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Moist Red Velvet Bundt Cake with Cream Cheese Glaze

Moist Red Velvet Bundt Cake with Cream Cheese Glaze

This Moist Red Velvet Bundt Cake with Cream Cheese Glaze is tender and rich, a perfect bakery-style dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • 10-cup bundt pan
  • mixing bowls
  • whisk
  • Electric Mixer
  • wire rack

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • ½ cup boiling water
  • ½ cup cream cheese, softened (4 ounces)
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

Baking Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  • In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  • In a separate medium bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until combined.
  • Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  • Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  • Pour the batter evenly into the prepared bundt pan.
  • Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  • 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.
  • To make the glaze, beat the softened cream cheese and butter together until smooth.
  • Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and beat until the glaze is creamy. Add a teaspoon of milk if the glaze is too thick to drizzle.
  • Drizzle the cream cheese glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

Use room temperature buttermilk and eggs for a more tender crumb structure. For a deeper red color, use a high-quality gel food coloring instead of liquid drops. 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

Serving: 1sliceCalories: 410kcalCarbohydrates: 53gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 65mgSodium: 280mgFiber: 1gSugar: 45g
Keyword Bundt cake, cream cheese glaze, Moist Cake, Red Velvet Cake, Vegetarian
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