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Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A slice cut from a vibrant red velvet bundt cake topped with dripping white glaze, revealing a cheesecake swirl inside.
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A recipe for a rich, moist red velvet bundt cake featuring a classic flavor profile and topped with a simple, 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
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons red food coloring (liquid or gel)
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup bundt pan well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate medium bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla extract until combined. Add the red food coloring and mix until the batter is uniformly red.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared bundt pan.
  6. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  8. To make the glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Add the vanilla extract and milk, beating until the glaze is smooth and pourable. Add more milk, one teaspoon at a time, if the glaze is too thick.
  9. Drizzle the cream cheese glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • Using room temperature buttermilk and eggs helps create a more uniform and tender crumb structure.
  • For the deepest red color, use a high-quality gel food coloring instead of liquid coloring.
  • If you prefer a thicker frosting over a glaze, reduce the amount of milk added to the cream cheese mixture.

Nutrition

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