Moist Red Velvet Bundt Cake

Why Make This Recipe

Moist Red Velvet Bundt Cake is a delightful dessert that combines a rich flavor with a beautiful red hue. This cake is perfect for celebrations, holidays, or just a sweet treat to enjoy at home. With its tender crumb and delicious cream cheese glaze, this cake is sure to impress your family and friends. Plus, it’s easy to make and offers a wonderful twist on the classic red velvet flavor.

How to Make Moist Red Velvet Bundt Cake

Ingredients

• 2 & 1/2 cup all-purpose flour
• 2 tsp corn starch
• 1/4 cup cocoa powder
• 2 cup 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. Make the Bundt Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
   • In a large bowl, mix the flour, corn starch, cocoa powder, sugar, baking soda, and salt.
   • In another bowl, whisk together the vegetable oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring.
   • Gradually add the wet ingredients to the dry ingredients and mix until combined.
   • Pour the batter into the prepared Bundt pan and smooth the top.
   • Bake for about 60-70 minutes or until a toothpick inserted comes out clean. Allow cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

2. Make the Cream Cheese Glaze:

   • In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

How to Serve Moist Red Velvet Bundt Cake

Slice the cake and drizzle it with the cream cheese glaze. It can be served at room temperature and pairs wonderfully with a cup of coffee or tea. You can also garnish it with fresh berries or chocolate shavings for an extra special touch.

How to Store Moist Red Velvet Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Make sure to keep the glaze separate if you plan to store the cake for longer to maintain its texture.

Tips to Make Moist Red Velvet Bundt Cake

• Ensure all ingredients are at room temperature for the best mixing results.
• Do not skip the vinegar; it helps react with the baking soda for a fluffier cake.
• Make sure to grease the Bundt pan thoroughly to prevent sticking.

Variation

You can add chocolate chips or nuts to the batter for added texture. For a fun twist, try using different food coloring to create a unique cake design!

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes.

Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.

Q: Can this cake be frozen?
A: Yes, you can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.

Moist Red Velvet Bundt Cake

Delightfully moist and rich, this Red Velvet Bundt Cake is perfect for celebrations and everyday treats, topped with a creamy glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 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
• 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)

For the 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

 

Make the Bundt Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, mix the flour, corn starch, cocoa powder, sugar, baking soda, and salt.
3. In another bowl, whisk together the vegetable oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for about 60-70 minutes or until a toothpick inserted comes out clean. Allow cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Make the Cream Cheese Glaze

1. In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

Serving

1. Slice the cake and drizzle it with the cream cheese glaze. It can be served at room temperature and pairs wonderfully with a cup of coffee or tea. You can also garnish it with fresh berries or chocolate shavings for an extra special touch.

Notes

Ensure all ingredients are at room temperature for the best mixing results. Do not skip the vinegar; it helps react with the baking soda for a fluffier cake. Make sure to grease the Bundt pan thoroughly to prevent sticking. You can add chocolate chips or nuts to the batter for added texture.