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Moist Red Velvet Bundt Cake with Luxurious Cream Cheese Glaze

A close-up of a moist slice of red velvet bundt cake topped with thick white cream cheese glaze.
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Bake this showstopping red velvet dessert from scratch! This moist red velvet bundt cake recipe delivers rich cocoa flavor and is topped with a luscious cream cheese glaze, making it perfect for holidays or any special occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan well.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate small bowl, whisk together the buttermilk, white vinegar, baking soda, and red food coloring until the baking soda is dissolved and the mixture is bright red.
  4. In a third bowl, whisk together the flour, salt, and cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the buttermilk mixture until the batter is smooth and uniformly colored.
  7. Pour the batter evenly into the prepared bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and milk or cream, one tablespoon at a time, until you reach a thick, pourable consistency.
  11. Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides.

Notes

  • For a tender red velvet cake, make sure your buttermilk is at room temperature before mixing.
  • To achieve the best red color, use a high-quality gel-based red food coloring.
  • If you want a cream cheese swirl effect, reserve about 1/3 of the cake batter and swirl it into the main batter after pouring it into the pan.
  • This recipe is a great option for a copycat nothing bundt cake recipe experience at home.

Nutrition

Find it online: https://kitchenuser.net/red-velvet-bundt-cake-recipe-moist-glaze/