If you’re looking for a showstopper dessert that combines rich flavor, striking color, and nostalgic comfort in every slice, the Red Velvet Bundt Cake is here to delight! This recipe ensures a classic twist on red velvet, thanks to tender crumb and gentle cocoa notes, all wrapped up in a stunning ring. Whether you’re planning a holiday dinner, a special birthday, or just a treat for yourself, this Red Velvet Bundt Cake does not disappoint—it’s part tradition, part celebration, and all delicious.
Ingredients You’ll Need
This cake uses simple but essential pantry staples, each playing a crucial role in creating that perfectly moist, velvety crumb and deep, vibrant hue. Don’t skip or substitute—each ingredient really does its part!
- All-purpose flour: The foundation for structure, keeping the cake tender but sturdy enough to hold its elegant shape.
- Unsweetened cocoa powder: Adds a subtle chocolatey richness and, combined with the red color, gives that iconic red velvet flavor.
- Baking soda: Lifts and leavens the cake for a light bite.
- Salt: Balances the sweetness and punches up all the other flavors.
- Granulated sugar: Sweetens the cake and helps cream the butter to a fluffy, dreamy consistency.
- Unsalted butter, softened: Makes the crumb velvety and rich—ensure it’s at room temperature for best results!
- Eggs, room temperature: Bind everything together and boost the cake’s plush texture.
- Buttermilk, room temperature: Adds classic tang and ensures the crumb stays moist and soft.
- Vanilla extract: Accentuates the chocolate notes and gives that warm, familiar aroma.
- White vinegar: Reacts with the baking soda and buttermilk to brighten both flavor and color—don’t skip it!
- Red food coloring: Brings that dramatic, signature shade. The more vibrant, the better the wow factor.
- Nonstick baking spray or butter and flour: Essential for easy release and defined bundt pan edges—nothing ruins a cake faster than sticking!
How to Make Red Velvet Bundt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Take your time to generously grease and flour a 10-cup bundt pan—getting into every nook and cranny ensures your Red Velvet Bundt Cake releases flawlessly. A good nonstick baking spray also does the trick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This quick mix ensures your leaveners and cocoa are evenly distributed, setting you up for a cake that bakes evenly and rises beautifully.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and nearly doubled in volume—this takes about 3 minutes and is crucial for texture. The sugar crystals help aerate the butter, so your Red Velvet Bundt Cake is soft rather than dense.
Step 4: Add the Eggs
Crack in your room-temp eggs, one at a time, beating well after each addition. This step keeps the batter silky while ensuring the eggs are fully incorporated, giving the cake structure without overworking the mix.
Step 5: Combine the Wet Ingredients
In a small bowl, stir together the buttermilk, vanilla extract, white vinegar, and red food coloring. This little red mixture is the secret behind that classic tangy, vibrant crumb we all adore in a Red Velvet Bundt Cake.
Step 6: Combine It All—Gently!
With your mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture. Always begin and end with the dry ingredients. Mix just until combined—overmixing can make the cake tough instead of tender, so stop as soon as the last streak of flour disappears.
Step 7: Bake and Cool
Pour the batter gently and evenly into your prepared bundt pan. Smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted deep in the center comes out clean (maybe a few moist crumbs, but no wet batter). Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack. Let it cool completely—resist the urge to frost or cut too soon!
How to Serve Red Velvet Bundt Cake
Garnishes
A creamy swirl of classic cream cheese glaze instantly makes every slice irresistible, but don’t stop there. Dust with a snowy layer of powdered sugar for an elegant touch, or scatter a handful of fresh berries for a pop of freshness and color. The luscious red velvet pairs beautifully with almost any topping!
Side Dishes
While the Red Velvet Bundt Cake is the true star, serve it alongside whipped cream, vanilla bean ice cream, or a tart strawberry compote. A mug of rich coffee or a glass of cold milk makes the experience even cozier, rounding out an unforgettable dessert moment.
Creative Ways to Present
Turn your Red Velvet Bundt Cake into the centerpiece: nestle it on a pedestal cake stand, decorate with edible flowers, or use a drizzle pattern of glaze to accentuate those gorgeous curves. For individual celebrations, slice and layer with cream cheese frosting in parfait jars, or cut into generous cubes for an eye-catching dessert platter.
Make Ahead and Storage
Storing Leftovers
Your Red Velvet Bundt Cake stays moist for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. Keep it out of direct sunlight or heat, and it’ll taste just as fresh on day three as it did out of the oven!
Freezing
If you want to get ahead, this cake freezes beautifully. Let the completely cooled cake (unglazed) sit in the freezer until firm, then wrap snugly in a layer of plastic and foil. Freeze for up to three months. Thaw at room temperature before glazing or serving.
Reheating
While Red Velvet Bundt Cake is divine at room temperature, you can gently warm individual slices in the microwave for 10-15 seconds to revive its just-baked aroma and softness. If you froze the whole cake, let it thaw completely at room temperature before serving.
FAQs
What makes a Red Velvet Bundt Cake different from a regular chocolate cake?
Red Velvet Bundt Cake stands apart for its tender crumb, subtle cocoa flavor, and signature red color. Unlike a regular chocolate cake, it uses just a touch of cocoa for nuance, balanced by tangy buttermilk and vinegar, plus its gorgeous hue and cream cheese glaze make it a visual and flavorful standout.
Can I use natural food coloring instead of artificial?
Absolutely! You can swap in natural alternatives like beetroot powder or natural red food dyes, though the cake may be a bit less vibrant in color. The flavor stays just as enchanting, so feel free to choose what suits your style.
Is it okay to make Red Velvet Bundt Cake in advance?
Yes, in fact, it’s a fantastic make-ahead dessert. The flavors develop nicely overnight, and the moist crumb holds up well. Just wait until serving to glaze for the freshest, prettiest finish.
How do I make sure my bundt cake releases cleanly from the pan?
Be thorough when greasing every surface of the bundt pan, getting into all the edges and designs, and sprinkle a light layer of flour (or cocoa powder for extra color). Letting the cake cool 15 minutes in the pan before inverting is also key to a clean release.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in up to 1 cup of mini chocolate chips or chopped nuts at the very end for extra texture and bursts of flavor. Just mix in gently to avoid overworking the batter.
Final Thoughts
There’s just something magical about serving a homemade Red Velvet Bundt Cake—it’s a recipe that never fails to impress, whether it’s a treat shared with family or a stunning dessert for friends. So dust off your bundt pan and give this classic a whirl; I promise, each vibrant slice will be met with oohs, ahhs, and lots of requests for seconds!
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Red Velvet Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Red Velvet Bundt Cake. Perfect for any occasion, this moist and fluffy cake is a crowd-pleaser that will have everyone coming back for seconds.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
Additional:
- Nonstick baking spray or butter and flour for greasing the bundt pan
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or use nonstick spray.
- Prepare Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Mix Wet Ingredients: Cream butter and sugar, then beat in eggs. In a separate bowl, combine buttermilk, vanilla, vinegar, and food coloring.
- Combine Mixtures: Alternate adding dry ingredients and buttermilk mixture to the butter mixture. Mix until just combined.
- Bake: Pour batter into the pan and bake for 45-50 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Top with cream cheese glaze, powdered sugar, or fresh berries for added flair.
- Avoid overmixing the batter to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
