How to Make a Gorgeous Red Velvet Bundt Cake with Cream Cheese Glaze

When it comes to dessert, there’s something undeniably magical about a red velvet cake. It’s rich, velvety, and full of that signature color that makes it stand out at any gathering. But today, I’m taking that classic red velvet cake and giving it a little extra flair by turning it into a Bundt cake. This version is not only beautiful but incredibly moist and tender, with every bite offering the perfect balance of sweetness and that subtle cocoa flavor we all love.

It’s topped with a luscious cream cheese glaze that melts over the cake just perfectly. The glaze is smooth and creamy, bringing out that tangy, sweet contrast that makes red velvet cakes so irresistible. Plus, it’s ridiculously easy to whip up, so you don’t have to stress about getting the perfect frosting consistency. It’s all about that perfect drizzle of creamy goodness!

Whether you’re planning a special celebration or just want to treat yourself to something delicious, this Red Velvet Bundt Cake will not disappoint. It’s simple enough for a weekday dessert but impressive enough to steal the show at your next party.

Ingredients

• 2 cups all-purpose flour: Start with the flour, which forms the base of the cake, giving it structure and a soft, tender crumb.

• 1 1/2 cups granulated sugar: Sugar adds sweetness and helps create that beautiful, moist texture we all love in a cake.

• 1 teaspoon baking soda: Baking soda helps the cake rise, giving it a light, fluffy texture.

• 1 teaspoon salt: A pinch of salt balances the sweetness and enhances the flavors in the cake.

• 2 tablespoons cocoa powder: Cocoa powder adds that rich chocolate flavor that pairs perfectly with the vibrant red hue.

• 1 cup vegetable oil: Oil keeps the cake moist and tender, ensuring each bite melts in your mouth.

• 1 cup buttermilk: Buttermilk brings a subtle tang and helps make the cake incredibly soft.

• 2 eggs: Eggs bind the ingredients together, providing structure and richness to the cake.

• 1 teaspoon vanilla extract: A dash of vanilla adds depth and enhances the overall flavor of the cake.

• Red food coloring: The red food coloring is what gives this cake its signature bold and beautiful color.

For the Frosting:

• 8 oz cream cheese: Cream cheese adds a smooth, tangy richness to the frosting that perfectly complements the sweetness of the cake.
• 1/4 cup softened butter: Butter gives the frosting a rich, creamy texture and helps it spread easily.
• 1 1/2 cups powdered sugar: Powdered sugar makes the frosting smooth, sweet, and perfect for spreading over the cake.
• Pink or red sprinkles (optional): Top with sprinkles for an extra touch of fun and a little burst of color!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.

2. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and cocoa powder until well combined.

3. In a separate bowl, whisk the vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Add a few drops of red food coloring to achieve the desired red color. Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.

4. Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

5. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

6. While the cake is cooling, beat the cream cheese and softened butter together in a bowl until creamy and smooth.

7. Slowly add the powdered sugar to the mixture, beating until the frosting is light and fluffy.

8. Once the cake has cooled completely, spread the cream cheese frosting over the top and sides, and garnish with pink or red sprinkles for a festive touch.

9. Slice up and share this delicious Red Velvet Love Bundt Cake with your favorite people!

Tips & Tricks for the Perfect Red Velvet Bundt Cake

• Don’t skip the greasing and flouring: Bundt pans can be tricky, so make sure to grease and flour it well to avoid any sticking. You want that gorgeous cake to come out in one piece!

• Room temperature ingredients are key: Let your eggs, buttermilk, and cream cheese come to room temperature before using. It helps everything blend together smoothly and creates a better texture.

• Sift your dry ingredients: Sifting the flour, cocoa powder, baking soda, and salt ensures everything is evenly mixed and eliminates any lumps. You’ll get a much lighter cake this way.

• Be careful with the food coloring: Use just the right amount of red food coloring to achieve that rich red hue, but don’t overdo it—it’s all about getting that perfect balance.

• Check your oven: Every oven is different, so start checking your cake around the 50-minute mark. A toothpick inserted into the center should come out clean when it’s ready.

• Let it cool before glazing: I know it’s tempting to glaze it right away, but let the cake cool for about 15 minutes before drizzling the cream cheese glaze. It helps the glaze set just right.

• Get creative with your glaze: If you want to mix things up, add a dash of vanilla extract or a squeeze of lemon juice to the glaze for a fun twist.

• Perfect storage: If you’ve got leftovers (lucky you!), store them in an airtight container at room temperature for a few days or in the fridge for up to a week. Just bring it to room temp before serving for the best taste.

Serving

• Serve it as-is: This cake is beautiful on its own, so you can simply slice and serve it with the glaze dripping down the sides for that picture-perfect look.

• Pair with a scoop of ice cream: For an extra indulgent treat, serve each slice with a scoop of vanilla or cream cheese ice cream. It’s the perfect balance of warm and cold!

• Top with fresh berries: Add a pop of color and a burst of freshness by topping each slice with some fresh raspberries or strawberries. They complement the richness of the cake beautifully.

• Coffee or tea pairing: This cake pairs wonderfully with a cup of coffee or a light afternoon tea. The cake’s tangy sweetness and smooth texture are a match made in beverage heaven.

• Serve at room temperature: While the cake can be served chilled, for the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.

• Make it a dessert platter: If you’re hosting a party, slice the cake into smaller pieces and add it to a dessert platter alongside other treats like cookies or brownies for a fun variety.

Storing

• Keep it covered: Store your cake in an airtight container to keep it fresh. If you don’t have one, you can cover it tightly with plastic wrap.

• Room temperature storage: If you’re planning to enjoy the cake within a few days, it can be stored at room temperature. Just be sure to keep it in a cool, dry place away from direct sunlight.

• Refrigerate for longer freshness: For longer storage, place the cake in the fridge. The cool temperature will help keep it fresh for up to a week, though it’s best enjoyed within 3-4 days for optimal taste.

• Freeze for future enjoyment: Want to save some for later? Slice the cake, wrap individual pieces tightly in plastic wrap, and store them in a freezer-safe bag or container. You can freeze it for up to 3 months. Just thaw at room temperature before serving.

• Glaze separately: If you’re storing leftover cake with glaze, consider storing the glaze separately in an airtight container in the fridge. That way, it won’t melt into the cake, keeping it fresh and delicious when you’re ready to enjoy it again.

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