Red Velvet Bundt Cake with Cream Cheese Glaze

Introduction
If you’re craving a dessert that’s both visually stunning and decadently moist, Red Velvet Bundt Cake with Cream Cheese Glaze is your answer. This cake delivers a perfect balance of soft, velvety texture with a hint of cocoa, complemented by a luscious cream cheese glaze that melts in your mouth. Every slice is a feast for the eyes and the palate. You’ll learn how to bake this classic cake flawlessly, master the cream cheese glaze, and impress friends and family with a show-stopping dessert centerpiece.

Why You’ll Love This Recipe

The beauty of this Red Velvet Bundt Cake with Cream Cheese Glaze lies not only in its striking red hue but also in its luxurious texture. The cake is tender yet firm enough to hold its shape in a Bundt pan, creating beautiful ridges for the glaze to cascade over. The subtle cocoa flavor adds depth without overpowering the classic sweet tang of red velvet. The cream cheese glaze enhances the richness with a smooth, slightly tangy contrast that balances the sweetness perfectly. This recipe is beginner-friendly yet impressive enough for holiday dinners, birthdays, or any special occasion, offering a bakery-quality cake in the comfort of your own kitchen.

Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 tsp baking soda

• 1 tsp fine salt

• 1 tsp cocoa powder

• 1 ½ cups vegetable oil

• 1 cup buttermilk, room temperature

• 2 large eggs, room temperature

• 2 tbsp red food coloring

• 1 tsp pure vanilla extract

• 1 tsp white vinegar

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

Pro Tips

1. Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature to achieve a smooth, evenly textured batter. Cold ingredients can cause uneven baking.

2. Proper Mixing: Mix dry and wet ingredients separately before combining. Overmixing can make the cake dense rather than tender.

3. Greasing the Pan: Use a nonstick spray or butter combined with flour to coat the Bundt pan thoroughly. This prevents sticking and preserves the intricate design of the cake.

Instructions

Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or nonstick spray and lightly dust with flour. Shake out any excess flour to avoid clumps.

Step 2: Combine Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures no lumps remain and creates a light, fluffy cake.

Step 3: Mix Wet Ingredients
In a large bowl, whisk together sugar, oil, eggs, buttermilk, red food coloring, vanilla extract, and vinegar until smooth and uniform in color.

Step 4: Incorporate Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, being careful not to overmix, which can toughen the cake.

Step 5: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven too early to prevent sinking.

Step 6: Cool Completely
Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack. Let it cool fully to room temperature to avoid melting the glaze.

Step 7: Prepare the Cream Cheese Glaze
In a small bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. Adjust milk for desired consistency.

Step 8: Glaze the Cake
Drizzle the cream cheese glaze evenly over the cooled cake. Allow some glaze to drip naturally down the ridges for a visually appealing finish.

Step 9: Serve and Enjoy
Slice and serve immediately, or chill for a firmer glaze. Enjoy the rich, velvety texture with every bite.

Variations

• Chocolate Lovers: Add ½ cup mini chocolate chips to the batter for bursts of chocolate in each slice.

• Healthier Option: Substitute half of the all-purpose flour with whole wheat pastry flour and use coconut oil instead of vegetable oil.

• Festive Twist: Mix in crushed peppermint candies or top with red sprinkles for a holiday-ready version.

Storage/Serving

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for 5–7 days. For longer storage, freeze slices individually wrapped in plastic wrap for up to 3 months. Serve slightly chilled or at room temperature. Pair with fresh berries, a dollop of whipped cream, or a hot cup of coffee for an elevated dessert experience.

FAQs

1. Can I use a regular cake pan instead of a Bundt pan?
Yes, but the baking time may reduce by 10–15 minutes. Use a toothpick to test doneness.

2. Do I have to use red food coloring?
While optional, red food coloring gives classic visual appeal. Beet juice or natural alternatives can be used.

3. Can I make the glaze ahead of time?
Yes, refrigerate for up to 24 hours. Whisk before drizzling if it thickens.

4. How do I prevent the cake from sticking?
Thoroughly grease the pan and lightly dust with flour. Nonstick sprays with flour work best.

5. Can I double this recipe?
Yes, but use a larger pan or two Bundt pans and adjust baking time accordingly.

Conclusion

This Red Velvet Bundt Cake with Cream Cheese Glaze is comfort food at its finest — visually stunning with a rich, velvety texture and smooth, tangy glaze that melts in your mouth. It’s the kind of dessert that turns any occasion into a celebration, perfect for family gatherings, holidays, or an indulgent weekend treat. The combination of flavor, color, and texture makes this recipe a true crowd-pleaser.