight container in the fridge for up to 5 days. It is best eaten within 2 to 3 days. Because of the cream cheese glaze, leftovers should be refrigerated within 2 hours of serving for food safety.
Reheat. Let slices sit at room temp or microwave briefly until just warm.
Freeze. Wrap cake (without glaze) in plastic wrap and freeze. Thaw overnight in the fridge and glaze before serving.
more of our favorite romantic desserts
If you’re looking for another dessert to serve, the Pizookie Skillet for Two is a great choice. It’s warm, soft in the center, and baked with crisp edges – perfect for sharing straight from the skillet.
For something a little lighter but still satisfying, the Strawberry Cheesecake Mousse is creamy, smooth, and has the right amount of fruitiness to refresh the palate.
The Chocolate Covered Strawberry Brownies bring together layers of rich brownie, and sweet strawberry for a more casual, handheld dessert.
Finally, if you make this Red Velvet Bundt Cake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Red Velvet Bundt Cake
equipment
- Bundt Pan
- whisk
- rubber spatula
- Measuring cups and spoons
- Electric Mixer (optional)
ingredients
- 2 3/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup vegetable oil
- 1/2 cup unsalted butter melted
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk*
- 2 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 2 Tbsp red food coloring 1 oz
- 4 oz cream cheese room temp
- 2 cups powdered sugar
- 2 to 3 Tbsp milk
- 1 tsp vanilla extract
instructions
- Preheat the oven to 350°F. Set out a 10-cup or 12-cup Bundt pan, but don’t grease it yet.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the oil, melted butter, and sugar until fully combined. You can do this by hand or with an electric mixer fitted with the whisk attachment. Mix on medium speed for 1 to 2 minutes, until smooth and cohesive.
- Add the eggs, whisking until incorporated. Whisk in the buttermilk, vanilla extract, and vinegar, followed by the food coloring.
- Add half of the dry ingredients and mix just until combined. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix until smooth.
- If mixing by hand, switch to a rubber spatula and gently fold in half of the dry ingredients until almost combined, then fold in the remaining dry ingredients until no streaks remain.
- Lightly coat your Bundt pan with an oil-and-flour nonstick spray (Baker’s Joy works great). Use a fine pastry brush to spread it evenly, making sure to get into every nook and cranny.
- Pour the batter into the prepared pan. If using a 12-cup Bundt pan, use all of the batter. If using a 10-cup pan, leave out about 1 cup of batter to prevent overflow during baking.
- Bake for 45 minutes for a 10-cup pan, or 50–60 minutes for a 12-cup pan, until a toothpick inserted comes out clean or with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes, then invert onto a cooling rack. Allow it to cool completely, about 30 minutes, before glaze.
- In a medium bowl, mix together the cream cheese and powdered sugar, adding the milk gradually as you go.
- Once smooth, stir in the vanilla extract. The glaze should be slightly thinner than craft glue. If it’s too thick, add milk ½ tablespoon at a time. If it’s too thin, add powdered sugar 1 tablespoon at a time until you reach the right consistency.
- Pour the glaze over the cooled Bundt cake and serve.
- Store leftovers in the refrigerator for up to 5 days.
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notes
- Use room temperature butter and eggs to ensure even mixing and a smooth, cohesive batter.
- For cleaner glaze lines, use a spoon to drizzle slowly around the top edge of the Bundt, letting it drip down naturally.
- You can make the cake a day ahead—just wait to glaze it until right before serving to keep the texture fresh.
- If you don’t have buttermilk on hand, make your own by adding 1 tablespoon white vinegar to 1 cup milk (remove 1 tablespoon milk first). Let it sit for 10 minutes to curdle. Still add the separate 1 teaspoon of vinegar listed in the recipe.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
