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Red Velvet Bundt Cake with Cream Cheese Glaze

Indulge in a show-stopping dessert with this Red Velvet Bundt Cake with Cream Cheese Glaze. Perfectly moist, rich, and elegantly drizzled.
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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

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 10-cup Bundt pan with butter or nonstick spray.
    Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
    Whisk sugar, oil, eggs, buttermilk, red food coloring, vanilla, and vinegar in a large bowl until smooth.
    Fold dry ingredients into wet ingredients until just combined.
    Pour batter into prepared pan and smooth the top. Bake 50–60 minutes until a toothpick comes out clean.
    Cool cake in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
    Whisk cream cheese, powdered sugar, milk, and vanilla until smooth to make glaze.
    Drizzle glaze over cooled cake and let drip naturally down the sides.
    Slice and serve, or chill for a firmer glaze.