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Red Velvet Bundt Cake: The Best Recipe Ever

red velvet bundt cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 445

Ingredients  

FOR THE CAKE:
  • 480 g 3 cups gluten-free flour blend (with xanthan gum)
  • 300 g 1½ cups granulated sugar
  • 30 g ¼ cup unsweetened cocoa powder, sifted
  • 7 g 1½ teaspoons baking soda
  • 5 g 1 teaspoon fine sea salt
  • 240 ml 1 cup buttermilk, room temperature
  • 240 ml 1 cup vegetable oil (canola or avocado oil)
  • 2 large eggs room temperature
  • 30 ml 2 tablespoons red food coloring (gel or liquid)
  • 10 ml 2 teaspoons pure vanilla extract
  • 15 ml 1 tablespoon white vinegar
  • 240 ml 1 cup hot coffee or hot water
FOR THE CREAM CHEESE GLAZE:
  • 115 g 4 oz cream cheese, softened
  • 60 g 4 tablespoons unsalted butter, softened
  • 240 g 2 cups powdered sugar, sifted
  • 5 ml 1 teaspoon pure vanilla extract
  • 30-45 ml 2-3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

1. Prepare Your Pan and Oven (5 minutes)

  • Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter, then dust with cocoa powder, tapping out excess. This prevents sticking and enhances the chocolate flavor.

2. Combine Dry Ingredients (3 minutes)

  • In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, and salt until evenly distributed. Sifting the cocoa prevents lumps and ensures smooth texture.

3. Mix Wet Ingredients (4 minutes)

  • In a separate bowl, whisk buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth. The acid from buttermilk and vinegar creates the cake's signature tang while activating the baking soda for proper rise.
    red velvet bundt cake

4. Create the Batter (3 minutes)

  • Pour wet ingredients into dry ingredients, stirring until just combined. Gradually add hot coffee while mixing - this red velvet bundt cake technique blooms the cocoa and creates incredible moisture. Don't overmix; some small lumps are normal.
    red velvet bundt cake

5. Bake to Perfection (55-65 minutes)

  • Pour batter into prepared pan and bake for 55-65 minutes, until a toothpick inserted in center comes out with just a few moist crumbs. The top should spring back when lightly touched.
    red velvet bundt cake

6. Cool and Release (45 minutes)

  • Cool in pan for 15 minutes, then invert onto wire rack. Cool completely before glazing - patience ensures the perfect texture for your red velvet bundt cake.
    red velvet bundt cake
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