Is there anything more delightful than the rich, velvety flavor of red velvet cake? This Red Velvet Bundt Cake is a showstopper—bold in color, soft in texture, and topped with a creamy, tangy cream cheese frosting. Perfect for Valentine’s Day, birthdays, or just because you feel like baking something special, this cake is simple enough to whip up in an afternoon but elegant enough to make everyone feel like they’re dining on something truly special.

I’ve always had a soft spot for bundt cakes—there’s just something about the classic shape that makes even the simplest of cakes look impressive. Plus, red velvet always feels a little magical, doesn’t it? Maybe it’s the vibrant red hue or the way the cocoa and buttermilk combine to create that unique flavor. Either way, it’s one of those cakes that feels both nostalgic and festive. And when topped with a luscious cream cheese frosting? Oh, it’s the kind of dessert that keeps everyone coming back for seconds.

Ready to make your own Red Velvet Bundt Cake? Let’s get started!

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What Makes Red Velvet Cake So Irresistible?

Red velvet cake is a classic dessert known for its striking red color, moist texture, and subtle cocoa flavor. Its origins are often traced back to the Victorian era, when velvet cakes were prized for their fine crumb and luxurious feel. The vibrant red hue comes from a combination of cocoa powder, buttermilk, and red food coloring, giving the cake its signature look. What truly sets red velvet apart is the delicate balance of tanginess from the buttermilk and richness from the cocoa, creating a flavor profile that’s both unique and irresistible. Traditionally topped with cream cheese frosting, red velvet cakes are a favorite for holidays, weddings, and celebrations of all kinds. Whether baked in layers, cupcakes, or a stunning bundt shape, this cake never fails to make an impression.

Ingredients for the Perfect Red Velvet Cake

To create this stunning Red Velvet Cake, you’ll need a handful of pantry staples along with a few key ingredients that give the cake its signature flavor and texture. Rich cocoa, tangy buttermilk, and a hint of vanilla come together beautifully to create a moist, velvety crumb. Don’t forget the vibrant red food coloring—it’s what gives red velvet its iconic, festive look! Let’s gather everything you need to get started.

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Red food coloring

For the Frosting:

8 oz cream cheese
¼ cup softened butter
1 ½ cups powdered sugar
Pink or red sprinkles (optional)

Equipment:

8-inch bundt cake pan

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour your bundt pan, making sure to get into all the nooks and crannies to prevent sticking.

Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.

Combine the Wet Ingredients:
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Add a few drops of red food coloring to get that classic red velvet color—start with a little and adjust until you’re happy with the hue.

Bring It All Together:
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be smooth but not overworked.

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

Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack and allow it to cool completely before frosting.

Make the Frosting:
While the cake cools, beat the cream cheese and softened butter in a bowl until creamy and smooth. Slowly add the powdered sugar, a little at a time, beating well after each addition until the frosting is light and fluffy.

Frost and Decorate:
Once the cake is completely cool, spread the frosting over the top and sides of the bundt cake. If you want to add a bit of extra charm, sprinkle pink or red sprinkles over the frosting.

A Few Tips for Bundt Cake Success

Grease the pan thoroughly: Bundt pans can be tricky, so be sure to grease every crevice and dust with flour to prevent sticking. You can also use baking spray with flour. I’ve always had great experience with it. u
Don’t overmix the batter: Overmixing can lead to a dense cake. Stir just until everything is combined.
Cool completely before frosting: Frosting a warm cake will cause the frosting to melt, so patience is key!

Serving and Storing

This Red Velvet Bundt Cake is best served slightly chilled. Slice it up, pour yourself a cup of hot tea or coffee, and savor each rich, creamy bite. If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 5 days.

Bake It, Frost It, Love Every Bite!

There’s something truly special about making a cake from scratch, isn’t there? It’s not just about the ingredients—it’s about the joy of creating something beautiful, the anticipation as it bakes, the way it makes your home smell, and the smiles when you share it with loved ones. It doesn’t matter if you’re baking this for a celebration or just because, know that every slice is a little moment of happiness. Enjoy the process, savor the results, and remember—hosting is about the memories you create, not about perfection.

Happy baking!

Prep Time:20

Cook Time:45

Total Time:1 10