The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Red Velvet Bundt Cake has a cream cheese glaze and is completely homemade. It’s incredibly moist, and it’s the perfect cake for the holidays, Valentine’s Day, and year-round.
This cake makes twelve servings for just $0.77 per serving. The entire recipe costs about $9.22 to make.
Red Velvet desserts are perfect for the holidays or any other occasion throughout the year. For more red velvet inspiration, check out my Homemade Red Velvet Cupcakes, my Red Velvet Cheesecake Cake Copycat, these Red Velvet Cookies, and these Red Velvet Whoopie Pies.
Red Velvet Pound Cake
This cake combines two of my favorite types of cake: red velvet and pound cake. The two combine to create a perfectly light and tender crumb with that tangy, mild chocolate flavor that we all love.
The deep red color makes this the perfect cake for Christmas, Valentine’s Day, Fourth of July. The flavor and minimal effort required to make the cake makes this the perfect cake for any other celebration or day of the week really.
Spoon on the glaze and watch it cascade down the sides of the cake, and sprinkle it with chopped pecans or festive sprinkles. It truly is a beautiful and festive cake you can serve for any occasion.
You will love how rich and moist the cake is. A dense and dry cake is the worst!
This cake is delicate with a slight chocolate flavor that is not too sweet. Everything about it is just perfect, and I am so excited to share it with you!
Ingredients and Cost
Per Serving Cost: $0.77
Recipe Cost: $9.22
- 3 cups all-purpose flour – $0.50
- ⅓ cup unsweetened cocoa powder – $0.50
- ½ teaspoon salt – $0.01
- ¼ teaspoon baking soda – $0.01
- 1 ½ cups unsalted butter – $2.40
- 3 cups granulated sugar – $0.58
- 5 large eggs – $0.50
- 1 teaspoon distilled white vinegar – $0.01
- 4 ounces cream cheese – $0.98
- 3 cups powdered sugar – $0.58
- 1 teaspoon vanilla extract – $0.31
- 1 teaspoon clear vanilla extract – $0.08
- 1 cup buttermilk – $0.58
- 3 Tablespoons milk or cream – $0.03
- 1 ounce bottle liquid red food coloring – $1.75
- 2 Tablespoons chopped pecans – $0.40
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven. Then spray a bundt pan with baking spray and coat lightly with baking cocoa or flour.
- Next, whisk together the flour, cocoa powder, salt, and baking soda in a mixing bowl.
- In another bowl, beat together the butter and sugar.
- Add the eggs one at a time.
- Beat in the vinegar and vanilla extract.
- Slowly add the flour mixture, alternating with the buttermilk.
- Beat until combined.
- Stir in the food coloring and then spoon the batter into the bundt pan. Bake for 70-75 minutes.
- Place on a wire rack to cool for about ten minutes. Then flip the cake over and let it cool completely before removing from the pan.
- Meanwhile, make the glaze by beating the cream cheese, and then adding in the rest of the ingredients. Heat the glaze on the stovetop on low heat or in the microwave until it is pourable.
- Finally, spoon the glaze over the cake and sprinkle with chopped pecans before slicing to serve.
***For complete instructions, see the recipe card below.
- Instead of chopped pecans on top of the cake, you can use festive sprinkles, white or chocolate curls, or simply nothing at all.
- If you don’t have butter milk, then you can make some! Check out my Buttermilk Substitute recipe.
SERVE: Allow the cake to cool completely before spooning on the glaze.
STORE: Store the cake in an airtight container for up to five days.
FREEZE: You can freeze this cake after baking and cooling it. Cover it tightly with two layers of plastic wrap and foil and store in the freezer for up to two months.
- Bundt pan
- Wire rack
- Mixing bowls
- Handheld mixer
- Wooden mixing spoon
- Measuring cups and spoons
- Liquid measuring cup
Red Velvet Bundt cake gets its distinct flavor from the combination of buttermilk, vinegar, and cocoa powder. These flavors combine to make a red color typically enhanced by red food coloring and a cake that tastes like a mixture of chocolate and vanilla cake.
A bundt pan is a unique design for a cake pan. Because of this, the cake cooks differently than a rectangular pan. As a result, more of the cake’s surface is exposed to the oven’s high temperature than a rectangular pan. Therefore, using wet ingredients, like buttermilk, helps produce a moist cake baked in the well-known donut-shaped baking pan.
Double-check your ingredient measurements before pouring them into the bowl. If you use too much baking soda, vinegar, or buttermilk, you can easily end up with a bitter-tasting cake.
- Christmas Trifle
- Coconut Cream Cake
- Lemon Pistachio Bundt Cake
- Cheesecake Factory Carrot Cake Cheesecake Copycat
- Mom’s Chocolate Chip Cake
- Black Forest Cherry Cake
- Strawberry Shortcake Roll Up Cake
- Irresistible Cream Cheese Pound Cake
- Copycat Olive Garden Lemon Cream Cake
- Buckeye Brownie Cheesecake
Red Velvet Bundt Cake
RED VELVET BUNDT CAKE:
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ounce bottle liquid red food coloring
CREAM CHEESE GLAZE:
- 4 oz cream cheese softened to room temperature
- 2-3 cups powdered sugar * depending on how much glaze you want
- 1 teaspoon clear vanilla extract **see notes
- 1 teaspoon milk or cream
- 2 Tablespoons chopped pecans
MAKE RED VELVET BUNDT CAKE:
- Move oven rack to the middle position and preheat oven to 325 degrees F.
- Spray a bundt pan with nonstick baking spray and coat lightly with baking cocoa or flour.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
- In a large bowl, beat together the butter and sugar until well combined.
- Add eggs one at a time, beating after each addition.
- Add vinegar and vanilla extract and beat until combined.
- Gradually add the flour mixture alternating with buttermilk and beating just until combined after each addition.
- Stir in food coloring.
- Spoon batter into prepared bundt pan.
- Bake for 70-75 minutes or until a wooden pick inserted comes out clean.
- Remove from oven and allow to cool on wire rack about 10 minutes.
- Flip cake over and let cool completely before removing from pan, about 1 ½-2 hours.
MAKE THE GLAZE:
- Add cream cheese to a medium bowl. Beat with a handheld mixer on medium speed until light and creamy, about 1 minute.
- Add powdered sugar, vanilla, and milk. Beat until smooth.
- Heat the glaze in on the stovetop on low heat or in the microwave until it has a pourable consistency.
- Spoon the glaze over the cake and sprinkle with chopped pecans.
- Slice and serve.