Best Red Velvet Bundt Cake

There’s something truly magical about a perfectly baked cake, and a Red Velvet Bundt Cake stands in a league of its own. It’s a timeless classic, instantly recognizable by its striking deep red hue, tender crumb, and signature tangy cream cheese glaze. This dessert isn’t just for special occasions; it’s a delightful weekend project or a stunning centerpiece for any celebration. If you’re looking for other festive treats, consider making a Mary Berry Christmas Cake. I’ve poured years of baking experience into perfecting this recipe, ensuring every slice is incredibly moist, deeply flavorful, and beautifully presented. Get ready to bake with confidence, because I’m here to guide you to a Red Velvet Bundt Cake that will leave everyone asking for more!

Why You’ll Love This Recipe

My kitchen is a place of constant experimentation, always seeking to elevate classic flavors. For this Red Velvet Bundt Cake, I’ve incorporated a unique twist that I’m incredibly excited to share. It’s all about enhancing the cake’s natural qualities to create an unforgettable dessert.

• Enhanced Chocolate Flavor: While Red Velvet Cake isn’t meant to be a heavily chocolatey dessert, that subtle hint of cocoa is crucial. By adding just 1 teaspoon of instant espresso powder to the dry ingredients, we intensify that delicate chocolate flavor without introducing any coffee taste. The espresso acts as a flavor amplifier, making the cocoa notes more pronounced and complex, creating a richer depth of flavor.
• Natural Deep Red Hue: Achieving that iconic red color often relies on artificial red food coloring. In my recipe, I offer the option to incorporate 1-2 teaspoons of beet powder into the wet ingredients, either alongside or replacing some artificial coloring. This provides a deeper, more natural red hue, leaning into natural colorants while maintaining the cake’s delicate flavor and velvety texture.
• Consistently Moist & Velvety: This recipe is meticulously crafted to deliver a consistently moist, rich, tender cake every single time. The balance of canola oil and unsalted butter combined with buttermilk ensures a cake that truly melts in your mouth with an exquisite velvety texture.
• Impressive Presentation, Easy Process: The elegance of a Bundt Cake makes it an instant showstopper, perfect for any gathering. Despite its sophisticated appearance, I’ve broken down the process into easy-to-follow steps, so you can bake with confidence and avoid common pitfalls, ensuring a stunning result with balanced Tangy Flavor and Chocolate Flavor.

Ingredients Needed

Gathering your ingredients correctly is the first step to baking success. Here’s exactly what you’ll need for this decadent Red Velvet Bundt Cake and its luscious Cream Cheese Glaze.

For the Red Velvet Bundt Cake:

• 3/4 cup (160g) canola or vegetable oil
• 1/2 cup (110g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk*
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring
• 2 1/2 cups (300g) all purpose flour **see notes for GF option
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, room temp
• 2 cups (240g) powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract

Ingredient Notes & Substitutions

Understanding your ingredients is key to becoming a better baker. Here are some insights and alternatives for a perfect Red Velvet Bundt Cake.

• Buttermilk: This ingredient is absolutely crucial for the distinctive tangy flavor and incredibly moist cake texture of Red Velvet Cake. If you don’t have buttermilk on hand, you can easily make your own Homemade Buttermilk in a pinch: simply subtract 1 tablespoon from 1 cup of regular milk, then add 1 tablespoon of white vinegar and let it sit for 10 minutes until it curdles.
• Cocoa Powder: For Red Velvet Cake, unsweetened cocoa powder (often natural, not Dutch-processed) is traditionally used. It provides the subtle chocolate flavor and its acidity interacts with the baking soda and buttermilk to aid in the cake’s signature reddish hue and lift. This recipe uses natural unsweetened cocoa powder, which is ideal for its flavor and chemical reaction properties.
• Red Food Coloring & Natural Alternatives: To achieve that iconic vibrant red, you can use traditional red food coloring. However, as part of my unique twist, I highly recommend experimenting with beet powder for a natural red hue. You can use it alongside or as a partial replacement for the artificial coloring for a beautiful, more natural color.
• Flour: This recipe calls for all purpose flour. If you’re looking for a Gluten-Free Baking option, you can successfully substitute the all purpose flour with a good quality 1-to-1 Gluten Free Flour baking blend. For best results, I always recommend weighing your flour for accuracy, especially with gluten-free alternatives.
• Oil vs. Butter: My recipe calls for a specific blend of canola oil (or vegetable oil) and unsalted butter. The oil contributes superior moisture and a tender crumb, while the butter adds richness and depth of flavor. Using all oil can sometimes lead to an overly oily cake, which is a common mistake I help you avoid.
• Cream Cheese: For the smoothest, lump-free Cream Cheese Glaze, it is absolutely essential that your cream cheese is at room temperature. This allows it to whip up beautifully with the powdered sugar. This glaze is so good, it could even top our Festive Melt-in-Your-Mouth Cream Cheese Christmas Cookies.
• Dairy-Free Options: To make this Red Velvet Bundt Cake dairy-free, you can use plant-based milk (such as almond or soy milk) with white vinegar to create a dairy-free buttermilk alternative. For the glaze, simply opt for your favorite brand of dairy-free cream cheese and adjust liquid as needed.

How to Make Your Perfect Red Velvet Bundt Cake

Baking this Red Velvet Bundt Cake is a joy, and with these detailed steps, you’ll achieve a stunning result. Remember, precision and patience are your best friends in the kitchen!

1. Prepare Your Oven & Pan

First things first, preheat your oven to 350F (175°C). Set out your bundt pan; for this recipe, you can use either a 10-Cup Bundt Pan or a 12-Cup Bundt Pan. We’ll prepare it properly a little later, but it’s good to have it ready.

2. Whisk Dry Ingredients

In a medium bowl, whisk together your all purpose flour, unsweetened cocoa powder, baking soda, and salt. This is also where we’ll add our secret ingredient: 1 teaspoon of instant espresso powder. Whisk it in thoroughly to ensure it evenly enhances that subtle chocolate flavor without adding any coffee taste. Set this bowl aside.

3. Mix Wet Ingredients (Cake)

In a large bowl, whisk together the canola oil (or vegetable oil), melted unsalted butter, and granulated sugar. You can do this by hand or with an electric mixer fitted with a whisk attachment. Mix for a good 1-2 minutes on medium speed until the mixture is well combined and looks light and creamy. Next, whisk in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, whisk in the buttermilk, vanilla extract, and white vinegar. Finally, mix in the red food coloring (2 tbsp) AND/OR 1-2 teaspoons of beet powder for that desired deep red color and natural hue.

4. Combine Wet & Dry Batter

Now, it’s time to bring it all together. Add half of your whisked dry ingredients to the wet mixture and mix until just combined. Scrape down the sides of the bowl with a rubber spatula, then add the remaining half of the dry ingredients. Continue mixing until just smooth and no streaks of flour remain. If mixing by hand, switch to a rubber spatula and fold gently to avoid overmixing, which can lead to a tough cake.

5. Prepare the Bundt Pan Flawlessly

This step is absolutely critical for a perfect Bundt Cake Release! The quickest and easiest method is the Flour Method: give your bundt pan a light, even coat of an oil and flour nonstick spray (like Baker’s Joy). Then, use a fine pastry brush to meticulously spread the spray into all the nooks and crannies of the pan. Alternatively, you can butter and flour the pan (or butter and sugar for a slightly caramelized crust), ensuring every crevice is coated.

6. Fill the Bundt Pan

Carefully pour your velvety batter into the prepared bundt pan. If you’re using a 12-Cup Bundt Pan, you can use all of the batter. If you’re using a 10-Cup Bundt Pan, I recommend leaving out about 1 cup of batter to prevent any overflow during baking. Smooth the top gently with your spatula.

7. Bake to Perfection

Bake your Bundt Cake in the preheated oven at 350F (175°C) for 45 minutes if using a 10-cup pan, or 50-60 minutes if using a 12-cup pan. To check for doneness, a toothpick inserted into the thickest part of the cake should come out with moist crumbs attached, and the cake should spring back when lightly touched. For ultimate accuracy, the Ideal internal temperature for a perfectly baked bundt cake is 200-210°F (93-99°C) when measured with an instant-read thermometer.

8. Cooling for a Flawless Release

After baking, let the cake rest in the pan for exactly 10 minutes. This Cooling Time is a crucial “sweet spot” that allows the cake to firm up slightly and pull away from the pan, preventing it from sticking or tearing. After 10 minutes, carefully invert the cake onto a Cooling Rack and let it sit for another 30 minutes to cool completely before glazing. Patience here will be rewarded!

9. Prepare the Cream Cheese Glaze

While your cake cools, prepare the delicious Cream Cheese Glaze. In a medium bowl, mix together your room temperature cream cheese and powdered sugar. Add the milk gradually, a tablespoon at a time, mixing until smooth. The ideal consistency should be a bit thinner than craft glue—pourable, but still opaque. If it’s too thick, add about 1/2 tbsp of milk at a time until smoothed. If it becomes too thin, simply add 1 tbsp of powdered sugar at a time until thickened to your liking.

10. Glaze and Serve

Once your Red Velvet Bundt Cake is completely cool to the touch, generously pour the Cream Cheese Glaze evenly over the top, letting it drip enticingly down the sides. Slice and serve immediately! Any leftover cake with the glaze should be stored in the refrigerator.

Adapting for Other Pans & Dietary Needs

This versatile Red Velvet Bundt Cake recipe can easily be adapted to suit various pan sizes or dietary preferences. Here’s how to make it work for you.

Adapting Red Velvet to Different Pan Sizes

• Red Velvet Cupcakes: To make Red Velvet Cupcakes, line a standard muffin tin with paper liners. Fill each liner about two-thirds full with batter. Bake at 350F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are springy to the touch.
• Mini Bundt Cakes: For charming Mini Bundt Cakes, prepare your mini bundt pan as you would a regular one (greasing meticulously). Fill each cavity about two-thirds full. The Baking Time will be significantly shorter, around 20-25 minutes, so keep a close eye on them.
• Red Velvet Layer Cakes: This recipe can also be transformed into a classic two-layer cake. Divide the batter evenly between two greased and floured 8-inch or 9-inch round cake pans. Bake at 350F (175°C) for about 28-35 minutes, or until the Ideal internal temperature of 200-210°F (93-99°C) is reached and a toothpick comes out with moist crumbs. For another elegant layered dessert, you might enjoy our Classic Christmas Trifle Recipe.

Ingredient Substitutions for Dietary Restrictions

• Gluten-Free Baking: As mentioned, for a Gluten-Free Baking option, substitute the all purpose flour with a high-quality 1-to-1 Gluten Free Flour blend. Weighing the flour is highly recommended for the best results, ensuring a moist and delicious gluten-free cake.
• Dairy-Free Red Velvet: To make the cake dairy-free, use a plant-based milk (such as almond, soy, or oat milk) and white vinegar to create a dairy-free buttermilk alternative. For the Cream Cheese Glaze, opt for your favorite brand of dairy-free cream cheese and adjust the amount of milk (or dairy-free milk) as needed to achieve the desired consistency.
• Sugar Alternatives: While I prefer granulated sugar for texture and sweetness, you can experiment with common sugar substitutes like erythritol or stevia blends for both the cake and glaze. Be aware that texture and sweetness levels may vary slightly, so taste and adjust accordingly.
• Oil Substitutes: If canola oil or vegetable oil aren’t your preference, other neutral oils like grapeseed oil or light olive oil are suitable alternatives that won’t impart a strong flavor to your cake.

Pro Tips & Troubleshooting for a Perfect Bundt Cake

Even seasoned bakers can encounter hiccups. Here are my expert tips and solutions to common mistakes, ensuring your Red Velvet Bundt Cake turns out perfectly every time.

Pro Tips for Success

• Perfect Pan Prep is Key: I cannot stress this enough! Meticulously greasing your bundt pan is the secret to a flawless Bundt Cake Release. Use a product like Baker’s Joy or butter and flour/sugar, ensuring every nook and cranny is thoroughly coated right before pouring the batter.
• Mind the Cooling Time: The “sweet spot” of cooling your cake in the pan for exactly 10 minutes before inverting is crucial. This allows the cake to firm up and pull away from the pan, preventing it from sticking or tearing.
• Room Temperature for Everything: For optimal emulsification, a smooth batter, and a lump-free glaze, ensure your room temperature cream cheese, large eggs, and buttermilk are all at room temperature before you begin mixing.
• Integrate the Unique Twist Properly: To get the most out of our unique twist, ensure the instant espresso powder is whisked thoroughly with the dry ingredients, and the beet powder (if using) is fully incorporated into the wet ingredients for even Chocolate Flavor and a beautiful natural red hue distribution.
• Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing all purpose flour develops gluten, which can lead to a tough, dry cake instead of the desired velvety texture.
• Check Oven Accuracy: Ovens can vary! I always recommend using an independent oven thermometer to ensure your oven’s Baking Temperature is precise. This helps prevent under or over-baking and guarantees consistent results.

Common Mistakes to Avoid

• Using All Oil: While oil adds moisture, relying solely on canola oil or vegetable oil can result in an overly oily cake texture. Our recipe’s balance of oil and unsalted butter is key for moisture and richness without greasiness.
• Cooling Too Long in the Pan: Leaving the cake in the bundt pan for too long (beyond the recommended 10 minutes) can cause the sugars to harden and the cake to stick, making it difficult to release and often causing it to tear.
• Lumpy Cream Cheese Glaze: Not using room temperature cream cheese is the primary culprit here. Cold cream cheese won’t whisk smooth, resulting in an unappealingly lumpy glaze.
• Too Much Artificial Coloring: While vibrant, using too much gel food coloring can create an unnaturally bright, almost neon red, and in some cases, can even impart a slightly bitter taste. Embrace our beet powder twist for a more natural approach.
• Opening Oven Door Frequently: Resist the urge to peek! Opening the oven door too often causes temperature fluctuations, which can lead to a sunken center or an uneven rise in your Bundt Cake.
• Overbaking: The most common cause of a dry, crumbly cake is overbaking. Always check for doneness carefully with a toothpick or instant-read thermometer and remove the cake promptly once it’s baked through.

Serving & Storage

Once your beautiful Red Velvet Bundt Cake is baked and glazed, it’s time to enjoy! Here are my favorite ways to serve it and tips for keeping it fresh.

Serving Ideas

• Classic Presentation: Serve individual slices drizzled generously with that luscious silky cream cheese glaze. For an elegant touch, garnish with a few fresh raspberries or a delicate sprinkle of unsweetened cocoa powder for contrast.
• Beverage Pairings: This cake pairs wonderfully with a simple cup of freshly brewed coffee, a tall glass of cold milk, or for a more sophisticated treat, a dry sparkling wine beautifully complements its Chocolate Flavor and Tangy Flavor.
• Seasonal Garnishes: Depending on the occasion, get creative with your garnishes! Think chocolate curls, candied pecans for a cozy feel, or delicate edible flowers for a spring celebration. For more festive baking inspiration, explore our Christmas Tree Cake recipe.

Storage and Make-Ahead Tips

• Refrigerator Storage: Because of the Cream Cheese Glaze, your Red Velvet Bundt Cake must be stored in an airtight container in the refrigerator. It will maintain its wonderful moist cake texture and freshness for up to 5 days.
• Freezing Instructions: For longer storage, you can freeze the cake (glazed or unglazed). Wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving. If frozen unglazed, apply the glaze after thawing.
• Make-Ahead Tips: To streamline your baking process for events, you can bake the cake a day in advance and let it cool completely. Store it wrapped at room temperature (if unglazed). Prepare the Cream Cheese Glaze separately and store it in the refrigerator, then glaze the cake just before serving.

Conclusion

Crafting the perfect Red Velvet Bundt Cake is a rewarding experience, and I’m confident that this recipe, with its secret instant espresso powder for enhanced chocolate flavor and optional beet powder for a natural red hue, will become a cherished favorite in your baking repertoire. By following my detailed steps and Pro Tips, you are guaranteed to achieve a moist, rich, tender cake that impresses every single time, whether you’re a beginner or a seasoned baker. I encourage you to try this recipe, experiment with the serving ideas, and share your baking success with friends and family. Happy baking!

FAQ

What gives Red Velvet Bundt Cake its distinct flavor and vibrant red color?

The unique flavor of Red Velvet Cake comes from a special blend of ingredients: a subtle chocolate flavor from unsweetened cocoa powder, combined with the characteristic tangy flavor and velvety texture provided by buttermilk and white vinegar. Our recipe further enhances the chocolate notes with a touch of instant espresso powder, while the iconic, rich red hue is created using red food coloring or naturally with beet powder.

What are the key techniques for ensuring a super moist Red Velvet Bundt Cake?

For an incredibly moist cake, this recipe uses a precise balance of canola oil (or vegetable oil) and unsalted butter. Crucially, avoid overmixing the batter, as this can develop gluten and lead to a tough cake. Strictly adhering to the recommended Baking Time and temperature also prevents overbaking, which is a common cause of dry cakes. Finally, the buttermilk plays a vital role in keeping the cake exceptionally tender and moist.

How do I guarantee my Bundt Cake releases perfectly from the pan every time?

To guarantee a perfect Bundt Cake Release, meticulous pan preparation is essential. Thoroughly coat every nook and cranny of your bundt pan with a non-stick spray like Baker’s Joy, or use the butter and flour/sugar method, right before pouring the batter. The most critical step is the Cooling Time: let the cake rest in the pan for exactly 10 minutes after baking before inverting it onto a Cooling Rack. This “sweet spot” allows the cake to firm up and detach naturally.

What’s the trick to achieving the ideal consistency for a pourable cream cheese glaze?

The trick to a perfectly smooth, pourable Cream Cheese Glaze starts with using room temperature cream cheese to prevent lumps. To achieve the ideal consistency, which should be “a bit thinner than craft glue,” gradually add milk (1/2 tbsp at a time if too thick) or powdered sugar (1 tbsp at a time if too thin) until you reach your desired pourable yet opaque consistency.

Can this Red Velvet Bundt Cake recipe be easily adapted for gluten-free diets?

Yes, absolutely! This Red Velvet Bundt Cake recipe can be easily adapted for Gluten-Free Baking. Simply substitute the all purpose flour with a good quality 1-to-1 Gluten Free Flour blend. For the most accurate results, I recommend weighing your gluten-free flour, as noted in the Ingredient Notes.

How should I store Red Velvet Bundt Cake to maintain its freshness?

To maintain its freshness and moist cake quality, especially with the Cream Cheese Glaze, your Red Velvet Bundt Cake should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can also freeze slices or the entire cake (glazed or unglazed) for up to 2-3 months.

What is the difference between red velvet cake and chocolate cake?

While both Red Velvet Cake and chocolate cake contain unsweetened cocoa powder, Red Velvet Cake uses significantly less cocoa, resulting in a subtle rather than dominant chocolate flavor. The distinct character of red velvet comes from the chemical reaction between buttermilk, white vinegar, and baking soda, which contributes to its signature tangy flavor, velvety texture, and a slight reddish tint (which is then enhanced by coloring). A classic chocolate cake, in contrast, features a much higher cocoa content for a deeper, more pronounced chocolate flavor and a darker brown color.

What type of cocoa powder is best for Red Velvet Cake?

Natural unsweetened cocoa powder is traditionally best for Red Velvet Cake. Its inherent acidity reacts with the baking soda and buttermilk in the recipe, which helps activate the leavening and enhances the cake’s reddish hue, while also providing the characteristic subtle chocolate flavor that is essential to red velvet’s profile. Dutch-processed cocoa, being less acidic, will not yield the same results.