Moist Red Velvet Bundt Cake Recipe with Cream Cheese Glaze

This red velvet bundt cake is incredibly moist with the classic red velvet flavor. It’s finished with a tangy cream cheese icing and its vivid red crumb makes for a beautiful presentation. Compared to a layer cake, this bundt version is simpler to make without sacrificing flavor.

This post was updated February 6, 2025 with new photos, step-by-step tips, and a slightly updated recipe for an even more moist cake.

If you want a red velvet cake that’s tender, moist, and easy to make, this red velvet bundt cake is a great choice. It delivers a gentle cocoa note, a faint tang from acidic ingredients, and a velvety crumb that holds moisture well. The recipe uses a combination of butter and oil so you get both flavor and lasting tenderness, and the cake looks impressive without the fuss of layering.

What Exactly Makes a Red Velvet Cake?

Red velvet has a few defining features:

1. A mild chocolate flavor. A small amount of cocoa powder provides a subtle chocolate note that sits between vanilla and chocolate.
2. A slight tang. Buttermilk and vinegar add mild acidity that gives the cake its characteristic tang.
3. An exceptionally tender, velvety crumb. Baking soda reacts with the acidic ingredients to help with rise and create a delicate texture.
4. A deep red color. The shade depends on the type and amount of food coloring. Gel food coloring produces a vivid hue.

This bundt cake hits all those marks: soft texture, tang, cocoa undertones, and a vibrant color.

The Perfect Red Velvet Bundt Cake Recipe – Step-by-Step

1. Preheat the oven to 350°F (180°C, or 170°C for a fan-forced oven). I prepare the pan right before adding the batter so the release stays effective.
2. In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt, then whisk to combine.
   • Sifting prevents lumps in the flour and cocoa.
   • Cake flour yields a more delicate crumb than all-purpose flour.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Beat in the oil, red food coloring, vanilla, and vinegar.
   • Using both butter and oil gives flavor and lasting moisture: butter for taste and aeration, oil to keep the cake soft.
5. Add the eggs one at a time, mixing after each.
   • The batter may look bright at this stage; the color deepens when the dry ingredients and buttermilk are incorporated.
6. Alternate folding the dry ingredients and buttermilk into the batter: add about one-third of the dry mix, then half the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the rest of the dry ingredients.
   • Mix these additions by hand with a rubber spatula, finishing with a whisk as needed. Avoid an electric mixer here to prevent overworking the batter, which can create a tough crumb or air tunnels.
7. Prepare a 12-cup bundt pan with a quality pan release or a mixture of shortening, oil, and flour. Pan release helps the cake release cleanly without a floury exterior.
8. Pour the batter into the prepared pan, smooth the top, and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the cake in the pan for at least 15 minutes before gently inverting onto a wire rack. Do not invert immediately to avoid cracking.

The bundt cake looks impressive once cooled and glazed, and it slices beautifully for serving.

Cream Cheese Icing

This cake is finished with a thinner cream cheese glaze rather than a thick frosting, which complements the cake without overpowering it. Once the cake is completely cool, beat (or whisk) softened cream cheese with powdered sugar and a little milk or cream until the glaze is pourable but still opaque. Drizzle the glaze over the cake and let it run down the sides.

Baking Tips & Tricks

• Bring ingredients to room temperature: For best results, let butter, eggs, and buttermilk come to room temperature (about 30 minutes).
• Substitute for cake flour: If you don’t have cake flour, measure 2 1/2 cups all-purpose flour, remove 1/3 cup, and replace it with 1/3 cup cornstarch. Sift this mixture together several times.
• Quick buttermilk substitute: Add 1 teaspoon vinegar or lemon juice to 1 cup whole or 2% milk, stir, and let sit 5 minutes to thicken slightly. (This is in addition to any vinegar listed in the recipe.)
• Avoid overly intricate pans: Very detailed bundt pans can make unmolding difficult; choose a simpler design for easier release.

Below are the recipe details, ingredients, and step-by-step instructions for the Red Velvet Bundt Cake, including the cream cheese icing and helpful notes on substitutions, storage, and make-ahead tips.