Red Velvet Pound Cake

Red velvet bundt cake with cream cheese frosting.

Get ready to impress a crowd with an easy-to-make Red Velvet Bundt Cake crowned with a luxurious cream cheese drizzle that makes a deliciously stunning dessert. With its irresistibly moist texture and tangy-sweet cream cheese topping, this cake is perfect for just the family or make for your next party.

Course Cake, Dessert

Cuisine American Dessert

Prep Time 30

Cook Time 50

cooling time 10

Total Time 1 30

Servings slices

Calories 559kcal

Author Jere' Cassidy

Equipment

Kitchen Aid Mixer
Hand Mixer
large mixing bowl
Bundt pan use a 12-cup bundt pan

Ingredients

Red Velvet Cake Ingredients

2¼ cups AP flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup vegetable oil
4 ounces cream cheese room temp
2 cups granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
2 tablespoons liquid red food coloring 1 (one-ounce bottle)
1 teaspoon white vinegar

Cream Cheese Icing

4 ounces cream cheese room temp
2 cups powdered sugar
3 tablespoons milk
½ teaspoon pure vanilla extract

Instructions

Mixing and baking the cake

Preheat your oven to 350°F. Spray a 12-cup non-stick bundt cake pan with non-stick cooking spray and dust lightly with flour. Make sure to get all the nooks and crannies coated.
In a medium-sized bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt then set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add the oil, softened butter, softened cream cheese and sugar; beat on medium speed for about 3 minutes until it's light and fluffy.
Add the eggs, buttermilk, vanilla, and food coloring to the bowl, along with half of the dry ingredients. Mix on low speed to combine the ingredients.
With a rubber spatula, scrape the sides of the bowl, then add the remaining dry ingredients to the bowl and mix on medium speed until the dry ingredients are mixed into the batter. Don't overmix.
Add the vinegar to the batter and mix in with a rubber spatula. Immediately pout the batter into the prepared pan.
Bake for 45-55 mins, or until a skewer comes out clean. When done, let the cake rest on a cooling rack for about 10 minutes, then turn it onto a cooling rack and let it sit for another 30 minutes to cool completely.

Cream Cheese Icing

In a medium-sized bowl, mix together the softened cream cheese and powdered sugar, vanilla and 1 tablespoon of milk. Start stirring the icing, then add additional milk as needed. The icing should be pourable, not spreadable.
Pour or spoon the icing over your cooled bundt cake allowing it to set before slicing.

Cake Storage

Cover the cake and store it in the refrigerator for up to 5 days.

Notes

Use either a hand-held electric mixer or a stand mixer with a paddle attachment to mix the cake batter.

If you have a 10-cup bundt pan, hold out one cup of the batter and make a couple of cupcakes with it. Bake for 45 - 55 minutes.

The bake time can be different depending on the shape of your bundt pan. Now with the various shapes and sizes, some can bake quicker than others. Just watch and test your cake to make sure it is done, or also, not over-baked.

Nutrition