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Ultimate Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A close-up of a moist slice of red velvet bundt cake topped with thick, dripping white glaze.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers deep red color and rich cocoa flavor. This recipe includes instructions for a simple, tangy cream cheese glaze, making it an elegant dessert for any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (or more for deep color)
  • 1 cup boiling water
  • For the Cream Cheese Glaze: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, oil, vinegar, and vanilla extract. Add the red food coloring and mix until the color is uniform.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully stir the 1 cup of boiling water into the batter until smooth. The batter will be thin.
  6. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. Prepare the glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until combined. Mix in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach a thick, pourable consistency suitable for drizzling.
  11. Once the cake is completely cool, drizzle the tangy cream cheese glaze generously over the top, allowing it to drip down the sides for a show-stopping presentation.

Notes

  • For the deepest red velvet color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk is essential for the cake’s moist texture and tang; do not substitute with regular milk.
  • To achieve a look similar to a bakery copycat, let the glaze set slightly, then drizzle a second, thinner layer over the first.

Nutrition

Find it online: https://cravybite.link/red-velvet-bundt-cake-recipe-moist-glaze/