Red Velvet Bundt Cake

This Red Velvet Bundt Cake is moist and delicious.  The pretty red color makes it the perfect dessert for Valentine’s Day, 4th of July and Christmas. 

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My Homemade Cream Cheese Frosting, made with just four ingredients, is fabulous on this Red Velvet Bundt Cake.    It’s very easy to make.

The cake recipe can also be used to make Mini Red Velvet Bundt Cakes.  Spoon 2-1/2 tablespoons of cake batter in each cup. 

Bake in 350 preheated oven for 15-20 minutes.  Allow to cool before adding Homemade Cream Cheese Frosting.  Makes about 36 mini cakes.

Original recipe by Better Homes & Gardens.    My twist is baking the cake in a bundt pan and making mini red velvet bundt cakes.

One pound (16 ounces) of cream cheese is a key ingredient.  I used two 8-ounce packages of cream cheese because 16 ounces = one pound.

Helpful Cake Baking Tips For Beginners:  How To Read & Follow A Recipe

A wonderful life skill is knowing how to read a recipe’s ingredients,  how to follow the instructions, prep ingredients, and knowing what equipment to use.  

The following tips will help beginners or experienced bakers create a delicious cake. 

Start with clean hands and an organized kitchen.  Wash hands thoroughly.  Make sure kitchen and countertops are clean before making a recipe. 

Place all ingredients, mixing bowls, measuring spoons and a hand held mixer on the kitchen counter.   

If you don’t have a mixer, using a heavy spoon to combine ingredients. 

Thoroughly read each ingredient in the recipe and all of the instructions. Visualize doing each step which will help you avoid missing a step.

Always preheat the oven BEFORE placing the baking pan in the oven.  If the oven is cold, the cake will be greasy.

Always sift the all-purpose flour before using.  After sifting, spoon flour into measuring cup.  Level off with a knife.  Too much flour causes dry, poor tasting cakes.

Make sure unsalted butter is softened (not a melted liquid).  

Consider using a sugar substitute instead of granulated sugar.  Follow the suggested amount written on the sugar substitute’s package.  

This Red Velvet Bundt Cake recipe calls for 1-1/2 teaspoons of baking soda.  Test it before using to make sure it’s effective.  

Follow the instructions as written.  Instead of dumping all the eggs in at once, use one at a time. 

Make sure you have enough time to mix the ingredients and bake the cake.  For example, after making the cake batter, pour it into the baking pan instead waiting until later.  

Avoid over mixing cake batter.  Too much mixing will cause cake to be dry.

Mise en place is a super time saver. This French cooking term translates as “putting in place.”   It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.

Organize your tools and kitchen equipment.  Mise en place isn’t just for ingredients.   Before starting, make sure you have measuring cups, measuring spoons, a bundt pan and a hand held mixer (or large mixing spoon). 

Make notes in your recipe. Note any special prep instructions and highlight cooking times.  Make note of ingredients omitted,  favorite substitutions and creative twists.   The notes will be very helpful the next time you make this recipe. 

Enjoy!

Print Recipe

Red Velvet Bundt Cake

Red Velvet Bundt Cake is moist and delicious.  The pretty red color makes it the perfect dessert for Valentine's Day, 4th of July and Christmas.  Original recipe by Better Homes & Gardens. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time

30 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 3 large eggs, room temperature
• 3/4 cup unsalted butter
• 3 cups sifted all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon salt
• 2-1/4 cups granulated sugar
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons red food coloring One 1-ounce bottle.
• 1-1/2 cups cultured buttermilk, room temperature
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons white distilled vinegar

Prep Time 30 minutes Cook Time 30 minutes Servings servings Ingredients 3 large eggs, room temperature 3/4 cup unsalted butter 3 cups sifted all-purpose flour 1 tablespoon unsweetened cocoa powder 3/4 teaspoon salt 2-1/4 cups granulated sugar 1-1/2 teaspoons vanilla extract 2 tablespoons red food coloring One 1-ounce bottle. 1-1/2 cups cultured buttermilk, room temperature 1-1/2 teaspoons baking soda 1-1/2 teaspoons white distilled vinegar

Instructions

1. Preheat oven to 350.
2. Let eggs and unsalted butter stand on counter 30 minutes OR until unsalted butter is softened. Grease and flour a 6-cup bundt pan. Set aside.
3. In medium bowl combine flour, cocoa powder, and salt. Set aside.
4. In another medium bowl, use an electric hand mixer to beat softened butter on medium-high for 30 seconds. Add sugar, vanilla, and beat until fluffy and evenly combined. Add eggs one at a time. Beat each egg on medium just until combined. Beat in food coloring on low until mixture is evenly colored. Avoid over mixing.
5. Alternately add flour mixture and buttermilk to egg mixture. Beat on low just until combined. Avoid over mixing.
6. In a small bowl, stir together baking soda and vinegar. Pour into batter. Beat just until combined. Avoid over mixing.
7. Let eggs and butter stand 30 minutes. Grease and flour a 6-cup bundt pan. Set aside.
8. Spread cake batter in prepared bundt pan. Bake 25-30 minutes or until a long knife inserted in center all the way to the bottom, comes out clean. Cake may have a marbled appearance.
9. Prepare Homemade Cream Cheese Frosting (link to recipe above) before mixing cake or while cake is baking.
10. After removing bundt cake from oven, allow to cool in bundt pan 10-15 minutes. Place a cake plate over top. Flip pan over plate so cooled cake falls on the plate.
11. Frost cooled cake with Homemade Cream Cheese Frosting (link to recipe above).
12. Makes 12 to 16 servings (depends on size).