Red Velvet Bundt Cake with Cream Cheese Icing

red velvet bundt cake on white plate with green christmas trees, white cheesecloth beside, and stack of white plates behind.

Red Velvet Bundt Cake with Cream Cheese Icing

Celebrate the season with this extra moist Red Velvet Bundt Cake with Cream Cheese Icing. Every bite is tender, sweet, and FULL of flavor. Bonus? This cake is effortlessly gorgeous and a real crowd pleaser.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: slices

Calories: 410kcal

Ingredients

Cake

1⅛ cups unsalted butter room temperature
2⅓ cups granulated sugar
1½ teaspoons red food coloring
4 large eggs room temperature
3¾ cups cake flour
½ cup natural process cocoa powder
2½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2½ cups buttermilk room temperature
2 teaspoons vanilla extract
2 Tablespoons distilled vinegar

Icing

¼ cup cream cheese room temperature
½ cup powdered sugar
Pinch salt
2 Tablespoons whole milk
¼ teaspoon vanilla extract

Instructions

Cake

Heat oven to 350℉/177℃.
Spray a 10-cup Bundt pan with baking spray. Set aside.
In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
Beat until light and fluffy, about 2-3 minutes.
Mix in dye.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vanilla and vinegar.
Pour into prepared pan.
Bake for 45-50 minutes, or until cake tests done.
Allow to cool in pan for 10 minutes.
Turn out onto cooling rack to finish cooling.

Icing

Beat cream cheese until smooth.
Add powdered sugar and salt. Beat until well combined, about 1-2 minutes.
Mix in milk and vanilla.
Pour over cooled cake.

Notes

How To Store:

Once this cake is baked and cooled, it can be kept in a covered cake plate in the fridge for about a week. You can also freeze this bundt as a whole or in individual slices. Just be sure to wrap the slices in plastic wrap and place them in a freezer safe container or zip top bag!

Our Best Tips To Make This Red Velvet Bundt Cake:

Remember to set your eggs, butter, and milk out ahead of time to give them time to come to room temperature.
Room temperature is about 70℉/21℃.
Check the expiration dates on your baking soda and baking powder.
To get the best color, it's best to use a gel food coloring.
Be careful to not over-mix the cake batter.
If you’re unsure if the cake is baked, use a cake tester or an instant read thermometer to check! A cake tester should come out clean with no crumbs once the cake is completely baked. If you use a thermometer, a completely baked cake should read about 210°F/99℃.
Be sure to let this cake cool completely before icing.
When making the icing, make sure that the cream cheese is thoroughly mixed in and smooth.

Nutrition