Red Velvet Bundt Cake

5 from 19 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

Author: Jocelyn Delk Adams

Equipment

1 12 cup bundt pan
1 Stand mixer

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.

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