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!
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.