Red Velvet Bundt Cake With Cream Cheese Frosting

This red velvet bundt cake is soft, rich, and topped with a smooth cream cheese frosting that pairs perfectly with the hint of cocoa in the cake.

It’s a classic flavor combo, and baking it in a bundt pan gives it an impressive look without any complicated steps. The cake turns out super moist, with just enough tang and sweetness to balance the frosting.

This cake is a solid go-to when you want something homemade that looks (and tastes) like you went all out. I love it as a Valentine’s Day dessert because of it’s pretty red color.

Let’s bake a cake!

Ingredients

Frosting

Tools needed: 8-inch bundt pan

Steps to make Red Velvet Bundt Cake

1. Preheat oven to 350°F. Grease and flour a bundt cake pan

2. In a large mixing bowl, combine dry ingredients until incorporated: all-purpose flour, granulated sugar, baking soda, salt, cocoa powder

3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until combined. Add a few drops of red food coloring to achieve the desired red velvet color.

4. Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth without lumps

4. Pour the batter into floured bundt pan evenly.

5. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes and then continue cooling on a wire rack.

6. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.

7. Slowly add powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.

8. After the cake has fully cooled, spread the cream cheese frosting over the top and sides of the bundt cake.

9. Optional: decorate the cake with sprinkles

Tip: Store any leftovers in an airtight container in the refrigerator.