Red Velvet Bundt Cake with Cream Cheese Glaze

Introduction

Imagine a cake so visually stunning, soft, and velvety that each slice melts in your mouth. The Red Velvet Bundt Cake with Cream Cheese Glaze combines a rich, cocoa-infused sponge with a tangy, silky glaze that’s pure indulgence. Its striking red color makes it perfect for holidays, birthdays, or special celebrations. This cake isn’t just a treat for your taste buds—it’s a feast for the eyes. You’ll learn how to create this decadent dessert effortlessly, with tips that guarantee moistness, perfect crumb, and flawless glaze every time.

Why You’ll Love This Recipe

The Red Velvet Bundt Cake with Cream Cheese Glaze stands out for its luxurious texture and striking appearance. The tender, moist crumb contrasts beautifully with the smooth cream cheese glaze, creating a harmonious blend of flavors and textures. Unlike regular cakes, a bundt pan enhances the visual appeal, giving each slice elegant curves. This recipe is straightforward, making it accessible even for novice bakers, yet impressive enough for experienced dessert lovers. The subtle cocoa undertones paired with the sweet-tangy glaze create a balance that’s irresistible. Whether for a festive gathering or a cozy family dessert, this cake delivers satisfaction and sophistication in every bite.

Ingredients

2 ½ cups (310g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp cocoa powder
½ tsp salt
1 cup (240ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Cream Cheese Glaze:

4 oz (115g) cream cheese, softened
½ cup (60g) powdered sugar
2-3 tbsp milk (adjust for desired consistency)
½ tsp vanilla extract

Pro Tips

Room Temperature Ingredients Matter: Ensure eggs and buttermilk are at room temperature. This helps the batter blend smoothly and prevents a dense cake.
Do Not Overmix: Overmixing develops gluten, which can lead to a tough crumb. Mix just until ingredients are combined.
Grease and Flour the Bundt Pan: To prevent sticking, grease all grooves and lightly dust with flour, then tap out excess.

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 10-cup bundt pan with butter and lightly flour it, ensuring every nook is coated. This step prevents your cake from sticking and guarantees a flawless release.

Step 2: Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Sifting helps the flour stay light and airy, resulting in a softer cake.

Step 3: Blend Wet Ingredients
In a separate bowl, whisk together oil, sugar, eggs, buttermilk, vanilla extract, red food coloring, and vinegar until fully combined. The vinegar reacts with the baking soda, giving the cake its tender, fluffy texture.

Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture in batches. Mix slowly until just combined, ensuring you don’t overwork the batter. A few streaks of flour are fine.

Step 5: Bake the Cake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Avoid opening the oven too early to prevent collapsing.

Step 6: Cool Completely
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Let it cool completely before glazing to prevent the cream cheese glaze from melting.

Step 7: Prepare the Cream Cheese Glaze
Beat the cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla extract. Whisk until you reach a pourable consistency.

Step 8: Glaze the Cake
Drizzle the cream cheese glaze over the cooled bundt cake, letting it cascade naturally down the curves. Serve immediately or refrigerate for a slightly firmer glaze.

Variations

Chocolate Red Velvet Bundt Cake: Add ½ cup (45g) melted dark chocolate to the batter for a richer, chocolatey twist.
Vegan Adaptation: Substitute eggs with flax eggs and use plant-based milk and cream cheese for a vegan-friendly version.
Nutty Delight: Fold in ½ cup (60g) chopped walnuts or pecans for added crunch and texture.

Storage and Serving

Store the Red Velvet Bundt Cake with Cream Cheese Glaze in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze the cake (unglazed) for up to 2 months. Serve slices with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for a decadent treat. The cake pairs beautifully with a cup of hot coffee or a glass of cold milk.

FAQs

1. Can I make this cake ahead of time?
Yes, bake it a day in advance and store it covered at room temperature. Add the glaze just before serving.

2. Can I use regular milk instead of buttermilk?
Yes, combine 1 cup milk with 1 tbsp vinegar or lemon juice as a buttermilk substitute.

3. How do I prevent the cake from sticking to the bundt pan?
Grease thoroughly with butter and lightly dust with flour, making sure all grooves are coated.

4. Can I double this recipe for a larger gathering?
Absolutely. Use two bundt pans and adjust baking time to 55-65 minutes, checking with a toothpick.

5. Can I make the cream cheese glaze thicker?
Yes, reduce the milk gradually until the glaze reaches your desired consistency.

Conclusion

This Red Velvet Bundt Cake with Cream Cheese Glaze is comfort food at its finest — rich, moist, and beautifully elegant with every slice. It’s the kind of dessert that elevates any celebration or cozy evening at home. Whether you’re baking for family, friends, or a special occasion, this cake impresses with minimal effort and maximum flavor.