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The Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a slice of moist red velvet bundt cake topped with thick, dripping white cream cheese glaze.
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Create a show-stopping, scratch-baked Red Velvet Bundt Cake that delivers deep cocoa flavor and a reliably moist, velvety crumb. This recipe includes instructions for a simple, tangy cream cheese glaze perfect for holidays or special occasions.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons red food coloring (gel preferred for deep color)
  • 1 cup cream cheese, softened (for glaze)
  • 1/2 cup unsalted butter, softened (for glaze)
  • 3 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon milk or cream (for glaze, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until the mixture is uniformly red.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix; stop when no streaks of flour remain.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. To make the cream cheese glaze, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until combined. Add the vanilla extract.
  11. If the glaze is too thick, add milk or cream one teaspoon at a time until you reach a thick, pourable consistency.
  12. Drizzle the cream cheese glaze generously over the cooled Red Velvet Bundt Cake. Allow the glaze to set before slicing and serving.

Notes

  • For the deepest red velvet color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk is key for moisture and activating the baking soda; do not substitute with regular milk unless you add 1 teaspoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes first.
  • To ensure a tender crumb, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Nutrition

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