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Piece of cake on white plate

Ultra Moist Red Velvet Bundt Cake

Our go-to Red velvet Bundt Cake for any occasion! It's moist, soft, and topped with a delicious cream cheese frosting, it's perfect for any celebration.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Servings 16 People
Calories 297kcal


  • Hand Mixer
  • Budnt Pan / Mold


  • 2 ½ Cups All-Purpose Flour
  • ½ Tsp. Baking Soda
  • 2 Tsp. Baking Powder
  • 4 Tbsp. Baking Chocolate
  • ½ Tsp. Kosher Salt
  • 2 Large Eggs at room temperature
  • 1 ½ Cup Sugar
  • 1 Cup Vegetable Oil
  • 2 Tbsp. Distilled White Vinegar
  • 1 ½ Cup Milk
  • 2 Tsp. Vanilla Extract
  • 1 Oz. Bottle Red Food Coloring burgundy coloring will also work

Cream Cheese Icing

  • 8 Oz. Cream Cheese at room temperature
  • 4 Tsp. Almond Extract
  • 2 ½ Cup Powdered Sugar
  • 2 Tbsp. Milk or Creamer


  • To make the cake: Set the oven to 325°. Spray the bundt cake pan or mold with cooking spray. See notes below.
    Separate the eggs whites and egg yolks: Set Set the egg whites and egg yolks in two separate bowl. Set aside.
    Sift dry ingredients: In a medium bowl, sift the flour with baking soda and baking powder. Then add in the chocolate and salt. Stir well to combined.
    Mix wet ingredients: In a large bowl, with an electric mixer, hand mixer, or whisk, on medium speed, beat the eggs yolks well, then add in the sugar, oil, and vinegar.
    Step 1-6
  • Slowly add in the flour while mixing on low speed and beat well: Stop the mixer and add in the milk, vanilla extract and food coloring.
    Continue mixing until just combined. Set aside. Do not over mix.
    Beat the egg whites: Using an electric hand mixer, whisk the egg whites until stiff peak.
    Fold the ingredients: Fold in the egg whites to the cake mixture. 
    Time to bake: Pour the mixture in the Bundt mold or pan and bake for 55 minutes at 325° or until toothpick comes out clean. 
    Step 7-10
  • To make the icing: Combine all of the ingredients in a medium bowl and mix well until very smooth. It is best to use the icing right away (when th cake cools off completely) while it is soft and spreadable.
    Top with chocolate shaves and enjoy.
    step 11-13



  • 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. 
  • 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. 
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
*** Calories are estimated per serving


Serving: 16People | Calories: 297kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 132mg | Potassium: 5mg | Fiber: 1g | Sugar: 37g | Vitamin A: 19IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 19mg