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Moist Red Velvet Bundt Cake with Signature Cream Cheese Glaze

A close-up of a rich, moist red velvet bundt cake drizzled heavily with white cream cheese glaze.
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Bake a stunning, moist red velvet bundt cake from scratch. This recipe delivers rich cocoa flavor and is topped with a tangy, creamy cream cheese glaze, making it a showstopper dessert for any occasion.

Ingredients

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  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (high-quality liquid or gel)
  • 1 teaspoon white vinegar
  • 1 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream (for thinning glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  2. In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until combined.
  3. Mix the red food coloring and white vinegar into the buttermilk.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter evenly into the prepared bundt pan.
  7. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. Prepare the cream cheese glaze: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Beat in the vanilla extract and milk until the glaze reaches a smooth, pourable consistency.
  10. Once the cake is completely cool, drizzle the cream cheese glaze generously over the top of the bundt cake.

Notes

  • For the best red color, use a high-quality gel food coloring.
  • Ensure your buttermilk is at room temperature for better mixing.
  • If you prefer a thicker frosting instead of a glaze, reduce the milk to 1 tablespoon.
  • This cake is excellent for holidays like Christmas or Valentine’s Day.

Nutrition

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