If you’ve been hunting for that show-stopping, irresistibly moist cake to wow family and friends, this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe is exactly what you need. Trust me, this cake has become a go-to in my kitchen because it delivers the perfect balance of tender crumb, rich cocoa hints, and a luscious, tangy glaze that takes it over the top. Stick around—I’ll walk you through every detail so you can nail it, too.

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Why You’ll Love This Recipe

Simplicity Meets Elegance: The Bundt pan shapes the cake beautifully with minimal effort, making it perfect for impressing without stress.
Moist, Tender Texture: Buttermilk and sour cream team up here to give a rich crumb that feels indulgent but never heavy.
Cream Cheese Glaze Wonder: The tangy glaze is smooth, pourable, and complements the deep red velvet flavor flawlessly.
Reliable Every Time: Follow my tips and you’ll avoid common baking blunders, guaranteeing success on your first try.

Red Velvet Bundt Cake with Cream Cheese Glaze Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together to create that classic red velvet flavor with a moist crumb and a pinch of cocoa to deepen the taste. A quick tip before you start: make sure your dairy products like buttermilk and sour cream are at room temperature, as this helps the batter mix smoothly and bake evenly.

Red Velvet Bundt Cake with Cream Cheese Glaze Recipe - Ingredients

All-purpose flour: Spoon and level your flour for accuracy to avoid a dry cake, or better yet, weigh it if you have a kitchen scale.
Unsweetened cocoa powder: Adds that subtle chocolate undertone classic to red velvet—use good quality for best flavor.
White granulated sugar: The sweetness backbone that balances the tangy and cocoa notes.
Baking soda & baking powder: These leavening agents work together to give the cake the perfect rise and tender texture.
Salt: Just a pinch helps amplify all the other flavors.
Oil (canola or vegetable): Keeps the cake moist and gives it a soft texture.
Buttermilk: Its acidity tenderizes the crumb and reacts with baking soda for lift.
White vinegar: Enhances the red color and tenderizes the cake.
Large eggs: Room temperature eggs help with structure and moisture.
Pure vanilla extract: A must for warm, aromatic notes that bring everything together.
Sour cream: Adds richness and moisture without weighing the cake down.
Red food coloring: I recommend using Americolor super red gel for that vibrant, classic velvet look.
Cream cheese (for glaze): Softened to room temperature for a smooth, creamy frosting.
Powdered sugar: For sweetness and silky texture in the glaze.
Milk: Adjust the glaze consistency to perfect pourability.
Pure vanilla extract (for glaze): Adds a sweet fragrant finish to the glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe can be—once you have the base down, feel free to tweak it to suit your tastes or occasion. Here are a few ways I’ve experimented:

Nutty Surprise: I once sprinkled chopped toasted pecans on top of the glaze for a lovely crunch and buttery flavor that paired beautifully with the smooth glaze.
Dairy-Free Adaptation: Swap the buttermilk and sour cream for a coconut milk yogurt version to make it dairy-free, just be mindful that the texture will be slightly different but still delicious.
Chocolate Lovers Add chocolate chips right into the batter for pockets of gooeyness—my family goes crazy for the extra chocolate punch.
Festive Twists: Sometimes I fun swirl a bit of cream cheese batters into the red velvet batter before baking for a marbled look—great for holidays or birthdays.

How to Make Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

Step 1: Prep Like a Pro

Preheat your oven to 350°F and generously spray your 10-cup Bundt pan with a baking non-stick spray. Don’t skimp here—thorough greasing ensures your cake comes out clean and pretty. I usually use baking spray with flour mixed in for extra security.

Step 2: Combine Dry Ingredients

In a large bowl, sift together the flour and cocoa powder to get rid of lumps and blend evenly. Then, add in sugar, baking soda, baking powder, and salt. I always pause here to whisk everything together well; it makes a difference in how uniform your cake bakes.

Step 3: Mix Wet Ingredients

In another bowl, combine oil, buttermilk, white vinegar, eggs, vanilla extract, sour cream, and red food coloring. Whisk or mix until it’s a bright, smooth red color—this not only gives the cake its signature hue but a luscious texture. I discovered, blending these ingredients first helps avoid clumps when mixing into the dry.

Step 4: Bring It All Together

Pour your wet ingredients into the dry and stir just until combined. Resist the urge to overmix—overdoing it can make the cake tough. When you see no more streaks of flour, you’re good to go. The batter will be velvety and thick.

Step 5: Bake to Perfection

Pour about 7/8 of the batter into your prepared pan (if using a 10-cup size). For a 12-cup pan, use all the batter. Tap the pan gently on the counter to release any air bubbles. Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. I usually start checking at 40 minutes to prevent overbaking. Let it rest in the pan for 10 minutes before flipping out onto a cooling rack—this step helps it keep its shape.

Step 6: Whip Up the Cream Cheese Glaze

Beat your softened cream cheese on high for about a minute until smooth. Gradually add sifted powdered sugar, mixing on low initially to avoid dust everywhere, then crank it up high until creamy. Stir in milk and vanilla extract until your glaze reaches a pourable consistency—if it’s too thick, add a splash more milk. I love how silky this glaze pulls everything together with just the right tang and sweetness.

Step 7: Glaze and Finish

Place the cooled cake on a wire rack over a sheet pan or parchment paper to catch drips. Pour the cream cheese glaze evenly over the top, letting it cascade down the sides naturally. This step is when your cake turns from beautiful to showstopper—the glaze adds a glossy, dreamy finish that’s hard to resist.

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Pro Tips for Making Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

Room Temperature Ingredients: I can’t stress enough how pulling eggs, buttermilk, and sour cream out hours before baking results in a smoother batter and even baking.
Perfect Pan Prep: Use a non-stick spray combined with a light dusting of flour if you’re nervous—this cake can stick if the pan isn’t greased well.
Avoid Overmixing: I learned the hard way that mixing too much develops gluten and ruins the tender crumb—mix just until no dry streaks remain.
Check Early: Start testing your cake for doneness around 40 minutes to avoid dry edges and overbaking.

How to Serve Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

Red Velvet Bundt Cake with Cream Cheese Glaze Recipe - Serving

Garnishes

For me, simplicity is key when serving this cake because it’s already a star. I like to sprinkle a few fresh raspberries or a light dusting of powdered sugar for visual contrast and a subtle tartness. Sometimes, if it’s a special occasion, a few edible rose petals make a beautiful, romantic touch that wows guests.

Side Dishes

This Bundt cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream—those cold creamy elements balance the richness perfectly. If you’re serving at brunch, a side of fresh fruit salad brightens up the plate beautifully.

Creative Ways to Present

For holidays, I like to drizzle extra glaze in a zigzag pattern and decorate with chopped toasted nuts and a sprinkle of red velvet crumbs on top for texture and showmanship. Wrapping a pretty ribbon around the base when gifting adds an extra homemade touch that’s always appreciated.

Make Ahead and Storage

Storing Leftovers

After glazing, I store any leftover cake wrapped loosely in plastic wrap or an airtight container at room temperature, as long as it’s cool, for up to 2 days. The cake stays moist and the glaze keeps its sheen nicely.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and foil for up to 3 months. When ready to eat, thaw overnight in the fridge and bring to room temperature before serving. While the glaze softens a bit, the cake stays delightfully moist.

Reheating

To warm leftovers, I pop slices in the microwave for about 15-20 seconds. This melts the glaze just slightly and gives that fresh-baked warmth—be careful not to overheat or it can dry out.

FAQs

Can I use regular milk instead of buttermilk in this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe?

You can substitute regular milk by adding 1 tablespoon of white vinegar or lemon juice to the milk and letting it sit for 5 minutes to mimic buttermilk’s acidity. This helps achieve the tender crumb and proper rise that buttermilk provides.
What is the best way to ensure my Bundt cake doesn’t stick to the pan?

Use a good quality baking spray with flour or grease the pan thoroughly and dust lightly with cocoa powder or flour. Also, let the cake rest in the pan for about 10 minutes after baking before flipping it out gently.
How do I get the brightest red color in this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe?

Use a gel food coloring like Americolor’s super red for the most vibrant hue. Also, the vinegar helps set the color, so don’t skip that ingredient.
Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Baking times may vary slightly, so keep an eye on the texture and use a toothpick to check doneness.
How long will the cream cheese glaze keep?

The glaze is best within 2 days when stored in the fridge. If you plan to keep the cake longer, it’s a good idea to store glaze separately or apply a fresh glaze before serving.

Final Thoughts

Honestly, this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe holds a special place in my heart because it’s one of those rare cakes that is both elegant and easy. Whether it’s a birthday, holiday, or just a sweet weekend treat, I know it will bring smiles around my table. I hope you’ll give it a try and see how forgiving and delicious it is—you might find it becoming your favorite cake to bake and share, just like it did for me.