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A slice cut from an Irresistible Red Velvet Bundt Cake, topped with thick white cream cheese glaze.

Irresistible Red Velvet Bundt Cake

  • Author: freddyrecipes.com
  • Total Time: 80 min
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A rich and moist red velvet cake baked in a Bundt pan, perfect for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 2 tablespoons red food coloring
  • 1 ounce unsweetened cocoa powder
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1 cup of butter and 2 cups of sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  5. In a small bowl, mix the buttermilk, vinegar, red food coloring, and cocoa powder until combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. To make the cream cheese frosting, beat the softened cream cheese and 1/2 cup butter until smooth.
  11. Gradually beat in the powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth and spreadable.
  12. Once the cake is completely cool, drizzle or spread the frosting over the top.

Notes

  • For a deeper red color, use gel food coloring instead of liquid.
  • You can substitute sour cream for buttermilk if needed.
  • Chill the frosting slightly if it becomes too soft for drizzling.
  • Prep Time: 25 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 55
  • Sodium: 250
  • Fat: 24
  • Saturated Fat: 14
  • Unsaturated Fat: 10
  • Trans Fat: 0.5
  • Carbohydrates: 58
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 75

Keywords: red velvet, bundt cake, chocolate, cream cheese frosting, dessert, celebration cake

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Find it online: https://freddyrecipes.com/irresistible-red-velvet-bundt-cake-showstopper/