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Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A moist red velvet bundt cake, cut in half to show the cream cheese center, drizzled with white glaze.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch. This recipe features rich cocoa flavor and is finished with a simple, tangy cream cheese glaze for an elegant dessert.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon cocoa powder
  • 8 ounces cream cheese, softened (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1/4 cup milk or heavy cream (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. In a small bowl, mix the buttermilk, red food coloring, vinegar, and cocoa powder until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 50 to 60 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 before inverting it onto the rack to cool completely.
  9. Prepare the glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until incorporated. Add the milk or cream one tablespoon at a time until you reach a thick, pourable consistency.
  10. Drizzle the cream cheese glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For the deepest red color, use a high-quality gel food coloring.
  • Ensure all cold ingredients, like buttermilk and eggs, are at room temperature before mixing for a smoother batter.
  • This cake freezes well; wrap tightly once completely cooled and before glazing.

Nutrition

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