How to Make a Homemade Red Velvet Bundt Cake With Cream Cheese Glaze

Essential Concepts

• Red velvet is a mild cocoa cake with a tangy edge, and most of the red color comes from food coloring today. (Butternut Bakery)
• Buttermilk plus a small amount of vinegar helps baking soda lift the batter and keeps the crumb tender. (Butternut Bakery)
• A blend of oil and butter gives better moisture retention than butter alone, while keeping a familiar cake flavor. (Butternut Bakery)
• Bundt pans need thorough greasing into every ridge, and timing the unmolding matters as much as the grease. (Butternut Bakery)
• Doneness is best judged by texture cues, but many cakes finish around 200 to 210°F (93 to 99°C) in the center. (King Arthur Baking)

Background or Introduction

A red velvet bundt cake is a practical way to get the classic red velvet flavor and texture in a single-pan shape that slices cleanly and holds a glaze well. The goal is a fine, tender crumb with a light cocoa note, a gentle tang, and enough structure to release from a patterned pan without tearing. (Butternut Bakery)

This article explains what “red velvet” means in ingredient terms, why acidity and baking soda show up together, and how to avoid the common bundt cake problems: sticking, tunnels, dryness, and a glaze that either vanishes or turns stiff. It also provides a complete homemade red velvet bundt cake with glaze recipe in U.S. and metric measures, plus options when your ingredients or equipment differ.

What is red velvet cake supposed to taste and feel like?

Red velvet tastes like a light cocoa cake with a mild tang and a very soft, “fine” crumb rather than an intensely chocolate cake. That texture comes from a batter that stays well-emulsified and from acidity working alongside baking soda to create lift without coarseness. (Butternut Bakery)

Historically, some cocoa powders contributed a natural reddish-brown cast when combined with acidic ingredients, but modern red velvet is usually red because coloring is added. (Allrecipes)

Why is it called “velvet”?

“Velvet” refers to texture, not richness. In practical baking terms, a velvety cake has a tight, even crumb with no large holes, and it feels tender when you bite through it. Acidity and careful mixing both matter here: too little acid can limit lift, and too much mixing can develop gluten and roughen the crumb.

Does red velvet need chocolate?

It needs cocoa, not a lot of chocolate flavor. A few tablespoons of unsweetened cocoa powder are typical, enough to add a faint cocoa note and deepen color, but not enough to make the cake read as chocolate-forward. (Butternut Bakery)

Why do buttermilk, vinegar, and baking soda show up together?

Buttermilk and vinegar provide acidity, and baking soda is alkaline. When they meet, they react and produce carbon dioxide bubbles that help the cake rise. This can improve tenderness and give a lighter texture when balanced correctly. (Butternut Bakery)

The important point is balance. The batter needs enough acid to activate the baking soda, but not so much that the cake tastes sharp. In most home recipes, the buttermilk does most of the work, and a small amount of vinegar functions as insurance for reliable leavening and a clean crumb. (Butternut Bakery)

What if you do not have buttermilk?

You can approximate buttermilk by adding acid to milk and letting it stand briefly until it thickens slightly. The exact result depends on the milk’s fat content and freshness, so treat it as a workable substitute, not a perfect replica. (Butternut Bakery)

What if you leave out the vinegar?

The cake can still work, but the crumb may be slightly heavier or less consistent because the acid-base reaction is reduced. If your buttermilk is particularly thick or tangy, you may not notice much difference. If it is mild, the extra teaspoon of vinegar can help keep results repeatable. (Butternut Bakery)

What makes a bundt cake different from a layer cake?

A bundt cake bakes in a deep ring, which changes heat flow. The outside sets sooner, and the center needs time to bake through without drying the edges. That is why bundt cakes often benefit from a batter that stays moist and from a clear plan for checking doneness.

Bundt cakes also have a mechanical challenge: release. A flat cake can be lifted or patched. A ridged cake has to come out intact, which makes pan prep and unmolding timing part of the recipe, not an afterthought. (Butternut Bakery)

What pan size works for this recipe?

A 10-cup or 12-cup bundt pan works, but you must respect capacity. A smaller pan may not hold the full batter without overflow, while a larger pan may bake a bit longer because the batter sits lower and heats differently. (Butternut Bakery)

If your pan is 10 cups, plan to hold back some batter so the pan is not filled too high. If it is 12 cups, you can usually bake the full amount. (Butternut Bakery)

Which ingredients matter most in a homemade red velvet bundt cake?

This cake is straightforward, but a few ingredients carry most of the outcome.

Flour: how to avoid a heavy cake

All-purpose flour is typical. Measuring method matters because flour compacts easily. If you can weigh ingredients, do it. If you measure by volume, fluff the flour, spoon it into the cup, and level it without packing.

If you substitute a gluten-free baking flour blend, results depend heavily on the blend’s starch-to-protein balance and whether it contains binders. Expect the crumb to be more delicate until fully cool, and consider weighing the flour for better consistency. (Butternut Bakery)

Cocoa powder: natural vs. Dutch-process

Both can work, but they behave differently. Natural cocoa is more acidic and can support the acid-base reaction. Dutch-process cocoa is alkalized, milder, and darker, and it may mute some of the subtle tang. If you only have Dutch-process, the cake can still rise well because the recipe includes multiple acidic ingredients, but color and flavor may shift slightly.

Fat: why use both oil and butter?

Oil helps cakes stay moist because it remains liquid at room temperature, while butter contributes flavor and structure as it cools. Using only oil can leave a cake feeling greasy, and using only butter can dry faster. A combination often gives a better balance for bundt cakes that need both tenderness and stability. (Butternut Bakery)

Sugar: structure as well as sweetness

Sugar sweetens, but it also helps hold moisture and contributes to tenderness. Reducing sugar significantly can change texture and bake time. If you want a less sweet cake, reduce the glaze first and keep the cake formula intact.

Eggs: emulsification and lift

Eggs help emulsify fat and liquid into a smooth batter and add structure as proteins set during baking. Use large eggs. Smaller eggs can make the batter thicker; larger eggs can make it looser. If your eggs are noticeably different in size, expect minor texture changes.

Salt: keep it, even in sweet baking

Salt sharpens cocoa and keeps the cake from tasting flat. It also moderates perceived sweetness, which matters once the glaze goes on.

Food coloring: how to choose and how much to use

Liquid red food coloring tends to blend easily into batter and is less concentrated than gel. Gel coloring is stronger and can push the cake into a very bright red quickly, sometimes with a slight aftertaste depending on the product. If you use gel, start small and adjust gradually. (Butternut Bakery)

If you prefer to skip coloring, the cake will still taste like red velvet, but it will look more cocoa-brown or deep reddish-brown depending on your cocoa and color of butter and eggs.

How do you keep a bundt cake from sticking?

The fastest answer is: coat every surface, then unmold while the cake is still warm, not cold. (Butternut Bakery)

Here are two reliable approaches. Choose one and do it right.

Method 1: Grease and flour

1. Grease the pan thoroughly, including the center tube and every ridge.
2. Dust with flour, then tap out the excess.
3. Pour batter soon after preparing the pan so the coating stays even.

This method is simple and works well for most cakes. The main failure point is missing a ridge or letting grease pool in a low spot, which can create patchy texture.

Method 2: Grease and sugar

1. Grease the pan thoroughly.
2. Add a few spoonfuls of granulated sugar and rotate the pan to coat the interior.
3. Tap out excess sugar.

Sugar creates a barrier and can help release, but it also creates a thin, crunchy shell. That can be pleasant, but it is a choice. (Butternut Bakery)

Timing: when to unmold

Let the cake rest in the pan briefly after baking, then turn it out while it is still warm. Waiting too long can let sugars set and stick. Turning it out too soon can tear the crumb before it has firmed slightly. A short rest is typically the best compromise. (Butternut Bakery)

Homemade red velvet bundt cake with cream cheese glaze recipe (U.S. and metric)

This recipe is written for a standard bundt pan and a conventional home oven. If your oven runs hot or cool, bake time can shift. If your pan is darker or heavier, the crust may brown faster. Treat doneness checks as required, not optional.

Ingredient table

Ingredient	U.S. measure	Metric
Neutral oil (such as canola or vegetable)	3/4 cup	160 g
Unsalted butter, melted and cooled slightly	1/2 cup	113 g
Granulated sugar	2 cups	400 g
Large eggs	2	2
Buttermilk	1 cup	240 g
Vanilla extract	2 teaspoons	10 g
White vinegar	1 teaspoon	5 g
Liquid red food coloring (see notes)	2 tablespoons	30 g
All-purpose flour	2 1/2 cups	300 g
Unsweetened cocoa powder	3 tablespoons	15 to 18 g
Baking soda	1 teaspoon	5 g
Fine salt	1 teaspoon	6 g

Cream cheese glaze

Ingredient	U.S. measure	Metric
Cream cheese, softened	4 ounces	113 g
Confectioners’ sugar	2 cups	240 g
Milk (any fat level)	2 to 4 tablespoons	30 to 60 g
Vanilla extract	1/2 teaspoon	2 g
Fine salt (optional, for balance)	pinch	pinch

Equipment

• 10- to 12-cup bundt pan (Butternut Bakery)
• Mixing bowl(s), whisk, spatula
• Fine sieve for cocoa (optional but helpful)
• Cooling rack
• Instant-read thermometer (optional for doneness guidance) (King Arthur Baking)

How do you make red velvet bundt cake batter without overmixing?

Mix the batter until smooth and cohesive, then stop. Overmixing can create a tougher crumb and can encourage tunneling, which shows up as long holes in slices.

Step-by-step instructions

1. Heat the oven to 350°F (175°C). Set the bundt pan aside for now.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly blended. If the cocoa is lumpy, sift it first. (Butternut Bakery)
3. In a large bowl, whisk the oil, melted butter, and sugar until uniform and slightly thickened, about 1 to 2 minutes by hand, or briefly with a mixer. The goal is a cohesive base, not aerated foam. (Butternut Bakery)
4. Add the eggs and whisk until the mixture looks smooth and glossy.
5. Whisk in the buttermilk, vanilla, vinegar, and food coloring until evenly tinted. (Butternut Bakery)
6. Add half the dry ingredients and fold or mix just until most streaks disappear. Add the remaining dry ingredients and mix until the batter is smooth. Stop as soon as it comes together. (Butternut Bakery)
7. Prepare the bundt pan using your preferred release method. Be deliberate. Every ridge must be coated. (Butternut Bakery)
8. Pour the batter into the pan. If you are using a 10-cup pan, do not fill it to the top. Leave headspace for rise. If you have extra batter, bake it separately in a small pan rather than overfilling. (Butternut Bakery)
9. Bake until the cake is set, the top springs back lightly when touched, and a skewer comes out with only a few moist crumbs. Typical bake time is around 45 minutes for a fuller 10-cup pan and 50 to 60 minutes for a 12-cup pan, but ovens and pans vary. (Butternut Bakery)
10. Optional temperature check: many cakes are done around 200 to 210°F (93 to 99°C) in the center, but treat temperature as guidance rather than a guarantee. (King Arthur Baking)
11. Cool the cake in the pan for about 10 minutes, then invert onto a rack. If the cake resists, tap the pan gently and give it a moment before trying again. Cool completely before glazing. (Butternut Bakery)

How do you make a cream cheese glaze that actually drips?

Use softened cream cheese, add sugar before most of the milk, and adjust slowly. (Butternut Bakery)

Glaze instructions

1. In a bowl, mash or beat the softened cream cheese until smooth. Any lumps now will stay lumps later. (Butternut Bakery)
2. Add the confectioners’ sugar and mix until thick and smooth.
3. Add vanilla and a pinch of salt if using.
4. Add milk a little at a time until the glaze flows in a steady ribbon from a spoon or whisk and slowly blends back into the bowl. If you go too thin, correct with more confectioners’ sugar. If you go too thick, correct with a small splash of milk. (Butternut Bakery)
5. Spoon or pour over the fully cooled cake.

Glaze consistency notes

Humidity and sugar type can change thickness. Some confectioners’ sugars contain different amounts of starch, and that changes how much liquid the glaze can accept. If your kitchen is warm, the glaze will loosen faster. Adjust slowly and stop when it looks right.

When is the cake done, and how do you avoid a dry bundt cake?

A bundt cake is done when the structure is set all the way through but the crumb is still moist. The safest approach is to start checking early and use multiple cues.

Quick doneness cues

• The cake pulls slightly from the pan edges.
• The top springs back when pressed gently.
• A skewer comes out with a few moist crumbs, not wet batter.
• If using a thermometer, many cakes read about 200 to 210°F (93 to 99°C) at the center when done, but formulas vary. (King Arthur Baking)

Deeper clarity: why bundt cakes dry out

Bundt cakes can dry out when bake time is pushed to chase a perfectly clean skewer. A clean skewer often means the cake is past optimal, especially with a moist batter. Pull the cake when it is set and springy, not when it is bone-dry.

Cooling also matters. Leaving a hot cake exposed to air for a long time encourages moisture loss. Cool it on a rack, glaze when fully cool, then store promptly.

Common problems and what they usually mean

Why did my cake stick even though I greased the pan?

Most sticking comes from one of three issues: missed spots in the ridges, grease pooling and becoming uneven, or cooling too long before unmolding. Bundt cakes often release best after a short rest, while still warm. (Butternut Bakery)

Why are there tunnels in the crumb?

Tunnels usually come from overmixing after flour is added, or from baking soda clumps that did not disperse. Whisk dry ingredients thoroughly and mix only until smooth.

Why is the cake dense?

Common causes include expired baking soda, too-cold ingredients that prevent emulsification, or too much flour from packed measuring cups. If your batter looked unusually thick, flour measurement is a likely culprit.

Why did the glaze disappear into the cake?

The cake was probably warm. Glaze needs a cool surface so it can sit on top before it slowly drips. If the cake feels even slightly warm to the touch, wait.

Why is the red color dull or brownish?

Cocoa type, the amount of cocoa, and the coloring you used all matter. Dutch-process cocoa darkens batter more than natural cocoa. Gel coloring can overshoot into a very intense red if you use too much, while some liquid colorings are weaker and may require more for the same shade. (Butternut Bakery)

How should you store red velvet bundt cake with cream cheese glaze?

Because the glaze contains cream cheese, store the glazed cake in the refrigerator if it will sit out longer than about two hours at typical room temperature. If the room is warm, reduce that time for safety. (Southern Living)

Short-term storage

• Refrigerate the glazed cake in an airtight container to prevent drying and odor absorption.
• For best texture, let slices sit at room temperature for a short time before serving so the crumb softens and the glaze loses its chill.

How long does it keep?

Quality depends on moisture, refrigerator humidity, and how well the cake is covered. Many cream cheese frostings and frostings made with real dairy are kept refrigerated, and guidance commonly recommends refrigeration after about two hours at room temperature. (Southern Living)

For longer keeping, freezing is often better for texture than extended refrigeration, but the glaze can change slightly after thawing. If you plan to freeze, consider freezing the unglazed cake and glazing after thawing.

Freezing guidance

• Wrap the cooled, unglazed cake tightly, then place it in a freezer bag or airtight container.
• Thaw wrapped at room temperature, then unwrap and glaze once fully thawed to reduce condensation on the surface.

Can you make this recipe work with the equipment you have?

Yes, but details matter.

If you have a darker metal pan

Darker pans brown faster. Begin checking earlier. If the exterior seems to be getting too dark while the center is not done, lower the oven temperature slightly next time or tent the cake loosely with foil near the end.

If you use a different pan shape

Any change in shape changes bake time. A tube pan and a bundt pan behave similarly, but details vary. The deeper the batter, the longer the bake. The wider the batter, the faster it sets. Plan to rely on doneness cues rather than the clock.

If you do not have an instant-read thermometer

You do not need one. It is simply another cue. Visual and tactile cues work well when you check early and often.

Frequently Asked Questions

Can I make this red velvet bundt cake without food coloring?

Yes. The cake will taste like red velvet, but it will not be bright red. Color will lean reddish-brown or cocoa-brown depending on cocoa type and the natural color of your ingredients. (Allrecipes)

Can I substitute baking powder for baking soda?

Not cleanly. Baking soda is part of the acid-base system with buttermilk and vinegar. Baking powder contains its own acids, and swapping changes rise and flavor. If you must substitute, expect different texture and a less tangy profile.

What is the best way to bring ingredients to room temperature quickly?

For eggs, place them in a bowl of warm (not hot) water for several minutes. For cream cheese, cut it into pieces and let it stand until soft, but do not microwave unless you are careful, since overheating can turn it oily and uneven.

Can I use low-fat buttermilk or a milk-and-vinegar substitute?

Often, yes. Lower-fat dairy can make the crumb slightly less rich, but the cake can still be tender because the recipe contains both oil and butter. A milk-and-vinegar substitute can work, but thickness and acidity will vary by milk type, so expect minor differences. (Butternut Bakery)

How full should the bundt pan be?

As a rule, bundt pans should not be filled to the brim. Leave space for the batter to rise. A smaller-capacity pan may require holding back some batter to prevent overflow. (Butternut Bakery)

Why does my cake crack on top?

A top crack is common in bundt cakes because the top is actually the bottom once unmolded, and it bakes last. It is not usually a problem. If cracking is extreme, your oven may run hot or the batter may be slightly over-leavened.

Can I glaze the cake the day before serving?

Yes, with refrigeration. Glaze can soak slightly into the surface over time, which is normal. If you want a sharper drip look, glaze closer to serving.

How long can the glazed cake sit out for serving?

For conservative food safety, treat cream cheese glaze like other dairy-based toppings: keep it out for no more than about two hours at typical room temperature, less if the room is warm, then refrigerate. (Southern Living)

What is the simplest way to get clean slices?

Cool the cake fully, then use a thin, sharp knife and wipe it between cuts. Chilled cake slices especially cleanly, but texture is best when the cake is not ice-cold.