Red Velvet Bundt Cake

This red velvet bundt cake is soft, moist, and full of classic red velvet flavor! With just a hint of cocoa, a rich buttermilk base, and a creamy cream cheese frosting, it’s the ultimate dessert for any celebration. Plus, it’s easy to make with simple ingredients!

Why You’ll Love This Recipe

• Moist & Flavorful – The combination of buttermilk, vegetable oil, and a hint of cocoa powder gives this cake a rich, soft texture with that classic red velvet tang.
• Easy Yet Impressive – Bundt cakes are naturally beautiful, meaning no fancy decorating skills required! Just drizzle on the cream cheese frosting, and it’s ready to serve.
• Perfect for Any Occasion – Whether you’re making it for Valentine’s Day, birthdays, holidays, or just because, this cake is always a showstopper.
• Classic Red Velvet Flavor – It has the signature subtle chocolate taste, buttery richness, and smooth cream cheese frosting that makes red velvet so irresistible.
• No Fuss – The batter comes together quickly and easily, making this a great beginner-friendly cake recipe.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Cocoa powder
• Vegetable oil
• Buttermilk
• Eggs
• Vanilla extract
• Red food coloring

For the frosting:

• Cream cheese
• Butter
• Powdered sugar
• Pink or red sprinkles (optional)

Equipment

• 8-inch bundt cake pan 

Step-by-Step Instructions for Making This Red Velvet Bundt Cake

Want to grab a printable recipe card for this recipe? No problem! You’ll find one at the bottom of this post. Here, I’m going to talk you through the process and share some handy photos to help demonstrate the various steps…

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan. 

2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.

3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.

4. Bake: Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

6. Prepare the Frosting: While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.

7. Finish the Frosting: Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.

8. Frost the Cake: After the cake has cooled completely, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles.

9. Serve and enjoy!

Storage & Freezing Tips

• Refrigerator Storage: Since the cake has cream cheese frosting, it should be stored in the refrigerator. Place it in an airtight container or cover it well with plastic wrap to prevent it from drying out. It will stay fresh for 4–5 days.

• Serving from the Fridge: For the best texture, let the cake sit at room temperature for about 20–30 minutes before serving. This allows the frosting to soften and the flavors to shine.

Tips for the Perfect Bundt Cake

• Grease the Bundt Pan Thoroughly – Bundt cakes have intricate designs, so it’s crucial to grease every nook and cranny. Use butter or nonstick spray and lightly dust with flour or cocoa powder to prevent sticking.

• Use Room Temperature Ingredients – Let your eggs, buttermilk, and butter (for the frosting) come to room temperature before using. This helps the batter mix smoothly and ensures a soft, even crumb.

• Don’t Overmix the Batter – Once you add the flour, mix just until combined. Overmixing can lead to a dense cake instead of the light and velvety texture red velvet is known for.

• Check for Doneness Properly – Every oven is different! Start checking around 40-45 minutes by inserting a toothpick into the cake. If it comes out with a few moist crumbs (not wet batter), it’s ready.

• Cool Before Removing from the Pan – Let the cake cool in the pan for 10-15 minutes before flipping it onto a wire rack. Removing it too soon can cause it to break, while waiting too long may make it stick.

• Drizzle Frosting When Cake is Cool – Wait until the cake is completely cool before adding the cream cheese frosting. Otherwise, it may melt and slide off.

Red Velvet Bundt Cake

This Red Velvet Bundt Cake is soft, moist, and full of classic red velvet flavor with a hint of cocoa and a tangy buttermilk base. Topped with a rich cream cheese frosting, it’s a stunning yet easy dessert perfect for any occasion. Store in the fridge for freshness and enjoy every velvety bite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 8 people

Ingredients

  

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• Red food coloring

Frosting:

• 8 oz cream cheese
• 1/4 cup softened butter
• 1 1/2 cups powdered sugar
• Pink or red sprinkles optional

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
• Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.
• Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
• Bake: Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• Prepare the Frosting: While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
• Finish the Frosting: Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.
• Frost the Cake: After the cake has cooled completely, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles.
• Serve and enjoy!

This red velvet bundt cake is a true showstopper—moist, flavorful, and beautifully drizzled with cream cheese frosting. Whether you’re making it for a holiday, birthday, or just because, it’s a dessert that always impresses. Plus, with its easy-to-make batter and naturally elegant bundt shape, you don’t need fancy decorating skills to create a bakery-worthy treat!

Give this recipe a try, and let me know how it turns out in the comments! If you loved it, don’t forget to share a photo and tag me—I’d love to see your beautiful bundt cakes!