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Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A vibrant red velvet bundt cake with a thick, white glaze dripping down the sides, a slice has been cut out.
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Bake a show-stopping, bakery-worthy Red Velvet Bundt Cake from scratch. This recipe delivers a signature deep red color, rich cocoa flavor, and a tender crumb, topped with a simple, tangy cream cheese glaze. It is an elegant, easy dessert for any special occasion.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon red food coloring (liquid or gel)
  • 1 teaspoon distilled white vinegar
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking soda, salt, and cocoa powder.
  4. In a small bowl, mix the buttermilk, 1 tablespoon of white vinegar, and red food coloring until the color is uniform.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small cup, mix the remaining 1 teaspoon of distilled white vinegar with 1 teaspoon of baking soda; this will foam slightly. Immediately fold this mixture into the batter.
  7. Pour the batter into the prepared Bundt pan. Bake for 50 to 60 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. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the glaze is smooth and thick. Add a teaspoon of milk if the glaze is too stiff.
  10. Drizzle the tangy cream cheese glaze generously over the cooled Red Velvet Bundt Cake. Allow the glaze to set before slicing and serving this showstopper dessert.

Notes

  • For the most vibrant color, use a high-quality gel food coloring.
  • Ensure your buttermilk and eggs are at room temperature to help the batter emulsify correctly, which contributes to a moist crumb.
  • If you want a copycat Nothing Bundt Cake style look, let the glaze drip down the sides naturally rather than spreading it evenly over the top.
  • This recipe uses simple ingredients for an elegant, bakery-worthy result.

Nutrition

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