Red Velvet Bundt Cake - Olives + Thyme (2024)

I absolutely adore bundt cakes. My Chocolate Chip Pound Cake, Brownie Cake, Pecan Upside Down Cake, Lemonade Bundt Cake and Cranberry Orange Blossom Bundt Cake are all wonderfully delicious bundt cake recipes. This red velvet cake bundt is no exception. I know you’ll love it because:

• It has the perfect moist and tender texture. This red velvet cake is similar to a red velvet pound cake.
• Tons of flavor. The vibrant red velvet cake has a hint of chocolate flavor with a beautiful background of vanilla. The silky cream cheese glaze is both sweet and slightly tangy.
• Easy to make with simple ingredients. This from scratch red velvet cake in a bundt pan is made with simple ingredients like flour, cocoa powder, oil, butter, sugar, eggs, buttermilk, vanilla extract and red food coloring (of course!). It comes together quickly and easily making it the perfect cake for the holidays and any other celebratory occasion.

For the red velvet cake

Dry Ingredients: Gather all purpose flour, cocoa powder, baking soda, and salt.

Wet Ingredients: Gather butter, oil, sugar, eggs, buttermilk, vinegar, vanilla extract and red food coloring.

For the cream cheese glaze

Gather cream cheese, powdered sugar, vanilla and milk.

Here are my recommended substitutions to make this easy red velvet bundt cake as easy as possible.

• Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe. Vegan or dairy free butter can also be used if needed.
• Canola Oil: Any neutral tastingoil will work well in this red velvet bundt cake.
• Buttermilk: This ingredient can be made at home if needed. Simply add 4 teaspoons of white vinegar or lemon juice to a measuring cup. Fill the cup up to the 1 ¼ linewith milk and let the mixture sit for about 10 minutes to curdle.
• Unsweetened Cocoa Powder: It’s best to use unsweetened cocoa powder for red velvet cake. Do not substitute with dutch process.
• Flour: This hasn’t been tested using alternative flours. If this cake needs to be gluten free, use a good 1-1 cup all purpose flour substitute. Measure by weight rather than cups as gluten free flour tends to weigh a bit more than all purpose flour.
• Red Gel Food Coloring: For this red velvet bundt cake, I used a red gel food coloring from Americolor. This recipe really works best with gel food coloring. However, if you don’t mind the cake having a more muted reddish color, use a plant based food coloring.
• Cream Cheese: Use mascarpone cheese as a substitute, a plant based cream cheese for a diary free option or simply dust the finished cake with powdered sugar.

1. Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan). Whisk the flour, cocoa powder, baking soda and salt together until well combined.
2. In a mixing bowl, whisk the butter, oil and sugar on medium for about 1-2 minutes, until well combined.
3. On the lowest speed, mix in the eggs, vanilla extract and buttermilk one at a time. Wait for each ingredient to be fully incorporated before adding the next.

7. To remove: Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. Allow the cake to cool to room temperature before applying the cream cheese glaze.
8. Make the cream cheese glaze by beating the cream cheese with the powdered sugar, vanilla extract and milk.
9. Pour or spoon the glaze over the cooled cake. The glaze will remain “wet” for a long time. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy!

Store

Unglazed cake at room temperature: Wrap the moist red velvet bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 2 days.

Glazed bundt cake in the fridge: Store the cake slices in an airtight container to the fridge for up to 5 days. Once the cake has the cream cheese glaze, it must be stored in the fridge.

Freeze and Thaw

To freeze the unglazed red velvet cake: Slice your bundt cake into your preferred size and number of pieces. Wrap each slice in plastic wrap and place the pieces in a freezer safe, airtight container. Cake slices keep well in the freezer for up to 3 months.
To thaw the red velvet bundt cake: Transfer your desired amount of cake slices out of the freezer. Allow them to thaw overnight in the fridge. Bring the slices to room temperature before enjoying.

• Use a non-stick spray to prevent the cake from sticking to the bundt pan. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan.
• Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
• Use red food gel coloring for the most vibrant red color.
• Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
• Fully cool the cake before applying the glaze. This usually takes about 30 - 45 minutes after the cake has been removed from the pan or about an hour after the cake has been removed from the oven.

Can I make this red velvet bundt cake recipe in a different pan?

Yes! If needed, you can use this red velvet bundt cake batter in a 9 x 13 pan for about 35 - 40 minutes. This recipe can also be baked in (2-3) 8- inch cake pans for about 25 - 30 minutes. If you have (2) 9 x 5 loaf pans, evenly divide the lemon cake batter and bake for about 40 -50 minutes. Make sure not to fill any pan more than ¾ full.

Can I add chocolate chips to the red velvet cake?

Absolutely! Add 1- 1 ½ cups chocolate chips to the cake batter before baking. Add a few to the top of the glazed bundt cake right before serving.

Why do I need to put vinegar in red velvet cake?

The reaction of baking soda with the buttermilk and baking soda is essential to help leaven the cake. The reaction of all those ingredients, along with the cocoa powder and red food coloring also helps to create the signature vibrant red color.

Red Velvet Bundt Cake Recipe

Megan

This Red Velvet Bundt Cake is a moist, tender and vibrant red cake with a hint of chocolate flavor. It’s topped with a silky cream cheese glaze. While this stunning red velvet bundt looks like it came straight from a bakery, it is incredibly easy to make. It’s the best red velvet bundt cake recipe that’s perfect for all your family gatherings and celebrations.

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