Red Velvet Bundt Cake is a classic and elegant variation of the traditional Bundt cake. The cake gets its distinctive red color and subtle chocolate flavor from the use of cocoa powder and food coloring.


2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt,

1 cup unsalted butter, 1 1/2 cups granulated sugar, 2 large eggs, 2 tbsp red food coloring, 2 tsp vanilla extract, 1 cup buttermilk, 1 tsp white vinegar

Cream Cheese Frosting 

8 oz cream cheese, softened, 1/2 cup unsalted butter(softened), 3 cups powdered sugar, 1 tsp vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Stir in the red food coloring and vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until well combined.

Stir in the white vinegar. Pour the batter into the prepared Bundt pan, and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is creamy and smooth.

Once the cake is cooled, frost the cake with the cream cheese frosting. Enjoy your delicious Red Velvet Bundt Cake with your family!