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Red Velvet Bundt Cake

Red Velvet Bundt Cake

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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.