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Moist Red Velvet Bundt Cake with Cream Cheese Glaze

A slice cut from a vibrant red velvet bundt cake drizzled with white glaze, revealing a cream cheese filling.
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Bake a showstopper dessert with this moist red velvet bundt cake recipe. Made from scratch, it delivers rich cocoa flavor and is topped with a silky cream cheese glaze for a comforting, elegant treat.

Ingredients

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  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened (for optional swirl or glaze base)
  • 1/2 cup unsalted butter, softened (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze consistency)

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-cup bundt pan well.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking soda, salt, and cocoa powder.
  4. In a small bowl, mix the buttermilk, red food coloring, and white vinegar until the color is uniform.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Pour half of the batter into the prepared bundt pan. If making a cream cheese swirl, beat the softened cream cheese until smooth, then drop spoonfuls over the batter. Gently swirl with a knife. Top with the remaining batter.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. Prepare the glaze: Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, pourable consistency.
  10. Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.

Notes

  • For the best texture, make sure your eggs and buttermilk are at room temperature before mixing.
  • If you skip the cream cheese swirl inside the cake, you can use all the cream cheese for a thicker frosting instead of a glaze.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://hearthbite.com/red-velvet-bundt-cake/