This Red Velvet Bundt Cake has a thick and delicious Cinnamon Cream Cheese Glaze. Watch the video showing you how to make this cake, then scroll to the bottom of this post and print out the recipe so you can bake it at home.
The best red velvet cake recipes:
Are you a red velvet fan? I mean really and truly a red velvet fan? You’ll enjoy this Red Velvet Bundt Cake. It’s red velvet to the max (you can reduce the coloring if you don’t want that much in there). And it’s topped with a delicious glaze (frosting) that makes it reminiscent of those Nothing But Bundt Cakes that you see in the stores.
If you’re a red velvet afficionado, then you’re going to want to check out some of my other red velvet desserts too. You simply must see my Red Velvet Cheesecake Cake. This special cake has been made by loads of people, and it’s a big time favorite at my house. It’s the kind of cake that you bake and serve, and people give you all kinds of ohhhs, and ahhhhs. The recipe for that Red Velvet Cheesecake Cake was also published in my cookbook- The Recipe Girl Cookbook.
My Red Velvet Cheesecake is also a festive choice. To make it extra decadent and classically red velvet themed, it’s covered with a layer of cream cheese frosting. Red Velvet Birthday Cupcakes with cream cheese frosting are a nice hand-held dessert choice. And my Red Velvet Cake Trifle is red velvet cake cut into pieces and layered with whipped cream cheese layers in a pretty trifle dish. For a simple red velvet dessert choice though, I recommend this Red Velvet Bundt Cake!
What is Red Velvet Cake?
Velvet cakes, in general, were thought to have been originated in the Victorian era. “Velvet” was a term that was used to describe cakes that were a soft and velvety crumb cake. A Red Velvet cake is red layer cake with a hint of chocolate in it and cream cheese frosting. Devils Food Cake was introduced around the same time as red velvet. The difference between the two: Devils Food cake recipes call for chocolate and Red Velvet cake recipes call for cocoa (and red food color, of course).
This Red Velvet Bundt Cake recipe was originally published in The Pioneer Woman’s first cookbook: The Pioneer Woman Cooks. Her Red Velvet Sheet Cake with Classic Red Velvet Frosting is a delicious choice too.
Cinnamon Cream Cheese Glaze
Let’s talk about the frosting for this Red Velvet Bundt Cake for a minute. Red Velvet Cake recipes typically are smothered in a good cream cheese frosting. It’s rather difficult to “frost” a bundt cake, so with this frosting we simple drizzle thick layers down the sides to get a good portion of frosting in each slice, and because of that we call it a “glaze.” It’s flavored with a little bit of cinnamon to make it extra delicious!
What’s the best kind of bundt cake pan to buy?
If you just want the classic kind of bundt cake pan that turns out a cake just like the one pictured, then pick up this Cuisinart Nonstick Bundt Cake Pan. It’s pretty cheap, and it works for all classic bundt cake recipes. My favorite bundt cake pan for a more fancy look is this Nordic Ware Heritage Bundt Pan. It’s so incredibly pretty, and the cakes made in this pan slide right out and have perfect edges!
Do you have to add food coloring?
Well, yes. In order to make it look truly like a Red Velvet Bundt Cake that is really red, you must add food coloring. You can also use red gel paste (found in craft or baking supply stores) instead. And if you have options for coloring this cake red without using red food coloring, then by all means feel free to try that (and let us know in the comments what you did).
This Red Velvet Bundt Cake is a pretty cake for the Christmas holiday season, and it’s a good one for Valentine’s Day too. We happen to enjoy it all year long though!
If you’re looking for more delicious bundt cake recipes, you might like to try my Irish Cream Bundt Cake or this Raspberry Lemonade Bundt Cake. Snickerdoodle Bundt Cake, Chocolate Peppermint Bundt Cake and Classic Banana Bundt Cake are great bundt cakes too!
Red Velvet Bundt Cake
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¾ cups granulated white sugar
- 2½ cups cake flour
- 1¼ teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1½ teaspoons white vinegar
- 1½ teaspoons unsweetened cocoa powder
- 2 ounces red food coloring
- 2 cups powdered sugar
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/8 to 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons milk, as needed- to thin-out
PREPARE THE CAKE:
- Preheat the oven to 350 degrees F. Spray a bundt cake pan generously with cooking spray; then dust lightly with flour.
- In a large bowl, use an electric mixer to combine the butter and sugar; set aside. Sift together flour and salt; set aside. In a separate bowl, whisk together the eggs, buttermilk, vanilla, baking soda and vinegar. Alternate adding the flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition. In a small bowl, mix the red food coloring and cocoa powder; add to the cake batter and mix just until combined.
- Pour the batter into the prepared bundt pan and bake for 35 to 45 minutes, or until a toothpick comes out clean. The baking time will vary based on the size of your pan. Allow to cool for about 30 minutes before turning the bundt pan over onto a rack to remove from the pan. Let cool completely before adding the glaze.
PREPARE THE GLAZE:
- When you're ready to add the glaze, use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the glaze ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.
- *You can reduce the food coloring on this to 1-ounce, but it won't turn out nearly as red. You can also plan to use concentrated red gel paste that you can buy at a craft store. Just add it in a little at a time until it's a nice red hue.
- *If you have any trouble with the cake coming out of the pan, loosen the sides with a thin, sharp knife. When you turn it onto the rack, use the handle of a knife to tap the bottom of the pan- all over- and it should loosen up and fall onto the rack.