Easy Red Velvet Bundt Cake: A Simple & Stunning Dessert Recipe
Key Ingredients for Easy Red Velvet Bundt Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 2 tablespoons red food coloring (gel is recommended for vibrant color)
- 1 teaspoon white vinegar
How to Make Easy Red Velvet Bundt Cake
This Easy Red Velvet Bundt Cake recipe delivers a show-stopping dessert with minimal effort. Its moist, tender crumb and classic red velvet flavor, enhanced by a rich chocolate undertone, make it a guaranteed crowd-pleaser. With a preparation time of just 20 minutes and baking time of 30-35 minutes, you can enjoy this delightful cake with ease.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, ensuring all crevices are well-coated to prevent sticking. This is crucial for achieving a beautiful, intact cake.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents and cocoa evenly.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, contributing to the cake’s tender texture.
- Add Eggs and Vanilla: Beat in the two large eggs, one at a time, until fully incorporated after each addition. Then, stir in the vanilla extract for its aromatic flavor.
- Mix Wet Ingredients: In a small bowl or measuring cup, combine the buttermilk, red food coloring, and white vinegar. Stir until the food coloring is fully dissolved and the mixture is a uniform, vibrant red. The vinegar will interact with the buttermilk and baking soda to create a beautiful rise and tender crumb.
- Alternate Dry and Wet: Gradually add the dry ingredients to the butter mixture, alternating with the red buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can result in a tough cake.
- Pour into Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles trapped in the batter.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven, so start checking around the 30-minute mark.
- Cool: Let the cake cool in the Bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool slightly in the pan helps it firm up, making it easier to release without breaking.
- Glaze (Optional): Once completely cool, you can dust your Easy Red Velvet Bundt Cake with powdered sugar, drizzle it with a cream cheese glaze or a simple chocolate ganache for an extra touch of indulgence.
Why You’ll Love This Easy Red Velvet Bundt Cake
This Easy Red Velvet Bundt Cake is a true showstopper that’s surprisingly simple to whip up, making it perfect for any occasion, from a casual weeknight treat to a festive holiday gathering. Its vibrant crimson hue and delicate, moist crumb are the main features that will have everyone oohing and aahing, reminiscent of a bakery-quality dessert at a fraction of the cost of a store-bought cake. The subtle hint of cocoa and the tangy buttermilk create a classic red velvet flavor profile that’s perfectly complemented by a rich cream cheese frosting or a dusting of powdered sugar, elevating it beyond a basic cake to an unforgettable experience.
Compared to a traditional layered red velvet cake, this Bundt version eliminates the fuss of frosting between layers, making it a stress-free alternative that still delivers on flavor and visual appeal. You get all the delightful taste and festive presentation without the extra time and effort. So, if you’re looking for a dessert that’s as beautiful as it is delicious and incredibly easy to make, you absolutely must try this Easy Red Velvet Bundt Cake at home today!
Storing and Reheating Tips
To store your Easy Red Velvet Bundt Cake, ensure it has cooled completely. For short-term storage (up to 3-4 days), wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature. If you’ve frosted your cake with a cream cheese frosting, it’s best to refrigerate it for up to 3 days. To reheat individual slices, you can gently warm them in the microwave for 10-15 seconds. For longer storage, you can freeze the unfrosted Bundt cake. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature before glazing or serving.
Final Thoughts
This Easy Red Velvet Bundt Cake is a delightful testament to how simple ingredients can create a truly memorable dessert. We encourage you to bake this stunner at home and experience its moist texture and vibrant flavor for yourself – it’s guaranteed to impress!
Easy Red Velvet Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, ensuring all crevices are well-coated to prevent sticking. This is crucial for achieving a beautiful, intact cake.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents and cocoa evenly.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon unsweetened cocoa powder
- In a separate large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, contributing to the cake’s tender texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the two large eggs, one at a time, until fully incorporated after each addition. Then, stir in the vanilla extract for its aromatic flavor.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or measuring cup, combine the buttermilk, red food coloring, and white vinegar. Stir until the food coloring is fully dissolved and the mixture is a uniform, vibrant red. The vinegar will interact with the buttermilk and baking soda to create a beautiful rise and tender crumb.1 cup buttermilk, at room temperature, 2 tablespoons red food coloring (gel is recommended for vibrant color), 1 teaspoon white vinegar
- Gradually add the dry ingredients to the butter mixture, alternating with the red buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can result in a tough cake.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon unsweetened cocoa powder, 1 cup buttermilk, at room temperature, 2 tablespoons red food coloring (gel is recommended for vibrant color), 1 teaspoon white vinegar
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles trapped in the batter.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven, so start checking around the 30-minute mark.
- Let the cake cool in the Bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool slightly in the pan helps it firm up, making it easier to release without breaking.
- Once completely cool, you can dust your Easy Red Velvet Bundt Cake with powdered sugar, drizzle it with a cream cheese glaze or a simple chocolate ganache for an extra touch of indulgence.