I love when I can making my Red Velvet Bundt Cake when I crave the classic red velvet cake but ain’t got time to level and frost ya dig? This baby is no-fuss but that flavor is popping. I give it all the moist cake notes with a little chocolate in the mix. Then I finish it up with a bomb cream cheese icing. Drizzle it on and go about your day.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I made this delicious cake for Christmas 2023 and once again your recipe did not disappoint. All of the die hard Red Velvet cake lovers in my family said this was the best cake there. ”
—GLORIA K.
How to Make Red Velvet Bundt Cake
Step 1: Beat the butter and sugar with an electric mixer for 3-4 minutes on high speed until very pale yellow and fluffy.
Step 2: Add the eggs one at a time. Mix well after each one and scrape down the sides of your bowl as needed. It should look like this.
Step 3: Slowly add the flour into the batter in two increments using the lowest speed on your mixer. Add the salt, baking soda, and cocoa powder. Mix the cocoa powder into the cake batter gently. Be careful not to over beat the cake batter especially after you’ve added the flour.
Step 4: Add the sour cream and vanilla extract to the bowl and mix until just combined. Whisk in the red food coloring and hot water until it’s evenly mixed together.
Step 5: Pour the cake batter into the prepared bundt pan, and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert the cake onto a serving plate to finish cooling.
Step 6: Beat the cream cheese, powdered sugar, milk, and vanilla extract until it’s smooth. Pour the icing over the top of the cooled cake and serve.
Red Velvet Bundt Cake Recipe
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Equipment
Ingredients
For The Cake
- 1 ½ cup Unsalted Butter room temperature
- 3 cups Granulated Sugar
- 6 large eggs
- 2 ¾ cups Cake Flour sifted
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 2 tablespoons unsweetened cocoa powder
- 1 cup Sour Cream room temperature
- 2 tablespoons Pure Vanilla Extract
- 1 tablespoon Red Food Coloring
- 1 tablespoon Hot Water
For The Icing
- 4 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- 2-4 tablespoons Milk
- 1 teaspoon Pure Vanilla Extract
Instructions
For The Cake
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, baking soda and cocoa powder. Be careful not to overbeat.
- Add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
- Whisk in red food coloring and hot water until completely well mixed.
- Pour cake batter into the prepared bundt pan, and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for at least an hour or until the cake is cool to touch.
For The Icing
- Using a hand-held mixer, mix cream cheese, powdered sugar, half of the milk and vanilla extract until smooth. If you need more milk to make it more pourable then check. Once ready, pour over top of cooled cake and serve.
Notes
How to Store this Red Velvet Pound Cake Recipe
Store leftovers in the fridge because of the cream cheese icing. It shouldn’t be left out at room temperature longer than a few hours. To keep it from drying out, store it in an airtight cake container. When you want to serve slices up again, make sure you bring them to room temp for the best texture and tenderness.How long will this red velvet bundt cake last in the fridge?
It should last for up to 6 days in the fridge.Can I freeze?
For sure boos! You can freeze the whole bundt cake before icing it or individual slices of cake. I don’t recommend freezing the icing since it won’t keep the same consistency during the thawing process. To freeze, allow your bundt cake to cool completely. Wrap the plain cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the refrigerator before icing and serving up.Nutrition
Recipe Tips
- Room Temperature Ingredients: Make sure your butter, cream cheese, eggs, and sour cream are all at room temperature before mixing. These items can be taken out of the fridge 30 minutes before preparing the recipe to give them time to warm up.
- Prep Your Bundt Pan: This will keep your cake from sticking. I suggest greasing it well and also dusting it with flour before pouring in the cake batter. Or use my cake goop y’all.
- Don’t Over-Mix the Batter: After adding the flour to the stand mixer, it’s important to mix using the lowest speed on your mixer and only until the ingredients are just mixed. Too much mixing may cause the gluten to overreactive and make the cake tough y’all.
- Cool Your Cake Before Glazing: If the cake is too warm, the glaze may simply melt right off the cake.
- Icing Consistency: You want it thinned just slightly so that it will pour over the cake and create the beautiful drips down the sides of the cake. If it’s too thin it may simply run off the cake.
Ingredient Notes
- Unsalted Butter: This swap will work well but you might want to slightly reduce or omit the salt added to the batter. If you use unsalted, sprinkle in some salt.
- Cake Flour: If you don’t have any, you can easily make your own cake flour using flour and cornstarch.
- Milk: Any milk or milk substitute can be used here. This is also a good place to switch up your icing flavors with other delicious liquids.
- Sour Cream: You can use a plain greek yogurt here as a great swap.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
There are a few ways boos. You can use a non-stick baking spray with flour for a no-fuss option. Or you can make your own cake release which you can brush into a bundt pan before pouring in your batter. Make sure you get in all of the nooks and crannies of your bundt pan.
After 10-15 minutes out of the oven, place a cake platter upside down on top of your slightly cooled cake. Place one hand on the bottom of the plate and one hand on the bottom of the cake pan and turn over so the bottom of the plate is now on the surface of the table. Carefully remove the cake pan and it cool down completely.
Yep for sure boos. Once the cake is cooled, wrap it tightly in plastic wrap, then again in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the cake at room temperature until you add the frosting.
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There doesn’t seem be be much leavener in the cake,is 1/4 tsp baking soda the correct amount?hoping to make this today
Hi Mathew, traditionally pound cakes do not have any leavening agents at all. The baking soda here is actually to help balance the flavor vs. leavening.
3 cups of sugar?! Can I cut that in half…?
It won’t taste the same if you change the ratios that much. I wouldn’t go below 2 1/4 cups of sugar.
This is the best red velvet cake I made I was making it for a long time.and Iam making it now thanks Grandbaby you’re the best you are here for all of us with your talents.thanks thanks
I love your cakes recipes so much.baking the red velvet pound cake.it always comes out PERFECT.can you use oil instead of butter.
Thank you so much, Mary! You can, I just find butter to give it a richer flavor.