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This is the best red velvet bundt cake we’ve ever tasted. A delicious red velvet cake, crusted with sugar and topped with a decadent vanilla cream cheese icing.
Every year growing up, our mom would make make bundt cakes for people in our neighborhood, at church or for holiday parties at our house. She made so many different flavors of bundt cakes, but red velvet was always her favorite go-to. Plus, it’s a flavor that just about anyone loves!
Since we’re in the holiday spirit, we thought we would make our own version of a red velvet bundt cake and top it with a delicious cream cheese frosting. We’re even sharing our secret ingredient that makes our cakes super moist and delicious every time!
We promise you, you’re going to love this red velvet bundt cake! It’s the perfect dessert to make for a holiday dinner party, for the holidays with family or to share with neighbors on your street.
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This post is all about red velvet bundt cake.
Red Velvet Bundt Cake with Vanilla Cream Cheese Frosting
What’s in this recipe?
Flour: Flour is an essential ingredient in type of cake. We used all-purpose flour, but you can also use cake flour as well.
Salt: A bit of salt is added to the cake to slightly offset the sweetness and richness of the cake.
Baking Soda: Baking soda helps the cake rise and and makes a fluffier texture as well.
Unsalted Butter: It’s important to use unsalted butter in a cake recipe, so you can easily control the amount of salt you add.
Sugar: Sugar is creamed with the butter for about a minute to create a lighter, fluffier cake texture. We also dusted the bundt pan with sugar which created a delicious coating on the outside of the cake.
Eggs: We added three eggs to this recipe to add more moisture and structure to the cake.
Olive Oil: Many recipes call for vegetable oil in cake, but we opted for a delicious olive oil. It’s a healthier alternative as well.
Sour Cream: Sour cream is our secret ingredient in this cake! It adds a bit of tanginess to the cake, but makes the cake super moist and delicious.
Milk: A little bit of milk is also added to the cake batter to add a bit more moisture.
White Vinegar: White vinegar is essential in a red velvet cake because it reacts to the red food coloring and make the cake a more vibrant red color.
Red Food Coloring: Red food coloring is what gives this red velvet bundt cake such a vibrant color.
Cream Cheese: Cream cheese pairs so well with red velvet cake, so we added it to the the frosting recipe.
Powdered Sugar: Powdered sugar makes the icing sweet, but also keeps it light and airy.
Vanilla Bean Paste: We added vanilla to the frosting to give it a delicious vanilla bean flavor. You can also use vanilla extract as well.
How to Make Red Velvet Bundt Cake
This red velvet cake is super simple to make and we guarantee you and whoever you share it with will love it!
To start, you’ll want to preheat your oven to 350°F. Then, in a medium size mixing bowl (we love these), whisk together flour, baking soda, cocoa powder and salt. Set the bowl aside for later.
Cream the Butter and Sugar…
Next, in a stand mixer or hand mixer, cream the butter and sugar together on medium-high speed for about 1 minute. Scrape down the sides of the bowl and add room temperature eggs in, beating them one at a time. Then, mix in olive oil, vanilla and white vinegar. Beat the mixture on medium high until everything is well combined.
Mix the Rest of the Batter…
In a small mixing bowl, shirk together the milk, sour cream and red food coloring. On your mixers low speed, mix in half the flour mixture and then half the milk mixture. Scrape down the sides of the bowl and repeat again. Beat the last of the mixtures on low until the batter is just combined.
Prep the Bundt Pan…
One of our favorite ways to grease a bundt pan so that the cake is easy to remove from the mold is to coat the pan with nonstick spray or butter. Then, using a basting brush, brush the oil in the creases if the pan so that it coats the whole pan. Sprinkle sugar over the pan, turning the pan so that it’s coated evenly.
The sugar sprinkle on the pan acts as a barrier and helps the bundt cake come out super smooth from the pan. Plus, it creates a delicious sugar crust coating not he outside of the cake. It’s so delicious, we never want to make another bundt cake without one.
Bake the cake for 45 minutes and then let the cake rest for 10 minutes in the pan before removing it. You don’t want the cake to cool too much, or else it will stick to the pan and be difficult to remove. Turn the cake out onto a cooking rack and let it cool for 30 more minutes before adding the frosting.
Make the Vanilla Cream Cheese Frosting…
Cream cheese icing and red velvet cake are a match made in heaven. Plus, it’s super simple to make as well!
All you have to do is beat cream cheese, powdered sugar, and vanilla with a stand or hand mixer. Then, one tablespoon at a time, add the milk to the mixture. Depending on how thick you want your mixture, you can add more powdered sugar. If you like your frosting to be thinner, you can add more milk until you reach the consistency you like best.
Lastly, pipe or drizzle on the vanilla cream cheese frosting on your cake. We recommend piping the cake if you want a more uniform look. Drizzling the frosting will create a beautiful rustic look as well!
Enjoy with a hot cup of coffee after dinner or as a delicious treat at your next holiday party with friends and family!
If you made this recipe, we’d love to hear from you! Tag us on Instagram or leave a comment down below.
Red Velvet Bundt Cake with Vanilla Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 0 slices 1x
Ingredients
Red Velvet Bundt Cake
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 tbsp cocoa powder
- 1/2 cup unsalted butter (room temp)
- 1 1/2 cups sugar
- 3 eggs (room temp)
- 1/2 cup olive oil
- 8 oz container sour cream
- 1/4 cup milk
- 1 tbsp vanilla
- 1 tbsp white vinegar
- 2 tbsp red food coloring
Vanilla Cream Cheese Frosting
- 4 oz cream cheese (room temp)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp milk
Instructions
Red Velvet Bundt Cake
- Preheat oven to 350°F.
- Whisk flour, baking soda, cocoa powder and salt together. Set aside.
- In a stand mixer, or hand mixer, cream butter and sugar on medium-high for 1 minute.
- Scrape down sides of the bowl and add eggs, one at a time. The mix in oil, vanilla and vinegar. Beat on med-high until well combined.
- In a separate mixing bowl, mix milk, sour cream and red food coloring.
- On low, mix half the flour mixture and then half the milk mixture. Scrape down bowl and repeat again. Beat on low until just combined.
- Grease bundt pan with nonstick spray and coat with refined sugar. Pour batter into the bundt pan. Bake for 45 minutes or until a toothpick come out clean and the center is set.
- Let the cake rest for 10 minutes and turn it out on a cooling rack. Let it cool for 30 minutes.
Vanilla Cream Cheese Frosting
- In stand mixer or with a hand mixture, whisk cream cheese, powdered sugar and vanilla until smooth.
- Add one tablespoon of milk and mix. Then add the other tablespoon of milk and mix. If you like a thinner glaze, add one more tbsp of milk. If you want a thicker glaze, add 1 tbsp of powdered sugar.
- Drizzle or pipe the cream cheese frosting over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
This post is all about red velvet bundt cake.
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