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Red Velvet Cream Cheese Bundt Cake

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A moist and tender red velvet bundt cake layered with rich cream cheese frosting, perfect for celebrations or a decadent dessert treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
  5. Pour the batter evenly into the prepared bundt pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  8. For the cream cheese frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beat until creamy.
  9. Once the cake is fully cooled, spread or pipe the cream cheese frosting over the cake.
  10. Serve and enjoy!

Notes

For an extra touch, chill the cake after frosting so the cream cheese layer firms up nicely before slicing.

Find it online: https://carmenwausa.com/red-velvet-cream-cheese-bundt-cake/