Red Velvet Bundt Cake Recipe with Cream Cheese Frosting
Home » COOK » Recipes » Baking » Cakes »Looking for a decadent dessert? This Red Velvet Bundt Cake Recipe will wow your taste buds!
With its rich cocoa flavor, tender crumb, and signature red color, this cake is as stunning as it is delicious.
Topped with luscious cream cheese frosting, this cake is the perfect treat for Valentine’s Day, special occasions, or whenever you crave something sweet and indulgent!
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Where is the Recipe Card?
The printable recipe card is towards the end of this page. For recipe tips and ingredient substitutions, we recommend reading the blog post.
Red Velvet Bundt Cake Recipe:
Number of Servings: 8-10
Prep Time: 20 minutes | Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Red Velvet Bundt Cake Recipe
Our Red Velvet Bundt Cake recipe combines the classic red velvet flavor with the elegance of a bundt cake pan. Its smooth chocolate flavor, enhanced by the tang of buttermilk, creates an irresistible texture.
The cream cheese frosting (a common topping for red velvet desserts) cuts through the sweetness of the cake, balancing all the flavors perfectly.
Red velvet cake shines on special occasions such as Valentine’s Day with your loved one or Galentine’s Day with your friends!
Serve a slice with tea or coffee for an afternoon treat or as a dinner party dessert with a scoop of Vanilla Ice Cream. Scroll past the recipe card for our done-for-you dinner party menu.
What is Bundt Cake?
A bundt cake is not a specific cake flavor but one baked in a bundt pan. The distinctive ring shape with decorative fluted edges is inspired by a traditional European cake known as Gugelhupf.
The unique pan design allows for even baking and an elegant presentation, perfect for special occasions like National Bundt Day on November 15!
Bundt cakes can be made in various flavors and styles. We have a few different flavors for you to try:
- Delicious Apple Bundt Cake Recipe Topped With Creamy Toffee Sauce
- Lemon Blueberry Bundt Cake Recipe
- Mini Lemon Bundt Cakes for Afternoon Tea Parties
- Mardi Gras Monkey Bread is another sweet treat made in a bundt tin.
Ingredients for Red Velvet Bundt Cake

The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Store Cupboard Staples—All-Purpose (Plain) Flour, Granulated Sugar, Baking Soda, Salt, Cocoa Powder, Vegetable Oil, Powdered Sugar.
- Chilled—Buttermilk, Eggs, Cream Cheese, Butter.
- Red Food Coloring—Tives the cake its iconic color.
- Sprinkles—An optional extra, but adds a festive touch!
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Recipe Tips
- You will need an 8-inch or 9-inch bundt cake pan for this recipe.
- Grease the pan thoroughly with baking spray to ensure the cake releases cleanly.
- Use room temperature ingredients for a smoother cake batter.
- Don’t overmix the flour mixture—this keeps the cake tender.
- For vibrant crumbs, stick with high-quality red food coloring gel.
- Cool the cake completely on a wire cooling rack before frosting.
Storing Leftovers & Freezing
- Storing Leftovers:
- Place leftover cake in an airtight container and store it in the fridge for up to 5 days.
- Freezing Instructions:
- You can make the cake ahead of time and freeze it until needed. Thaw the cake and add the frosting as directed in the recipe card.
- You can also freeze leftovers. Cut them into slices first so you can enjoy just what you need! Results may vary.
- Always cool the cake before freezing.
- Wrap in a double layer of plastic wrap and then aluminum foil (or an airtight, freezer-safe container) to help prevent freezer burn and eliminate unwanted freezer smells.
- To keep track of your food storage, label each dish with its name, date, thawing instructions, and reheating instructions.
- Store in the freezer for up to 3 months.
- To defrost the cake, unwrap it entirely and place it in the fridge to thaw overnight (or at least 12 hours).
- With all leftovers, ensure the food looks and smells okay before consuming.
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
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Printable Red Velvet Bundt Cake Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!

Red Velvet Bundt Cake
Ingredients
For the Bundt Cake
- 2 cups all-purpose flour (plain flour)
- 1½ cups white sugar
- 1 tsp baking soda (bicarbonate of soda)
- 2 Tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- Red food coloring
For the Frosting
- 8 oz cream cheese
- ¼ cup softened unsalted butter
- 1½ cups powdered sugar (icing sugar)
- Pink sugar sprinkles
SUGGESTED PRODUCTS
- Bundt Pan 8 or 9-inch
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Grease and flour an 8 or 9-inch bundt cake pan.
- Whisk the all-purpose flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl until combined.
- Whisk together the oil, buttermilk, eggs, and vanilla extract in a separate mixing bowl until combined. Add a few drops of red food coloring to achieve the desired shade of red.
- Gradually pour the wet ingredients into the bowl of dry ingredients. Stir until the batter is smooth and lump-free.
- Transfer 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 center comes out clean.
- Remove the baked cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To prepare the frosting, beat the cream cheese and butter in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar to the bowl, beating well after each addition until the frosting is light and fluffy.
- When the cake has cooled completely, spread the cream cheese frosting over the top and sides.
- Decorate with pink sugar sprinkles, slice, and serve. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Baked Zucchini Fries & Greek Yogurt Dip
- Soup: French Onion Soup
- Salad: Apple Salad with Toasted Hazelnuts
- Main Dish: White Wine Coq Au Vin
- Side Dish: Mashed Red Potatoes
- Beverage: Orange Cadillac Margarita