Red Velvet Bundt Cake

Red Velvet Bundt Cake Recipe – a moist and tender cake with a slightly chocolate flavor and tangy cream cheese icing. One bite of this delicious cake and it is sure to become a favorite. Flour, cocoa powder, chocolate pudding mix, baking soda, salt, eggs, butter, sugar, vanilla extract, buttermilk, and red food coloring. The cream cheese glaze really puts the cake over the top! The perfect dessert for Valentine’s Day and Christmas!

slice of red velvet bundt cake on a plate with whole cake in the background with text overlay

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Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Bundt Cake has quickly become a family favorite! Moist and tender chocolate cake topped with a tangy cream cheese icing. One bite and you will be blown away! I love Red Velvet Cake and this is one of the best! It is a great dessert for parties, potlucks, and any upcoming Valentine’s Day celebrations. You must give it a try ASAP! It is sure to be a hit with the whole family.

whole red velvet bundt cake topped with cream cheese frosting

How to Make Red Velvet Bundt Cake

This cake is very easy to make with only a few ingredients. Grease and flour a bundt cake pan. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla extract. Beat at medium speed until light and fluffy. Add eggs to the mixer one at a time. Reduce the speed and add chocolate pudding mix. Combine the dry ingredients in a medium bowl. Add the flour mixture alternately with buttermilk to the mixing bowl. Mix on low speed until fully combined. Add red food coloring and mix on low until fully incorporated. 

Spoon cake batter into the prepared pan and bake until a cake tester inserted into the center of the cake comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely on a wire rack.

To make the cream cheese glaze, whisk together cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Pour glaze over the cooled cake.

Helpful Tips & Frequently Asked Questions

  • Do not make the pudding. You are only going to use the dry mix.
  • I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan.
    • If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
  • One cup of flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
  • Feel free to stir in some mini chocolate chips or white chocolate chips in the batter.
  • Store the cake in an airtight container in the refrigerator for up to a week.
slice of red velvet cake on a plate

Red Velvet Cake for a Crowd

This cake is amazing! The cream cheese glaze is out of this world delicious! I took this cake to a potluck and it received rave reviews. This cake is the perfect addition to any cookout, dinner party, or holiday meal. It is definitely on our Valentine’s dinner menu. It needs to be on yours too!

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whole red velvet bundt cake topped with cream cheese frosting with text overlay

Red Velvet Bundt Cake

Yield: 12 people
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Red Velvet Bundt Cake Recipe – a moist and tender cake with a slightly chocolate flavor and tangy cream cheese icing. One bite of this delicious cake and it is sure to become a favorite. Flour, cocoa powder, chocolate pudding mix, baking soda, salt, eggs, butter, sugar, vanilla extract, buttermilk, and red food coloring. The cream cheese glaze really puts the cake over the top! The perfect dessert for Valentine's Day and Christmas!

Ingredients:

Cake

  • 3 cups all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • cups butter, room temperature (3 sticks)
  • cup sugar
  • 6 large eggs
  • 1 Tbsp vanilla extract
  • 1 (3.9-oz) package instant chocolate pudding
  • 1 cup buttermilk
  • 2 (1-oz) containers red food coloring (gel or liquid)

Cream Cheese Glaze

  • 4 -oz cream cheese room temperature
  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla extract

Instructions:

Cake

  • Preheat oven to 325ºF. Butter and flour a 15-cup Bundt pan. Set aside.
  • Sift together the flour, cocoa powder, salt, and baking soda. Set aside.
  • Cream together butter, sugar, and vanilla extract. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
  • Add pudding mix to the batter and mix.
  • Reduce the speed of the mixer and add dry ingredients alternately with the buttermilk. Mix until fully combined. Add red food coloring and mix on low until fully incorporated.
  • Spoon batter into prepared pan and place in the oven.
  • Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes back clean.
  • Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

Cream Cheese Glaze

  • In a large bowl, beat together cream cheese, powdered sugar, milk, and vanilla extract with a hand mixer until smooth.
  • Pour the glaze over the top of the cake.

Notes:

  • Do not make the pudding. You are only going to use the dry mix.
  • I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan.
    • If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
  • One cup of flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
  • Feel free to stir in some mini chocolate chips or white chocolate chips in the batter.
  • Store the cake in an airtight container in the refrigerator for up to a week.

Steph

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slice of red velvet cake on a plate with text overlay

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Comments

  1. this is the first red velvet cake I seen where you add 1 (3.9-oz) package instant chocolate pudding to it and willing to try it . would this work on a half sheet pan and how long to bake it

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