Ditch the multiple pans and layering. Instead, go for this show-stopping Red Velvet Bundt Cake! It is super moist and fluffy with that classic brilliant red color.
This Red Velvet Bundt Cake is just as moist and tender as the classic layer cake but now in a show-stopping Bundt shape! A slight tang from the buttermilk and with a hint of cocoa, you will love this spin on the traditional red velvet cake.
I feel like half the reason we love red velvet cake is for the cream cheese frosting. While most Bundt cakes get a simple glaze, this one keeps that coveted cream cheese frosting by adding fluffy swirls on top of the cake.
This easy, one pan cake is perfect for the holidays but is certainly enjoyed all year round. Assembly is super simple and quick. The vibrant red color is stunning on any holiday dessert table.
- Cake Flour - for a softer, fluffier texture; see Substitutions for alternatives
- All-purpose Flour - for structure
- Baking Soda - this is not interchangeable with baking powder
- Fine Sea Salt - like Diamond Crystal; use half the amount if using table salt
- Unsalted Butter - softened to room temperature
- Granulated Sugar
- Oil - any neutral variety will work, like avocado or canola
- Large Eggs - at room temperature
- Cocoa Powder - use natural, unsweetened cocoa powder
- Vanilla Extract
- Buttermilk - see Substitutions, as needed
- White Distilled Vinegar
- Red Gel Food Coloring - use a gel or paste for more concentrated color
Tools and Equipment
This red velvet cake recipe uses the creaming method to make an extra fluffy cake. You will need an electric mixer (hand or stand mixer are both fine).
You will also need:
- 10 to 12-cup Bundt pan
- Pastry brush
- Stiff spatula
- Offset spatula for the frosting
- Long serrated knife
Steps for Making a Red Velvet Bundt Cake
Prepare the Pan - When baking a Bundt cake, do not skip this crucial step. Liberally grease the inside of the pan with very soft butter or cooking spray. Sprinkle with flour then tap all around to make sure every nook and cranny is covered. Flip the pan and tap out any excess flour.
Cream the butter and sugar - Use an electric mixer (hand or stand) to mix the softened butter with sugar. This will make a tender, fluffy cake.
Bake the Cake - This is a longer baker, 50 to 60 minutes, so plan accordingly.
Unmold the Cake - Immediately after the cake is done baking, set a new timer for 20 minutes. Unmold the cake before it completely cools in the pan or else it will get stuck.
Frost it! - After the cake cools, whip up the cream cheese frosting. Swirl the frosting on top of the cake along with cake scrap crumb sprinkles.
After the cake cools, use a long serrated knife to trip the bottom so that the cake sites flat. Save the scraps.
Whip up the cream cheese frosting until thick yet fluffy.
Frost the top of the Bundt cake with an offset spatula or the back of a spoon.
Crumble up some of the cake scraps and use the red crumbs as sprinkles!
Buttermilk - You can substitute buttermilk for ¼ cup milk and ½ cup sour cream. Or try plain Greek yogurt. Making your own soured milk (with vinegar or lemon juice) is not a recommended solution.
Cake Flour - For every cup of cake flour, measure out 1 cup of all-purpose flour minus 2 tablespoons. Add back 2 tablespoons of either corn starch or arrowroot powder to get 1 cup of cake flour.
Cream cheese frosting needs to be refrigerated. If you want something that can sit out at room temperature, considering the following:
Red Velvet Bundt Cake Serving and Storage
Serve this cake at room temperature. Once the cream cheese frosting is added, do not let sit out for more than 30 minutes. Refrigerate leftovers wrapped well in plastic for up to 4 days.
If using a whipped buttercream or vanilla glaze (see Variations), store the cake at room temperature for up to 3 days.
If make in advance, wrap the Bundt cake without the frosting and store at room temperature for up to 2 days.
To freeze the unfrosted cake, wait until it is completely cool then wrap well in plastic wrap. Freeze in the freezer for up to 3 months. Thaw frozen cake in the refrigerator overnight before use.
Bundt Pan Tips
- Liberally grease the inside of a Bundt pan. I recommend using very soft butter painted on with a pastry brush - making sure to get into any intricate nook and cranny.
- Spoon flour into the pan. Shake the pan around so that the inside is dusted in flour. Flip the pan upside down and tap out the excess flour.
- When the cake is done baking, immediately set a new timer for 20 minutes. You must remove the cake from the pan before it completely cools or it will stick in the pan. Too soon, and the hot cake will fall apart when you flip it out.
How to Get a Stuck Cake Out of a Bundt Pan?
If the cake is stuck or you forgot to un-mold it before it cooled, then start a kettle with some water. Clear out the sink and place a clean dish towel inside.
When the water is nice and hot, carefully pour it over the dish towel. Place the cake (in its pan) in the sink and carefully wrap the sides with the hot dish towel (use oven mitts if the towel is too hot - please don’t burn yourselves) to create a little nest.
Dampen a second dish towel with warm water (from the tap is fine), and wring it out so that it is not dripping. Lay the second towel on top of the cake and wait about 15 minutes.
This should create a little steam bath for the cake and help loosen up any stuck bits. Once the towels are cool, try inverting the cake out of the pan again.
More Bundt Cake Recipes
Red Velvet Bundt Cake
For the Red Velvet Cake
- 1 ¼ cup cake flour
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup oil avocado or canola
- 2 large eggs
- 3 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 2 to 3 teaspoon red gel food coloring or until desired color
- ¾ cup + 2 tablespoons buttermilk
- 1 teaspoon white distilled vinegar
For the Cream Cheese Frosting
- 6 tablespoon unsalted butter softened
- 4 tablespoon cream cheese
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- milk as needed
To Make the Cake
- Preheat the oven to 350°F. Grease and flour the inside of a 10 to 12-cup capacity Bundt pan and set aside.
- Sift together the cake flour, all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the oil and mix to combine. With the mixer on low, add in the cocoa, vanilla, red coloring, and eggs – one at a time. Stop the mixer and scrape down the bowl.
- With the mixer on low, add in half of the dry ingredients followed by the buttermilk and vinegar. The batter should be plenty pink by now. If it seems too light, add another few drops of gel food coloring and mix to combine.
- Add the second half of the dry ingredients and mix until combined.
- Scrape the batter into the prepared pan. Bake in the oven for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Immediately set a timer for 20 minutes. When it goes, carefully unmold the cake from the pan. Gently loosen the edges of the cake with a flexible spatula. Place a wire rack or cake plate on the top of the cake. Using oven mitts, flip the cake upside. Give a few taps until you feel the cake loosen and remove the pan.
- Allow the cake to continue to cool before adding the frosting and serving.
To Make the Cream Cheese Frosting
- Using an electric mixer (hand or stand), beat the butter until smooth. Add the cream cheese and mix until combined.
- Add the icing sugar and vanilla extract. Mix on low to combine then increase the speed to medium and mix until smooth. The frosting should be thick and fluffy. If it's too thick, add a splash of milk as needed.
- Once the cake cools, trim the bottom with a serrated knife so that the cake sits flat. Save the scraps.
- Frost the top of the cake with the cream cheese frosting
- Use some of the cake scraps to sprinkle cake crumbs on top of the cake