Red Velvet Bundt Cake
Total Time
1 hour + 40 minutes cooling
Prep Time
25 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(46)
Ingredients
12-14 slices
- 3/4 cup (160g) canola or vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk*
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
- 2 1/2 cups (300g) all purpose flour **see notes for GF option
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 4 oz cream cheese, room temp
- 2 cups (240g) powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
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Preparation
Step 1
Preheat your oven to 350F and set out your bundt pan but don’t touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
Step 2
Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
Step 3
In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
Step 4
Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
Step 5
Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
Step 6
Prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
Step 7
Pour in your batter. If you’re using a 12 cup bundt pan, you’ll use all of the batter. If you’re using a 10 cup bundt pan, leave out about 1 cup of batter otherwise it will overflow when baked.
Step 8
Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
Step 9
Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
Step 10
Mix together the cream cheese and powdered sugar, adding the milk as you go.
Step 11
Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue.
Step 12
Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.
Step 13
Save recipe for the next time?
Chef's notes
*BUTTERMILK – You can also make your own buttermilk with milk and vinegar. Measure out 1 cup of milk and then take away one tablespoon. Then add one tablespoon of vinegar and mix to combine. Let it sit for 10 minutes to curdle.
**GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I also suggest weighing the flour, rather than measuring by cups, to ensure accuracy.
