Red Velvet Bundt Cake
This cake is a total winner. It’s great everything from birthdays and holidays to a family Sunday at home when everyone’s craving something sweet and special.
I’m a busy mom, so if a dessert looks fancy but only takes one bowl (okay, maybe two) and doesn’t involve any complicated steps, sign me up. And this red velvet bundt cake? Oh, it checks all the boxes.
Why I Love This Bundt Cake
There’s something magical about red velvet, right? It’s got that rich cocoa flavor, a gorgeous pop of color, and that soft, moist crumb. Add in a smooth, sweet, and just-slightly-tangy cream cheese frosting and you’ve got a dessert that disappears in seconds.
Plus, using a bundt pan makes it extra pretty without needing a piping bag or hours of decorating. I call that a major mom win.
Here’s What You’ll Need
For the Cake:
For the Frosting:
How to Make Red Velvet Bundt Cake
1. Preheat and Prep
Heat your oven to 350°F (175°C). Then grease and flour your bundt pan. And I mean really get into those grooves. I use a pastry brush to make sure I coat every little crevice.
2. Mix the Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This step is all about making sure everything is evenly combined so your cake bakes up just right.
3. Mix the Wet Ingredients
In a separate bowl, whisk the oil, buttermilk, eggs, and vanilla. Then slowly add your red food coloring. Start with a few drops and build up to your perfect shade of velvety red. (I like mine a bold ruby red!)
4. Combine the Magic
Now pour the wet mix into your dry ingredients. Stir until smooth, but don’t overdo it. You want everything just combined so the cake stays soft and lovely. Once you’ve got a rich, creamy batter, pour it into your prepared bundt pan and smooth the top with a spatula.
5. Bake to Perfection
Bake for 45–50 minutes. I always check mine around the 45-minute mark with a toothpick. If it comes out clean, you’re golden. If not, give it a few more minutes and check again.
6. Let It Cool (Just a Bit!)
Let your cake rest in the pan for 10 minutes before flipping it out onto a cooling rack. That little wait time helps the cake firm up just enough to release cleanly.
7. Make That Dreamy Frosting
While the cake cools, it’s frosting time! Beat the cream cheese and butter together until smooth and creamy. Then gradually add in the powdered sugar and whip it until it’s light, fluffy, and irresistible.
8. Frost and Sprinkle
Once your cake is completely cool, spoon or spread the frosting on top. It’ll cascade beautifully down those bundt ridges. Then, if you’re feeling festive, sprinkle on some pink or red sprinkles. Because honestly, sprinkles make everything better.
Tips
These little tricks help make this cake even more foolproof:
- Room Temp Ingredients: If you can, let your eggs and buttermilk sit out for a bit before mixing. They blend more easily that way.
- Don’t Rush the Cooling: I know it’s tempting, but wait until the cake is fully cool before frosting it. Warm cake + cream cheese frosting = slippage city.
- Store It Like a Pro: Keep leftovers (if you have any!) in an airtight container in the fridge. It actually tastes amazing cold, or just microwave a slice for 10 seconds to get that fresh-baked vibe.
Decorating Ideas for Every Occasion
One of my favorite things about this cake is how versatile it is. It fits any celebration with just a few fun touches!
- Valentine’s Day: Add heart-shaped sprinkles or fresh raspberries.
- Birthday Bash: Pop in some mini candles and edible glitter.
- Christmas Fun: Crushed candy canes on the frosting = holiday magic.
- Baby Showers: Use pink or blue sprinkles depending on the theme!
- Just Because: There is always a good enough reason to eat cake, right?
Check Out More Bundt Cake Recipes
Red Velvet Bundt Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- Red food coloring gel or liquid
For the Frosting:
- 8 oz cream cheese
- ¼ cup softened butter
- 1½ cups powdered sugar
- Pink or red sprinkles optional
Instructions
- Heat your oven to 350°F (175°C). Then grease and flour your bundt pan.
- In a big mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This step is all about making sure everything is evenly combined the cake bakes up just right.
- In a separate bowl, whisk the oil, buttermilk, eggs, and vanilla. Then slowly add the red food coloring. Start with a few drops and build up to the perfect shade of velvety red.
- Now pour the wet mix into the dry ingredients. Stir until smooth, but don’t overdo it, so the cake stays soft and lovely. Once it got a rich, creamy batter, pour it into your prepared bundt pan and smooth the top with a spatula.
- Bake for 45–50 minutes. You can check around the 45-minute mark with a toothpick. It should comes out clean, if not, give it a few more minutes and check again.
- Let the cake rest in the pan for 10 minutes before flipping it out onto a cooling rack. That little wait time helps the cake firm up just enough to release cleanly.
- Beat the cream cheese and butter together until smooth and creamy. Then gradually add in the powdered sugar and whip it until it’s light, fluffy, and irresistible.
- Once the cake is completely cool, spoon or spread the frosting on top. It’ll cascade beautifully down the bundt ridges. Then, sprinkle on some pink or red sprinkles.
