Red Velvet Bundt Cake

This delicious Red Velvet Bundt Cake is topped with a rich and creamy cream cheese frosting. It makes a perfect baking idea for Valentin's day or any other occasion.

About This Red Velvet Bundt Cake Recipe

• This cake checks all the boxes a moist and fluffy bundt cake should have.
• This recipe uses all the ingredients that add a fluffy texture, moist crumb, and perfect flavor.
• All the ingredients are very common, and you will most likely have them all in your pantry and fridge!
• Alright, let's talk about the ingredients a bit. We need room-temperature butter. Butter adds a ton of flavor and structure to any cake.
• We also need oil. Oil makes the crumb moist and velvety.
• This recipe calls for four eggs. As we know, eggs bond the ingredients together and have flavor.

Some Ordinary Ingredients

• We use granulated sugar, baking soda, baking powder, and salt.
• One more ingredient that makes this bundt very fluffy and light is cornstarch. Cornstarch helps prevent gluten development and absorb moisture. 
• Every batter needs some liquid, such as milk or juice, and in this recipe, we use buttermilk. Buttermilk contains acid, which adds flavor and moisture to any batter.
• To create the red color, use gel red food coloring. I want my Red Velvet Bundt Cake to be more on the dark side. But if you prefer a lighter shade of red, use less cocoa powder.
• The small amount of White vinegar makes the red more vibrant.

How To Make This Recipe

• First things first. Prepare the bundt pan by spraying it with oil and sprinkle with flour. Set it aside.
• Sift all dry ingredients, including cocoa powder, together and set aside.
• Cream the room-temperature butter and sugar until it is smooth and creamy.
• Add in the eggs, one at a time, and mix well after each one.
• Add in the oil and vanilla extract. Mix well, and be sure the oil is well blended.
• Next, add the white vinegar and red gel food coloring. Mix well.
• Switch to a spatula and add the dry ingredients alternating with buttermilk. Start and finish with dry ingredients. It will be two parts buttermilk and three parts dry ingredients.

Bake And Enjoy

• Pour the batter into the prepared pan and tap the pan on the counter a few times to bring the air bubble to the surface.
• Bake for 40-45 minutes. Let it cool down in the pan for 10-25 minutes. Transfer it to the cooling rack to cool down completely.

• While the cake is cooling down, prepare the frosting by beating the cream cheese with the paddle attachment until soft and smooth.
• Sift the powdered sugar and add it to the cream cheese.
• Add one tablespoon of heavy cream and vanilla extract and beat. The mixture should be pourable but not too runny. If it is too stiff, add some heavy cream, one tablespoon at a time. And if it is too runny, add more powdered sugar.
• Pour the frosting over the cool cake. Place the cake in the fridge and set it for an hour before serving.

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📖 Recipe