Red Velvet Cream Cheese Bundt Cake
A moist and rich red velvet bundt cake layered with tangy cream cheese frosting, perfect for celebrations and dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
- Once the cake is completely cooled, spread or pipe cream cheese frosting over the cake.
- Slice and serve. Enjoy!
Notes
For an extra festive touch, sprinkle the frosted cake with white chocolate shavings or fresh berries before serving.