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–+ servings
Slices of red velvet bundt on white dessert plates.
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5 from 1 vote

Red Velvet Bundt Cake

A tasty red velvet bundt cake with cream cheese frosting that is moist and vibrant. Ideal for your special occasions or for your next get-togethers!
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Diet: Halal
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 extract
  • 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 the 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 the cake from the oven and allow it 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