Ingredients
Equipment
Method
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.
Nutrition
Notes
Buttermilk is crucial for the cake's tangy flavor and moist texture. If you don't have any, make your own by subtracting 1 tbsp from 1 cup of regular milk, then adding 1 tbsp of white vinegar and letting it sit for 10 minutes. Natural unsweetened cocoa powder is best for Red Velvet. For a natural red hue, consider using beet powder alongside or instead of artificial red food coloring. For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking blend; weighing is recommended for accuracy. Meticulous pan preparation is critical for a flawless Bundt cake release. Ensure all cold ingredients (cream cheese, eggs, buttermilk) are at room temperature for optimal emulsification and a smooth glaze. Avoid overmixing the batter, as this can lead to a tough cake. Check your oven's accuracy with an independent thermometer and prevent overbaking to avoid a dry, crumbly result. Store leftover cake with glaze in an airtight container in the refrigerator for up to 5 days, or freeze for 2-3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.