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Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A slice cut from a rich, moist red velvet bundt cake topped with thick white cream cheese glaze.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers that signature deep red color and rich cocoa flavor. This recipe includes the simple steps for a tender crumb and a tangy cream cheese glaze, making it an elegant, easy dessert for any special occasion.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon red food coloring (or more for deep color)
  • 1/2 cup hot water
  • For the Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate small bowl, whisk together the cocoa powder, white vinegar, and baking soda. Add this mixture to the wet ingredients and mix until just combined.
  4. In a measuring cup, stir the red food coloring into the buttermilk. Add the buttermilk mixture to the batter and mix on low speed until smooth.
  5. In a small bowl, dissolve the salt in the hot water. Add this to the batter and mix until just incorporated. Do not overmix.
  6. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 50 to 60 minutes, or until a wooden pick 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. To make the cream cheese glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until you reach a smooth, pourable consistency. Add more milk, a teaspoon at a time, if the glaze is too thick.
  10. Drizzle the cream cheese glaze generously over the cooled cake. Let the glaze set before slicing and serving your showstopper Bundt cake.

Notes

  • For the best, moist red velvet cake, make sure your buttermilk is at room temperature before mixing it in.
  • If you want a deeper red color, use a high-quality gel food coloring instead of liquid drops.
  • To achieve a copycat Nothing Bundt Cake look, let the glaze drip naturally down the sides of the cooled cake.

Nutrition

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