Red Velvet Bundt Cake

Strikingly red and beyond delish, this Red Velvet Bundt Cake is a fun, super festive, moist cake with a hint of chocolatey flavor that’s topped with a bomb cream cheese icing.  This cake will make you weak in the knees boos, and trust me, it’s got it all y’all! Eye-popping beauty – tender flavorful cake, creamy icing, in short, this red velvet bundt cake recipe is the whole package!

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Red velvet bundt cake on a cake pedestal with a slice taken out

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Five star review

“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.

Y’all know I love me a pound cake all year round so I had to make one that looks absolutely gorgeous for special occasions. While it looks super fancy, this red velvet pound cake is easy to make, and even the most beginner baker should easily be able to bake this showcase cake! And y’all its sooo GOOD!

If you’re new to baking, be sure to check out all the tips before the recipe card, which will give you plenty of guidance to help you along the baking of this cake.

The Lowdown of This Red Velvet Bundt Cake Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Mild chocolate flavor in a tender, melt-in-your mouth pound cake topped with a tangy cream cheese glaze.

Skill Level: Easy y’all (No Sweat Fam!)

This red velvet pound cake is just perfect for serving for any special occasion you can dream up from Christmas to Valentine’s Day. Folks absolutely love this recipe so you know when you bake it up, it will be the ultimate crowd-pleaser.

I love this red velvet bundt cake recipe because it’s seriously so no fuss. From the straightforward steps and simple ingredients to the ease of just drizzling on the glaze at the end instead of staking and icing layers, this is a whole win!

Not quite chocolate but not quite vanilla. It’s got an identity all its own. And that tangy rich icing sets the whole thing off!

Ingredients to Make Red Velvet Bundt Cake

red velvet bundt cake ingredients in glass bowls on white countertop
  • Unsalted butter: This adds richness and creaminess. It’s gotta be room temp to mix well boos. I recommend setting the butter out for 30 minutes before prepping.
  • Granulated sugar: White granulated sugar is used in this recipe to sweeten and tenderize the cake.
  • Eggs: These are the binders in our cake structure. Room-temperature eggs are ideal for mixing.
  • Cake flour: I love me some cake flour y’all. It’s the best flour to use for baking cakes that are soft and tender.
  • Salt: This helps enhance flavor and balance out the sweetness.
  • Baking soda: Baking soda combined with acidic sour cream helps your cake rise.
  • Sour cream: It keeps the cake super moist and delish boos. Make sure it’s room-temp.
  • Unsweetened cocoa powder: This brings a slight chocolate flavor to the mix.
  • Red food coloring: Use whatever red food coloring you prefer. Gel food coloring is more concentrated than liquid food coloring, so you’ll need to use less. Powder food coloring is even richer and more concentrated, so start with a little bit at a time until you’ve reached your desired red color.
  • Pure vanilla extract: We add some in for that irresistible aromatic essence.
  • Cream cheese: That undeniable richness and tang comes from this. Make sure you start with it at room temp.
  • Powdered sugar: This blends perfectly into our cream cheese making the icing sweet and smooth.
  • Milk: This thins out our icing until it’s the perfect drizzle consistency.

How to Make Red Velvet Bundt Cake

Butter and sugar in stand mixer bowl with a spatula mixing on white countertop
1
Beat the butter and sugar with an electric mixer for 3-4 minutes on high speed until very pale yellow and fluffy.
Eggs added to cake batter until smooth
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.
Dry ingredients added to stand mixer to mix a cake on white countertop
3
Slowly add the flour into the batter in two increments using the lowest speed on your mixer.
Cocoa powder added to stand mixer with cake batter on white countertop
4
Add the salt, baking soda, and cocoa powder.
Red velvet bundt batter being mixed in a stand mixer bowl on white countertop
5
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.
Sour cream and vanilla added to cake batter in stand mixer on white countertop
6
Add the sour cream and vanilla extract to the bowl and mix until just combined.
Red food coloring added to stand mixer to see if cake batter is smooth on white background
7
Whisk in the red food coloring and hot water until it’s evenly mixed together.
Red velvet bundt batter added to a bundt pan on white background
8
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.
icing being poured over red velvet pound cake
9
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.

What to Serve with this Red Velvet Pound Cake

A pink bowl of autumn salad surrounded by dried cranberries, apple cider vinegarette and bacon with spoons nearby
Harvest salad is a great salad to begin an elegant holiday dinner with.
A white serving platter with a prosciutto wrapped beef roast.
This prosciutto wrapped beef roast is the ultimate showstopper main dish to pull out for company.
overhead of a bowl full of roasted brussels sprouts and a spoon
Balsamic glazed brussels sprouts are a delightful pairing for this meal.
Sweet Potato Stacks and Yukon Gold Potato Stacks on white plate with parsley garnish and white flowers background
Potato stacks are fun and also beautiful when served for entertaining. Ending this meal with the red velvet pound cake is chef’s kiss.

Recipe Substitutions

  • 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.

Recipe Variations and Additions

  • Chocolate Chips: Add chocolate chips to your red velvet bundt cake batter to increase that bomb chocolate flavor.
  • Garnish It Up: Pretty this cake up by sprinkling some mini chocolate chips, chopped chocolate, or red velvet cake crumbs on top of your cream cheese icing.
  • Skip the Cream Cheese Icing: Serve up your red velvet pound cake with a sprinkle of powdered sugar for a less sweet and more simple cake. It still hits y’all.
  • Add Nuts: Add a bit of crunchy texture by sprinkling some chopped pecans, almonds, pistachios, or walnuts into the batter.
Iced red velvet bundt cake recipe on a cake pedestal

Expert Tips for Making the Best Red Velvet Bundt Cake

  • 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.

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.

Frequently Asked Questions

How do you prevent your bundt cake from sticking?

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.

What’s the easiest way to flip out this red velvet bundt cake?

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.

Can I make this red velvet pound cake ahead of time?

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.

This red velvet bundt cake with cream cheese Icing is the kind of cake that’ll have folks lining up for seconds before they even finish their first slice! With that subtle chocolatey goodness and moist texture, paired up with the cream cheese icing – it’s pure bliss. And honey, let me tell you, this cake isn’t just for any old day. Its fabulous red hue makes it the star of the holiday season, bringing cheer to every table!

More Red Velvet Dessert Recipes

Iced red velvet bundt cake recipe on a cake pedestal

Red Velvet Bundt Cake

Strikingly red and delicious, this red velvet bundt cake is a moist cake covered in tangy cream cheese frosting with a slightly chocolatey flavor.
5 from 19 votes
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Course: Dessert
Servings: 16 servings

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

Serving: 1g | Calories: 493kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 221mg | Potassium: 99mg | Fiber: 1g | Sugar: 46g | Vitamin A: 824IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
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Filed Under:  Christmas, Fourth of July, Oven, Pound Cakes, Summer Recipes, Valentine's Day, Winter Recipes

Comments

  1. So, with this recipe do you measure the flour and sift, or do you sift the flour and measure? It doesn’t seem like a lot of flour if you measure after you sift.

  2. 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. This is the second cake recipe I’ve made for the holidays from your site. Your Old Fashioned Caramel Cake recipe always makes me look good too. Thank you for sharing your recipes that evoke memories of my grandmother and her great cakes.

  3. It is a different recipe from what I use . But since this is a pound cake version I am gonna try it. Looks good.
    Thanks for sharing.

  4. My friend, All I can say WOW! This cake is so delicious. I have tried many recipes and this is the BEST! Thank you for sharing.

  5. We decided to go with a red white and green Christmas dessert table this year. I have just tested your recipe, and it is 100% going on our desserts list. Super delicious, super moist – just incredible!

  6. I usually buy my daughter’s birthday cake but I came across this recipe and thought I would give it a try. The cake turned out perfect. It was super moist and delicious.

  7. I love how stunning this red velvet cake is in the bundt pan! It’s perfect for Valentine’s day (or any special occasion, really)!

  8. It is absolutely to die for! The rich, velvety texture combined with the perfect balance of sweet and tangy flavors is pure heaven. I am in love!

5 from 19 votes (2 ratings without comment)

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