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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 white glaze dripping down the sides.
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You want a show-stopping dessert that is moist and tender. This from-scratch red velvet bundt cake recipe delivers that deep red color and rich cocoa flavor, topped with a simple, tangy cream cheese glaze. It is the bakery-style red velvet bundt cake you need for any special occasion.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (or more for deep color)
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, mix the buttermilk, white vinegar, vanilla extract, and red food coloring until the color is uniform.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep the crumb tender.
  7. Pour the batter evenly into the prepared Bundt pan.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined. Add the milk, one tablespoon at a time, until you reach a thick, pourable consistency for your cream cheese glaze.
  11. Once the cake is completely cool, drizzle the tangy cream cheese glaze over the top.

Notes

  • For an extra moist red velvet bundt cake, use room temperature ingredients.
  • If you want a deeper red color, add an extra teaspoon of gel food coloring to the wet ingredients.
  • This recipe makes a showstopper bundt cake dessert perfect for holidays.

Nutrition

Find it online: https://devourdish.com/red-velvet-bundt-cake/