Decadent Red Velvet Bundt Cake with Cream Cheese Icing Recipe
This Red Velvet Bundt Cake is a classic dessert featuring a moist, tender crumb with a subtle chocolate flavor and vibrant red color, all topped with a rich, creamy cream cheese icing. Perfect for celebrations or any occasion that calls for a deliciously festive treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Icing
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. This ensures an even distribution of the cocoa and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully blended.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake light and tender.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack for about 20 minutes, then carefully invert onto the rack to cool completely before icing.
- Make the Cream Cheese Icing: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the icing is smooth and spreadable.
- Glaze the Cake: Once the cake is completely cooled, generously spread or drizzle the cream cheese icing over the bundt cake, allowing it to cascade down the sides.
Notes
- For best results, bring all refrigerated ingredients to room temperature before starting.
- If you prefer, you can substitute the red food coloring with natural alternatives like beet juice or powdered beet for a more natural red hue.
- Make sure the cake is fully cooled before icing to prevent the cream cheese glaze from melting.
- Store the cake in the refrigerator due to the cream cheese icing, and bring to room temperature before serving for optimal flavor.
Keywords: red velvet cake,bundt cake,cream cheese icing,holiday dessert,classic cake,chocolate cake
