This Red Velvet Bundt Cake Recipe is such a tasty dessert! There is something about cake being baked in a Bundt cake pan that seems to make it even tastier!
This cake is great with a cream cheese frosting or buttercream or even just a dusting of powdered sugar. You could also add some chocolate covered strawberries to this cake like I did with the one pictured or crushed Oreos also go great with red velvet.
I love this red velvet cake recipes because it’s moist, flavorful and so delicious!
The key to getting a Bundt cake to release from the pan easily without it sticking or tearing is first to liberally grease your Bundt cake pan and then after it has baked, let the cake cool for a few minutes, then gently loosen around the edges of the pan with a knife or thin rubber spatula before flipping over onto a serving dish and gently tapping the pan to have the cake release.
What you need to make this red velvet Bundt cake recipe:
1 large Bundt cake
- 1/2 cup salted butter – room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 3 eggs
- 1 package vanilla pudding
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 2 1/2 cups flour
- 2 cups milk
- 2 tablespoons vinegar
- 1 tablespoon red food coloring – Add less if you don’t love red food coloring taste or more if a deeper red color is desired
Instructions
- Preheat oven to 350 F.
- Grease bundt cake pan really well.
- In a small bowl, add milk and vinegar, stir together and set aside.
- In a mixing bowl, add butter, cocoa powder, vanilla extract and sugar until pale yellow.
- Add eggs and mix.
- In another bowl, add vanilla pudding, salt, baking powder and flour and stir together.
- Alternate the flour and milk mixture into the butter mixture until all ingredients are added then blend batter well.
- Add food coloring and add until it’s your desired red color.
- Pour into cake pan and bake for ~45 minutes or until cake feels baked when gently pressed on in the center or when a toothpick can be inserted and comes out clean.
- Let cake cool for about 5 minutes, loosing around the sides and center of the bundt pan with a knife or rubber spatula then flip over onto cake plate.
- Frost with favorite frosting, like cream cheese or buttercream or dust with powdered sugar.
Here are a few other cake recipe you may enjoy:
Funfetti Ricotta Cake
Buttermilk Lemon Cupcakes or Cake
Fig and Olive Oil Cake
Cinnamon Caramel Coffee Cake
The Best Chocolate Cake
Red Velvet Bundt Cake Recipe
Ingredients
- 1/2 cup salted butter – room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 3 eggs
- 1 package vanilla pudding
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 2 1/2 cups flour
- 2 cups milk
- 2 tablespoons vinegar
- 1 tablespoon red food coloring – Add less if you don’t love red food coloring taste or more if a deeper red color is desired
Instructions
- Preheat oven to 350 F.
- Grease bundt cake pan really well.
- In a small bowl, add milk and vinegar, stir together and set aside.
- In a mixing bowl, add butter, cocoa powder, vanilla extract and sugar until pale yellow.
- Add eggs and mix.
- In another bowl, add vanilla pudding, salt, baking powder and flour and stir together.
- Alternate the flour and milk mixture into the butter mixture until all ingredients are added then blend batter well.
- Add food coloring and add until it’s your desired red color.
- Pour into cake pan and bake for ~45 minutes or until cake feels baked when gently pressed on in the center or when a toothpick can be inserted and comes out clean.
- Let cake cool for about 5 minutes, loosing around the sides and center of the bundt pan with a knife or rubber spatula then flip over onto cake plate.
- Frost with favorite frosting, like cream cheese or buttercream or dust with powdered sugar.