Red Velvet Bundt Cake

I still remember the first time I baked a red velvet bundt cake. The smell filled the kitchen long before the timer went off, and I couldn’t stop peeking through the oven door.

When it finally came out, the cake looked so bold and rich, with that deep red crumb catching the light.

I drizzled the cream cheese glaze over the top, and the way it flowed down the ridges made the cake look almost too pretty to cut. Almost.

The first slice was soft and velvety, with just enough cocoa to give it depth without overpowering the sweetness.

Paired with the creamy glaze, it felt like every bite was made to melt in the mouth. My family didn’t wait long—before I knew it, half the cake was gone, and everyone was asking for another slice.

What I love most about this recipe is that it doesn’t need layers or fancy piping to feel special. The bundt pan does the work, giving the cake its beautiful shape, and the glaze adds just the right touch.

It’s the kind of cake I bake when I want something simple but striking—something that makes people pause for a moment before they take that first bite.

Table of Contents

Red Velvet Bundt Cake Recipe

Ingredients

For the Cake:

2 ½ cups (310g) all-purpose flour
2 tablespoons unsweetened cocoa powder (natural, not Dutch-processed)
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (300g) granulated sugar
1 cup (240ml) vegetable oil
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 tablespoons red liquid food coloring

For the Cream Cheese Glaze:

4 oz (113g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
1 teaspoon vanilla extract
2–3 tablespoons milk (adjust for drizzling consistency)

Instructions

Preheat oven to 350°F (175°C).
Generously grease a 10–12 cup bundt pan with butter or nonstick baking spray, making sure to cover every ridge. Lightly dust with flour and tap out excess. This prevents sticking and helps with clean release.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together sugar and oil until smooth.
Add eggs one at a time, whisking well after each addition.
Stir in buttermilk, vanilla, vinegar, and red food coloring until evenly combined. The mixture should be a vibrant red.
Gradually add the dry mixture into the wet ingredients in two additions.
Gently whisk or fold until just combined—do not overmix, or the cake may become dense.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
In a medium bowl, beat cream cheese until smooth and creamy.
Add powdered sugar and vanilla, mixing until well combined.
Slowly whisk in milk, 1 tablespoon at a time, until the glaze is thick but pourable.
Once the cake is completely cooled, place it on a wire rack with parchment underneath to catch drips.
Drizzle the cream cheese glaze generously over the top, letting it run down the sides naturally.
Slice and serve with a glass of chilled milk, just like in the picture.

How Do You Make a Moist Red Velvet Bundt Cake?

A moist cake depends on the right balance of fat, liquid, and careful baking. Small mistakes can dry it out, so these tips help keep it soft.

Use oil and buttermilk: Oil gives long-lasting moisture and buttermilk makes the crumb tender.
Do not overmix: Overmixing the batter develops gluten and makes the cake dense.
Bake at the right temperature: Too high heat dries the cake; stick to 350°F (175°C).
Do not overbake: Take it out as soon as a toothpick comes out clean.

Can I Make Red Velvet Bundt Cake Without Buttermilk?

Yes, you can replace buttermilk with simple alternatives that give a similar tang and softness.

Milk + vinegar or lemon juice: 1 cup milk + 1 tablespoon vinegar or lemon juice, rest for 5 minutes.
Yogurt: Use plain yogurt, whisked until smooth, in the same amount as buttermilk.
Sour cream: Mix with a little milk to thin it to buttermilk consistency.

Why Did My Red Velvet Bundt Cake Turn Brown Instead Of Red?

The red color depends on cocoa, food coloring, and acid balance. If it turns brown, here are common reasons:

Too little food coloring: The batter needs enough red coloring to shine through the cocoa.
Wrong cocoa powder: Dutch-processed cocoa is darker and can dull the red.
Not enough acid: Vinegar and buttermilk help the red color stay bright.

How Do I Keep a Bundt Cake From Sticking To The Pan?

Bundt cakes have detailed designs, so greasing properly is very important.

Grease every corner: Use butter or baking spray with flour, covering all ridges.
Add a light flour coat: Dust with flour after greasing to prevent sticking.
Cool before removing: Let the cake rest for 10 minutes, then invert gently.
Use a good quality pan: Older pans with scratches stick more.

Can I Make Red Velvet Bundt Cake In Advance For a Party?

Yes, you can prepare it ahead without losing freshness.

Bake 1 day before: Keep the unglazed cake wrapped in plastic at room temperature.
Glaze later: Add the cream cheese glaze a few hours before serving for the freshest look.
Freeze in advance: If making several days ahead, freeze the cooled cake, then thaw and glaze.

How Much Food Coloring Should I Use For Red Velvet Bundt Cake?

The right amount depends on the shade you want. Too little makes the cake dull, too much can add a strange taste.

Standard: 2 tablespoons of liquid red food coloring for a deep red shade.
Gel coloring: 1–2 teaspoons is enough since it is stronger than liquid.
Adjust slowly: Add a little at a time until you get the shade you like.

Can I Make Red Velvet Bundt Cake Without Vinegar?

Yes, but you need a small acidic ingredient to keep the color bright and crumb soft.

Lemon juice: Use the same amount as vinegar.
Buttermilk: Already acidic and helps balance flavor.
Yogurt: Plain yogurt works well in place of vinegar.

How Do I Store Red Velvet Bundt Cake With Cream Cheese Glaze?

The glaze contains dairy, so storage is important for safety.

Room temperature: Store without glaze, up to 24 hours.
Refrigerator: Store glazed cake in an airtight container for up to 4 days.
Bring to room temp: Let slices sit for 20 minutes before serving for best texture.

Can I Use Natural Food Coloring Instead Of Liquid Red Coloring?

Yes, natural colorings work, but the shade will be softer.

Beet juice: Gives a natural red tone but may fade slightly when baked.
Beetroot powder: Adds color without changing the texture much.
Pomegranate juice: Works but creates a lighter pinkish shade.

How Do I Prevent My Bundt Cake From Being Too Dry?

Dry cakes often come from overbaking or using less fat. Keep these points in mind.

Measure flour correctly: Too much flour makes the cake heavy and dry.
Use oil or a mix of butter and oil: Oil keeps moisture better than butter alone.
Do not overbake: Remove the cake once a toothpick has only a few moist crumbs.
Cover while cooling: Wrap in plastic once cooled to lock in moisture.

Can I Freeze Red Velvet Bundt Cake?

Yes, freezing keeps it fresh for weeks.

Freeze without glaze: Wrap the cooled cake in plastic and foil, freeze up to 2 months.
Thaw properly: Leave it at room temperature, still wrapped, until fully thawed.
Add glaze later: Always glaze after thawing for the best look and taste.