Red Velvet Bundt Cake Recipe With Cream Cheese FrostingABy Ashton · Updated October 13, 20264.414 reviews·Total 1 hr 5 min·Serves 16-32Jump to Recipe Save Pin Add to Google posted by Ashton on October 13, 2026 All the heart eyes for this red velvet bundt cake with cream cheese icing. Sour cream and buttermilk make it extra soft and fluffy. And I could eat the frosting with a spoon! You guys already know how I feel about recipes that start with a cake mix (and if you don’t, here’s a hint: ❤️❤️❤️). I love that working with a cake mix yields a consistently good product. You’ll always get soft, moist, and flavorful baked goods. This doctored up red velvet bundt cake recipe is made EXTRA good by using buttermilk and sour cream to create an even fluffier crumb and accentuate that little bit of tang that gives red velvet its signature flavor ????????. Whether it’s for Valentine’s Day or just a random Tuesday when you need a sweet treat, this one belongs on your dessert table. CHECK OUT MY FAVORITE RED VELVET RECIPES HERE. Ingredients Needed for Red Velvet Bundt Cake Before we get into the list, let’s talk about the red method for a sec — the combo of cocoa powder, vinegar, and food coloring that gives red velvet its signature look and tang. You’ll want to combine flour, unsweetened cocoa powder, and a pinch of salt in one bowl for your dry ingredients, then whisk your wet ingredients (eggs, oil, buttermilk) separately before bringing it all together. Here’s what you’ll need: Red Velvet cake mix vanilla instant pudding large eggs vegetable oil sour cream buttermilk A few drops of liquid food coloring (or red food coloring gel, if that’s what you’ve got) gives you that deep red color that makes this cake so dramatic. Don’t be shy with it — we want show-stopping, not muddy brown! And yes, a splash of white vinegar is part of the magic too, helping activate that cocoa and keep the crumb tender. Ingredients Needed for Cream Cheese Icing Grab your stand mixer (or a hand mixer if that’s what’s on hand — both work great here!) and whip this frosting until it’s fluffy and dreamy. You can thin it slightly to make a cream cheese glaze for drizzling over the top of the cake, or keep it thick for swooping on with a spatula. Either way, be still my heart. cream cheese unsalted butter powdered sugar pure vanilla extract Recipe Tips & Notes Don’t use sugar free pudding mix! Be sure to get the regular kind (3.4 ounces), so that you are adding enough additional cornstarch to the mix. I love making the cream cheese frosting with a really pronounced vanilla flavor by using vanilla bean paste or vanilla bean powder. Try adding mini chocolate chips to the batter, or swap the icing for a chocolate glaze if you’re feeling extra. If you’re a Nothing Bundt Cakes fan, you’ll love the familiar addition! Grease your 12-cup bundt pan really well, especially if it doesn’t have a nonstick finish — nobody wants half their cake stuck to the pan. A good bundt cake pan is worth the investment, I promise. Check doneness with a cake tester inserted into the thickest part — it should come out clean or with just a few moist crumbs. Store leftovers in an airtight container at room temperature for a few days, or in the fridge if you’ve glazed it with cream cheese icing. Perfect For Special Occasions This cake is basically made for Valentine’s Day, but honestly I’ll make it for any special occasions that call for something a little extra fancy. Can we talk about how gorgeous that deep red color looks sliced on a plate? So pretty! If you’ve got leftover batter or want a fun twist, this same mix makes incredible red velvet cupcakes or even red velvet cake pops for a party. I’ve also used the same base to make a batch of mini bundt cakes for individual servings — so cute for a bridal shower or holiday dessert table. However you serve it, it’s guaranteed to make some delicious memories. Love Bundt Cakes? Me too! Check out my other bundt cake recipes. Lemon Poppyseed Bundt Cake Chocolate Chip Banana Bundt Cake Golden Vanilla Pound Cake And if red velvet has you craving more, don’t miss my Red Velvet Cinnamon Rolls or browse through more holiday cake recipes for your next celebration. Also check out my Kentucky Butter Cake if you’re in the mood for another irresistibly moist bundt. Happy baking, friends — I truly can’t even with how good this one is! Red Velvet Bundt Cake with Cream Cheese Frosting Yield: 16-32 Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Save this recipe for later: Save Pin Add to Google All the heart eyes ???????????? for this Red Velvet Bundt Cake with Cream Cheese Frosting. Sour cream and buttermilk make it extra soft and fluffy. And I could eat the frosting with a spoon! Print Ingredients 1 box red velvet cake mix 3.4 ounces vanilla instant pudding mix (just the dry mix) 4 eggs 2/3 cup vegetable oil 1 cup sour cream 1/2 cup buttermilk Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 4 cups powdered sugar 1 tbsp vanilla extract Instructions Preheat the oven to 350ºF. Prepare a bundt cake pan by spraying liberally with nonstick cooking spray. Whisk together the cake mix, pudding mix, eggs, oil, sour cream, and buttermilk until batter forms. Pour the batter into the prepared baking pan. Bake for 50-55 minutes. Meanwhile, make the frosting. Use an electric stand mixer to whisk together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing and scraping down the sides in between additions. Mix in the vanilla. Let the cake cool for about 10 minutes before inverting onto a serving plate. Let it cool completely before frosting. Notes calories 212 (for 1/32) % Daily Value * Total Fat 11 g 16 % Saturated Fat 4 g 19 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 34 mg 11 % Sodium 201 mg 8 % Potassium 10 mg 0 % Total Carbohydrate 28 g 9 % Dietary Fiber 0 g 0 % Sugars 23 g Protein 2 g 5 % Vitamin A 5 % Vitamin C 0 % Calcium 5 % Iron 5 %
