Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of frosted red velvet bundt cake slice being pulled from whole cake. Beige and grey background.

Red Velvet Bundt Cake (moist and easy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

With its unique flavor and color, this old-fashioned red velvet cake is soft, moist, and utterly delicious! It comes together quickly and can be frozen. Spread it with cream cheese frosting for a luscious finish. Just in time for a special celebration. 

  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings

Ingredients

Units

For the cake:

  • 2-3 tablespoons unsweetened cocoa powder (see Notes, below)
  • 1/3 cup boiling water
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs, at room temperature
  • 1/4 to 1 teaspoon red gel food coloring (see Notes, below)
  • 2 teaspoons vanilla extract (if using paste use 1 1/2 teaspoons)
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon white vinegar

For the cream cheese frosting:

  • 4oz (1/2 cup or 120g) cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla paste
  • About 1 1/2 cups powdered sugar

Instructions

For the cake:

  1. Preheat the oven to 350°F/180°C. 
  2. Grease a bundt cake pan (10 cup capacity) or tube pan with shortening and flour it, shaking off the excess. Reserve.
  3. In a small mixing bowl or glass pitcher, mix cocoa powder with boiling water. Let cool a little, and add the buttermilk. Mix and reserve. 
  4. Beat softened butter with sugar in a large bowl for 2-3 minutes, until creamy. I use an electric mixer but you can also use a stand mixer.
  5. Add eggs, one at a time, and beat well after each addition. 
  6. Add the food coloring gel and vanilla. If using powder color, mix it with the vanilla before adding. 
  7. Add the sifted flour and salt to the butter mixture in 3 parts, alternating with the cocoa mix in 2 parts. That means you begin and end with dry ingredients. You can sift the flour mixture before in another bowl or have it measured and sift it as you add it (what I do). 
  8. In a small bowl, mix the baking powder with vinegar. It will foam. Immediately add it to the cake batter and mix. 
  9. Pour into the prepared pan and bake for 40-45 minutes, until a cake tester or toothpick comes out clean. If it has moist crumbs attached, bake it for a few more minutes. 
  10. Let the cake cool for 15 minutes, and carefully remove it onto a wire rack. Cool completely before frosting.  

For the cream cheese frosting:

  1. Beat cream cheese with butter in a bowl until very creamy and no lumps remain. 
  2. Gradually add sugar and vanilla until you have a thick, very creamy consistency, good enough to spread. You might need more sugar. If you want a more drippy icing or glaze, use less sugar. 
  3. Spread on top of the cake. 
  4. It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.

Notes

  • Cocoa powder: if you want a brighter red use 2 tablespoon cocoa, 3 if you want a deeper red like the images.
  • Red food coloring: different brands sell gels, powders, and liquids. I recommend Americolor super red gel and have tried Wilton red icing gel/paste with good results. I also like to use powder dyes (Red Ponceau is the shade of red I like) that are water-soluble and dissolve them in the vanilla before adding it. If they are good, the color tends to be more intense, and you need very little. 
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. 
  • Storage: for a moist red velvet bundt cake that stays that way for several days, keep it covered in plastic wrap or in an airtight container. Refrigerate it after 2 days, or freeze it for a month. 
  • Pan size variations: this scale can be adapted to different shapes or sizes. One recipe yields 1 large bundt, 18 to 24 cupcakes, 2 medium loaf cakes, two or three 8 or 9-inch cake layers, or 1 sheet cake similar to the lemon coconut cake that is perfect for picnics, barbecues, children's birthdays, or a small celebration.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cooling time: 90 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

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