Red Velvet Bundt Cake
A vibrant and delicious cake filled with cream cheese, perfect for celebrations and everyday treats.
Ingredients
For the Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon cocoa powder
For the Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
For the Topping
- 1 cup cream cheese frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and cocoa powder.
- Combine the wet and dry ingredients until just mixed.
- Pour half the batter into the bundt pan.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture onto the batter in the bundt pan, then pour the remaining batter on top.
Baking
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
- Once cooled, top with cream cheese frosting.
Notes
For a more intense red color, feel free to add a bit more food coloring. Make sure all your ingredients, especially the buttermilk and eggs, are at room temperature for a better blend. Don’t overmix the batter; mix until just combined to keep the cake fluffy and light. To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days. If you’d like to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.