Oh, red velvet… just the *name* makes you think of something special, right? It’s that perfect hint of cocoa, that gorgeous color, that melt-in-your-mouth texture. And when you turn it into a bundt? Forget about it! This Red-Velvet-Bundt is seriously the best of both worlds. You get that classic red velvet flavor with a super moist crumb (thanks to a little secret ingredient I’ll share later!), plus that tangy cream cheese icing that just sends it over the top.
My grandma used to make a red velvet cake for every single holiday – Christmas, Easter, you name it! It wasn’t a bundt, but I’ve taken her recipe and given it a little twist. Trust me, this Red-Velvet-Bundt is gonna be a showstopper. Plus, it’s way easier than frosting a layer cake (shhh, don’t tell Grandma I said that!). I’ve made this red velvet bundt cake dozens of times, tweaking it each time to perfection. Every time I bake it, the smell takes me right back to her kitchen. This recipe is a keeper!
Why You’ll Love This Red-Velvet-Bundt Cake
Okay, so why should you make *this* Red-Velvet-Bundt? Let me tell you! It’s quick (ish!), super easy (promise!), and the flavor? Oh. My. Goodness. Plus, it looks like you spent hours, even though you didn’t. It’s seriously impressive and perfect for any special occasion. What’s not to love?
Perfect for Celebrations
Seriously, if you need a cake for a birthday, holiday, or even just a potluck, this Red-Velvet-Bundt is *it*. It’s festive enough for Christmas, romantic enough for Valentine’s Day, and impressive enough for any birthday bash. It’s a crowd-pleaser, plain and simple!
A Visually Stunning Red-Velvet-Bundt
This cake is a total showstopper. The deep red color is just gorgeous, and the bundt shape makes it look so elegant. Drizzle that cream cheese icing all over, and you’ve got a cake that’ll have everyone saying “Wow!” Trust me, your guests will be super impressed!
Ingredients for Your Red-Velvet-Bundt
Alright, let’s gather our goodies! You’ll need 3 cups (390g) of all-purpose flour, 1/4 cup (29g) of natural unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Don’t forget 1/2 cup (112g) of unsalted butter (make sure it’s room temperature!), 1/2 cup (120ml) of vegetable oil, and 2 1/2 cups (518g) of sugar.
We also need 4 large eggs, 2 teaspoons of vanilla extract, 2 teaspoons of vinegar, and 1 ounce of red food color (or 1 teaspoon of red gel icing color works great too!). For that amazing tang, grab 1 1/2 cups of buttermilk. And for the icing? 4 oz (113g) cream cheese (room temperature!), 2 tablespoons (28g) unsalted butter (yep, room temperature again!), 1 3/4 cups (201g) powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons of heavy cream. Got it all? Let’s bake!
How to Make a Delicious Red-Velvet-Bundt: Step-by-Step Instructions
Preparing the Red-Velvet-Bundt Batter
Okay, first things first, preheat that oven to 325°F (163°C). Don’t skip this! While it’s heating, grease and flour your 12-14 cup Bundt pan. I like using baking spray with flour already in it – makes life SO much easier! In a bowl, whisk together your flour, cocoa, baking soda, and salt. In a *separate*, large bowl, cream together the butter, oil, and sugar until it’s light and fluffy. We’re talkin’ 3-4 minutes here. Get those eggs in, one at a time, mixing well after each. Make sure you scrape down the sides of the bowl – we want everything evenly mixed! Then, stir in the vanilla, vinegar, and red food coloring.
Baking Your Perfect Red-Velvet-Bundt
Now comes the fun part! Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients – this helps prevent the batter from separating. Mix until *just* combined – don’t overmix! Pour that gorgeous red batter into your prepared Bundt pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. But be careful, it’s better to underbake slightly than overbake – we want a moist cake!
Cream Cheese Icing for Red-Velvet-Bundt
While the cake is cooling (and your kitchen smells AMAZING), let’s whip up that cream cheese icing! In a bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until well combined. Stir in the vanilla and a tablespoon of heavy cream. Add more cream, a tablespoon at a time, until you reach a drizzling consistency. You want it thick enough to cling to the cake, but thin enough to drip down the sides. Taste it – is it tangy enough? If not, add a tiny pinch of salt to bring out the tang!
Assembling and Serving the Red-Velvet-Bundt
Let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack to cool completely. I know, it’s hard to wait, but trust me! Once the cake is completely cool, drizzle that luscious cream cheese icing all over the top. Let the icing set for a few minutes before slicing and serving. And there you have it – a stunning Red-Velvet-Bundt that’s sure to impress! Enjoy every single, delicious bite!
Tips for the Best Red-Velvet-Bundt
Okay, wanna make sure your Red-Velvet-Bundt is *perfect*? Here’s the secret sauce! First, room temperature ingredients are KEY. Seriously, don’t skip this! It makes a HUGE difference in how well everything mixes. Also, don’t overbake! A slightly underbaked cake is way better than a dry one. Trust me on this! And finally, don’t be afraid to experiment with the icing – add a little extra vanilla or a pinch of salt to make it your own!
Red-Velvet-Bundt Variations
Okay, so you’ve mastered the basic Red-Velvet-Bundt? Awesome! Now let’s get a little crazy! How about adding some mini chocolate chips to the batter? Or maybe some chopped pecans or walnuts for a little crunch? You could also swap out the vanilla extract for almond extract for a totally different vibe. My favorite? A swirl of cherry pie filling in the batter before baking. Seriously, the possibilities are endless! Don’t be afraid to experiment and make it your own!
Frequently Asked Questions About Red-Velvet-Bundt
Got questions about making the perfect Red-Velvet-Bundt? I got you! Here are a few of the most common questions I get asked, so you can bake with confidence!
Can I use a different type of pan for this Red-Velvet-Bundt?
Sure thing! While a bundt pan gives it that classic look, you could definitely use two 9-inch round cake pans or even a 9×13 inch pan. Just keep an eye on the baking time – it might be a bit shorter, so start checking for doneness a little earlier. Ooh or even make cupcakes!
How do I prevent my Red-Velvet-Bundt from sticking to the pan?
Ugh, the WORST, right? Nobody wants a broken cake! The key is all in the prep. Make sure you grease *every* nook and cranny of that bundt pan. I swear by baking spray that has flour in it already, but you can also grease it with shortening and then dust it with flour. Works like a charm!
Can I make this Red-Velvet-Bundt ahead of time?
Absolutely! This Red-Velvet-Bundt is actually even better the next day, if you can believe it! Just bake it, let it cool completely, and then wrap it tightly in plastic wrap. You can even frost it ahead of time, but keep it in the fridge because of the cream cheese icing. Just bring it to room temperature before serving for the best flavor!
Storing Your Red-Velvet-Bundt
Okay, so you have leftovers? Lucky you! Because of that yummy cream cheese icing, you’ll wanna store any leftover Red-Velvet-Bundt in the fridge. Just wrap it up tight in plastic wrap or pop it in an airtight container. It’ll stay fresh for 3-4 days (if it lasts that long!). Pro tip: let it come to room temperature before serving – the flavor is way better that way!
Estimated Nutritional Information for Red-Velvet-Bundt
Okay, so you’re wondering about calories, right? I get it! Just keep in mind that this is a *treat*, and the numbers are just an estimate. But roughly, you’re looking at around 450 calories per slice. Gotta live a little!
Enjoy Your Red-Velvet-Bundt!
Alright, you did it! Go on, dig in and enjoy every last crumb of that gorgeous Red-Velvet-Bundt. And hey, if you loved it (and I *know* you did!), leave a comment and rate the recipe! Share your pics on social media – I’d love to see your creations!
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Sinful Red-Velvet-Bundt: Grandma’s Recipe Improved
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Bundt Cake features a moist, tender crumb and a tangy cream cheese icing. It is perfect for any special occasion.
Ingredients
- 3 cups (390g) all-purpose flour
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 1/2 cups (518g) sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
- 1 ounce red food color (or 1 tsp red gel icing color)
- 1 1/2 cups buttermilk
- 4 oz (113g) cream cheese, room temperature
- 2 tablespoons (28g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat oven to 325 degrees F (163 degrees C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixer bowl, cream butter, oil and sugar together on medium speed until light in color and fluffy, for about 3-4 minutes.
- Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- Add the vanilla extract, vinegar and food color and mix until well combined.
- Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
- Add the cake batter to the prepared cake pan and spread evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert cake onto cooling rack to cool to room temperature.
- Beat the cream cheese and butter together until well combined and smooth.
- Add the powdered sugar and mix until well combined.
- Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
- Drizzle the icing over the cake and serve.
- Store leftovers well-covered in the fridge, due to the icing. Serve at room temperature. Cake is best if eaten within 3-4 days.
Notes
- For best results, use room temperature ingredients.
- Do not overbake the cake, or it will be dry.
- Store leftovers in the fridge due to the cream cheese icing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
