Easy Red Velvet Bundt Cake

This classic Red Velvet Bundt Cake captures all the beloved flavors of traditional red velvet layer cake in a simpler, yet equally impressive form. The cake features a tender, moist crumb with subtle chocolate notes, crowned with a luxurious cream cheese glaze. While maintaining the signature red color and taste that makes red velvet iconic, this version streamlines the process without sacrificing any of the decadence. Perfect for special occasions or holidays, this Bundt cake proves that sometimes simpler is better.

Through years of baking, I've learned that proper ingredient temperature and mixing technique create the perfect texture.

Essential Ingredients Selection

• Quality cocoa powder provides signature flavor
• Buttermilk ensures tender crumb
• Blend of butter and oil maintains moisture
• Fresh cream cheese creates perfect glaze

Room temperature ingredients are crucial for proper emulsification and texture.

Detailed Cooking Instructions

1. Begin with all ingredients at room temperature

- this is crucial for proper emulsification. Grease Bundt pan thoroughly with baking spray containing flour, ensuring all crevices are coated. Preheat oven to 325°F for even baking. Whisk together flour, cocoa powder, baking soda, and salt in medium bowl, ensuring no cocoa lumps remain.

2. Using stand mixer with paddle attachment, cream butter and sugar

for full 3 minutes until light and fluffy. This incorporates air for proper rise. Add vegetable oil in steady stream, then eggs one at a time, beating well after each addition. Scrape bowl frequently to ensure even mixing.

3. Alternately add dry ingredients and buttermilk

in three additions, beginning and ending with dry ingredients. Mix just until combined after each addition. Stir in vanilla, vinegar, and food coloring until color is uniform. Don't overmix.

4. Pour batter into prepared pan,

smoothing top with spatula. Tap pan gently on counter to release air bubbles. Bake 45-50 minutes until tester inserted comes clean. Cool exactly 10 minutes in pan.

5. For glaze, beat softened cream cheese

until smooth. Gradually add sifted powdered sugar and enough half-and-half for pourable consistency. Let cake cool completely before glazing.

Pin it

The secret is proper ingredient temperature and careful mixing technique.

Storage Solutions

Store glazed cake in airtight container in refrigerator up to 4 days. Because of cream cheese glaze, cake must be refrigerated. Let slices come to room temperature before serving for best flavor and texture. Unglazed cake can be frozen up to 2 months, wrapped tightly in plastic wrap and foil. Thaw overnight in refrigerator before glazing.

Pin it

Serving Suggestions

Serve cake at room temperature for best flavor. Consider adding fresh berries or mint leaves for garnish. For special occasions, dust with additional powdered sugar just before serving. Offer coffee or tea alongside. For dessert buffet, pre-slice and arrange on tiered stand.

Troubleshooting Tips

If cake sticks, ensure pan is well-greased next time. For dense texture, check butter-sugar creaming time. When glaze is too thick, add half-and-half gradually. If cake cracks, oven temperature might be too high. For uneven color, mix batter more thoroughly after adding food coloring.

Make-Ahead Strategies

Prepare cake up to 2 days ahead, storing unglazed in airtight container. Make glaze fresh before serving. For parties, have ingredients measured and at room temperature before starting. Consider having backup cream cheese for glaze.

Pin it

Frequently Asked Questions

→ How much red food coloring should I use?

Start with 2 teaspoons and add more until desired shade is reached, up to 2 tablespoons

→ Can I make this ahead?

Yes, cake keeps well for 3 days at room temperature in airtight container

→ Why add vinegar to the cake?

Vinegar reacts with buttermilk and baking soda for a tender crumb

→ No buttermilk? What can I substitute?

Mix 3/4 cup milk with 2 teaspoons lemon juice, let stand 5 minutes

→ Why is my glaze too thick/thin?

Adjust consistency with additional half-and-half or powdered sugar as needed