Description
This Red Velvet Bundt Cake is a moist, rich, and tender cake with the classic chocolate undertone and vibrant red color. Enhanced with a silky cream cheese glaze, it’s an effortless yet stunning dessert perfect for any occasion.
Ingredients
Cake Batter
- 3/4 cup (160g) canola or vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
- 2 1/2 cups (300g) all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Cream Cheese Glaze
- 4 oz cream cheese, room temperature
- 2 cups (240g) powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare your bundt pan (10 or 12 cup) but don’t grease yet.
- Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Combine Wet Ingredients: In a large bowl, whisk the canola oil, melted butter, and granulated sugar together for 1-2 minutes until well combined using a hand or electric mixer with a whisk attachment.
- Add Eggs and Flavorings: Whisk in the eggs, then add the buttermilk, vanilla extract, and white vinegar. Mix well, then incorporate the red food coloring until the batter is evenly colored.
- Incorporate Dry Ingredients: Add half of the dry ingredients to the wet mixture and mix until just combined. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix gently until the batter is smooth. Use a rubber spatula to fold gently if mixing by hand.
- Prepare the Bundt Pan: Lightly spray the bundt pan with an oil and flour nonstick spray (like Bakery’s Joy) and use a fine pastry brush to coat evenly, making sure to get into all nooks and crannies.
- Pour Batter into Pan: Pour the batter into your prepared bundt pan. For a 12-cup pan, use all of the batter. For a 10-cup pan, reserve about 1 cup to prevent overflow during baking.
- Bake the Cake: Bake in the preheated oven for 45 minutes if using a 10-cup pan, or 50-60 minutes for a 12-cup pan, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake rest in the pan for about 10 minutes, then invert it onto a cooling rack. Allow the cake to cool completely for about 30 minutes.
- Prepare Cream Cheese Glaze: Beat together the room temperature cream cheese and powdered sugar, gradually adding milk to achieve a glaze slightly thinner than craft glue consistency. Incorporate the vanilla extract last. Adjust thickness by adding more powdered sugar or milk as needed.
- Glaze the Cake: Pour the cream cheese glaze over the cooled bundt cake, allowing it to drip naturally for an elegant finish.
- Serve and Store: Slice and serve the cake. Store any leftovers in the refrigerator for up to 5 days.
Notes
- You can substitute all-purpose flour with a gluten-free flour blend suitable for baking, note that texture might slightly vary.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use a 10-cup bundt pan for a slightly taller cake, remembering to reserve some batter to avoid overflow.
- The cream cheese glaze consistency is important; if too thin, add more powdered sugar; if too thick, add milk gradually.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
