The Perfect Red Velvet Bundt Cake

Celebrate love and sweetness with our Red Velvet Bundt Cake recipe, a perfect addition to your Valentine’s recipes desserts collection. This stunning cake features the classic flavor of red velvet cake, combining a rich, moist texture with a luscious cream cheese frosting.

Whether you’re planning a romantic dinner or a festive gathering, this eye-catching and delicious dessert is sure to impress and delight your loved ones. Let’s dive into the recipe and create a memorable treat that’s perfect for celebrating special moments.

Reasons why you’ll love this recipe♡

• You can easily customize these pancakes by adding other fruits, nuts, or chocolate chips to the batter, or by experimenting with different toppings to suit your taste preferences.
• This recipe is straightforward and simple, making it accessible for cooks of all skill levels. It’s perfect for a quick yet impressive breakfast or brunch.
• With the inclusion of fresh strawberries, these pancakes offer a good source of vitamins and antioxidants. Plus, you can make healthier swaps like using whole wheat flour or a non-dairy milk alternative to suit dietary preferences.

Ingredients you’ll need for this recipe

Frosting

Equipment

8-inch bundt cake pan

Step by Step Guide

1. Preheat your oven to 350°F (175°C) and prepare a bundt cake pan by greasing and flouring it.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Stir until all the dry ingredients are well combined.

3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well mixed. Add a few drops of red food coloring to reach the desired red velvet hue. Slowly incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.

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

5. Remove the cake out of the oven and allow it to cool in the pan for about 10 minutes. Afterward, remove it from the pan and place it on a wire rack to cool completely.

Frosting

6. As the cake cools, start preparing the frosting. In a mixing bowl, beat together the cream cheese and softened butter until smooth and creamy.

7. Slowly add the powdered sugar to the cream cheese and butter mixture, beating thoroughly after each addition, until the frosting becomes light and fluffy.

8. Once the cake has fully cooled, spread the cream cheese frosting over the top and sides of the bundt cake. Garnish with pink or red sprinkles for a festive touch.

Note:

To ensure your Red Velvet Bundt Cake comes out perfectly moist and doesn’t stick to the pan, thoroughly grease and flour the bundt pan before pouring in the batter. Make sure to get into all the crevices of the pan, and tap out any excess flour. Alternatively, you can use a baking spray that contains flour for an even easier release.

Store any leftovers in an airtight container in the refrigerator. 

Recipe FAQ

Q: Can I use a different type of oil instead of vegetable oil?
A: Yes, you can substitute vegetable oil with canola oil or melted coconut oil.

Q: Can I make this cake without food coloring?
A: Yes, you can skip the food coloring if you prefer. The cake will still taste delicious but won’t have the traditional red velvet appearance.

Q: Can I use a different type of milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for a few minutes before using.

Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Q: Can I use a different type of flour?
A: All-purpose flour works best for this recipe. You can try using cake flour for a lighter texture, but avoid using self-rising flour.

Q: Can I freeze the cake?
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw before frosting and serving.

Q: Can I use a different type of pan?
A: This recipe is designed for a bundt cake pan. Using a different type of pan may affect baking time and the final result.

Q: How should I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

Q: Can I add chocolate chips to the batter?
A: Yes, you can add chocolate chips or chunks to the batter for extra chocolate flavor.

Q: What can I use if I don’t have powdered sugar for the frosting?
A: You can make your own powdered sugar by blending granulated sugar until it reaches a fine consistency.

Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator, bring it to room temperature and give it a good mix before using.

Q: Can I use store-bought frosting?
A: Yes, if you’re short on time, you can use store-bought cream cheese frosting.

Q: Why is my cake dry?
A: Overbaking can cause the cake to be dry. Make sure to check the cake a few minutes before the recommended baking time.

Q: Can I use a stand mixer to make the batter?
A: Yes, a stand mixer can be used to combine the ingredients, but be careful not to overmix the batter.

Q: What can I use instead of cream cheese for the frosting?
A: You can use mascarpone cheese or a buttercream frosting if you prefer.