Moist red velvet bundt cake

why make this recipe

Moist red velvet bundt cake is a delightful dessert that everyone loves. The rich flavor and beautiful color make it perfect for celebrations or any special occasion. It’s an eye-catching treat that combines the perfect amount of cocoa with buttery sweetness. With a soft and moist texture, this cake is sure to impress your family and friends. Plus, the cream cheese glaze adds an extra touch that makes every bite irresistible!

how to make Moist red velvet bundt cake

Ingredients

• 2 & 1/2 cups all-purpose flour
• 2 tsp corn starch
• 1/4 cup cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable oil (at room temperature)
• 1/2 cup butter (melted, salted or unsalted)
• 1 cup buttermilk (at room temperature)
• 2 tsp vinegar (at room temperature)
• 2 large eggs (at room temperature)
• 2 tsp vanilla extract (at room temperature)
• 1/4 cup sour cream (or Greek yogurt, at room temperature)
• 2 tsp red gel food coloring (at room temperature)
• 3 oz cream cheese (at room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (at room temperature)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt.
3. In another large bowl, whisk together the vegetable oil, melted butter, sugar, buttermilk, vinegar, eggs, and vanilla extract. Mix until well combined.
4. Add the dry ingredients to the wet ingredients. Mix well until there are no lumps. Then, stir in the sour cream and red food coloring.
5. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes or until a toothpick comes out clean.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Meanwhile, make the cream cheese glaze. In a bowl, beat the cream cheese until smooth. Mix in the powdered sugar, vanilla extract, and milk until creamy.
8. Once the cake is cool, drizzle the glaze over the top.

how to serve Moist red velvet bundt cake

Serve your moist red velvet bundt cake at room temperature, sliced into wedges. It is perfect as a dessert or with a cup of coffee. You can also add fresh berries or a scoop of vanilla ice cream for extra indulgence.

how to store Moist red velvet bundt cake

To store your bundt cake, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to one week. You can also freeze the cake for up to three months. Just make sure it’s well wrapped to prevent freezer burn.

tips to make Moist red velvet bundt cake

• Ensure all your ingredients are at room temperature for better mixing.
• Don’t overmix the batter; mix just until combined to keep the cake light and airy.
• For an even moister cake, you can substitute half of the oil with applesauce.
• If you want a deeper red color, you can add more red gel food coloring, but a little goes a long way!

variation

You can add chocolate chips or nuts to the batter for a different texture. Another popular variation is to use a chocolate glaze instead of the cream cheese glaze for a more chocolatey flavor.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but buttermilk gives a better flavor and texture. If you don’t have buttermilk, you can make a substitute by adding vinegar to regular milk.

Q: Is it possible to make this cake without food coloring?
A: Yes, you can skip the food coloring, but the cake will not have the distinctive red color.

Q: How long does the cream cheese glaze last in the fridge?
A: The cream cheese glaze can last in the fridge for about a week. Just store it in an airtight container.

Moist Red Velvet Bundt Cake

A delightful dessert that combines rich flavor and beautiful color, perfect for celebrations with a cream cheese glaze that adds an irresistible touch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 2 tsp corn starch
• 1/4 cup cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1/2 cup vegetable oil (at room temperature)
• 1/2 cup butter (melted, salted or unsalted)
• 1 cup buttermilk (at room temperature)
• 2 tsp vinegar (at room temperature)
• 2 large eggs (at room temperature)
• 2 tsp vanilla extract (at room temperature)
• 1/4 cup sour cream (or Greek yogurt, at room temperature)
• 2 tsp red gel food coloring (at room temperature)

Cream Cheese Glaze

• 3 oz cream cheese (at room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (at room temperature)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt.
3. In another large bowl, whisk together the vegetable oil, melted butter, sugar, buttermilk, vinegar, eggs, and vanilla extract. Mix until well combined.
4. Add the dry ingredients to the wet ingredients. Mix well until there are no lumps. Then, stir in the sour cream and red food coloring.
5. Pour the batter into the prepared bundt pan.

Baking

1. Bake for 50-60 minutes or until a toothpick comes out clean.
2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cream Cheese Glaze

1. In a bowl, beat the cream cheese until smooth.
2. Mix in the powdered sugar, vanilla extract, and milk until creamy.
3. Once the cake is cool, drizzle the glaze over the top.

Notes

Serve your moist red velvet bundt cake at room temperature, sliced into wedges. It is perfect as a dessert or with a cup of coffee. Add fresh berries or a scoop of vanilla ice cream for extra indulgence. Store tightly wrapped in the refrigerator for up to one week; can freeze for three months.