Description
This is the best red velvet bundt cake recipe you’ll find, distinguished by its incredibly moist texture and coated in a silky cream cheese glaze. The cake boasts a rich and tender texture, a signature hint of chocolate flavor, and a perfect deep red color. It’s enhanced with a cream cheese icing, making it irresistible.
Ingredients
Scale
- Red Velvet 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 (GF option available)
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- Cream Cheese Glaze
- 4 oz cream cheese, room temp
- 2 cups (240g) powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a 10 or 12 cup bundt pan using sugar or flour method.
- Whisk together dry ingredients; set aside. In a large bowl, mix oil, butter, and sugar, then add eggs, buttermilk, vanilla, vinegar, and food coloring. Combine with dry ingredients.
- Pour batter into the prepared bundt pan, bake for 45-60 minutes. Let it cool for 10 minutes before turning out onto a cooling rack.
- For the glaze, mix cream cheese and powdered sugar, adding milk to achieve the right consistency. Add vanilla. Pour over cooled cake.
Notes
- Make your own buttermilk with milk and vinegar. For a GF option, substitute all-purpose flour with a quality gluten-free baking flour.
- Store the cake in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American