Print

Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A moist red velvet bundt cake topped with thick, dripping cream cheese glaze on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist, deep 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 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce red food coloring (liquid or gel)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup bundt pan well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, mix the buttermilk, vinegar, vanilla extract, and red food coloring until the color is uniform.
  5. 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.
  6. Pour the batter evenly into the prepared bundt pan.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the glaze: Beat the powdered sugar, softened cream cheese, and milk together until smooth. Add more milk if you need a thinner consistency.
  10. Drizzle the cream cheese glaze over the cooled cake.

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 prefer a thicker glaze, use less milk.

Nutrition

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