The best and easiest red velvet bundt cake made from scratch with a homemade cream cheese frosting. This red velvet cake is tender and moist with the perfect crumb to each slice!
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Do you need an idea for Valentine’s Day dessert? This Red Velvet Bundt Cake is the perfect choice! It’s a simple homemade red velvet cake recipe with staple pantry ingredients. The only ingredients you might not have on hand are the red food coloring and the buttermilk. But, did you know you can quickly make buttermilk by adding a tablespoon of white vinegar to a cup of milk?
What type of red food coloring should I use?
Red velvet cake gets its deeper maroon color from the chemical reaction between the vinegar and cocoa powder, however, most recipes call for red food coloring to intensify and brighten the color. To find the right food color in your grocery store, try searching near the spices. I originally looked in the area where they display cake decorations, candles, gel food color, sprinkles and cupcake liners, etc. You do not want to use gel food coloring — only liquid food coloring! They are sold in 1 oz sizes (the exact measurement for this recipe) for just around $1.00 each. Again — look on the shelves where the spices and vanilla extract are sold.
What bundt pan should I use for homemade red velvet cake?
You can use any regular sized (10-inch) bundt pan for this recipe. I have had my bundt pan for years and there is no brand labeled on it so I’m not exactly sure which one I have. When searching Amazon, this one looks exactly like mine and the price is right! If you care about the brand, then this Nordic Ware bundt pan comes highly recommended although it is more expensive.
Tips for removing cake from a bundt pan
If you are worried about your cake sticking to the bundt pan, try these few tips for a perfect release:
- Use Baker’s Joy to grease the pan. I swear by this product and use it whenever I bake anything! It always creates a perfect release with no sticking to the pan.
- Allow the baked red velvet cake to rest for 15 minutes in the pan after removing from oven. Then, run a plastic knife gently around the edges before inverting the cake to release. Slightly shake the pan and tap around the edges to help the sides release.
- To remove the cake from the pan, place an upside down cooling rack right over top the bundt pan then quickly but carefully flip the pan while keeping the cooling rack flushed to the pan.
How to make red velvet cake from scratch
Do not let “from scratch” scare you! This red velvet cake recipe is almost as easy as making a box mix, but SO much more delicious! It is worth the extra steps, believe me!
SIFT your dry ingredients for the cake batter! Please actually sift these ingredients as this helps turn out a more delicate crumb and avoids dense uneven baking. I typically skip the sifting steps in other recipes, but NOT this one! You can use a mesh strainer to sift your ingredients, or a handheld sifter like the one I have.
(I do, however, skip the sifting for the frosting recipe so you won’t see any sifting instructions for the cream cheese frosting below.)
When you add your dry ingredients to the wet ingredients for the cake batter, stir until it is JUST combined. Do not over mix the batter.
With these cake making tips, you should be able to easily bake the perfect red velvet cake for your Valentine! If you make this recipe, please tag me on Instagram (@seededtable or #seededatthetable) so I can see your creation!
Red Velvet Bundt Cake with Cream Cheese Frosting
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup vegetable oil
- 1 cup buttermilk* , well shaken
- 2 large eggs , at room temperature**
- 2 teaspoons vanilla extract
- 1 oz bottle red food coloring , liquid NOT gel
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter , at room temperature
- 8 oz cream cheese , at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the cake:
- Adjust oven rack to center position. Preheat oven to 350°F. Grease bundt pan with Baker's Joy or preferred cooking spray; set aside.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a medium bowl; set aside.
- In a large bowl, combine the oil, buttermilk, eggs, vanilla, food coloring, and vinegar. Beat on medium speed for 1 minute. With the mixer on low, gradually add the dry ingredients until just combined. Do not over mix.
- Pour the batter evenly into the bundt pan. Lightly tap pan on counter to release any bubbles. Bake in the preheated oven for 50 to 55 minutes, until baked through.
- Remove from oven and allow cake to rest in pan for 15 minutes. Gently run a plastic knife around sides of pan then invert onto cooling rack to cool completely before frosting.
For the Cream Cheese Frosting:
- In a mixing bowl, beat the butter and cream cheese on medium high until smooth. Turn the mixer on low and stir in the powdered sugar and vanilla.
- Spread frosting over cooled cake. Slice and serve. Store leftover cake in fridge covered with plastic wrap.
- *If you do not have buttermilk on hand, add 1 tablespoon white vinegar to a measuring glass and then pour in regular milk to the 1 cup line. Stir and let set for 5 minutes then use as directed in recipe for buttermilk.
- **To quickly bring eggs to room temperature, place in a bowl of hot water for 30 seconds.
- See notes in post for tips to release bundt cake from pan.