Red Velvet Bundt Cake

Red velvet bundt cake is as delicious as it is beautiful. Impress your family and friends with this moist easy cake with the best cream cheese frosting!

❤️ Why You'll Want to Make It

• A delicious cake made easy with creamy frosting.
• A showstopper that never fails with moist texture, rich flavor and vibrant color.
• A classic dessert that has been a favorite for generations.

One of the first cakes that I fell in love with when we came here to the US. Red velvet cakes were not even a think in Egypt back then and now red velvet is so popular in the Middle east to the point that they make red velvet kunafa!

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

• Add all your dry ingredients into a medium size bowl.
• In a large mixing bowl, add the eggs, oil, sour cream, buttermilk and vanilla and beat until mixed well. Add in your red food dye and mix until incorporated.
• dd dry ingredients into the wet ingredient bowl and mix until there are no lumps.
• Pour into a prepared bundt cake and bake as directed below.

💡 Amira's Tips

• You can choose to use red food gel instead of dye, you will have to adjust the amount as the gel is more of a concentrated food coloring.
• The flavors of the red velvet cake come from the buttermilk, cocoa powder and the cream cheese frosting. The cocoa powder is what gives the cake its chocolate flavor.
• If your bundt cake comes out of the oven with a dome (when the bottom cooks up higher than the sides), you can leave it as it is and still ice your bundt cake and enjoy as usual. If the dome bothers you, you can simply remove it with a knife once the cake has cooled completely.
• If you do not have buttermilk you can use 1 cup sour cream mixed with ¼ cup milk.

🧺 Storage

• Store leftover cake slices in an airtight container and refrigerate for up to 6 days.

⌛ Make Ahead

• Bake the red velvet bundt cake and let it cool completely. Wrap tightly with plastic wrap or cover with a cake dome and refrigerate.
• Make the cream cheese frosting and refrigerate in a separate airtight container.
• Frost the cake right before serving.

👩‍🍳 Variations

• You can add some chocolate chips to your bundt cake batter. This will give more of the chocolate flavor.
• Drizzle the cake with chocolate ganache or even dust with some powdered sugar if you want to skip the cream cheese frosting.
• You can also add sprinkles on top of the cream cheese frosting.
• You can also bake this cake in two 9 x 1 ½-in. round pans or 18-24 cupcakes. Adjust baking time accordingly.

📣 Related Recipes

• A dreamy, creamy, no bake dessert. A simple combination of coffee, cocoa, and mascarpone cheese make this Tiramisu without alcohol dessert. It is a fabulous Italian layered treat that is perfect for entertaining.
• Take a slice of sunny goodness with every bite of this moist and flavorful orange loaf cake. This easy-to-make dessert is perfect for a simple dessert or a sweet breakfast.
• This Turkish cake is decadent and delicious, combines the rich flavors of caramel, milk, and spongy cake. Great for the holidays parties, potlucks or for an unusual after dinner treat.
• Poke cakes are extremely easy and so delicious and this raspberry poke cake is just the right treat for any gathering. The combination of sweet, tangy and creamy flavors makes it impossible to stop at just one piece.
• Best fluffy marshmallow frosting recipe, easy to make with a handful of ingredients. This is the perfect frosting for cakes and cupcakes.

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Red Velvet Bundt Cake

A delicious moist, colorful and flavorful Red Velvet Bundt Cake with a Cream Cheese frosting. Perfect for all your gatherings or just for fun!

5 from 1 vote

Print Pin Rate

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Course: Dessert

Cuisine: American

Diet: Halal

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Servings: 12 Servings

Calories: 409kcal

Author: Amira

Ingredients

• ▢ 2 ¾ Cups all purpose flour
• ▢ ¼ cup unsweetened cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 ½ cups sugar
• ▢ 4 eggs room temperature
• ▢ ½ cup oil
• ▢ ¼ cup sour cream
• ▢ 1 ¼ cup buttermilk
• ▢ 2 tablespoons vanilla
• ▢ 2 tablespoons red food dye
• ▢ Cream Cheese Frosting

Instructions

• Preheat oven to 325 degrees F.
• Add all your dry ingredients into a medium size bowl, flour, cocoa powder, baking soda salt and sugar, and whisk together. Set aside.
• In a large mixing bowl, add the eggs, oil, sour cream, buttermilk and vanilla and beat until mixed well.
• Add in your red food dye and mix until incorporated.
• Add dry ingredients into the wet ingredient bowl and mix until there are no lumps.
• Spray or butter a 10” bundt pan to prevent your red velvet bundt cake from sticking.
• Pour the batter into the bundt pan.
• Bake at 325 degrees for 1 hour and 15 minutes. Check with a knife or skewer to make sure it is cooked through. When you pull your knife out of the cake, if it is covered in batter, it needs some extra time.
• Immediately remove from the oven and allow the red velvet bundt cake to sit in the bundt pan for 5-10 mins.
• Gently remove the bundt cake from the pan and allow to cool completely.
• Once the bundt cake is completely cool, ice the red velvet bundt cake with the cream cheese frosting.
• Allow the icing to set for about 10-15 minutes and enjoy!

Notes

• You can choose to use red food gel instead of dye, you will have to adjust the amount as the gel is more of a concentrated food coloring.
• Bundt cakes are different from regular cakes. The bundt cake pan has fluted edges which gives the finished cake a more elegant look. The pans also have a hole in the middle which gives the bundt cake a donut shop. The hole also allows the cake to cook more evenly.
• All room temperature ingredients can be taken out of the fridge 30 minutes before recipe preparation.
• If your bundt cake comes out of the oven with a dome (when the bottom cooks up higher than the sides), you can leave it as it is and still ice your bundt cake and enjoy as usual. If the dome bothers you, you can simply remove it with a knife once the cake has cooled completely.
• For more tip, variations and how to store leftovers please refer to the post above.
• Please check the nutrition disclaimer policy.

Nutrition

Calories: 409kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 193mg | Potassium: 123mg | Fiber: 1g | Sugar: 44g | Vitamin A: 151IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 2mg

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