Red Velvet Bundt Cake
This Red Velvet Bundt Cake is rich, festive, and easy to make—perfect for Valentine's Day or any celebration. With a soft cocoa crumb, smooth cream cheese frosting, and fresh strawberries on top, it's a bakery-style dessert you can bake at home. I share my favorite baking tips, pan-prep tricks, and decorating shortcuts so your bundt turns out perfect every time. Whether you're gifting it or serving it for a holiday dinner, this cake is guaranteed to impress.
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Ingredients
- 2 ½ Cups All-purpose flour
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- ½ Cup Cocoa powder unsweetened
- 4 Eggs
- 2 teaspoon Vanilla extract
- 1 Cup Buttermilk
- 1 Cup Butter room temperature
- 2 Cups Sugar
- 1 ½ teaspoon Red food coloring
Bundt cake pan coating
- 2 tablespoon Vegetable shortening
- 2 tablespoon All-purpose flour
Cream cheese frosting
- 2 ½ cup Powdered sugar
- 4 oz cream cheese room temperature
- ½ teaspoon Vanilla extract
- 3 tablespoon milk
Garnish
- 1 lb Fresh strawberries halfed
Instructions
Bundt Cake
- Preheat oven to 350°F (175°C) and position the rack in the center.
- In a medium mixing bowl, sift and whisk together the flour, baking powder, cocoa powder, and salt until well blended.
- In a large bowl, beat softened butter and granulated sugar using a hand mixer until the mixture is pale, creamy, and fluffy—about 3 to 4 minutes.
- In a separate bowl, whisk the eggs thoroughly, then stir in the vanilla extract and buttermilk until smooth.
- Gradually mix half of the egg mixture into the butter-sugar base, then fold in half of the dry ingredients. Repeat with the remaining halves and mix until the batter is smooth and fully combined.
- Stir in red food coloring, a little at a time, until you reach your desired shade of deep red.
Bundt cake pan coating
- Use a pastry brush or paper towel to generously grease the inside of a bundt pan with vegetable shortening.
- Sprinkle flour inside the greased pan and rotate to coat evenly, tapping out any excess.
- Carefully pour the cake batter into the pan and use a spatula to smooth the surface.
- Bake for 50 to 65 minutes, checking with a toothpick or cake tester until it comes out clean.
- Let the cake cool in the pan for exactly 10 minutes to help it set without sticking.
- Gently invert the pan onto a wire cooling rack and let the cake cool completely before adding any frosting.
Cream cheese frosting
- In a mixing bowl, beat powdered sugar, softened cream cheese, milk, and vanilla extract until creamy and lump-free.
Bundt cake decoration
- Rinse strawberries under cold water and dry them thoroughly with paper towels to avoid watering down the frosting.
- Slice each strawberry in half lengthwise to create heart-like shapes.
- Place the cooled bundt cake on a stand, drizzle generously with cream cheese frosting, and top with strawberry halves. Arrange more strawberries around the base for a polished look.
Tried this recipe?Let us know how it was!