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Red Velvet Bundt Cake with Cream Cheese Icing

4.7 based on 9 reviews
|
Prep 10 MINUTES
Cook 50 MINUTES
Servings 10 - 12 SERVINGS
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This simple and moist Red Velvet Bundt Cake recipe will not disappoint, especially made in our new radiant Brilliance Bundt Pan! The irresistible cream cheese icing makes this classic combination something your family and friends will rave about and come back for more!

Ingredients

Cake:

  • 3 1/2 cups flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 2 cups canola oil
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 6 Tbsp red food coloring
  • 1 1/4 cups buttermilk
  • 2 tsp baking soda
  • 2 tsp vinegar

Cream Cheese Icing:

  • 1 cup powdered sugar
  • 2 Tbsp softened cream cheese
  • 2-3 Tbsp milk

Directions

Preheat oven to 350° F. Prepare Bundt pan with baking spray containing flour. In medium bowl, sift together flour, cocoa and salt. Place oil, sugar, eggs and vanilla in mixing bowl and combine thoroughly. Carefully add food coloring and mix in slowly. Add flour and buttermilk alternately in two batches. Scrape sides of bowl and blend completely. Place baking soda and vinegar in small dish and stir. Add to batter and mix in until thoroughly combined. Pour into prepared pan, filling only 3/4 full. Tap gently on counter to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Remove cake and cool in pan for 10 minutes before inverting onto a cooling rack.

Combine ingredients for cream cheese icing while cake cools. Blend ingredients until smooth, starting with 2 Tbsp milk. Add more milk for a thinner icing, if desired. Pour on top of cake at the outer edge once it is ready.

Read Recipe Reviews

    I finally get to use my first ever Nordic Ware bundt pan and the cake came out perfectly with ease. I sprayed it with cooking spray as that was all I have and it worked well. No sticking and no breaking. Cake was very moist and it was really beautiful. I made it on Christmas lunch and everyone had perfect slices. Looking forward to make it again using the Brilliance bundt pan.

    I’m torn about this recipe, it’s a delicious chocolate cake, but it doesn’t have that extra something that red velvet has. I was especially surprised since it included buttermilk. I couldn’t get mine to be that beautiful garnet red either like other reviews.

    That being said, it’s still delicious and it did bake very well and worked for my Nordic Ware mini bundt pan sheet. Definitely a muted brown-red. I think that’s because I used the traditional grocery store red dye and I used like twice the amount of dye. I’m pretty sure if I used cake decorator’s coloring that it would be a truer red. Still, I’d definitely reccomend this recipe!

    Fabulously yummy! I made this for a birthday cake and this bundt was a huge hit. It is moist, flavorful, and tastes just as good the next day. The glaze is simple and pretty (I added some colorful sprinkles on top of the glaze). The glaze is a nice compliment to the cake. I used a little Bake Easy spray in the bundt pan and it came out immediately. The details were beautiful and there was not any tearing or sticking. I will make this recipe again! Thank you for sharing this recipe. We are big fans.

    I am so happy I read the reviews prior. The cake when it first come out of the oven was a dark brown in the outside not quite red, so I worried initially that it was burned. It wasn’t, so don’t panic! I had to personally bake my cake longer than an hour because the middle wasn’t quite ready, could be because I also added in some semi sweet chocolate chips so instead of a 1/2 cup cocoa I placed a little less. Now the frosting…. personally I like it to be more decadent and thing and like cream cheese so I had to modify the frosting entirely. A cup of powdered sugar was wayyyy to sweet (first batch was more of a glaze a very very sweet glaze) so I started again. I ended up using 8 ounces of cream cheese, 1/2 cup of powdered sugar and I would use a few tbsp of milk until it was the consistently I wanted. In retrospect I would have use 1/4 cup of powdered sugar. Either way I loved how the cake turned Out along with the flavor, it was moist, not too overwhelmingly sweet, and the inside was the beautiful red velvet cake I was hoping for.

    This was one of the best cakes I have ever made — definitely the best red velvet cake I have ever had. The cake was unbelievably most, and the frosting actually looked like the picture (white, and not just glaze that melted away into the cake). I used the entire recipe, and while it did overflow just the tiniest bit in the center, I ended up letting the icing flow heavily into the center and just filled the whole with the fruit. Absolutely fantastic cake — just sweet enough and easy to freeze, too!

    Best red velvet I’ve ever made. Was worried about the vinegar, but the end results was a moist, yummy scrumptious cake that my family couldn’t stop eating. Very good recipe.

    I will definitely try this recipe again. It did turn out BROWN, but according to google 2TBS should be more than enough cocoa for red velvet cake. It is delicious though!

    Great cake pan wished I would of had this one years ago great for birthday cakes you can dress it up for any occasion in so little time ‘ I need to purchase more pans in the near future lovely job.

    Makes a garnet-red, rich, moist cake. I used the rose-shaped bundt pan an it looked gorgeous! I took the cake out of the oven when the internal temperature reached 200 F and it was an excellent consistency. I also sprayed the inside of the pan with a generous layer of baking spray, and it lifted out perfectly. I actually filled the pan over 2/3 of the way, and cut off the excess and used it for cake balls (it just puffs up like a souffle, no drips). If you want to ice it while it’s still warm, keep the icing on the thicker side. Using non-dutched/natural cocoa tasted excellent. Would be a great recipe for Valentine’s day with some heart-shaped sprinkles.

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Ingredients

Ingredients

Cake:

  • 3 1/2 cups flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 2 cups canola oil
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 6 Tbsp red food coloring
  • 1 1/4 cups buttermilk
  • 2 tsp baking soda
  • 2 tsp vinegar

Cream Cheese Icing:

  • 1 cup powdered sugar
  • 2 Tbsp softened cream cheese
  • 2-3 Tbsp milk

Directions

Directions

Preheat oven to 350° F. Prepare Bundt pan with baking spray containing flour. In medium bowl, sift together flour, cocoa and salt. Place oil, sugar, eggs and vanilla in mixing bowl and combine thoroughly. Carefully add food coloring and mix in slowly. Add flour and buttermilk alternately in two batches. Scrape sides of bowl and blend completely. Place baking soda and vinegar in small dish and stir. Add to batter and mix in until thoroughly combined. Pour into prepared pan, filling only 3/4 full. Tap gently on counter to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Remove cake and cool in pan for 10 minutes before inverting onto a cooling rack.

Combine ingredients for cream cheese icing while cake cools. Blend ingredients until smooth, starting with 2 Tbsp milk. Add more milk for a thinner icing, if desired. Pour on top of cake at the outer edge once it is ready.

Read Recipe Reviews

    I finally get to use my first ever Nordic Ware bundt pan and the cake came out perfectly with ease. I sprayed it with cooking spray as that was all I have and it worked well. No sticking and no breaking. Cake was very moist and it was really beautiful. I made it on Christmas lunch and everyone had perfect slices. Looking forward to make it again using the Brilliance bundt pan.

    I’m torn about this recipe, it’s a delicious chocolate cake, but it doesn’t have that extra something that red velvet has. I was especially surprised since it included buttermilk. I couldn’t get mine to be that beautiful garnet red either like other reviews.

    That being said, it’s still delicious and it did bake very well and worked for my Nordic Ware mini bundt pan sheet. Definitely a muted brown-red. I think that’s because I used the traditional grocery store red dye and I used like twice the amount of dye. I’m pretty sure if I used cake decorator’s coloring that it would be a truer red. Still, I’d definitely reccomend this recipe!

    Fabulously yummy! I made this for a birthday cake and this bundt was a huge hit. It is moist, flavorful, and tastes just as good the next day. The glaze is simple and pretty (I added some colorful sprinkles on top of the glaze). The glaze is a nice compliment to the cake. I used a little Bake Easy spray in the bundt pan and it came out immediately. The details were beautiful and there was not any tearing or sticking. I will make this recipe again! Thank you for sharing this recipe. We are big fans.

    I am so happy I read the reviews prior. The cake when it first come out of the oven was a dark brown in the outside not quite red, so I worried initially that it was burned. It wasn’t, so don’t panic! I had to personally bake my cake longer than an hour because the middle wasn’t quite ready, could be because I also added in some semi sweet chocolate chips so instead of a 1/2 cup cocoa I placed a little less. Now the frosting…. personally I like it to be more decadent and thing and like cream cheese so I had to modify the frosting entirely. A cup of powdered sugar was wayyyy to sweet (first batch was more of a glaze a very very sweet glaze) so I started again. I ended up using 8 ounces of cream cheese, 1/2 cup of powdered sugar and I would use a few tbsp of milk until it was the consistently I wanted. In retrospect I would have use 1/4 cup of powdered sugar. Either way I loved how the cake turned Out along with the flavor, it was moist, not too overwhelmingly sweet, and the inside was the beautiful red velvet cake I was hoping for.

    This was one of the best cakes I have ever made — definitely the best red velvet cake I have ever had. The cake was unbelievably most, and the frosting actually looked like the picture (white, and not just glaze that melted away into the cake). I used the entire recipe, and while it did overflow just the tiniest bit in the center, I ended up letting the icing flow heavily into the center and just filled the whole with the fruit. Absolutely fantastic cake — just sweet enough and easy to freeze, too!

    Best red velvet I’ve ever made. Was worried about the vinegar, but the end results was a moist, yummy scrumptious cake that my family couldn’t stop eating. Very good recipe.

    I will definitely try this recipe again. It did turn out BROWN, but according to google 2TBS should be more than enough cocoa for red velvet cake. It is delicious though!

    Great cake pan wished I would of had this one years ago great for birthday cakes you can dress it up for any occasion in so little time ‘ I need to purchase more pans in the near future lovely job.

    Makes a garnet-red, rich, moist cake. I used the rose-shaped bundt pan an it looked gorgeous! I took the cake out of the oven when the internal temperature reached 200 F and it was an excellent consistency. I also sprayed the inside of the pan with a generous layer of baking spray, and it lifted out perfectly. I actually filled the pan over 2/3 of the way, and cut off the excess and used it for cake balls (it just puffs up like a souffle, no drips). If you want to ice it while it’s still warm, keep the icing on the thicker side. Using non-dutched/natural cocoa tasted excellent. Would be a great recipe for Valentine’s day with some heart-shaped sprinkles.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Visit Brilliance Bundt® Pan

Brilliance Bundt® Pan

SEE PRODUCT

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