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    Home » Holiday Favorites

    Published: Sep 20, 2022 · Updated: Jun 19, 2023 by Amy · This post may contain affiliate links. If you make a purchase through links on my site, I may earn a commission (see disclosure).

    Easy MOIST Red Velvet Bundt Cake

    Moist and delicious, this Easy Red Velvet Bundt Cake Recipe is perfect for any occasion! You can have a mouth-watering dessert with just a few simple ingredients that everyone will love. You'll find that the texture of this cake is dense, the flavor is rich, and the look of this cake is red velvet all the way!

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    5 from 59 votes
    Jump to Recipe Jump to Video
    A slice of very moist red velvet bundt cake this Post

    I made several test batches of this delicious red velvet bundt cake, and it got gobbled up every time!   There is something about its super moist and dense texture coupled with the cream cheese glaze that makes it a nice change from my usual layer cakes.

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    Even better, this cake is super speedy to make!  We're using the two-bowl method in this recipe, which means no mixer is required.  All you need are a whisk and two bowls to whip up the cake batter.

    Jump to:
    • 📋 Cake Ingredients
    • 🎥 Step-by-Step Video
    • 👩‍🍳 Baking Tips
    • 💭 Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    📋 Cake Ingredients

    This bundt cake is made from scratch with several classic cake ingredients, just like in my Mini Red Velvet Cake recipe and moist Red Velvet Cupcakes.

    An overhead shot of red velvet cake ingredients, with the text "flour, sugar, instant clearjel, cocoa, vanilla blend, red food dye, cider vinegar, eggs, salt, baking powder, baking soda, sour cream, oil.
    • Unsweetened Cocoa Powder - Cocoa powder gives red velvet cake its characteristic chocolate flavor.
    • Instant Clearjel or Vanilla instant pudding mix - This is what helps give the cake its super moist texture.  Instant clearjel is a special type of cornstarch that is also an ingredient in instant pudding mix--it's what I prefer to use in this cake!  Alternatively, you can use either chocolate or vanilla instant pudding mix, depending on your preference.  Chocolate pudding mix will give the cake more of a burgundy color and a richer chocolate flavor.
    • Red food coloring - This is obviously what makes the cake red! If you don't have liquid red food coloring, you can add some of the gel variety until you get your desired shade.
    • Full-fat Sour Cream - This adds both flavor and moisture to the cake, and gives it its dense texture.
    • Apple Cider Vinegar -  This is a key ingredient in the cake batter. It helps to react with the baking soda and gives the cake a little lift.
    • not pictured is salted butter, which we'll use melted in both the cake batter and the cream cheese icing.
    • The cream cheese icing glaze is also made with powdered sugar, cream cheese, and pure vanilla. Then I like to add a little heavy cream to my frosting because it's so creamy and delicious, but you can use milk if you prefer.
    A red velvet bundt cake on a green cake pedestal with cream cheese glaze drizzle

    🎥 Step-by-Step Video

    Watch this quick video to see me make this moist red velvet bundt cake from scratch!

    🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:

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    👩‍🍳 Baking Tips

    • When measuring the flour, use a kitchen scale if you have one.  If you don't, be sure to spoon it into the measuring cup and level it off with the back of a knife. Do not scoop it directly from the bag as this will compact the flour and you'll end up with too much.
    • This Red Velvet Bundt Cake calls for a 12-cup bundt pan, and it bakes right to the top of the pan.  I use this Nordic Ware Pro Cast Original Bundt Pan, because I prefer heavier-duty bundt pans that tend to bake more quickly and more evenly.
    A Christmas Bundt Cake with red velvet cake, cream cheese glaze drizzle, and holly, berries and pine cones decorating the cake
    This easy recipe for red velvet cake makes a delicious Christmas bundt cake around the holidays.

    💭 Frequently Asked Questions

    Can this red velvet bundt cake be frozen?

    Yes, it can! I froze one of my test batches, wrapped well in plastic wrap (loosely but airtight). I then thawed it at room temp overnight before glazing the day of serving. It stays very moist!

    What is the difference between red velvet cake and chocolate cake?

    The main difference between Red Velvet Cake and chocolate cake is the amount of cocoa powder used. Red Velvet Pound Cake uses less cocoa powder than chocolate cake, which gives it a milder chocolate flavor. The flavor matches perfectly with a cream cheese icing glaze. 

    Red food color is added to provide its signature red coloring. If you are avoiding red food coloring, you can substitute it with water--the cake will just be chocolate brown in color.

    Is red velvet bundt cake supposed to be dense?

    Red velvet bundt cake is supposed to be moist and dense. The addition of pudding mix and oil helps to keep this cake moist, while the sour cream helps to create a denser crumb.

    If you've followed my recipes in the past, you know I usually use buttermilk to make moist cakes every time.  By using sour cream instead of buttermilk in this cake recipe, we're getting a more traditional dense bundt texture.

    Can I use buttermilk instead of sour cream?

    Yes, you can use buttermilk in place of the sour cream.  It will still be very moist, but it will have a lighter and less dense texture.

    A closeup of a red velvet pound cake slice, on a plate with cream cheese icing and some holly berries and Christmas greenery in the background
    How do you frost a bundt cake with cream cheese frosting glaze?

    I find it's easiest to get a pretty frosting drizzle on a bundt cake by using a disposable piping bag with the tip cut off. This will allow you to control the direction of the icing drizzle.

    Make sure the cream cheese buttercream glaze is thin enough to drizzle--a few seconds in the microwave will help! You can watch me drizzle this cake in the recipe video.

    Other moist cake recipes you'll love

    Here are a few more of my favorite two-bowl method cake and cupcake recipes, which make super moist cakes without a mixer.

    • a slice of fudgy triple chocolate ganache cake
      Extra Moist Triple Chocolate Ganache Cake: a Bakery Recipe
    • Super Moist Vanilla Cupcakes
    • old fashioned Banana Cake Slice with Cream Cheese buttercream
      Bakery-Style Old-Fashioned Banana Layer Cake with Cream Cheese Frosting
    • A blueberry cake on a pedestal with a slice taken out showing layers of moist blueberry cake, blueberry buttercream, and blueberry compote filling.
      The Best Blueberry Cake
    A slice of moist red velvet pound cake with a cake pedistal and the remaining cake in the background
    Share or save this moist Red Velvet Bundt Cake recipe for later ↓
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    I hope you enjoy this easy recipe for Red Velvet Bundt Cake! If you make it, be sure to take a picture and let me know how you liked it in the comments.

    Thanks for Reading. ❤️

    Amy's Signature

    📖 Recipe

    A slice of deep red moist red velvet bundt cake with cream cheese glaze
    Save this Recipe Saved!

    Easy MOIST Red Velvet Bundt Cake

    5 from 59 votes

    This simple and easy red velvet bundt cake recipe doesn't even require a mixer! It's made with sour cream to make a super moist and dense red velvet cake with a delicious milk chocolate flavor.
    👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale. Watch the quick step-by-step-video
    Servings 1 bundt cake
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Print Recipe Pin Recipe

    Equipment

    kitchen scale
    an overhead shot of a bundt pan
    12-cup Bundt Pan
    18 inch Disposable Frosting Bag

    Ingredients

    Dry Ingredients

    • 354 grams (2 ½ cups + 2 Tablespoons) All-Purpose Flour (I use Gold Medal)
    • 1 Tablespoon Baking Powder
    • 2 teaspoons Baking Soda
    • 1 ½ teaspoon Salt
    • 32 grams (¼ cup) Instant Clearjel or 65 grams (6 Tablespoons) Vanilla instant pudding mix (see note #1)
    • 38 grams (6 Tablespoons) Unsweetened Cocoa Powder (I use Hershey's)
    • 476 grams (2 ¼ cups + 2 Tablespoons) Sugar

    Wet Ingredients

    • 4 large Eggs
    • 1 ½ cup full-fat Sour Cream
    • ½ cup Water
    • ¾ cup Vegetable Oil
    • 1 Tablespoon Vanilla Extract

    Other Cake Ingredients

    • 1 ½ stick(s) (6 ounces) Salted Butter (melted)
    • 2 Tablespoons + 2 teaspoons Liquid Red Food Coloring
    • 2 teaspoons Apple Cider Vinegar

    Cream Cheese Buttercream Glaze

    • 4 ounces Cream Cheese (at room temperature)
    • ½ stick (2 ounces) Salted Butter (melted)
    • 1 teaspoon Pure Vanilla Extract
    • 195 grams (1 ½ cups) Powdered Sugar
    • 1 Tablespoon Heavy Cream

    Instructions

    Make The Red Velvet Cake

    • Preheat the oven to 325 degrees. Spray a 12-cup bundt cake pan* generously with a cooking spray that contains flour (like Baker's Joy). Or grease and flour the pan. (*NOTE- if you use a cake pan smaller than the 12 cup size, your cake batter may overflow)
    • Using a sifter or fine mesh strainer, sift the Dry Ingredients* into a large bowl, then whisk until well blended. Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended. (*REMINDER-when using instant clearjel, please make sure it is labeled as "instant" and whisk it thoroughly with dry ingredients)
      Wet ingredients being poured into a bowl of dry cake ingredients
    • Pour Wet Ingredients over the Dry Ingredients, then immediately before stirring add in the apple cider vinegar. Whisk everything together--the apple cider vinegar will bubble slightly as it reacts with the wet and dry ingredients.
      A bowl with unmixed wet and dry red velvet cake ingredients, with apple cider vinegar being poured over the bowl
    • Carefully pour the melted Butter and the red food color into the batter and whisk until smooth, uniform, and lump-free. The batter will be thick.
      A bowl of thick red velvet cake batter
    • Pour the red velvet cake batter into the prepared 12-cup bundt pan and smooth out the batter until even (an offset icing spatula works well for this).
      A bundt pan filled with red velvet cake batter
    • Bake in the middle rack with plenty of space above the pan in the preheated oven for 30 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 25-35 minutes. Dark, heavy-duty bundt pans typically take less time than lightweight metal bundt pans. Carefully check the cake when it is no longer jiggly. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A couple of moist crumbs on your knife are fine, but they shouldn't look wet.
    • Allow the cake to cool until the pan is only lukewarm to the touch, then flip the red velvet bundt cake onto a plate or platter.
      An unfrosted red velvet bundt cake

    Make the vanilla Cream Cheese icing glaze

    • Whisk the softened cream cheese and melted salted butter together (the cream cheese may look curdled for a moment, but as you continue to whisk it will come together). Gradually whisk in the powdered sugar, heavy cream, and pure vanilla. If the glaze seems too thick to drizzle, you can microwave the glaze for a few seconds at a time, whisking frequently.
      A bowl of cream cheese icing glaze with a whisk drizzling some of the icing into the bowl
    • Drizzle the cream cheese glaze over the fully-cooled red velvet bundt cake. I like to fill a disposable piping bag with the glaze for easy drizzling, but you can also use a whisk or a spoon. Serve and enjoy!
      A red velvet bundt cake with icing being drizzled on top with a piping bag

    Notes

    Instant Pudding Mix and Instant Clearjel stabilize the batter and make a moister cake with a softer crumb.  Instant Pudding contains Instant Clearjel (modified cornstarch) as the 2nd ingredient which is why they work similarly with delicious results.  Make sure whichever you use is labeled as INSTANT--cook-type and original clearjel do not work the same as Instant Clearjel.
    Author: Amy
    Calories: 1190kcal
    Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
    Print Recipe

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    ⭐ For help with a recipe, visit our detailed FAQ page.

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    Comments

    1. Rachel says

      January 15, 2023 at 10:51 am

      5 stars
      Holy Moly! Absolutely the best red velvet cake recipe ever, and one of the best cakes I’ve made and eaten! It’s flavorful, moist, decadent, beautiful - I made two for Christmas gatherings and everyone raved! Amy, your cake recipes are perfection - every cake I’ve made has been absolutely heaven! I look forward to seeing new recipes! Thank you!!!

      • Amy says

        January 17, 2023 at 3:17 pm

        This comment made my day! Thank you, Rachel! So glad you and your family loved the red velvet bundt cake recipe. 🙂

    2. Lynne says

      December 19, 2022 at 10:28 am

      5 stars
      I made mini bundt cakes. They were perfect! My husband loved them. He said it was the best red velvet cake he had ever tasted. The cakes were good the day I baked them. Even better the day after.

      • Amy says

        December 22, 2022 at 1:56 pm

        Hi Lynne, I'm so happy to hear that! Thanks you for your comment, now others will know they can make mini red velvet bundts with this recipe! 🙂

    3. Susan says

      December 09, 2022 at 9:28 pm

      5 stars
      Is this recipe suitable to make mini Bundt cakes?

      • Amy says

        December 11, 2022 at 9:52 am

        While I haven't tried that, I think it would work out great!

    4. Cindy says

      December 07, 2022 at 4:47 pm

      5 stars
      Thank you. I can’t wait to eat. I have two in the freezer ready for the holidays! They look amazing!

      • Amy says

        December 08, 2022 at 8:30 am

        Yay, great idea baking ahead! Hope you enjoy them! 🙂

    5. Cindy says

      December 05, 2022 at 10:43 am

      5 stars
      Can this cake be frozen?

      • Amy says

        December 07, 2022 at 8:41 am

        Yes it can! I froze one of my test batches, wrapped well in plastic wrap (loosely but airtight), then thawed it at room temp overnight before glazing. It stays very moist! 🙂

    6. Sandra says

      November 24, 2022 at 8:00 pm

      I made this red velvet cake for my family for thanksgiving. It was excellent! Thank you for sharing your expertise. Everything thing I’ve made following your methods and recommendations has been met with success. 🍽🧡🦋

      • Amy says

        November 26, 2022 at 8:39 am

        I'm so happy to hear that! Thank you for taking the time to comment, Sandra! So glad your family enjoyed the red velvet bundt cake recipe. 🙂

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    Hi, I'm Amy!

    Recipe creator, cake decorator, and lover of all things sweet. 🍰

    Amycakes was a small family bakery known for its incredibly moist cakes, cupcakes, and delicious bakery treats. Now, we're excited to share all our secrets with you!

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