Need a showstopping holiday dessert? Try this Red Velvet Bundt Cake—vivid red color, gentle cocoa flavor, and a silky cream cheese glaze that complements every bite.
Red velvet is one of my favorite flavors, so I had to share a festive bundt cake version. This cake is beautiful on the table and surprisingly simple to make with common pantry ingredients. It’s ideal for Thanksgiving, Christmas, Valentine’s Day, or any special occasion where you want a dessert that looks as good as it tastes.
The batter bakes up tender and moist thanks to oil in the recipe, while cocoa and buttermilk give that classic red velvet texture and flavor. The cream cheese glaze is smooth and easy to drizzle over the cooled cake for a professional finish.
Helpful Tips
Use oil for a moister crumb
Mild-flavored oil in the batter keeps the cake tender and moist—an easy swap for all-butter recipes.
Red food coloring
Add enough red gel or liquid coloring to achieve your preferred shade. Gel colorings give vibrant results with less product.
Grease and flour the pan
Thoroughly grease and flour the bundt pan so the cake releases cleanly and the shape stays intact.
Make minis
For mini bundt cakes, divide batter among greased and floured mini pans and bake about 25 minutes or until a toothpick comes out clean.
Variations
Orange zest
Add about 2 tablespoons of orange zest to the cream cheese glaze for a bright citrus twist.
Sour cream swap
Replace buttermilk with sour cream for a denser, richer crumb.
Add crunch
Mix in chopped pecans, walnuts, or almonds for texture and nutty flavor.
Espresso boost
Stir a tablespoon of espresso powder into the batter to enhance the cocoa notes with a subtle coffee depth.
Citrus kick
Swap the apple cider vinegar for 1 teaspoon of lemon juice for a brighter finish.
White chocolate
Fold in a cup of chopped white chocolate for added sweetness and pockets of creamy melt.
More Tasty Treats
If you enjoy this Red Velvet Bundt Cake, you might also like:
- Rocky Road Cookies
- 85 Amazing Christmas Cookies
- Heath Bar Cake
Recipe
Red Velvet Bundt Cake
Ingredients
Cake:
- 2 cups sugar
- 1 cup canola oil
- 3 large eggs
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1–2 tablespoons red food coloring
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
Cream cheese glaze:
- 4 oz cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar
- 4–6 tablespoons heavy cream, as needed
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan and set aside.
- In a large bowl, beat together the sugar, canola oil, eggs, melted butter, vanilla, and apple cider vinegar until smooth.
- Add red food coloring until you reach the desired color.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add half the flour mixture to the wet ingredients, then half the buttermilk, mixing thoroughly after each addition. Repeat with the remaining flour and buttermilk.
- Pour the batter into the prepared bundt pan and bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, beat the cream cheese, powdered sugar, 4 tablespoons heavy cream, and vanilla until smooth. Add additional heavy cream a tablespoon at a time until the glaze drips off a spoon in a steady stream.
- Carefully pour the glaze over the cooled cake, guiding it down the sides as needed. Let set 20 minutes before slicing and serving.
Nutrition
Nutrition details are an estimate, per serving.