Print

Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A slice cut from a moist red velvet bundt cake showing a cream cheese swirl center, topped with white glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist, velvety red velvet cake baked in a Bundt pan, topped with a simple cream cheese glaze.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the buttermilk, white vinegar, and red food coloring until combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter evenly into the prepared Bundt pan.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, alternating with the milk, until you reach a smooth, pourable consistency. Add more milk if the glaze is too thick.
  11. Drizzle the cream cheese glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For a deeper red color, use gel food coloring instead of liquid.
  • To ensure a moist cake, do not overbake. Check for doneness early.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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