Moist red velvet bundt cake

why make this recipe

Moist red velvet bundt cake is a delightful twist on the classic red velvet cake. This recipe stands out because of its rich color, tender crumb, and luscious cream cheese glaze. This cake is perfect for celebrations, gatherings, or simply to enjoy with a cup of coffee or tea. Not only does it taste incredible, but it also looks beautiful, making it a wonderful centerpiece for any occasion.

how to make Moist red velvet bundt cake

Ingredients:

• 2 & 1/2 cup all-purpose flour
• 2 tsp corn starch
• 1/4 cup cocoa powder
• 2 cup granulated sugar
• 2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable oil (at room temperature)
• 1/2 cup butter (melted, salted or unsalted)
• 1 cup buttermilk (at room temperature)
• 2 tsp vinegar (at room temperature)
• 2 large eggs (at room temperature)
• 2 tsp vanilla extract (at room temperature)
• 1/4 cup sour cream (or Greek yogurt, at room temperature)
• 2 tsp red gel food coloring (at room temperature)
• 3 oz cream cheese (at room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (at room temperature)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a large bowl, mix together the flour, corn starch, cocoa powder, baking soda, and salt. Set this mixture aside.
3. In another bowl, beat the granulated sugar, vegetable oil, and melted butter together until smooth.
4. Add the buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring to the wet mixture. Mix well until everything is combined.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combined and smooth.
6. Pour the batter into the prepared bundt pan and spread it evenly.
7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
8. Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
9. While the cake cools, make the cream cheese glaze. Beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth.
10. Drizzle the cream cheese glaze over the cooled cake.

how to serve Moist red velvet bundt cake

Slice the bundt cake into pieces and serve on dessert plates. You can garnish with fresh berries or whipped cream for added flair. This cake is perfect for birthdays, holidays, or just a cozy night in.

how to store Moist red velvet bundt cake

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. This will keep it moist and fresh. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you freeze the bundt cake, it can last for up to 3 months.

tips to make Moist red velvet bundt cake

• Make sure all your ingredients are at room temperature for best results.
• Avoid over-mixing the batter to keep the cake fluffy.
• If you don’t have buttermilk, you can make a substitute by mixing milk with a little vinegar or lemon juice.
• For a deeper color, you can add more red gel food coloring, but be careful not to overdo it.

variation

You can customize this bundt cake by adding chocolate chips or nuts to the batter. If you prefer, you can swap the cream cheese glaze for a chocolate ganache or a simple dusting of powdered sugar.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day before serving and store it wrapped at room temperature.

2. Can I use regular food coloring instead of gel?
Gel food coloring gives you a richer color and is recommended, but you can use regular food coloring if that’s what you have.

3. What can I substitute for buttermilk?
You can use milk mixed with vinegar or lemon juice as a substitute for buttermilk in this recipe.

Moist Red Velvet Bundt Cake

Delightful moist red velvet bundt cake featuring a tender crumb and luscious cream cheese glaze, perfect for any celebration or gathering.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 2 tsp corn starch
• 1/4 cup cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1/2 cup vegetable oil at room temperature
• 1/2 cup butter melted, salted or unsalted
• 1 cup buttermilk at room temperature
• 2 tsp vinegar at room temperature
• 2 large eggs at room temperature
• 2 tsp vanilla extract at room temperature
• 1/4 cup sour cream or Greek yogurt, at room temperature
• 2 tsp red gel food coloring at room temperature

Cream Cheese Glaze

• 3 oz cream cheese at room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk at room temperature

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a large bowl, mix together the flour, corn starch, cocoa powder, baking soda, and salt. Set this mixture aside.
3. In another bowl, beat the granulated sugar, vegetable oil, and melted butter together until smooth.
4. Add the buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring to the wet mixture. Mix well until everything is combined.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combined and smooth.
6. Pour the batter into the prepared bundt pan and spread it evenly.

Baking

1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
2. Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Making the Cream Cheese Glaze

1. While the cake cools, make the cream cheese glaze. Beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth.
2. Drizzle the cream cheese glaze over the cooled cake.

Notes

Make sure all your ingredients are at room temperature for best results. Avoid over-mixing the batter to keep the cake fluffy. If you don’t have buttermilk, you can make a substitute by mixing milk with a little vinegar or lemon juice. For a deeper color, you can add more red gel food coloring, but be careful not to overdo it.