Description
This Red Velvet Bundt Cake is a moist and tender dessert featuring a classic deep red color balanced with the subtle richness of cocoa. Topped with a smooth cream cheese glaze, it makes for an elegant and delicious treat perfect for special occasions or any time you crave a decadent cake.
Ingredients
Scale
Red Velvet Bundt Cake:
- 3 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1 3/4 cups White granulated sugar
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Oil (Canola or vegetable)
- 1 1/4 cups Buttermilk, room temperature
- 3/4 tsp White vinegar
- 3 Large eggs, room temperature
- 2 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 1 1/2 tsp Red food coloring (Americolor super red gel)
Cream Cheese Glaze:
- 4 oz Cream cheese, room temperature
- 1 1/2 cups Powdered sugar, sifted
- 3-4 TBSP Milk
- 1/2 tsp Pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly spray a 10-cup bundt pan with baking non-stick spray, ensuring every surface is well-coated to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add in the sugar, baking soda, baking powder, and salt. Whisk until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the oil, room temperature buttermilk, white vinegar, large eggs, vanilla extract, sour cream, and red food coloring until the mixture is smooth and bright red.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the cake tender.
- Transfer batter to pan: Pour approximately 7/8 of the batter into the prepared 10-cup bundt pan (use all the batter if using a 12-cup pan) and spread evenly.
- Bake the cake: Place the pan in the oven and bake for 40-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake sit in the pan for 10 minutes after baking.
- Cool the cake: Carefully remove the cake from the bundt pan and transfer it to a cooling rack. Let it cool completely before glazing.
- Prepare cream cheese glaze: Using a hand mixer, beat the room temperature cream cheese on high for 1 minute until smooth. Gradually add sifted powdered sugar and mix on low until incorporated, then increase speed to high until smooth. Add milk and vanilla extract and mix until the glaze reaches a pourable consistency.
- Glaze the cake: Place the cooled cake on a cooling rack set over a cookie sheet to catch drips. Pour the cream cheese glaze evenly over the cake, allowing it to drip down the sides.
Notes
- Flour measurement: Spoon and level your flour or use a kitchen scale as compacted flour can make the cake dry.
- High altitude baking: Add an extra 3 tablespoons of flour to adjust for altitude.
- Dairy ingredients: Remove buttermilk and sour cream from the fridge 2 hours prior to baking to ensure they are at room temperature for better texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the cake)
- Calories: 410
- Sugar: 30g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
