Red Velvet Bundt Cake with Cream Cheese Glaze

This red velvet bundt cake has a soft, tender crumb and a tangy cream cheese glaze that drips down every ridge. It is the kind of dessert that looks like it took hours but comes together with everyday pantry ingredients.

The gentle cocoa flavor and hint of vinegar give it that classic red velvet taste without being too sweet. Bake it for a gathering or a quiet weekend treat, and it will hold up beautifully for days.

Why This Bundt Cake Stays in the Rotation

The crumb is what keeps me coming back. It is fine and velvety, with just enough cocoa to give it depth without turning into chocolate cake. The buttermilk and oil keep it tender, and the cream cheese glaze adds a little tang that cuts the sweetness.

I also love that it does not need fussy decorating. A bundt pan does all the heavy lifting. Once the glaze sets, it cracks slightly when you slice, which is incredibly satisfying.

Ingredients

• 2 1/2 cups all-purpose flour: spoon and level the flour, do not scoop it from the bag
• 1 1/2 cups granulated sugar
• 2 tbsp unsweetened cocoa powder: regular or Dutch-processed both work
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened: let it sit at room temperature so it creams easily
• 1/2 cup vegetable oil: keeps the cake soft for days
• 2 large eggs: at room temperature
• 1 tsp vanilla extract
• 1 to 2 tbsp liquid red food coloring: use 1 tbsp for a gentle red or 2 tbsp for a vivid shade
• 1 cup buttermilk: at room temperature; if you do not have any, mix 1 cup milk with 1 tbsp white vinegar and let it sit 5 minutes
• 1 tsp white vinegar
• 1 tsp baking soda

For the glaze:

• 4 oz cream cheese, softened: full-fat block cream cheese works best
• 2 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar: sift it if it looks lumpy
• 1/2 tsp vanilla extract
• 2 to 3 tbsp milk: any milk is fine

Variations and Substitutions

• Natural coloring: swap food coloring for 2 tbsp beet powder mixed with 1 tbsp water. The cake will be a milder reddish brown, but the flavor stays the same.
• Dairy-free glaze: use a plant-based cream cheese and butter, and a splash of your favorite non-dairy milk.
• Less sweet: reduce the sugar in the cake to 1 1/4 cups. The texture will be a little less soft but still good.
• Cupcakes: divide the batter among lined muffin tins and bake at 350°F for 18 to 22 minutes. For a sheet cake, try a Classic Red Velvet Sheet Cake.

How to Make Red Velvet Bundt Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or nonstick spray, then dust with flour. In a medium bowl, whisk together the 2 1/2 cups flour, 2 tbsp cocoa powder, and 1/2 tsp salt until they are evenly combined and no lumps remain.

The mixture should be a uniform pale brown with no streaks. Set it aside while you start the wet part.

Step 2: Cream the Butter and Sugar

In a large bowl or the bowl of a stand mixer, beat the 1/2 cup softened butter and 1 1/2 cups sugar on medium speed for about 3 minutes, until the mix is light and fluffy. Scrape down the sides of the bowl as needed.

You will know it is ready when the color has lightened to a pale yellow and the texture looks like wet sand. This step builds the foundation for a soft crumb.

Step 3: Mix in the Wet Ingredients and Color

Add the 2 eggs one at a time, beating well after each until they disappear. Then pour in the 1/2 cup oil, 1 tsp vanilla, and 1 tbsp of red food coloring. Mix on low until the color is evenly distributed. If you want a deeper red, add the second tablespoon of food coloring now.

The batter will turn a vivid red at this point and look smooth and glossy. Do not worry if it seems thin; the flour will thicken it up.

Step 4: Alternate the Dry Ingredients and Buttermilk

Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the 1 cup buttermilk in two additions, beginning and ending with the flour. Mix just until each addition disappears. Overmixing once the flour is in can make the cake tough, so stop as soon as no white streaks remain.

The batter will be thick and a uniform deep red. Give it one final fold by hand with a spatula to catch any pockets of flour at the bottom.

Step 5: Activate the Leavening and Bake

In a small dish, combine the 1 tsp vinegar and 1 tsp baking soda. It will fizz and bubble immediately. Quickly stir this fizzy mixture into the batter, folding by hand just until it is incorporated. The reaction adds lift and tenderness, so work fast and then pour the dough into the prepared bundt pan right away.

Bake for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out clean, and the top springs back lightly when pressed. The edges will have pulled slightly away from the sides of the pan, and your kitchen will smell gently of cocoa and vanilla.

Cool the cake in the pan on a wire rack for 15 minutes. Then invert it onto the rack and let it cool completely before glazing, which takes about an hour.

Step 6: Glaze the Cooled Cake and Slice

Make the cream cheese glaze while the cake cools. Beat the 4 oz cream cheese and 2 tbsp butter together until smooth and no lumps remain. Gradually add the 1 1/2 cups powdered sugar, then 1/2 tsp vanilla and 2 tbsp milk. Beat until the glaze is thick but pourable. If it is too stiff, add the extra tablespoon of milk a little at a time.

Place the completely cooled cake on a serving plate. Spoon the glaze over the top, letting it drizzle down the sides and pool in the ridges. Let the glaze set for about 15 minutes before slicing. Cut into thick slices and serve. The first cut will show off that crimson crumb and creamy white glaze against it.

Tips for the Best Red Velvet Bundt

• Grease the pan thoroughly. Bundt pans have lots of nooks. Use softened butter and a pastry brush to get into every crevice, then dust with flour and tap out the excess. A baking spray with flour works well too.
• Use room-temperature wet ingredients. Cold eggs or buttermilk can make the batter curdle and affect how the cake rises. Let everything sit on the counter for 30 minutes before you start.
• Work quickly once you add the baking soda and vinegar. That fizz is carbon dioxide escaping. Stir it in right before the batter goes into the pan so the cake gets the maximum lift.
• Cool the cake completely before glazing. Even a slightly warm cake will melt the glaze and make it run right off. Give it at least an hour on the rack.

Keeping the Cake Fresh

• Refrigerate: Store leftover cake tightly covered in the fridge for up to 5 days. Because of the cream cheese glaze, it needs to be kept cold.
• Serve at room temperature: The cake tastes best when it is not straight from the fridge. Pull it out 20 to 30 minutes before serving so the crumb softens.
• Reheating: A single slice can be warmed in the microwave for 10 to 15 seconds if you like it slightly warm, but the glaze may soften. I usually just let it come to room temp.

Frequently Asked Questions

Can I make this cake without red food coloring?

Yes, you can leave it out entirely or use a natural alternative like beet powder. The cake will be a muted brownish red with the same cocoa and tangy flavor, just not as vibrant.

How do I keep the cake from sticking to the bundt pan?

Greasing and flouring every detail of the pan is essential. Use a pastry brush with melted butter or shortening to reach all the grooves, then dust with flour and shake out any extra. Let the cake cool in the pan for exactly 15 minutes before inverting; any shorter and it may tear, any longer and it could stick.

Why did my glaze turn out too thin?

Usually that means too much milk or too little powdered sugar. To fix it, beat in more powdered sugar a few tablespoons at a time until it thickens. If it gets too thick, add a tiny splash of milk.

Can I freeze red velvet bundt cake?

Yes. Wrap the cooled, unglazed cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then glaze before serving. Freezing can change the glaze texture, so it is best to glaze it fresh.

Red Velvet Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 470

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 to 2 tbsp liquid red food coloring
• 1 cup buttermilk
• 1 tsp white vinegar
• 1 tsp baking soda
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 2 to 3 tbsp milk

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan. Whisk flour, cocoa, and salt in a bowl.
2. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in oil, vanilla, and red food coloring.
3. Add flour mixture to the wet ingredients in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined.
4. In a small dish, stir together vinegar and baking soda (it will fizz). Fold quickly into the batter. Pour batter into prepared pan.
5. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
6. Beat cream cheese and butter for glaze. Gradually add powdered sugar, vanilla, and enough milk to make a pourable consistency. Drizzle over cooled cake. Let set, then slice and serve.

Notes

Let the cake cool fully before glazing, about 1 hour. The glaze will set up as it sits, so it is best served within a few hours of glazing, though it will hold well in the fridge.