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red velvet bundt cake with cream cheese frosting and pink sprinkles
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4.86 from 14 votes

Red Velvet Bundt Cake with Cream Cheese Frosting

This easy red velvet cake recipe is made from scratch. A bundt cake that is tender and moist with the perfect crumb to each slice!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake recipe, Red Velvet Bundt Cake, red velvet cake from scratch, red velvet cake recipe
Servings: 12 servings
Calories: 468kcal
Author: Nikki Gladd

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup vegetable oil
  • 1 cup buttermilk* , well shaken
  • 2 large eggs , at room temperature**
  • 2 teaspoons vanilla extract
  • 1 oz bottle red food coloring , liquid NOT gel
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • ½ cup unsalted butter , at room temperature
  • 8 oz cream cheese , at room temperature
  • 2 to 4 cups powdered sugar (to your taste)
  • 1 teaspoon vanilla extract

Instructions

For the cake:

  • Adjust oven rack to center position.  Preheat oven to 350°F.  Grease bundt pan with Baker's Joy or preferred cooking spray; set aside.
  • Sift the flour, sugar, cocoa powder, baking soda, and salt into a medium bowl; set aside.
  • In a large bowl, combine the oil, buttermilk, eggs, vanilla, food coloring, and vinegar.  Beat on medium speed for 1 minute.  With the mixer on low, gradually add the dry ingredients until just combined.  Do not over mix.
  • Pour the batter evenly into the bundt pan.  Lightly tap pan on counter to release any bubbles.  Bake in the preheated oven for 50 to 55 minutes, until baked through.
  • Remove from oven and allow cake to rest in pan for 15 minutes.  Gently run a plastic knife around sides of pan then invert onto cooling rack to cool completely before frosting.

For the Cream Cheese Frosting:

  • In a mixing bowl, beat the butter and cream cheese on medium high until smooth.  Turn the mixer on low and stir in the powdered sugar and vanilla.
  • Spread frosting over cooled cake.  Slice and serve.  Store leftover cake in fridge covered with plastic wrap.

Notes

  • *If you do not have buttermilk on hand, add 1 tablespoon white vinegar to a measuring glass and then pour in regular milk to the 1 cup line.  Stir and let set for 5 minutes then use as directed in recipe for buttermilk.
  • **To quickly bring eggs to room temperature, place in a bowl of hot water for 30 seconds.
  • See notes in post for tips to release bundt cake from pan.
  • Nutrition information is an estimate only.

Nutrition

Calories: 468kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 286mg | Potassium: 107mg | Fiber: 1g | Sugar: 51g | Vitamin A: 574IU | Calcium: 54mg | Iron: 2mg