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Red Velvet Bundt Cake
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5 from 1 vote

Red Velvet Bundt Cake

Red Velvet Bundt Cake is moist and delicious.  The pretty red color makes it perfect 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 Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: #minibundtcakes, #redvelvetbundtcake, easyrecipe
Servings: 16 servings
Calories: 205kcal

Ingredients

  • 3 large eggs Room temperature.
  • 3/4 cup unsalted butter
  • 3 cups all-purpose flour Sifted, spooned and leveled.
  • 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

  • Preheat oven to 350.
  • 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.
  • In medium bowl combine flour, cocoa powder, and salt. Set aside.
  • 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.
  • Alternately add flour mixture and buttermilk to egg mixture. Beat on low just until combined. Avoid over mixing.
  • In a small bowl, stir together baking soda and vinegar. Pour into batter. Beat just until combined. Avoid over mixing.
  • Let eggs and butter stand 30 minutes. Grease and flour a 6-cup bundt pan. Set aside.
  • 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.
  • Prepare Homemade Cream Cheese Frosting (link to recipe above) before mixing cake or while cake is baking.
  • After removing cake from oven, allow to cool in pan at least 20 minutes. Place a cake plate over top. Flip pan over plate so cooled cake falls on the plate.
  • Frost cooled cake with Homemade Cream Cheese Frosting (link to recipe above).
  • Makes 12 to 16 servings (depends on size).