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Ultimate Moist Red Velvet Bundt Cake with Luscious Cream Cheese Glaze

A close-up of a rich, dark red velvet bundt cake drizzled generously with thick white cream cheese glaze.
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Bake a showstopper dessert with this moist red velvet bundt cake recipe. It features rich cocoa flavor and is topped with a silky, tangy cream cheese glaze, making it perfect for holidays or parties.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce red food coloring (liquid or gel)
  • 1 cup cream cheese, softened (for glaze)
  • 1/4 cup unsalted butter, softened (for glaze)
  • 2 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring. Mix until the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the wire rack and let it cool completely before glazing.
  9. Prepare the glaze: In a bowl, beat the softened cream cheese and butter together until smooth.
  10. Gradually beat in the sifted powdered sugar until combined. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until the glaze is smooth and pourable. Add the second tablespoon of milk only if needed to reach a drizzling consistency.
  11. Drizzle the cream cheese glaze generously over the cooled red velvet bundt cake. Allow the glaze to set before slicing and serving.

Notes

  • For the deepest red color, use high-quality gel food coloring instead of liquid coloring.
  • To achieve a copycat Nothing Bundt Red Velvet Cake style, ensure the glaze is thick enough to coat the cake heavily but thin enough to drip down the sides attractively.
  • If you want a holiday red velvet bundt cake presentation, you can garnish the cooled glaze with a light dusting of edible gold glitter or small white sprinkles.

Nutrition

Find it online: https://juliameal.com/red-velvet-bundt-cake/