Red Velvet Bundt Cake: A Delicious & Moist Recipe

Red Velvet Bundt Cake: just the name conjures images of elegance, indulgence, and a certain je ne sais quoi, doesn’t it? Imagine slicing into a perfectly formed, deep crimson cake, the velvety crumb practically melting in your mouth. It’s a showstopper that’s surprisingly simple to create, and I’m thrilled to share my foolproof recipe with you!

The history of Red Velvet Cake is shrouded in a bit of mystery, with some claiming its origins lie in the Depression era, where beet juice was used to enhance the color and moisture of cakes. Others point to the Waldorf-Astoria Hotel in New York City as its birthplace. Regardless of its true beginnings, this cake has become a beloved classic, especially in the Southern United States, where it’s often served at celebrations and holidays.

What makes Red Velvet Bundt Cake so irresistible? It’s the perfect balance of flavors: a subtle tang from buttermilk and vinegar, a hint of cocoa, and a rich, buttery sweetness. The texture is incredibly soft and moist, thanks to the chemical reaction between the acidic ingredients and the cocoa powder. And let’s not forget the creamy, tangy cream cheese frosting that perfectly complements the cake’s unique flavor profile. Whether you’re baking for a special occasion or simply craving a comforting treat, this cake is guaranteed to impress. So, let’s get baking!

this Recipe

Ingredients:

• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup buttermilk
• 2 ounces (1/4 cup) red food coloring (gel is recommended for vibrant color)
• 2 tablespoons unsweetened cocoa powder
• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk (or more, to reach desired consistency)
• 1/2 teaspoon vanilla extract

Preparing the Red Velvet Cake Batter

1. Preheat and Prepare Your Bundt Pan: First things first, preheat your oven to 350°F (175°C). This is crucial for even baking. While the oven is heating, grease and flour a 10-inch Bundt pan thoroughly. I like to use a baking spray that contains flour for extra insurance against sticking. Make sure you get into all the nooks and crannies of the pan! A well-prepared pan is key to a beautiful cake release.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures that the baking soda and baking powder are evenly distributed, which is essential for a good rise. Set this bowl aside for later.
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and texture. This step is important because it incorporates air into the batter, which contributes to a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Vanilla enhances the overall flavor of the cake, so don’t skip it!
5. Combine Vinegar and Buttermilk: In a small bowl, combine the white vinegar and buttermilk. The vinegar reacts with the buttermilk to create a tangy flavor that is characteristic of red velvet cake. It also helps to tenderize the gluten in the flour, resulting in a softer cake.
6. Mix Food Coloring and Cocoa Powder: In another small bowl, mix together the red food coloring and cocoa powder. This creates a paste that will give the cake its signature red velvet color and subtle chocolate flavor. Using gel food coloring will give you a more vibrant red color compared to liquid food coloring.
7. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients, then half of the buttermilk mixture, then another third of the dry ingredients, then the remaining buttermilk mixture, and finally the remaining dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
8. Add Red Food Coloring Mixture: Stir in the red food coloring and cocoa powder mixture until the batter is evenly colored. Make sure there are no streaks of red or brown remaining.

Baking the Red Velvet Bundt Cake

1. Pour Batter into Bundt Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles. This will help prevent large holes from forming in the cake.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes.
3. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to firm up slightly, which makes it easier to remove without breaking.

Preparing the Cream Cheese Glaze

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results. This will prevent lumps from forming in the glaze.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add the powdered sugar too quickly, as it can create a cloud of dust.
3. Add Milk and Vanilla: Stir in the milk and vanilla extract. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. I like my glaze to be thick enough to coat the cake but thin enough to drizzle easily.

Glazing and Serving

1. Glaze the Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Drizzle the cream cheese glaze evenly over the top of the cake, allowing it to drip down the sides. You can use a spoon or a piping bag to apply the glaze.
2. Optional Garnishes: If desired, garnish the cake with chopped pecans, walnuts, or red velvet cake crumbs. You can also add a sprinkle of powdered sugar for a festive touch.
3. Serve and Enjoy: Slice and serve the Red Velvet Bundt Cake. This cake is best enjoyed at room temperature. It’s perfect for holidays, birthdays, or any special occasion!

Conclusion:

And there you have it! This Red Velvet Bundt Cake isn’t just a cake; it’s an experience. The moist, tender crumb, the subtle tang of buttermilk, and that iconic red hue all combine to create a dessert that’s both visually stunning and incredibly delicious. I truly believe this recipe is a must-try for anyone who loves baking, or simply enjoys a good slice of cake. It’s perfect for special occasions, holidays, or even just a weekend treat.

What makes this recipe so special, in my opinion, is its simplicity. While red velvet can sometimes seem intimidating, this bundt cake version is surprisingly straightforward. The ingredients are readily available, and the steps are easy to follow, even for beginner bakers. Plus, the bundt pan does all the work in terms of presentation, creating a beautiful, elegant cake with minimal effort.

But the best part? The taste! The combination of cocoa powder, buttermilk, and vinegar creates a unique flavor profile that’s both rich and slightly tangy. And the cream cheese frosting? It’s the perfect complement, adding a touch of sweetness and a smooth, creamy texture that melts in your mouth.

Now, let’s talk serving suggestions and variations. While this Red Velvet Bundt Cake is absolutely divine on its own, there are plenty of ways to customize it to your liking. For a simple yet elegant presentation, dust the cake with powdered sugar. Or, for a more decadent treat, drizzle it with melted white chocolate. You could even add a sprinkle of chopped pecans or walnuts for a bit of crunch.

If you’re feeling adventurous, you could try adding a layer of cream cheese filling to the center of the cake. Simply mix together cream cheese, sugar, and a touch of vanilla extract, and spread it evenly over half of the batter before adding the remaining batter on top. This will create a delightful surprise when you slice into the cake.

Another fun variation is to add chocolate chips to the batter. Milk chocolate, dark chocolate, or even white chocolate chips would all work beautifully. Or, for a festive twist, you could add a handful of red and green sprinkles during the holidays.

For serving, I love to pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea is also the perfect accompaniment. And if you’re serving it for a special occasion, consider adding a few fresh berries for a pop of color and flavor.

Ultimately, the possibilities are endless! Feel free to experiment and get creative with this recipe. I encourage you to make it your own and find the variations that you love the most.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake the most delicious Red Velvet Bundt Cake you’ve ever tasted. I promise, you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve my recipes and inspires other bakers to give them a try. Happy baking!