This Red Velvet Bundt Cake with Cream Cheese Icing is a delicious and impressive dessert for any occasion. The cake has a rich, velvety texture and a deep red color that will catch the eye. It's topped with decadent cream cheese icing that's smooth, tangy, and perfectly sweet. This recipe is surprisingly easy to make and uses simple ingredients you probably already have. Whether you're baking for a special occasion or want to treat yourself and your loved ones, this Red Velvet Bundt Cake will surely be a hit!
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Ingredients
For the cake:
▢1¾ cup granulated sugar
▢3 cups all-purpose/plain flour
▢3 tablespoons cocoa powder
▢1½ teaspoon baking powder
▢½ teaspoons baking soda
▢1 teaspoon salt
▢2 large eggs
▢1½ cups buttermilk at room temperature
▢10 tablespoons butter, melted
▢¾ cups vegetable oil
▢1 teaspoon vinegar
▢2 teaspoons vanilla extract
▢1 tablespoon red food coloring gel
For the Frosting:
▢1 cups powdered sugar
▢2 tablespoons butter, softened
▢1 cup cream cheese softened
▢1 teaspoon vanilla extract
▢4 tablespoons hot water
For the cake:
Preheat oven to 350°F/180°C and generously grease a 12-cup bundt pan.
In a large bowl, whisk the dry ingredients until combined.
Whisk together buttermilk, eggs, butter, oil, vinegar, vanilla, and red food coloring in a separate bowl until well blended.
Add the wet ingredients to the flour mixture and mix until combined.
Add the batter to the prepared pan. Bake for approximately 40 to 50 minutes or until a cake tester comes out clean.
Remove from the oven and let it cool for 10 minutes in the pan, then turn it out onto a cooling rack and to cool completely.
Remove a small amount of cake from the surface of the cake that will be on the bottom and crumble it onto a small plate and set it aside to use as decoration later (see photos).
For the Icing:
Blend the softened cream cheese and butter in a medium mixing bowl until smooth.
Add the powdered sugar ½ cup at a time, blending after each addition.
Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency (I like mine quite thick).
Spoon or drizzle the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
