Description
Bake a tender, deep red velvet bundt cake from scratch, topped with a rich cream cheese glaze. This recipe focuses on moisture for a bakery-style result.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1/2 cup boiling water
- 1/2 cup (4 ounces) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until combined.
- Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the glaze, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and beat until the glaze is creamy. Add a teaspoon of milk if the glaze is too thick to drizzle.
- Drizzle the cream cheese glaze over the cooled cake. Allow the glaze to set before slicing and serving.
Notes
- Use room temperature buttermilk and eggs for a more tender crumb structure.
- For a deeper red color, use a high-quality gel food coloring instead of liquid drops.
- If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 45
- Sodium: 280
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 1
- Protein: 4
- Cholesterol: 65