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5.0 from 468 votes

Red Velvet Bundt Cake

Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a richer chocolate flavor.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 869 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter , room temperature
  • 1/3 cup oil , vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 1 1/2 teaspoons vinegar
  • 1 ounce liquid red food coloring
  • 1 1/3 cups buttermilk
  • 1 1/2 cups chocolate chips , optional
For the Cream Cheese Frosting:
  • 12 ounces cream cheese , room temperature
  • 1/4 cup butter , room temperature (salted or unsalted)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 - 3 cups powdered sugar , to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside. 
  2. To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine. 
  3. In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes. 
  4. Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
  5. Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour. 
  6. Fold in chocolate chips, if using.
  7. Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely. 
For the frosting:
  1. Beat cream cheese and butter together until smooth.  Add vanilla. Add powdered sugar, one cup at a time, until frosting has the consistency and taste you desire. 
  2. Frosting can be made days in advance. Refrigerate in an airtight container, or freeze. 

Notes

  • MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
  • The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge. 
  • Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.

Nutrition Information

Calories 869kcal (43%) Carbohydrates 104g (35%) Protein 9g (18%) Fat 46g (71%) Saturated Fat 24g (120%) Cholesterol 175mg (58%) Sodium 424mg (18%) Potassium 169mg (5%) Fiber 1g (4%) Sugar 79g (158%) Vitamin A 1300IU (26%) Vitamin C 0.2mg (0%) Calcium 117mg (12%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 869

% Daily Value*

Calories 869kcal 43%
Carbohydrates 104g 35%
Protein 9g 18%
Fat 46g 71%
Saturated Fat 24g 120%
Cholesterol 175mg 58%
Sodium 424mg 18%
Potassium 169mg 4%
Fiber 1g 4%
Sugar 79g 158%
Vitamin A 1300IU 26%
Vitamin C 0.2mg 0%
Calcium 117mg 12%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.