Print

Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A vibrant red velvet bundt cake, partially sliced, generously covered in dripping white cream cheese glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a show-stopping, moist Red Velvet Bundt Cake from scratch. This recipe includes a rich chocolate flavor and is topped with a silky, tangy cream cheese glaze for an elegant dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or gel paste for deeper color)
  • 4 ounces cream cheese, softened (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, oil, 2 eggs, vinegar, vanilla extract, and red food coloring until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Prepare the cream cheese swirl: In a small bowl, beat the 4 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
  6. Spoon about one-third of the red velvet batter into the prepared Bundt pan. Dollop half of the cream cheese mixture over the batter. Repeat with another third of the batter, the remaining cream cheese mixture, and top with the final third of the red velvet batter. Use a knife to gently swirl the layers together.
  7. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. Prepare the cream cheese glaze: In a small bowl, beat the 2 tablespoons of softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and 1/2 teaspoon vanilla until you reach a thick, pourable consistency. Add more milk, one teaspoon at a time, if the glaze is too thick.
  10. Drizzle the cream cheese glaze evenly over the cooled Red Velvet Bundt Cake. Let the glaze set before slicing and serving.

Notes

  • For the deepest red color, use a high-quality red gel food coloring instead of liquid drops.
  • Ensure your buttermilk and eggs are at room temperature; this helps create a more tender crumb.
  • If you prefer a thicker topping, reduce the liquid in the glaze slightly.
  • This cake is excellent for holiday baking and special occasions.

Nutrition

Find it online: https://epicureempire.com/red-velvet-bundt-cake-recipe-moist/