Description
This classic Red Velvet Bundt Cake features a moist and tender crumb with rich cocoa flavor enhanced by a vibrant red hue. The cake is topped with a smooth cream cheese glaze that adds a delicious tangy sweetness, making it a perfect dessert for any celebration or special occasion.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- ¼ cup cocoa powder
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups butter, room temperature (3 sticks)
- 2¾ cups sugar
- 6 large eggs
- 1 Tbsp vanilla extract
- 1 (3.9-oz) package instant chocolate pudding mix
- 1 cup buttermilk
- 2 (1-oz) containers red food coloring (gel or liquid)
Cream Cheese Glaze
- 4 oz cream cheese, room temperature
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Butter and flour a 15-cup Bundt pan thoroughly to ensure the cake releases easily after baking. Set the pan aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, salt, and baking soda. This ensures even distribution of the dry ingredients and prevents lumps.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the room temperature butter, sugar, and vanilla extract together for 2 to 3 minutes until the mixture is light, pale yellow, and fluffy. This step contributes to a tender, airy cake texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Occasionally stop to scrape down the sides of the bowl to fully incorporate all ingredients.
- Incorporate Pudding Mix: Mix in the instant chocolate pudding mix thoroughly into the batter. This will add moisture and richness to the cake.
- Alternate Adding Dry Ingredients and Buttermilk: Lower the mixer speed and alternately add the sifted dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix each addition until just combined to maintain a light texture.
- Add Food Coloring: Pour in the red food coloring and mix on low speed until the color is fully incorporated, creating the signature vibrant red velvet hue.
- Fill Pan: Spoon the batter evenly into the prepared Bundt pan, smoothing the top gently.
- Bake the Cake: Place the pan in the preheated oven. If the top begins to brown too quickly, loosely tent with aluminum foil to prevent over-browning. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in Pan: Remove the cake from the oven and set it on a cooling rack. Let it cool in the pan for 15 minutes, allowing it to set and loosen from the pan edges.
- Remove from Pan and Cool Completely: Carefully invert the cake onto a cooling rack and let it cool completely before glazing.
- Prepare Cream Cheese Glaze: In a large mixing bowl, beat the room temperature cream cheese, powdered sugar, milk, and vanilla extract using a hand mixer until smooth and creamy. This glaze will add a delicious tangy sweetness to complement the cake.
- Glaze the Cake: Pour the cream cheese glaze evenly over the cooled cake, letting it drip naturally down the sides before slicing and serving.
Notes
- Ensure the butter and cream cheese are at room temperature for smooth mixing.
- Overmixing the batter after adding dry ingredients can lead to a dense cake; mix just until combined.
- Using gel food coloring can provide a more vibrant color without thinning the batter.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
