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–+ servings
Red Velvet Bundt Cake

Red Velvet Bundt Cake

The most vibrant, moist, fluffy, and delicious Red Velvet Bundt Cake.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 Servings
Calories 660 kcal

Ingredients
 

For The Bundt Cake

  • ½ cup Butter, Room temperature
  • 2 cups Granulated sugar
  • 4 Eggs, Room temperature
  • 1 cup Oil
  • 1 tablespoon Vanilla extract
  • 2 teaspoon Red gel food coloring
  • 1 tablespoon White vinegar
  • 2½ cup All-purpose flour, Spooned And Leveled
  • ⅓ cup Cornstarch
  • 2½ tablespoon Cocoa powder
  • 2 teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Buttermilk, Room Tempreture

For The Frosting

  • 4 ounce Cream cheese, Room Tempreture
  • 2 cups Powdered sugar, Sifted
  • ½ teaspoon Vanilla extract
  • 2-3 tablespoon Heavy cream

Instructions
 

How To Make The Bundt

  • Preheat the oven to 350°F. Grease and flour the bundt pan. and set aside.
  • Sift all dry ingredients and set aside.
    2½ cup All-purpose flour, ⅓ cup Cornstarch, 2½ tablespoon Cocoa powder, 2 teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt
  • Set the mixer on the paddle attachment and beat the soft butter and sugar until light and creamy.
    ½ cup Butter, 2 cups Granulated sugar
  • Add in the eggs, one at a time, and mix well after each one.
    4 Eggs
  • Next, add in the oil and beat the mixture for 2 minutes.
    1 cup Oil
  • Add in vanilla extract and red food color. See Notes.
    1 tablespoon Vanilla extract, 2 teaspoon Red gel food coloring
  • Add in the white vinegar.
    1 tablespoon White vinegar
  • Switch to a spatula and add the dry ingredients alternating with buttermilk. Start and finish with dry ingredients.
    1 cup Buttermilk
  • Pour the batter into the prepared pan. Tap the pan on the counter a few times. Bake for 40-45 minutes. Let the cake cool down for 10 minutes in the pan, then transfer to the cooling rack to cool down compelely.

How To Make The Frosting

  • Beat the cream cheese until soft and creamy.
    4 ounce Cream cheese
  • Sift the powdered sugar and add it to the cream cheese.
    2 cups Powdered sugar
  • 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.
    ½ teaspoon Vanilla extract, 2-3 tablespoon Heavy cream
  • Pour the frosting over the cool cake. Place the cake in the fridge and set it for an hour before serving.

Notes

  •  I want my Red Velvet Bundt Cake more on the dark side; however, if you prefer a lighter shade of red, use less cocoa powder.

Nutrition

Calories: 660kcalCarbohydrates: 95gProtein: 7gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 107mgSodium: 507mgPotassium: 129mgFiber: 1gSugar: 42gVitamin A: 615IUVitamin C: 0.02mgCalcium: 66mgIron: 2mg
Keyword BUNDT CAKE, Red velvet, Red Velvet Bundt Cake, Red Velvet Cake
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