Red Velvet Bundt Cake

5 from 1 vote

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!

Course Baking, Cake, Dessert

Cuisine American, Dessert, North American, Valentine's Day

Keyword Red Velvet Bundt Cake

Prep Time 30

Cook Time 35

Total Time 1 5

Servings slices

Calories 266kcal

Author Chrissie

Equipment

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

US Customary - Metric

Instructions

For the cake:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) 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.

Video

Notes

Storage Instructions

Make this cake up to 2 days ahead of time, storing it in the fridge in an airtight container until ready to serve.

Freezer Instructions

Freeze the cake wrapped in plastic wrap for up to 3 months. Freeze the frosted cake whole, or in slices, in an airtight container for up to 3 months. Be sure to defrost to room temperature before serving.

Nutrition