Name: Red Velvet Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons cocoa powder; 1 cup vegetable oil; 1 cup buttermilk; 2 eggs; 1 teaspoon vanilla extract; Red food coloring; 8 oz cream cheese; 1/4 cup softened butter; 1 1/2 cups powdered sugar; Pink or red sprinkles (optional)

Jump to Recipe

If you’ve ever had a slice of the famous Nothing Bundt Cakes version, you know how irresistible it is.

But did you know you can make your own copycat version at home?

Yep, it’s easier than you think!

This homemade recipe is simple, delicious, and totally worth it.

Whether you’re baking for a holiday, a birthday, or just because you’re craving something sweet, this Red Velvet Bundt Cake is the perfect treat.

So, let’s get started!

Ingredients

Marble counter top with bowls of flour, sugar, cocoa powder, baking soda, salt, oil, buttermilk, eggs, vanilla extract, red food coloring, cream cheese, butter, and powdered sugar

Red Velvet Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 cup vegetable oil
1 cup buttermilk *
2 eggs
1 teaspoon vanilla extract
Red food coloring

Cream Cheese Frosting

8 oz cream cheese
1/4 cup softened butter
1 1/2 cups powdered sugar
Pink or red sprinkles (optional)

* No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Red Velvet Instructions

Before you start, preheat your oven to 350°F (175°C). Also, grease and flour your bundt pan really well. This helps the cake slide out easily after baking.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Mixing flour, sugar, cocoa powder, baking soda, and salt

In another bowl, whisk the buttermilk, eggs, oil, and vanilla extract. Add a few drops of red food coloring and stir.

Mixing buttermilk, eggs, oil, and vanilla extract

Slowly pour the wet ingredients into the dry ingredients, stirring until smooth. Don’t overmix!

Pouring the wet ingredients into the dry ingredients

Pour the batter into your prepared bundt pan.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before frosting.

Making the Perfect Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter until smooth.

Gradually add powdered sugar, beating until light and fluffy. If the frosting is too thick, add a tiny bit of milk to loosen it up.

Once your cake is completely cool, spread the frosting over the top and let it gently drip down the sides.

4. Sprinkle with pink or red sprinkles for a fun finishing touch, and serve!

Serving & Storage Tips

Best Ways to Serve

This cake pairs perfectly with a cup of coffee, a glass of milk, or some fresh berries.
Let it sit at room temperature for 10-15 minutes before serving if it’s been in the fridge.

Storing Your Cake

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze slices in an airtight container for up to 3 months. Just thaw before serving!

There’s something so special about Red Velvet Bundt Cake’s deep red color that just makes it feel fancy.

Whether you’re recreating a Copycat Nothing Bundt Cake or just making a delicious treat for your family, this recipe will be a hit.

Try it out and let me know how it turns out in the comments below!

Yield: 8