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Red Velvet Bundt Cake

Red Velvet Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
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.