Red Velvet Bundt Cake with cream cheese frosting | Tastes Better From Scratch
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4.72 from 7 votes

Red Velvet Bundt Cake

Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a an even more delicious chocolate flavor. 
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 869kcal
Author: Lauren Allen


  • 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 , softened
  • 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:

  • 16 ounces cream cheese , softened
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar , to taste


  • Preheat oven to 350 degrees F. Butter and flour a bundt pan, 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 1/3 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. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. 
  • 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. 
  • Once cool, run a knife around the edges of the cake to loosen and invert onto wire racks 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. 


  • Make the frosting up to several days ahead of time.
  • Store, covered, in the fridge for up to 5 days.
  • Freeze (frosted or unfrosted), covered well, for up to 3 months.


Calories: 869kcal | Carbohydrates: 104g | Protein: 9g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 175mg | Sodium: 424mg | Potassium: 169mg | Fiber: 1g | Sugar: 79g | Vitamin A: 1300IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 2.3mg