Red Velvet Bundt Cake

There’s something about a Red Velvet Bundt Cake that just fills the air with sweet anticipation. I remember the first time I made this cake; it was for a friend’s birthday, and I wanted to create a dessert that was not only stunning but also delicious. The rich, vibrant red color and the velvety texture of the cake made it a showstopper. As I whipped up the ingredients, the aroma of baking filled my kitchen, and I couldn’t help but feel excited. The best part? Watching my friend’s eyes light up as she cut into the cake, revealing its luscious interior. Every bite was a perfect blend of sweetness and a hint of cocoa, making it a memorable treat that everyone raved about. Whether it’s a special occasion or just a moment to indulge, this cake is sure to impress!

Ingredients to Make Red Velvet Bundt Cake

When it comes to the ingredients of a Red Velvet Bundt Cake, each plays a key role in creating that unforgettable flavor and texture. The combination of classic baking staples with a bit of novelty gives this cake its unique character. Let’s break down the essential components that make this cake a true delight.

• 3 cups all-purpose flour: The foundation of the cake, providing structure.
• ¼ cup cocoa powder: Adds a hint of chocolate flavor that beautifully complements the sweetness.
• ½ tsp salt: Enhances all the flavors and balances the sweetness.
• ¼ tsp baking soda: Helps the cake rise, ensuring it’s light and fluffy.
• 1½ cups butter, room temperature (3 sticks): Brings richness and moisture to the cake.
• 2¾ cups sugar: Sweetens the cake to perfection.
• 6 large eggs: Provides structure and moisture, making for a rich texture.
• 1 Tbsp vanilla: Adds depth of flavor and enhances the overall taste.
• 1 (3.9-oz) package instant chocolate pudding: Contributes to the cake’s moisture and rich texture.
• 1 cup buttermilk: Adds acidity, which tenderizes the cake and gives it a slight tang.
• 2 (1-oz) containers red food coloring, gel or liquid: The star of the show, providing that vibrant red color.
• 4 oz cream cheese, room temperature: Ideal for making a luscious glaze or frosting.
• 2 cups powdered sugar: Sweetens the cream cheese glaze to complement the cake.
• 3 Tbsp milk: Used in the glaze to achieve the perfect consistency.
• 1 tsp vanilla: For flavoring the glaze, making it rich and delicious.

Making This Red Velvet Bundt Cake

Creating a Red Velvet Bundt Cake is an adventure filled with delight. Each step brings you closer to a beautifully baked masterpiece that’s sure to wow anyone who tries it. Grab your ingredients, and let’s dive into the process!

1. Preheat your oven to 325ºF. This is the perfect temperature for our cake to bake evenly.
2. Butter and flour a 15-cup Bundt pan. This step is crucial to ensure the cake releases easily. I like to use the wrapper from the butter to grease the pan.
3. In a bowl, sift together 3 cups of all-purpose flour, ¼ cup of cocoa powder, ½ tsp of salt, and ¼ tsp of baking soda. Setting aside these dry ingredients helps to avoid clumps and ensures even mixing.
4. In a mixing bowl, cream together 1½ cups of butter with 2¾ cups of sugar and 1 Tbsp of vanilla. Beat for 2 to 3 minutes until the mixture is light and pale yellow in color.
5. Add the 6 large eggs, one at a time, beating well after each addition. Don’t forget to stop and scrape the sides of the bowl to incorporate everything.
6. Stir in the 1 (3.9-oz) package of instant chocolate pudding into the batter until evenly mixed, giving it that moist texture.
7. Reduce the mixer speed and add the dry ingredients alternately with 1 cup of buttermilk, starting and ending with dry ingredients. Mix until just combined.
8. Add in the red food coloring and mix on low until fully incorporated. The batter should be a vibrant red hue!
9. Spoon the batter into the prepared Bundt pan. Make sure to fill it only about two-thirds full to allow for rising.
10. Place the pan in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes back clean.
11. Once baked, remove from the oven and let it cool in the pan on a cooling rack for about 15 minutes. After that, carefully remove it from the pan and let it cool completely on the rack.
12. Meanwhile, in a large bowl, beat together 4 oz of cream cheese, 2 cups of powdered sugar, 3 Tbsp of milk, and 1 tsp of vanilla with a hand mixer until smooth. This will be your delicious glaze.
13. Finally, pour the glaze over the top of the cooled cake. Watch as it drizzles down the sides, making it even more appealing!

Ways to Customize

One of the best things about a Red Velvet Bundt Cake is its versatility! Here are some fun ways to make it your own:

• Add nuts: Consider adding chopped walnuts or pecans into the batter for a lovely crunch.
• Chocolate chips: Stir in mini chocolate chips for added sweetness and texture.
• Different glazes: Experiment with different glazes like a chocolate ganache or a cream cheese frosting for varied flavor.
• Seasonal accents: During holidays, consider adding a hint of peppermint extract to your glaze for a festive touch.
• Layer it up: Make this cake into a layered version by slicing it in half and adding frosting in between layers.

Great Combinations for Red Velvet Bundt Cake

When serving your Red Velvet Bundt Cake, consider these delightful pairings:

• Coffee: The rich flavor of coffee complements the sweetness of the cake beautifully.
• Ice cream: Serve slices with vanilla or cream cheese ice cream for an indulgent treat.
• Please the crowd: This cake is perfect for birthday parties or holiday gatherings, making everyone feel special.
• Brunch delight: Pair with a light fruit salad for a sweet yet refreshing brunch option.
• Storage: Keep any leftovers in an airtight container at room temperature for up to four days, or refrigerate if you prefer it chilled.
• Freezing: You can freeze the cake for up to six months; just wrap it well to avoid freezer burn.

FAQ

Conclusion

The Red Velvet Bundt Cake is truly a delightful dessert that combines rich flavors with a stunning presentation. It’s perfect for any celebration or simply to enjoy at home with loved ones. I encourage you to try making it yourself; you won’t regret the smiles it brings to your table. Happy baking, and may every slice be as special as the moments you share!

Red Velvet Bundt Cake

Indulge in the ultimate comfort with this Red Velvet Bundt Cake. This velvety masterpiece, infused with rich cocoa and topped with a luscious cream cheese glaze, is a perfect treat for any occasion. Easy to make and utterly delicious, it’s sure to become a family favorite. Why wait? Treat yourself to this mouthwatering dessert tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• Kitchen-Aid Mixer
• 15-cup Bundt Cake Pan
• Hand Mixer
• Mixing Bowls

Ingredients

  

• 3 cups All-purpose flour
• ¼ cup Cocoa powder
• ½ tsp Salt
• ¼ tsp Baking soda
• 1½ cups Butter, room temperature (3 sticks)
• 2¾ cups Sugar
• 6 large Eggs
• 1 Tbsp Vanilla
• 1 package Instant chocolate pudding
• 1 cup Buttermilk
• 2 containers Red food coloring, gel or liquid
• 4 oz Cream cheese, room temperature
• 2 cups Powdered sugar
• 3 Tbsp Milk
• 1 tsp Vanilla

Instructions

 

• Preheat your oven to 325ºF. This is the perfect temperature for our cake to bake evenly.
• Butter and flour a 15-cup Bundt pan. This step is crucial to ensure the cake releases easily. I like to use the wrapper from the butter to grease the pan.
• In a bowl, sift together 3 cups of all-purpose flour, ¼ cup of cocoa powder, ½ tsp of salt, and ¼ tsp of baking soda. Setting aside these dry ingredients helps to avoid clumps and ensures even mixing.
• In a mixing bowl, cream together 1½ cups of butter with 2¾ cups of sugar and 1 Tbsp of vanilla. Beat for 2 to 3 minutes until the mixture is light and pale yellow in color.
• Add the 6 large eggs, one at a time, beating well after each addition. Don’t forget to stop and scrape the sides of the bowl to incorporate everything.
• Stir in the 1 (3.9-oz) package of instant chocolate pudding into the batter until evenly mixed, giving it that moist texture.
• Reduce the mixer speed and add the dry ingredients alternately with 1 cup of buttermilk, starting and ending with dry ingredients. Mix until just combined.
• Add in the red food coloring and mix on low until fully incorporated. The batter should be a vibrant red hue!
• Spoon the batter into the prepared Bundt pan. Make sure to fill it only about two-thirds full to allow for rising.
• Place the pan in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes back clean.
• Once baked, remove from the oven and let it cool in the pan on a cooling rack for about 15 minutes. After that, carefully remove it from the pan and let it cool completely on the rack.
• Meanwhile, in a large bowl, beat together 4 oz of cream cheese, 2 cups of powdered sugar, 3 Tbsp of milk, and 1 tsp of vanilla with a hand mixer until smooth. This will be your delicious glaze.
• Finally, pour the glaze over the top of the cooled cake. Watch as it drizzles down the sides, making it even more appealing!

Notes

• Tip 1: Do not make the pudding. You are only going to use the dry mix.
• Tip 2: I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan. If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
• Tip 3: One cup of flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
• Tip 4: To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
• Tip 5: Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Tip 6: Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Keyword Bundt Cake Ideas, easy desserts, Red Velvet Cake Recipe, Velvet Cake

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.