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Moist Red Velvet Bundt Cake with Silky Cream Cheese Glaze

A slice cut from a vibrant red velvet bundt cake topped with thick white cream cheese glaze.
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Bake a showstopper dessert from scratch. This red velvet bundt cake recipe delivers a tender, moist crumb and rich cocoa flavor, topped with a thick, tangy cream cheese glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon instant coffee granules (optional, for flavor depth)
  • 1/2 cup boiling water
  • For the Glaze: 8 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup bundt pan thoroughly. Dust the inside lightly with flour, tapping out any excess.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until fully combined and the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
  5. In a small cup, dissolve the instant coffee granules (if using) into the boiling water. Carefully pour this hot liquid into the batter and mix on low speed until smooth. The batter will be thin.
  6. Pour the batter evenly into the prepared bundt pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. Invert the cake onto the wire rack and allow it to cool completely before glazing, about 1 to 2 hours.
  10. To make the cream cheese glaze, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until incorporated. Add the vanilla extract.
  12. Add milk or cream one tablespoon at a time until the glaze reaches a thick, pourable consistency suitable for drizzling.
  13. Once the cake is completely cool, drizzle the silky cream cheese glaze generously over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving your tender red velvet cake.

Notes

  • For the best texture, make sure your eggs and buttermilk are at room temperature before mixing.
  • If you prefer a thicker frosting instead of a glaze, reduce the amount of milk used in the glaze mixture.
  • To achieve the deepest red color, use a high-quality gel food coloring rather than liquid drops.

Nutrition

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