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There’s nothing quite like Red Velvet Cake for Valentines Day, and this Red Velvet Bundt Cake is one of our favourite cakes ever! It’s perfectly moist and dense with a deep chocolate flavour – if you love red velvet even a little bit, you’re going to LOVE this recipe!
How do you make red velvet bundt cake?
There’s nothing quite like a slice of red velvet cake that’s ultra delicious, ultra moist and tender, with just the right amount of sweetness. This recipe for homemade Red Velvet Bundt Cake is a true bundt cake classic! This one-bowl recipe is a basic mix of dry ingredients (flour, sugar, cocoa powder, etc.), eggs, buttermilk, oil, and of course, red gel food colouring for that deep red colour! Don’t forget to grease your bundt pan generously for a quick and easy release after baking! Making Valentine’s Day Treats? Try my Soft and Chewy Valentines Day Sugar Cookies or these Soft and Chewy Red Velvet Sugar Cookies!
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What makes Red Velvet Cake Red?
The best red velvet cakes are made with gel or paste food colouring, NOT liquid food colouring drops. In order to get that deep red colour you’ll have to add SO much liquid food colouring that it will affect the taste and texture of the cake. The paste or gel food colouring is much more concentrated so you’ll end up needing far less food colouring. My favourite red food colouring for this recipe is Wilton’s No Taste Red Food Colouring Gel (affiliate link). It creates a gorgeous red colour that Red Velvet Cake is known for and it has no affect on the taste of the cake, making it perfect for this homemade Red Velvet Cake recipe.
Looking for more recipes for Valentine’s Day? You’ll love this Classic One Bowl Chocolate Cake recipe, this Easy No Bake Triple Chocolate Cheesecake recipe, or these Best Ever Chocolate Cupcakes from Scratch.
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I hope you love this red velvet recipe as much as we do! Let me know in the comments below, what’s your favourite Valentine’s Day dessert? I’d love to know!
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Looking for more cake recipes like this? You’ll LOVE these:
- Rhubarb Streusel Cake
- Easy One Bowl Bailey’s Irish Cream Chocolate Cake
- Best Ever Blueberry Ricotta Coffee Cake
- Best Ever Chocolate Cupcakes with Chocolate Buttercream
- Best Ever Vanilla Cake with Vanilla Bean Frosting
- Easy Pumpkin Cranberry Cake
- Caramel Apple Streusel Cake
- Easy No Bake White Chocolate Raspberry Cheesecake
RECIPE VIDEO
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
Red Velvet Bundt Cake
This Red Velvet Bundt Cake is moist and delicious, bright red and chocolatey, with the perfect white glaze. Make this easy recipe in ONE bowl!
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Servings: 12 slices
Calories: 266kcal
Equipment
- 1 Bundt Pan 9-inch
Ingredients
For the cake:
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour plus 2 tablespoons
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup low fat buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3 teaspoons red food colouring paste
- 1/2 cup boiling water
For the glaze:
- 1 1/2 cups powdered sugar sifted to remove lumps
- 3 tablespoons heavy whipping cream or half and half plus more if necessary to achieve desired texture
Instructions
For the cake:
- Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch bundt pan generously with butter, and set aside.
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt with a wire whisk.
- Measure the buttermilk and vegetable oil into a large liquid measuring cup.
- Add the eggs and vanilla to the milk mixture, along with the red food colouring, and whisk all the wet ingredients together with a fork.
- Add the wet ingredients to the dry ingredients and whisk together just to combine (until no streaks of flour remain and the batter is a smooth, even red colour.
- Slowly add the boiling water, whisking constantly until the batter is smooth and everything is combined.
- Pour the batter into the prepared bundt pan and bake for about 35-40 minutes or until the a toothpick inserted into the middle of the cake comes out clean.
- Let cool in the pan on a wire rack in the pan until almost cooled completely to room temperature.
- Place an inverted plate over the bottom of the bundt cake and flip gently. The cake should slide out of the pan easily and sit nicely on the plate. Trim the bottom of the cake slightly, if necessary, to ensure it will sit flat.
For the glaze:
- Add the powdered sugar to a small bowl and drizzle the heavy cream in one tablespoon at a time, stirring after every addition.
- If necessary, add a little more cream until the desired consistency is reached.
Assembly:
- Drizzle the glaze over the top of the cake and let it drip down the sides.
- Crumble the cake scraps leftover from levelling the cake on top of the glaze, and serve.
Notes
Make this cake up to 2 days ahead of time, storing it in the fridge in an airtight container until ready to serve.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 58g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 317mg | Potassium: 130mg | Fiber: 1g | Sugar: 41g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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TheFlowersPoint says
Very nice Red velvet cake recipe!
The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!