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Perfectly Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a moist red velvet bundt cake with thick white cream cheese glaze dripping down the sides.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers a rich cocoa flavor and vibrant red color. This recipe, perfected with the wisdom of the Spoon and the freshness of the Sprout, results in a tender crumb, topped with a simple, tangy cream cheese glaze.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • For the Glaze: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan thoroughly. This step helps you achieve a bakery-style cake release.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This aeration is key to a tender crumb.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  5. In a small bowl, combine the buttermilk, white vinegar, and red food coloring until the color is uniform.
  6. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. In a small bowl, whisk together the vegetable oil and boiling water. Carefully pour this hot liquid into the batter and mix on low speed until smooth. The batter will be thin.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack to cool completely before glazing.
  11. To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and add milk or cream, one tablespoon at a time, until you reach a thick, pourable consistency.
  12. Drizzle the tangy cream cheese glaze generously over the cooled cake. Allow the glaze to set before slicing and serving this showstopper bundt cake recipe.

Notes

  • For the deepest red color and best flavor, use a high-quality gel food coloring instead of liquid drops.
  • The combination of buttermilk and vinegar activates the baking soda, giving the cake its signature lift and velvety texture.
  • If you are worried about sticking, you can dust the greased pan with a mixture of flour and cocoa powder instead of just flour.

Nutrition

Find it online: https://spoonsprout.com/red-velvet-bundt-cake/