Red Velvet Bundt Cake

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Our favorite Red Velvet Bundt Cake recipe! Moist, soft, and topped with a delicious cream cheese frosting, it’s perfect for any celebration.

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What could be better for red velvet cake and Bundt cake lovers than a red velvet Bundt cake? Nothing. 

Taking the delicious flavor of a red velvet cake and the ease of baking a Bundt cake, this recipe will soon become your favorite, and once you’ve tasted it, you won’t want another. 

Is Red Velvet Cake Just Vanilla Cake With Food Coloring?

Absolutely not but not too far. It is not quite a chocolate cake either. Red velvet cake is a good balance of both with red coloring. 

Ingredients Used

The exact measurement for each ingredient is listed below in the recipe card. For now, here’s what you’ll need. 

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The staple ingredients in red velvet cake are cocoa powder, milk, baking soda, vinegar, and red food coloring, so you’ll need those. 

• All-Purpose Flour: Feel free to substitute the all-purpose flour with gluten free flour if needed. 

• Cocoa Powder: Will add richness to the cake.

• Eggs, Baking Soda & Powder: Are used as a leavening agent. 

• Red / Burgundy Food Coloring: The star ingredient that gives the cake the red color.

• Egg Whites & Vinegar: Adds moister and will also make it pillowy soft.

• Salt: To balance out the sweet flavor. 

• Vanilla Extract: Works well together with the Cocoa powder and will make the flavors pop.

Most recipes don’t specify which vinegar to use. White is most commonly used, but apple cider will work if necessary. It may change the taste slightly, but the chemical reaction will happen just the same, which is important.

Traditional Bundt cakes use lots of butter. We’re talking two, sometimes three sticks. Many red velvet cake recipes, though, do not use any butter. 

To keep this cake supper moist, we are using oil instead of butter we are using just enough so that it does not weigh the cake down. 

Ready To Bake: Tips To Keep In Mind 

Before you bake keep these tips in mind. Prior to assembling your batter, set out your wet ingredients so they are room temperature, most importantly the buttermilk. Buttermilk is finicky, and if not treated properly, it can wreak havoc to your batter. 

Make sure your batter is fluffy, not runny. It should have a thick, bouncy texture to it, and when you run your spoon through, you should see your path. The consistency of your batter is crucial to the texture of the baked cake. 

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Proper mixing techniques, like adding the eggs one by one and slowly incorporating the dry ingredients to the wet ingredients, will ensure you achieve the correct batter consistency. 

Bundt cakes are best known for their shape. A special pan is required, so make sure you’ve got one, otherwise your cake will not be a Bundt cake. 

Before pouring your batter into the pan, cover the inside with flour. This will make removing your Bundt cake much easier.

How To Make The BEST Red Velvet Bundt Cake

Over the past year we have been working really hard on bringing you the best cakes possible. Each recipe has been tested and retested. We have had a lot of practice and came across some tips and tricks for making this cake. 

• Use Good Quality Chocolate Powder: Yes, regular cocoa powder will work, but do invest in a good quality baking cocoa powder. You may even melt chocolate bars to add in more richness to the cake. If you do use chocolate bars, I recommend dark chocolate.  

• Don’t Overmix Your Batter. This is the number one rule that’s applied to baked goods across the board. Mix your batter until just combined – over mixing – your cake will be dense.

• Let your cake cool completely before frosting it.  This is the second most important rule when it comes to baking. Yes, as easy this recipe is, the hardest part in this recipe is waiting. The cake must cool off completely before removing it from the mold or the Bundt pan. If you frost it too early, the frosting will melt.

• Do Not Remove The Cake Until Fully Baked: Yes, it may be obvious, but baking cake is not lot cooking steak au poivre, the cake will “not continue to cook when as it sets. Be sure to insert the toothpick in a couple places of the cake just to make sure it is completely baked – all over. The toothpick must come out clean.

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Which Food Coloring To Use

To get that red velvet color, you can use burgundy food coloring or 2 1-ounce red food coloring. 

It is best to use the liquid food coloring. They are easy to work with, and you can get them from any grocery store or cake / craft store. 

We do not recommend using gel food coloring as it will destroy the rich color you are going for and that famous red velvet color most red velvet cakes have. 

Why Does My Red Velvet Cake Taste Bitter?

Your red velvet cake may taste bitter because of the food coloring that’s added, or if you’ve added too much vinegar. It’s best that you follow the recipe exactly to have the best result. 

Cream Cheese Icing In 3 Steps

When it comes to icing, this is the best cream cheese icing to make for your cake. 

The icing must be perfect as it is the final touch to this moist and soft red velvet Bundt cake. It is the same icing we’ve used in our Strawberry Layer cake. Here’s what you need to know when preparing your cream cheese icing. 

• Cream Cheese: Be sure to keep the cream cheese at room temperature. If the cheese is still cold, you run into risk of having small lumps in the mixture. 

• Keep The Butter Warm: Both the cream cheese and the butter must be warm…. room temperature. This is the best way for you to get the creamiest texture. 

• Mix well: Use an electric mixer to whip up the cream cheese and butter. As you mix add in your powdered sugar, vanilla extract, lemon juice, vanilla, and almond extract. Continue to mix until you’ve reached the right texture. Add more milk (about 1 tablespoon of milk at a time) and if it is too thin, add in about 1 tablespoon of powder sugar at a time. 

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Sticky Cake Situation

If you are using a cake mold you will run into some sticky cake situations. Unlike traditional Bundt cake pans, cakes seem to stick more to the molds. If that happens here’s how to fix it:

1. Before pouring in the batter, be sure to spray the mold with cooking oil spray. Best to take the mod and spray it in the sink so you do not have oil spills on the floor or counter. 
2. Sprinkle it with flour. You can also dust the cake mold with flour. This will help the batter to not stick as the cake bakes and cool off. 

Be sure to apply the grease or the flour all over the pan. Use your hands or pastry brush if needed. 

Serving Tips 

Bundt cakes are wonderful because their shape already makes them beautiful. There’s not much required of you, the baker, to make them look presentable, making them an excellent choice to serve if you are not much of a cake decorator. 

To easily elevate your red velvet Bundt cake, if you don’t want to use the cream cheese icing, dust the top with powdered sugar.

The white of the powdered sugar will be especially beautiful against the red of the cake. Use a sifter with a crank handle to make application easier. 

If you would like to frost your red velvet Bundt cake, take some icing and ever so slightly glaze it over the top, allowing it to drip. This requires a runny icing, which can be quickly made with powdered sugar and milk.

Another easy way to frost your red velvet Bundt cake is with chocolate frosting in a piping bag. Pipe vertically along the creases of the cake, then sprinkle some chocolate chips for looks, flavor, and texture. 

Cut your cake in wedges and serve plain or with ice cream. 

Bundt cake is already low maintenance, and like all cakes, it’ll be served room temperature hours after it’s made, making it the ultimate easy dessert. Anyone who tastes your red velvet Bundt cake won’t believe how simple it was to make!

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More Cakes To Enjoy

If you loved this red velvet Bundt cake recipe, continue the celebration by serving it with our Haitian Kremas, they are absolutely divine together. Then, try one of these cakes next:

Haitian Cake 

Baileys Irish Cream Cupcake

Carrot Cake Bread – Loaf Recipe

Dairy Free Carrot Cake

Saffron Cake

Plantain Bread / Cake

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