If you’re searching for a dessert that brings both style and irresistible flavor to the table, you’ve just found your new go-to: Red Velvet Bundt Cake. This cake boasts a plush, velvety crumb, a rich cocoa note, and a showstopping cream cheese icing that drapes elegantly over every curve. Whether you’re brightening up a dinner party or treating yourself to a weekday slice, this cake never fails to deliver a burst of color and joy in every bite. There’s something undeniably special about Red Velvet Bundt Cake; it’s classic comfort reimagined with a little bit of glamorous flair!

Ingredients You’ll Need

Red Velvet Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how easily everyday staples come together to create something beautiful. Each ingredient in this recipe plays a unique role, building the foundation of flavor, moisture, and that signature bold color we all crave in Red Velvet Bundt Cake.

Granulated sugar: Adds sweetness and helps create a tender crumb in every slice.
All-purpose/plain flour: Provides the structure that allows the cake to hold its lovely shape.
Cocoa powder: A hint of cocoa gives red velvet its gentle chocolatey background without overwhelming the cake.
Baking powder: Helps the cake rise and achieve a light, fluffy texture.
Baking soda: Works with the vinegar to create lift and a fine, moist crumb.
Salt: Balances the sweetness and brings out all the other flavors.
Large eggs: Bind the cake together and add essential moisture and richness.
Buttermilk (at room temperature): Provides tang, flavor, and tenderizes the crumb.
Butter (melted): Adds buttery depth and keeps every bite luscious.
Vegetable oil: Makes for an extra-moist cake that stays deliciously soft even the next day.
Vinegar: Boosts the cake’s rise and enhances its vibrant color when paired with cocoa.
Vanilla extract: Infuses warmth and rounds out the flavors beautifully.
Red food coloring gel: The secret to that unmistakable, dramatic look—gel creates a richer hue with less liquid.
Powdered sugar: Ensures a silky cream cheese icing that’s perfectly sweet and smooth.
Butter (softened, for icing): Blends seamlessly with cream cheese for that dreamy frosting texture.
Cream cheese (softened): Gives the icing its beloved tangy-sweet richness.
Vanilla extract (for icing): Adds another depth of vanilla in the luscious drizzle.
Hot water: Helps adjust the icing to your preferred consistency—thick or elegantly pourable.

How to Make Red Velvet Bundt Cake

Step 1: Preheat and Prepare the Pan

Begin by heating your oven to 350°F (180°C). Take a generous moment to coat your bundt pan with a thorough slick of butter or nonstick spray. You want every swirl to come out clean—after all, that iconic shape is part of the Red Velvet Bundt Cake magic!

Step 2: Whisk the Dry Ingredients

In your largest mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures every bite has uniform flavor and that rich, even texture that makes this cake so beloved.

Step 3: Make the Wet Mixture

In a separate bowl, whisk the buttermilk, eggs, melted butter, vegetable oil, vinegar, vanilla extract, and that showstopping red food coloring gel. Take a second to enjoy the swirl of colors turning boldly red—this is where the personality of the cake really comes alive.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into your dry ingredients and mix gently until just combined. Avoid overmixing to keep your Red Velvet Bundt Cake tender and plush. The batter should look smooth, shiny, and deeply red.

Step 5: Pour and Bake

Carefully transfer the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, checking for doneness by inserting a cake tester or toothpick—it should come out clean with just a few crumbs.

Step 6: Cool and Decorate

Once baked, allow your cake to cool in the pan for 10 minutes (trust me, this makes removing it a breeze!). Then invert it onto a cooling rack and let it cool completely. For an extra-special touch, remove a little bit from the bottom, crumble it, and set aside for garnishing later.

Step 7: Make and Apply the Cream Cheese Icing

Beat together softened cream cheese and butter until silky and smooth. Add powdered sugar gradually, blending until thick and luscious, and finish with vanilla extract and hot water to reach your preferred consistency. Drizzle generously over the cooled cake and finish with reserved red velvet crumbs. The result is spectacular!

How to Serve Red Velvet Bundt Cake

Garnishes

A shower of cake crumbs over the top adds that “wow” factor and a fun, textured pop of color. For extra flair, consider a hint of grated white chocolate or a handful of fresh berries to make your Red Velvet Bundt Cake even more eye-catching.

Side Dishes

Pair your slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. If you’re serving for a special brunch or afternoon tea, a glass of cold milk or fragrant hot coffee plays perfectly against the cake’s rich flavors.

Creative Ways to Present

If you want to get playful, cut the cake into individual wedges and top each with a mini swirl of icing and a berry. Or, for a real crowd-pleaser, serve on a bright cake stand decorated with edible flowers—the dramatic red color will stand out beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Bundt Cake tightly wrapped or in an airtight container at room temperature for up to three days. If your kitchen is especially warm, transfer it to the fridge to keep the cream cheese icing fresh and creamy.

Freezing

For make-ahead magic, you can freeze the cake (without icing) wrapped in a couple layers of plastic wrap and foil for up to two months. Thaw overnight in the fridge, and always ice it fresh before serving to keep that signature Red Velvet Bundt Cake texture and look.

Reheating

To gently bring a refrigerated slice back to room temp, let it sit out for about 30 minutes. For a cozy, just-baked feel, pop individual slices in the microwave for 10–15 seconds before serving.

FAQs

How do I prevent my Red Velvet Bundt Cake from sticking to the pan?

Being generous (and thorough!) when greasing your bundt pan is crucial. Use butter, oil, or a baking spray that contains flour, and make sure to reach every nook and cranny—the beautiful shape comes out cleaner this way!

Can I use liquid red food coloring instead of gel?

Gel food coloring is preferred because it produces a bolder red hue with less liquid, keeping the batter from getting too thin. If liquid is all you have, you might need a bit more, but watch the batter texture and adjust flour if necessary.

Can I make this cake ahead for a party?

Absolutely! You can bake the cake a day ahead and store it (un-iced) tightly covered at room temperature. Whip up the cream cheese icing and decorate just before serving for the freshest, most striking presentation.

What if I don’t have buttermilk?

No buttermilk? No problem! Stir 1 ½ tablespoons lemon juice or vinegar into 1 ½ cups milk, let it sit for 5–10 minutes, and you’ll have a perfect quick substitute for this Red Velvet Bundt Cake recipe.

How do I know when the cake is fully baked?

Start checking at the 40-minute mark by inserting a cake tester or toothpick into the deepest part of the cake. If it comes out with just a few crumbs (but no wet batter), your Red Velvet Bundt Cake is ready!

Final Thoughts

If you haven’t yet experienced the joy of baking a Red Velvet Bundt Cake from scratch, now’s the perfect time. This recipe brings together familiar ingredients to create something truly special that’s as fun to share as it is to eat. Go ahead—treat your friends, your family, or even just yourself to a slice of gorgeous, tender, ruby-red happiness!