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.

A Red Velvet Bundt Cake with cream cheese frosting on a cake stand, with a piece cut from it.

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.

A bundt pan greased with shortening and flour.

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.

Four process photos for preparing the batter for red velvet bundt cake, and adding it to the 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!

Baked red velvet bundt cake in the pan, then inverted onto a cake stand.

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.
  • 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.
  • Repeat this process all around the cake.

A slice of red velvet cake on a plate, frosted with cream cheese frosting.

Consider trying these cake recipes:

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.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Prep 25 minutes
Cook 50 minutes
Total 1 hour 15 minutes
Save Recipe

Ingredients
 
 

For the Cream Cheese Frosting:

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

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.

Nutrition

Calories: 869kcalCarbohydrates: 104gProtein: 9gFat: 46gSaturated Fat: 24gCholesterol: 175mgSodium: 424mgPotassium: 169mgFiber: 1gSugar: 79gVitamin A: 1300IUVitamin C: 0.2mgCalcium: 117mgIron: 2.3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

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.

Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a an even more delicious chocolate flavor. | Tastes Better From Scratch

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 2 stars
    It was very dry and had no real taste. I was so hopeful but this one was a dud for me. Loved the cream cheese frosting though!

  2. I made this! Great recipe! Moist, dense cake that almost needs no frosting! The amount of frosting from this recipe is too much (if you can have too much frosting!) But we frosted the cake and it’s delicious, a “keeper!

  3. 5 stars
    Made this for my 14 year old’s birthday. He specifically requested a homemade chocolatey red velvet cake. This was perfect! My Bundt pan must be a bit smaller as it overflowed, but I cleaned it up and the cake still turned out beautifully! He couldn’t have been happier! Thank you!

    1. Thanks so much Sue!! We love hearing the positive reviews 🙂 I would love to see you picture! You can tag me if you share on social media or send it to us via email!!

    1. 5 stars
      Made this for the family at Christmas and it was a huge hit! I used white chocolate chips and it blended perfectly (visually and taste-wise). My sister and sister-in-law are pleading for the recipe.

  4. 5 stars
    I made your red velvet Bundt cake for a Church gathering and it was a hit! I especially liked it because the texture was more like a pound cake and flavor was enhanced with the chocolate chips I used the mini chips and also used 1/2 tsp. Espresso powder. This is the first recipe out of several prior that I really liked.

  5. I have looked at a lot of red velvet recipes and have decided to make this one. I have a couple of questions- could I use dutched cocoa powder and could I use gel food color?

  6. 5 stars
    This is a delicious recipe! I will definitely use this again. I used the mini chocolate chips and they added some extra yum

  7. 5 stars
    Your Red Velvet Bundt cake is a very good recipe and my family loves it keep up the good work and thank you .

  8. Hi Lauren! This looks like a great recipe… excited to try it😋 Do you think I could use this as a sheet cake recipe?

  9. 5 stars
    This recipe was amazing. My son who is very difficult to please gave it a 20 out of 10 !! Delicious cake when you follow the recipe to a T!!

  10. 3 stars
    Found the cake too dense and a bit bland. Nothing like the nothing Bundt cake. My search for red velvet cake continues.

    1. I think it would fill about 2 rounds. Don’t overfill them, you could always make cupcakes with extra batter.

  11. 5 stars
    Thank you SO much for this recipe! I have made it multiple times and now prefer it over the retail cake it is modeled after. Super delicious and easily one of of my favorite cakes ever. I omit the food coloring, include the chocolate chips, and sprinkle rainbow sugar over the frosting to make it festive. My whole family enjoys it and it is also great for sharing with neighbors. Individual slices freeze well in wax paper and an airtight container. 10/10 and five stars 🙂

  12. 5 stars
    Absolutely divine! This was the first time I made the cake and from the ingredient list, including the chocolate chips, I knew it was going to
    be good. I first filled 12 cupcakes liners and used a smaller Bundt pan with the rest of the batter. Super fluffy and flavorful.

  13. I made this cake but the cake was kinda heavy to me…. everyone loved it but I shoot for perfection. Wondering what I did wrong for it to feel heavy???

  14. Hi! We just made this cake and greased the pan using the tips you showed in the article and all the. flour has now stuck to the cake! What can we do to get it off?

  15. 5 stars
    Really good! I didn’t make the frosting because I didn’t have enough cream cheese on hand but my family loved the cake! The instructions were also super easy to follow. I will be coming back to this recipe soon and next time I’ll make the frosting too!

  16. 5 stars
    This was my first time ever making a red velvet cake. The recipe was easy to follow and the cake was DELICIOUS. I am usually not even that big a fan of red velvet cake, but my husband is which is why I made it, but even I loved it so much. I got so many compliments from people at his birthday party. It was so so good. I will definitely be saving this recipe for future use. SO GOOD!

  17. Hi, can we slightly modify this Bundt cake into Red velvet cream cheese Bundt cake by adding the cream cheese batter (cream cheese, egg and sugar) in between the red velvet cake layers?

  18. 5 stars
    Delicious! Made this for my daughter’s birthday and was a hit! Loved the detailed instructions, we knew it would be good in taking the time to mix exactly as laid out in the directions. Next time I’ll take out of the oven a couple minutes earlier but still wonderful!

  19. Hi Lauren! I was just wondering which Bundt cake recipe from your blog is your favorite. A family member of mine has a birthday coming up, and I can’t decide which of your delicious-looking Bundt cakes to make them!

    Thanks!

    1. I honestly love them all–just depends what flavor you’re going for! If you want it from scratch I would do this one of the chocolate bundt cake. If you’re okay with a cake-mix, the Nothing Bundt Cake cake is a very popular recipe.

  20. I just made this last night as my first ever red velvet cake and my first ever Bundt cake and it turned out great!

  21. 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.

  22. 5 stars
    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.

    1. 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.

  23. 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!

    1. 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!

  24. 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.

  25. This cake is on my Valentine’s Day menu !
    One question: the frosting application is very pretty – any tips ?
    Thank you, Kaye

    1. Hi Kaye,
      This is a perfect Valentine dessert! When I decorate the cake I use the coupler without a tip!
      Good luck!

  26. What kind of vinegar? White? Apple cider?

    I want to try this recipe but have never seen benefit in a cake before.

    Thx!!

  27. 5 stars
    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!! 🙂

    1. 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.

  28. Marvellous cake!!!! We enjoyed our party with this awesome cake, Thanks for sharing this wonderful recipe. Thanks alot!!!!!!!

      1. “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.