Craving a decadent and visually stunning dessert? Look no further than this irresistible Red Velvet Bundt Cake. With its vibrant red color, delicate cocoa flavor, and tangy cream cheese frosting, this cake is perfect for any occasion.

Whether you’re celebrating a special event or treating yourself, the Red Velvet Bundt Cake delivers both flavor and elegance, making it a showstopper at the table. The combination of a rich buttermilk base and the luxurious cream cheese frosting makes each bite melt in your mouth.

Ingredients List

Cake Ingredients

2 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
3/4 cup unsalted butter (room temperature)
1/3 cup vegetable oil (or canola oil)
3 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/2 teaspoons vinegar
1 ounce liquid red food coloring
1 1/3 cups buttermilk
1 1/2 cups chocolate chips (optional)

For the Cream Cheese Frosting:

12 ounces cream cheese (room temperature)
1/4 cup butter (room temperature, salted or unsalted)
1 1/2 teaspoons vanilla extract
2 ½ – 3 cups powdered sugar (to taste)

Required Kitchen Tools

Before diving into the preparation, let’s make sure you have the right tools to achieve the perfect Red Velvet Bundt Cake. Here’s a list of essential kitchen equipment to make your baking experience seamless:

Hand or Stand Mixer: An electric mixer will make creaming the butter and sugar together easy and efficient, ensuring your cake has a light, airy texture.
Measuring Cups and Spoons: Accurate measurements are crucial to the success of this cake. Use proper measuring cups for both dry and wet ingredients.
Bundt Pan: A 10-12 cup Bundt pan is perfect for this recipe, allowing the cake to bake evenly while retaining its signature shape.
Whisk: A whisk will help you combine the dry ingredients and ensure there are no lumps in your flour mixture.
Cooling Rack: Once the cake is baked, you’ll need a cooling rack to let the cake cool completely before frosting it.

Cake Preparation

Getting the right texture and flavor for your Red Velvet Bundt Cake requires careful preparation of the batter. Follow these steps to mix, combine, and bake the cake perfectly.

Mixing the Ingredients

Prepare Dry Ingredients:
In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk well to ensure everything is evenly mixed and there are no lumps.
Creaming Butter and Sugar:
In a separate bowl, beat the sugar and butter together using a hand or stand mixer. Mix on medium speed for about 4-5 minutes, or until the mixture becomes pale and fluffy. This process incorporates air into the batter, giving the cake a light and tender crumb.
Adding Oil, Eggs, and Flavorings:
Add the vegetable oil to the butter-sugar mixture and beat until combined. Then, add the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract, vinegar, and red food coloring, making sure everything is well incorporated.
Alternating Dry Ingredients and Buttermilk:
Start adding the dry ingredients to the wet mixture, about one-third at a time. Alternate with adding half of the buttermilk, stirring to combine after each addition. Repeat this process until all the dry ingredients and buttermilk are incorporated, ending with the dry ingredients. Mix just until everything is smooth and well combined.
Adding Chocolate Chips (Optional):
If you like a little extra richness in your Red Velvet Bundt Cake, fold in the chocolate chips. This adds a nice surprise of chocolatey goodness to the cake without overpowering the classic red velvet flavor.

Baking and Cooling

Prepare the Bundt Pan:
Grease your Bundt pan generously with butter or non-stick spray, ensuring all the crevices are well-coated. To help prevent sticking, you can dust the greased pan with a little flour, or use cocoa powder for a seamless release once baked.
Pour the Batter into the Pan:
Carefully pour the prepared batter into the greased Bundt pan. Use a spatula to spread it evenly and smooth the top.
Bake the Cake:
Place the Bundt pan in the preheated oven and bake for 40-55 minutes. The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time—oven times can vary, and you don’t want to overbake it.
Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely. This prevents the cake from becoming soggy in the pan and ensures it has the perfect texture when served.

Frosting and Decoration

Prepare the Cream Cheese Frosting:
In a mixing bowl, beat the cream cheese and butter together until smooth. Add the vanilla extract, followed by the powdered sugar, one cup at a time. Continue to mix until the frosting reaches the desired consistency—smooth, fluffy, and spreadable.
Frost the Cake:
Once the Red Velvet Bundt Cake has completely cooled, spread a generous layer of cream cheese frosting over the top. You can leave the sides uncovered for a more rustic look, or frost the sides for a more polished appearance. If desired, use a piping bag to decorate the top for a more elegant presentation.

Serving and Storage

Serve:
Slice your Red Velvet Bundt Cake into wedges and serve it fresh! This cake is perfect for celebrations, casual gatherings, or even as a special treat to enjoy with a cup of coffee.

Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep the cake fresh for a longer period, refrigerate it. To prevent the frosting from drying out, ensure the cake is covered well.

Freezing:
This Red Velvet Bundt Cake can also be frozen. Wrap slices in plastic wrap and place them in a freezer-safe bag. The cake will stay fresh in the freezer for up to 1 month. To enjoy, simply thaw the cake at room temperature or pop it in the microwave for a quick reheat.