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Ultimate Moist Red Velvet Bundt Cake with Cream Cheese Glaze

Close-up of a moist red velvet bundt cake with a thick, white cream cheese glaze dripping down the sides, a slice removed.
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A recipe for a moist, bakery-style red velvet bundt cake featuring a rich cocoa flavor and topped with a tangy cream cheese glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring (gel preferred)
  • 1 cup buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon distilled white vinegar
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, red food coloring, and vanilla extract.
  4. In a medium bowl, whisk the oil, eggs, and cocoa powder until combined.
  5. Add the wet ingredients (buttermilk mixture and oil mixture) alternately to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the white vinegar quickly at the very end.
  7. Pour the batter evenly into the prepared bundt pan.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Prepare the glaze: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Add vanilla and milk, one tablespoon at a time, until the glaze reaches a thick, pourable consistency.
  11. Once the cake is completely cool, drizzle the cream cheese glaze over the top.

Notes

  • For a deeper red color, use a high-quality gel food coloring instead of liquid drops.
  • To achieve a tender crumb, ensure your buttermilk, eggs, and butter are at room temperature before mixing.
  • If you want a cheesecake swirl center, prepare a simple cheesecake batter and pour half the red velvet batter into the pan, top with the cheesecake layer, and then cover with the remaining red velvet batter.

Nutrition

Find it online: https://recipesfleet.com/red-velvet-bundt-cake-recipe/