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Ultra-Moist Red Velvet Bundt Cake with Tangy Cream Cheese Drizzle

A vibrant red velvet bundt cake, sliced open, drizzled with white glaze and red sprinkles.
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Create an elegant, show-stopping Red Velvet Bundt Cake from scratch. This recipe yields a moist, tender cake with rich chocolate flavor, finished with a simple, tangy cream cheese glaze perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons red food coloring (gel preferred)
  • 1 tablespoon cream cheese (for cake batter, optional, for tang)
  • 1/2 cup (1 stick) unsalted butter, softened (for glaze)
  • 4 ounces cream cheese, softened (for glaze)
  • 2 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, oil, eggs, vinegar, and vanilla extract. Add the red food coloring until you reach a deep red color. If using, mix in the 1 tablespoon of cream cheese until mostly smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. To make the cream cheese drizzle, beat the softened butter and softened cream cheese together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until combined. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until the glaze is smooth. Add the second tablespoon of milk only if needed to reach a thick but pourable consistency.
  11. Drizzle the cream cheese glaze generously over the cooled Red Velvet Bundt Cake. Allow the glaze to set before slicing and serving.

Notes

  • For a deeper chocolate flavor, increase the cocoa powder to 1 1/2 teaspoons.
  • Using gel food coloring provides a more intense red color without thinning the batter.
  • To achieve a ‘copycat nothing bundt’ look, use a thick, slightly runny glaze that drips down the sides.
  • This cake freezes well once cooled and before glazing. Wrap tightly in plastic wrap and foil.

Nutrition

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