Red Velvet Bundt Cake
This Red Velvet Bundt Cake is just as moist and tender as the classic layer cake but now in a show-stopping Bundt shape! A slight tang from the buttermilk and with a hint of cocoa, you will love this spin on the traditional red velvet cake.
I feel like half the reason we love red velvet cake is for the cream cheese frosting. While most Bundt cakes get a simple glaze, this one keeps that coveted cream cheese frosting by adding fluffy swirls on top of the cake.
This easy, one pan cake is perfect for the holidays but is certainly enjoyed all year round. Assembly is super simple and quick. The vibrant red color is stunning on any holiday dessert table.
For the Red Velvet Cake
- 1 ¼ cup cake flour
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup oil avocado or canola
- 2 large eggs
- 3 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 2 to 3 teaspoon red gel food coloring or until desired color
- ¾ cup + 2 tablespoons buttermilk
- 1 teaspoon white distilled vinegar
For the Cream Cheese Frosting
- 6 tablespoon unsalted butter softened
- 4 tablespoon cream cheese
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- milk as needed
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