Red Velvet Bundt Cake

5 from 17 votes

Strikingly red and delicious, this red velvet bundt cake is a moist cake covered in tangy cream cheese frosting with a slightly chocolatey flavor.

Prep Time40

Cook Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 493kcal

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.

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.

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.

Properly Prep Your Bundt Pan. This will keep your cake from sticking. I suggest greasing it well and also dusting with flour prior to pouring in the cake batter.

Don't Over-Mix the Cake. After adding the flour to the bowl 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 cake to be tough.

Cool Your Cake Before Adding the Glaze. 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.