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Red Velvet Bundt Cake

Red velvet bundt cake is the perfect cake for the holidays because it tastes so rich and amazing, and it’s a cake that everyone loves to see on the dessert table each year.

Homemade Red Velvet Cake

Red velvet bundt cake on a plate and a cake pedestal.

There’s not much better than a homemade red velvet cake. It’s such a vibrant and beautiful cake, especially with a cream cheese frosting on top.

We have a sweet lady at our old church that always brought red velvet cake to the potlucks and I always looked forward to it because it’s such a wonderfully decadent cake.

Red velvet bundt cake is an easy cake recipe to make and you can add it all to one bowl, mix it up, and have it ready to bake in less than 10 minutes.

The moist red velvet bundt cake is perfect for the Christmas holiday.

Red velvet bundt cake on a white cake pedestal.

Red Velvet Bundt Cake Ingredients

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Dry Ingredients:

  • All-purpose flour
  • Sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Powdered sugar for the frosting

Wet Ingredients:

  • Vegetable oil
  • Buttermilk for the cake
  • Eggs
  • Vanilla extract
  • White vinegar
  • Red food coloring
  • Cream cheese, softened
  • Buttermilk for the frosting

How To Make Red Velvet Bundt Cake

  1. Start by sifting the flour, unsweetened cocoa powder, baking soda, and salt together and set aside.
  2. In a large bowl, add the sugar, eggs, vegetable oil, vinegar, and vanilla extract and mix well.
  3. Next, pour the buttermilk into the bowl and mix well.
  4. Add the flour mixture and mix until well blended.
  5. Finally, add the red food coloring and mix well.
  6. Pour the cake batter into a greased and floured bundt pan and bake for one hour, or until a cake tester comes out clean.
A slice of red velvet bundt cake with cream cheese frosting on a plate.

How To Make Red Velvet Bundt Cake From Scratch

Flour, cocoa, salt, and baking soda in a sifter.

Grab a bowl and add the flour, unsweetened cocoa, baking soda, and salt to a sifter and sift together. Set the bowl aside.

The unsweetened cocoa gives the cake a hint of cocoa flavor.

Sugar and eggs in a glass bowl.

In another large mixing bowl, add the sugar and eggs.

I used my Kitchenaid mixer for the cake, but you can also use a hand mixer if you don’t have the larger mixer.

Vegetable oil and white vinegar in a glass mixing bowl with eggs and sugar.

Next, add the vegetable oil and vinegar to the bowl.

Pouring buttermilk into a mixing bowl with eggs and sugar.

Pour the buttermilk into the bowl and mix the ingredients.

The buttermilk and the vegetable oil are going to aid in keeping the cake moist.

And, the buttermilk will give it a lot of flavor, as well.

Flour and cocoa in a mixing bowl with eggs and buttermilk.

Add the flour mixture to the bowl and mix well.

Red food coloring in a glass bowl with cake batter.

Finally, pour the red food coloring into the bowl and mix well.

I would start out mixing the cake batter on low because you might accidentally sling the bright red food coloring and it’s not easy to get out of clothes, off of fingers, or even off the counter–speaking from experience.

Mixing red velvet bundt cake in a mixer.

The red food coloring gives the cake a deep red color.

Red velvet bundt cake batter in a metal bundt cake pan.

Pour the cake batter into a greased and floured cake pan and bake for one hour, or until the cake tester comes out clean.

I use the cake tester in the center of the cake. If it comes out clean, it’s done.

TIP: It’s a good idea spray my bundt pan with non-stick spray and then cover every bit with flour to keep the cake from sticking.

You’ll want to have the prepared pan before mixing the cake so it will be ready to go.

I allow the cake to cool for about 15 minutes and then flip it over onto a cake plate.

I’ve had great experience flipping the cake without it tearing apart, so be sure to use both non-stick spray and flour.

Red velvet bundt cake with cream cheese frosting on a beige plate.

How To Make Cream Cheese Frosting

Softened cream cheese in a glass bowl.

Add the softened cream cheese to a bowl and mix until creamy.

TIP: Cream the cream cheese before adding the other ingredients, otherwise you will end up with lumpy frosting.

Cream cheese and powdered sugar in a glass bowl.

Next, add the powdered sugar to the bowl.

Buttermilk, powdered sugar, and cream cheese in a glass bowl.

Finally, add the buttermilk to the bowl and mix until well blended.

I got a little over-zealous with the mixer and mixed a little too much, creating some small bubbles in the frosting. It still turned out delicious, but I do that on occasion.

Pour the cream cheese icing over the top of the cake.

Buttermilk cream cheese frosting on top of red velvet cake.

This recipe is also great for red velvet cupcakes or mini bundt cakes.

Homemade always tastes better than boxed red velvet cake mix, so I think you’ll love this recipe.

How To Store The Cake

Store the cake in an airtight container in the refrigerator. You can keep the cake at room temperature while serving dessert, but because of the cream cheese icing it will need to be refrigerated.

More Delicious Bundt Cake Recipes

Red Velvet Bundt Cake Recipe

Check out the red velvet bundt cake recipe card below, grab those ingredients, and start baking! This is the perfect recipe for the holiday and I think you’ll really love it.

Then, share your comments below and click here to share a picture of your cake on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

A slice of red velvet bundt cake with cream cheese frosting on a plate.

Red Velvet Bundt Cake

Yield: 16 pieces
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Red velvet bundt cake is the perfect cake for the holidays because it tastes so rich and amazing, and it's a cake that everyone loves to see on the dessert table each year.

Ingredients

Cake

  • 2-1/2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/4 cups vegetable oil
  • 1 teaspoon white vinegar
  • 2 cups buttermilk
  • 1/2 teaspoon red food coloring

Buttermilk Cream Cheese Frosting

  • 4 ounces of cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup buttermilk

Instructions

Cake

  1. Preheat oven to 350-degrees and grease and flour a bundt pan.
  2. Sift the flour, cocoa powder, baking soda, and salt together and set aside.
  3. In another bowl, add the sugar, eggs, vegetable oil, buttermilk, vanilla extract, and vinegar and mix well with an electric mixer.
  4. Add the dry ingredients and mix well.
  5. Finally, add the red food coloring and mix well.
  6. Pour the cake into the prepared bundt pan and bake for one hour, or until the cake tester comes out clean.
  7. Let cake cool for about 15 minutes and invert onto a cake plate or cooling rack.

Buttermilk Cream Cheese Frosting

  1. Add the cream cheese to a bowl and mix until creamy.
  2. Next, add the powdered sugar and buttermilk and mix well.
  3. Pour over the top of the cake.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 1223Total Fat: 58gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 49gCholesterol: 32mgSodium: 250mgCarbohydrates: 178gFiber: 1gSugar: 165gProtein: 4g

Nutrition is approximate.

Did you make this recipe?

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Grab some more delicious recipes at Julia’s Simply Southern and South Your Mouth

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Brenda

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How much food coloring do you use? The recipe does not say. Thank you. Looks delicious!

Julie Pollitt

Friday 8th of October 2021

Oops! Sorry about that--I'll go fix that. I used about half a teaspoon. You can always start off with a few drops and then add more to get the color you'd like.

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