This moist Red Velvet Bundt Cake is rich, velvety, and topped with cream cheese glaze and pecans.
If you love the rich flavor and stunning color of red velvet cake, this Red Velvet Bundt Cake will be your new go-to dessert. Moist, velvety, and topped with a creamy glaze, this cake is perfect for holidays, birthdays, or Valentine's Day - really all year-round.
Unlike layer cakes that can feel intimidating, this bundt version is simple to prepare yet still looks beautiful right out of the pan. In this post, I'll share step-by-step instructions, video and tips to keep your cake moistband to ensure your bundt cake releases cleanly every time.
Video Tutorial
Why You'll Love This Red Velvet Cake
Simple tips to keep your cake from sticking and ensure a beautiful bake.
Moist and tender - no dry or crumbly red velvet here!
Cream cheese glaze - a sweet tangy topping that pairs perfectly with the cake.
Bundt cake ease - no need to fuss with layers or fancy frosting.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- White vinegar
- Red food coloring
Ingredients You'll Need
- All-purpose flour - the base for structure.
- Cocoa powder - just enough for that signature red velvet flavor.
- Buttermilk - keeps the cake moist and tender.
- Vinegar - reacts with cocoa for that classic red velvet tang.
- Oil + butter - the perfect mix for flavor and moisture.
- Red food coloring - gives the cake its vibrant color.
- Cream cheese glaze ingredients - cream cheese, powdered sugar, milk, vanilla, and optional pecans.
Variations
Red Velvet Pound Cake with the addition of chocolate chips.
Red Velvet Pound Cake with Oreos.
Instead of Red Velvet Pound Cake, use a different color food coloring and make it a blue or even a pink velvet.
Tips for making the BEST Red Velvet Pound Cake
Room Temperature Ingredients Are Key - Butter, cream cheese, and eggs should all be at room temperature to ensure smooth mixing.
Preparing the Bundt Pan - Grease thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Properly measure your ingredients - Always measure each ingredient to make sure that you have the accurate amount of each ingredient for the recipe.
Properly cream the butter and sugar together - Blend the ingredients together for approximately five minutes until light and fluffy.
Don't overmix or under mix your batter - Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended.
Whip it like Butter Pro tip: You can cream butter and sugar at a higher speed, but once that step is done, lower the mixer to speed 1 or 2 to blend in the remaining ingredients. Mixing slowly prevents overmixing, which keeps your pound cake soft and tender.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Moist Red Velvet Bundt Cake with Cream Cheese Glaze recipe
Ingredients
- For the cake:
- 2 ½ c all-purpose flour
- 2 c granulated sugar
- 1 c (2 sticks) of unsalted butter- room temperature
- ¼ c vegetable oil
- 1 c buttermilk- room temperature
- 3 large eggs- room temperature
- 1 teaspoon baking powder
- ¼ c cocoa powder
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 2 tsps red food coloring
- 2 tsps vanilla
- To make icing:
- 4 oz cream cheese - room temperature
- 2 ½ c powdered sugar
- 1 teaspoon vanilla
- 2 tbsps whole milk - room temperature
- chopped pecans
Instructions
- To make the Pound Cake:
- Preheat your oven to 350 degrees. Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 5 minutes).
- Then add the vegetable oil and mix until combined.
- Mix in the vanilla extract.
- Then add the eggs one at a time mixing until combined after each addition.
- Add the cocoa powder to the batter and mix until combined.
- Next, add the food coloring and mix until combined.
- Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the buttermilk, beginning and ending with the flour mixture.
- Lastly add the vinegar to the batter and mix until combined.
- Spray your 12-cup bundt pan with baking spra and then pour the batter into the pan spreading evenly.
- Bake the cake for approximately one hour. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process.
- To make the Icing:
- Using a hand or stand mixer, blend the cream cheese, vanilla, and powdered sugar together until a smooth texture is formed. Start slowly and increase the speed as the ingredients begin to combine.
- Slowly add in the milk until your desired texture is formed. More milk may be added to reach your desired consistency.
- Add the icing to your cooled cake as desired. If using pecans, add them on top of the cake. Allow the icing to set then serve.
Video
Nutrition
Frequently asked questions:
Is a Red Velvet Cake a chocolate cake?
To put it short, no. The cake does not use the typical amount of cocoa powder included in a chocolate cake.
Why is it called a Red Velvet Cake?
It was given the name due to the red food coloring and because of its smooth and velvety texture.
Why is vinegar added to the cake?
The vinegar is used to maintain the red color of the cake and its vibrance.
How do I keep my bundt cake moist?
Measure your flour correctly (spoon & level), don't overbake, and avoid overmixing the batter. The combination of oil, butter, and buttermilk also helps lock in moisture.
Can I make this cake without red food coloring?
Yes! The flavor will be the same, but the cake will be a natural cocoa-brown shade. For a more natural tint, you can experiment with beet powder or red gel coloring for stronger results.
Final Tips & Troubleshooting
Cake sinks in the center? Probably underbaked or oven temp is too high/low. Check with a thermometer; avoid opening the oven door too often.
Cake sticks? Not enough fat on the pan or waited too long to invert. Grease thoroughly next time (shortening+flour is especially reliable).
Dry cake? Don't overbake; measure flour properly (spoon & level), and consider adding 1-2 tablespoons more oil or using an extra egg for moisture.
Paler color than you want? Use gel food coloring (more concentrated) and add small amounts until satisfied. Don't overload - flavor can be affected.
More Pound Cakes You'll Love
Want to try this cake Mile High style? Try my Mile High Red Velvet Pound Cake recipe
Bright, zesty, and ultra-moist- Lemon Sour Cream Pound Cake made with lemon emulsion.
Shirley Temple Pound Cake - made with Cherry 7 Up and cherry juice
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