Whenever I need a dessert that feels fancy but isn’t complicated, I turn to this Red Velvet Bundt Cake. With its moist texture, a hint of chocolate flavor, and that beautiful vibrant color, it never fails to impress. Topped with a rich, creamy cream cheese frosting, it’s a showstopper for any special occasion—and yes, I’ve definitely made it “just because” more than once. If you’re looking for a foolproof recipe for Valentine’s Day or your next family gathering, this is the red velvet bundt cake recipe you need.

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Why This is the Ultimate Red Velvet Bundt Cake Recipe

This cake has everything I love: a rich chocolate flavor with just a hint of cocoa, a beautifully moist texture, and that signature vibrant color that makes it stand out. The cream cheese frosting adds a creamy, tangy sweetness that ties it all together. Baking it in a bundt pan not only makes it easy but gives it that gorgeous shape that always gets compliments. It’s a must for Valentine’s Day or any special occasion, and I promise you’ll want to make it again and again!

What is Red Velvet Cake?

Red velvet cake is more than just a chocolate cake with red food coloring—it’s a unique dessert with its own flavor and texture. It has a delicate hint of cocoa, a slightly tangy taste from ingredients like buttermilk or sour cream, and a rich, moist texture that sets it apart. Traditionally, red velvet gets its vibrant color from a mix of cocoa powder, vinegar, and food coloring. Over time, modern recipes have enhanced the red hue with gel food coloring or liquid food coloring to make it even more striking. Paired with a creamy cream cheese frosting, it’s no wonder red velvet is such a classic favorite!

Sliced red velvet bundt cake revealing its soft interior with creamy frosting on top.

Why a Bundt Cake?

What makes bundt cakes so special? They’re effortlessly elegant without being fussy. A bundt cake doesn’t need layers or advanced decoration skills to look impressive—it’s all in the stunning shape. Serve it plain, or dress it up with extra frosting and sprinkles, and the result is always fantastic. Beyond Valentine’s Day, red velvet bundt cakes can work for anniversaries, birthdays, or even just a special treat for yourself. Plus, bundt pans make baking easy, with no worrying about perfect frosting techniques or assembling layers.

What Makes This Cake So Special? The Ingredients!

Dry Ingredients: All-purpose flour, baking soda, and unsweetened cocoa powder form the base of the flour mixture, giving this cake its structure and that signature hint of cocoa.
Wet Ingredients: A mix of vegetable oil, large eggs, sour cream, and vanilla extract ensures the cake stays moist and flavorful.
Red Food Coloring: I love using gel food coloring because it gives the cake that deep, vibrant color without adding too much liquid.
Cream Cheese Glaze: Made with cream cheese, powdered sugar, and a bit of heavy cream, it’s the perfect topping for this cake.
Optional Add-Ins: For an extra treat, mix chocolate chips into the batter or sprinkle them over the top.

Moist red velvet bundt cake with cream cheese frosting and a fork ready to dig in.

Making a Moist Red Velvet Bundt Cake

Prepare Your Pan: Use a high-quality bundt pan like Nordic Ware and coat it with non-stick baking spray or butter and flour for easy release.

Ingredients for red velvet bundt cake laid out on a countertop, including flour, cocoa powder, and sugar.

2. Combine Dry Ingredients: Whisk together all-purpose flour, baking soda, and unsweetened cocoa powder to form your flour mixture.

mixing cocoa powder into dry ingredients for red velvet bundt cake

Add together then mix well with a whisk.

whisking dry ingredients to make red velvet bundt cake

3. Mix Wet Ingredients: In the bowl of a stand mixer or a large mixing bowl, combine vegetable oil, large eggs, and vanilla extract on medium speed. Add sour cream for a moist texture.

mixing the wet ingredients for red velvet cake

4. Add Color: Incorporate gel food coloring or liquid food coloring for that bold red color.

adding red gel food coloring to ingredients to make red velvet cake

5. Create the Batter: Gradually mix the dry ingredients into the wet mixture at low speed until smooth. Avoid overmixing to keep the tender crumb intact.

6. Bake to Perfection: Pour the batter into the prepared pan and bake for 45–50 minutes. Test the center of the cake with a toothpick—it should come out clean.

pouring red velvet cake batter into a bundt pan

Now you are ready to bake!

view of unbaked red velvet cake in a bundt pan

7. Cool and Frost: After cooling on a wire rack, top the cake with a rich cream cheese glaze or frosting, letting it cascade over the sides of the cake for a beautiful finish.

baked red velvet bundt cake ready to be frosted with cream cheese icing

Add on the cream cheese frosting.

drizzling cream cheese frosting over red velvet bundt cake

Add sprinkles or other decorations as desired.

Glistening cream cheese frosting dripping down a vibrant red velvet bundt cake

Tips for Baking the Best Red Velvet Bundt Cake

Grease Your Pan Thoroughly: Use non-stick baking spray or butter and flour to coat every nook and cranny of your bundt pan. This ensures the cake releases cleanly and keeps its beautiful shape.
Use Room Temperature Ingredients: Bring your large eggs, sour cream, and cream cheese to room temperature before mixing. This helps everything blend smoothly and gives the cake a better texture.
Measure CarefullyBaking is all about precision. Use measuring cups and spoons for the flour, sugar, and cocoa powder. Level off the flour with a knife to avoid packing in too much.
Don’t Overmix the Batter: Stir the cake batter just until combined. Overmixing can lead to a dense cake instead of a tender, moist texture.
Check for Doneness: Use a cake tester or toothpick in the center of the cake—it should come out clean or with a few moist crumbs.
Cool Completely Before Frosting: Let the cake cool on a wire rack to avoid melting your cream cheese frosting or glaze.
Be Gentle When Removing the CakeAfter cooling for 10 minutes, place a plate or cooling rack over the pan and flip it. If the cake resists, gently tap the pan or let it sit for another minute.

Red velvet bundt cake with powdered sugar lightly dusted over the top.

Fun Ways to Make This Red Velvet Bundt Cake Your Own

Cheesecake Center: Swirl a cream cheese mixture into the batter before baking for a cheesecake-filled bundt cake.
Red Velvet Pound Cake: Make the batter denser by reducing the baking soda slightly for a texture closer to a pound cake.
Drizzle It Up: Swap the frosting for a white chocolate ganache or caramel drizzle for a new flavor twist.
Festive Garnish: Top the cream cheese glaze with edible glitter or themed decorations for your special occasion.
Chocolate Upgrade: Add unsweetened cocoa powder to the batter for a richer, more intense chocolate flavor.

Close-up of a red velvet bundt cake showing its moist texture and vibrant red color.

Print Recipe

Red Velvet Love Bundt Cake

Serves 8

Equipment

8in bundt cake pan

Ingredients

Cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 tablespoons cocoa powder
– 1 cup vegetable oil
– 1 cup buttermilk
– 2 eggs
– 1 teaspoon vanilla extract
Red food colouring
Frosting:
– 8 oz cream cheese
– 1/4 cup softened butter
– 1 1/2 cups powdered sugar
– Pink or red sprinkles optional

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food colouring to achieve the desired red velvet colour. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
3.Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy. Once the cake has cooled, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles to add a touch of love.
Slice and serve this delicious Red Velvet Love Bundt Cake to your loved ones and enjoy!

Notes

Note: Store any leftovers in an airtight container in the refrigerator.

Your Red Velvet Bundt Cake Questions Answered

How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, it’s ready.
What’s the best way to frost the cake?
For the easiest option, use a cream cheese glaze that you can drizzle over the top of the cake. For more coverage, spread a thick layer of cream cheese frosting evenly with a spatula.
Can I add chocolate chips to the batter?
Absolutely! Fold in 1 cup of chocolate chips for extra bursts of chocolate flavor.
How long should I let the cake cool?
Let the cake cool in the bundt pan for 10 minutes, then transfer it to a cooling rack to cool completely before frosting.
Can I make this as a layer cake?
Yes! This recipe works great for a classic red velvet layer cake—divide the batter between two round cake pans and bake for 25–30 minutes.
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour can make the cake even lighter with a more delicate texture. Simply substitute it for the all-purpose flour in the same measurement
What if I don’t have gel food coloring?
You can use liquid food coloring, but you may need to add more to achieve the same vibrant color. Keep an eye on the batter’s consistency and adjust as needed.

Festive red velvet bundt cake with frosting swirls and a scattering of sprinkles.

Print Recipe

Red Velvet Love Bundt Cake

Serves 8

Equipment

8in bundt cake pan

Ingredients

Cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 tablespoons cocoa powder
– 1 cup vegetable oil
– 1 cup buttermilk
– 2 eggs
– 1 teaspoon vanilla extract
Red food colouring
Frosting:
– 8 oz cream cheese
– 1/4 cup softened butter
– 1 1/2 cups powdered sugar
– Pink or red sprinkles optional

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food colouring to achieve the desired red velvet colour. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
3.Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy. Once the cake has cooled, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles to add a touch of love.
Slice and serve this delicious Red Velvet Love Bundt Cake to your loved ones and enjoy!

Notes

Note: Store any leftovers in an airtight container in the refrigerator.

Wrapping Up: Why This Red Velvet Bundt Cake Recipe is a Must-Try

If you’re looking for a dessert that’s both elegant and easy, this Red Velvet Bundt Cake Recipe checks all the boxes. From its rich chocolate flavor and moist cake to the luscious cream cheese glaze, it’s the ultimate treat for any special occasion. I hope you’ll give this recipe a try and make it your own. Don’t forget to snap a photo of your cake and share it with me—tag Laid Back Bites so I can celebrate your baking win!

Want a Fall flavored quick bread? Try the Chocolate Chip Pumpkin Bread.

Need a quick and easy dinner? Try Bang Bang Shrimp made in the air fryer.

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If you’re a fan of baking then try my Chocolate Chip Pumpkin Bread recipe. Also check out my lemon ricotta pancakes for a easy yummy breakfast.

Sarah Lee is an ER doctor and the creator of Laid Back Bites, where she shares simple, stress-free recipes for busy lives. Living on a farmette in Oklahoma with her husband, 4 horses and 4 cats, she combines her experience in a high-pressure career with a passion for easy, comforting meals. Her unique perspective brings a sense of balance and practicality to the kitchen, helping readers create delicious dishes without the stress.