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The most delicious red velvet bundt with a cream cheese icing. #redvelvetcake #redvelvetbundtcake #valentinesdaycake #valentinesdessert #valentinesrecipe #redvelvet #cakebycourtney
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4.86 from 21 votes

Red Velvet Cake Bundt Cake

Tender and moist red velvet cake with cream cheese icing.
Course: Dessert
Cuisine: Cake
Keyword: cream cheese icing, red velvet bundt cake, red velvet cake

Ingredients

FOR THE CAKE

  • 1/2 cup (113 g) unsalted butter at room temperature
  • 3/4 cup (165 g) light brown sugar packed
  • 1 cup (200 g) granulated sugar
  • 2 1/2 tbsp (35g) red velvet emulsion (I use LorAnn Oils Emulsions)
  • 3 large eggs at room temperature
  • 2 1/4 cups (270 g) all-purpose flour
  • 2 tbsp (14.75 g) cocoa powder
  • 1 tsp (5.6 g) salt
  • 1 1/2 cups (360 g) buttermilk at room temperature
  • 1/4 cup (60 g) sour cream at room temperature
  • 1 tbsp (14.37 g) vinegar
  • 1 1/4 tsp (5 g) baking soda

FOR THE ICING

  • 3/4 cup (169.5 g) unsalted butter melted
  • 3 oz (85 g) cream cheese
  • 3 cups (375 g) powdered sugar measured and then sifted
  • 1/2 tsp (2.1 g) pure vanilla extract
  • Pinch of salt

Instructions

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray the a bundt cake well with nonstick spray. Set aside.
  • In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
  • Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next.
  • In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
  • With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
  • In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.
  • Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
  • Let the cake cool completely in the bundt pan before turning it over to remove the cake.

FOR THE ICING

  • In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients. Stir on low speed until the powdered sugar is mixed in. Turn the mixer to medium speed and mix for a couple minutes.
  • Pour over the bundt cake.
  • If you want a thick buttercream, instead of a thin icing, you can make the same recipe but use cold butter.