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Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a an even more delicious chocolate flavor.
We love yummy and easy bundt cake recipes like this popular Nothing Bundt Cake and this Chocolate Bundt Cake. And, if you're looking for more inspiration, we've got dozens of amazing cake recipes.
Nothing makes my mouth water like a gorgeous cake with homemade frosting! I love how easy bundt cakes are to frost and make beautiful, with hardly any effort. This homemade Red Velvet Bundt Cake is easy and delicious.
What I LOVE about this Bundt Cake Recipe:
- EASY to frost: I fill a pastry bag, fitted with a coupler (no tip), with my favorite cream cheese frosting and simply pipe the frosting along the groves of the bundt cake. You could also use a ziplock bag and cut the corner off.
- Moist: It's not dense and dry like bundt cakes can sometimes be.
- Dress it up or dress it down: Add added some crystal sprinkles on top, or a sprinkle of mini chocolate chips. Super easy and delicious!
How to Make Red Velvet Bundt Cake:
1. Grease the bundt pan. Spread a thin layer of shortening all over the inside of the bundt pan. Sprinkle a little four, turning and tapping the pan to allow it to lightly coat all over. Set aside.
2. Combine dry ingredients. To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
3. Combine wet ingredients. In another bowl cream sugar and butter. Add oil, eggs, yolks, vanilla, vinegar and red food coloring.
4. Mix together. Add about ⅓ of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour. Fold in the chocolate chips.
5. Pour batter into bundt pan.
6. Bake. Bake at 350 degrees F for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.
7. Frost. Once cool, prepare the frosting, carefully remove the cake from the pan, and frost (see tips below).
HOW TO GET THE CAKE OUT OF THE BUNDT PAN:
- Shortening: Spread a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
- Flour: Next I get a little pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so that the flour lightly covers the pan.
- Add cake batter. Now you’re ready to add the cake batter, and rest assured the cake will come out of the pan without sticking!
How to frost a bundt cake:
-
Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut.
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Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
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Repeat this process all around the cake.
Consider trying these cake recipes:
- Carrot Cake
- Chocolate Bundt Cake
- Banana Bundt Cake
- Chocolate Peppermint Bundt Cake
- Poppyseed Cake
- Chocolate Chocolate Chip Nothing Bundt Cake
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
- The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge.
- Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.
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Red Velvet Bundt Cake
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter, , room temperature
- 1/3 cup oil, , vegetable or canola oil
- 3 large eggs
- 2 large egg yolks
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons vinegar
- 1 ounce liquid red food coloring
- 1 1/3 cups buttermilk
- 1 1/2 cups chocolate chips, , optional
For the Cream Cheese Frosting:
- 12 ounces cream cheese, , room temperature
- 1/4 cup butter, , room temperature (salted or unsalted)
- 1 1/2 teaspoons vanilla extract
- 2 ½ - 3 cups powdered sugar, , to taste
Instructions
- Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside.
- To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
- In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
- Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
- Add about ⅓ of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.
- Fold in chocolate chips, if using.
- Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.
For the frosting:
- Beat cream cheese and butter together until smooth. Add vanilla. Add powdered sugar, one cup at a time, until frosting has the consistency and taste you desire.
- Frosting can be made days in advance. Refrigerate in an airtight container, or freeze.
Notes
- The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge.
- Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe December 2016. Updated June 2020 with process photos and additional tips.
Is it two 3/4 cups of flour or 2 cups plus and additional 3/4 cups of flour. New to this baking thing so just want to make sure I’m reading the instructions correctly. Thanks.
2 cups plus an additional 3/4 cup. Hope you enjoy it!
What size bundt cake pan do you use for this cake?
Thank you!
A standard 12 cup pan 🙂
Turned out to be a delicious and moist bundt cake! The only alteration I made was to add a bit of lemon juice to the icing to brighten it up a bit. My husband will probably eat his way through the whole cake in 2 days. Thanks for the recipe. Any suggestions for keeping the outside of the bundt from getting too crisp? The inside was super soft, but I ended up with a crusty outer layer. It wasn’t off putting, but I’d love ideas for how to prevent it in the future. I have fabric cake strips for 10″ pans which I thought about trying.
I’m not positive about a solution for the crusty outside layer, I tend to think it might be caused by the metal of your bundt pan.
Lighter pans made from aluminum seem better than the heavy metal pans but they are very common.
Can’t wait to try this recipe! Have you by chance made into cupcakes? Did it work successfully? I am curious to know how much it rises so that I allow enough room in my liners. Thank you!
I think it will work fine to make them into cupcakes (I haven’t had the chance to try it yet). Fill them about 2/3 the way full!
I love this cake. I make nearly every cake in a tube pan, then cut in layers, usually three layers. The icing is a plenty. I get huge raves when I take it places. Always nice and moist. cuts well and moves into the layers easily.
This cake is on my Valentine’s Day menu !
One question: the frosting application is very pretty – any tips ?
Thank you, Kaye
Hi Kaye,
This is a perfect Valentine dessert! When I decorate the cake I use the coupler without a tip!
Good luck!
What kind of vinegar? White? Apple cider?
I want to try this recipe but have never seen benefit in a cake before.
Thx!!
Regular white vinegar
I just made this cake for my mom’s birthday a few days ago, and it’s REALLY good. I made it into a layer cake instead of a bundt cake, and it turned out fine. However, I do strongly advise to make three layers instead of two! I forgot how much this case rises, and I was biting my fingernails watching it in the oven hoping it didn’t spill over in my two 9-inch pans. I also had to cook it a little longer because the cakes were so thick which resulted in darker bottoms than I desired; I just ended up cutting it off before I frosted it. I was actually coming to read the reviews to see how I can get more chocolate flavor in this cake by adding more cocoa powder, but I totally missed the addition of the chocolate chips; I am definitely doing this next time. If you’re looking for a solid red velvet cake recipe with cream cheese frosting, this is definitely it! Thanks for ANOTHER great cake recipe, Lauren…….you’re making me look like a rock star this holiday baking season!! 🙂
Can this cake be made as a layer cake? Would I need to adjust the baking temperature and length of baking time?
Can’t really say since I have not tried that. My guess is it will work. Same baking temperature and less cooking time than a bundt.
Most likely @ 30 minutes baking time, just keep testing it.
Marvellous cake!!!! We enjoyed our party with this awesome cake, Thanks for sharing this wonderful recipe. Thanks alot!!!!!!!
What cream is she referring to in the first part
“Cream together” means to beat the mixture really well until light and fluffy. That term is used often in baking when talking about combining butter and sugar.