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!
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.