Cake Dessert

Red Velvet Bundt Cake with Cream Cheese Glaze!

Whether is for a special someone, birthday party, or just for a simple get together. This cake is going to be the hit of the party. Sometimes I make it, just because I feel like it. If you are uncomfortable with food colouring, just omit the red dye. It doesn’t alter the taste of the cake. 🙂

I only got to know what red velvet was 2-3 years ago, that was also the time when I started to cook and bake more frequently. I remembered having my first red velvet cupcake… That moist velvety cake with a little hint of chocolate, and it was so nicely complimented by the sweet creamy cream cheese frosting with a touch of tardness. It was perfect!

Buttermilk was used to keep the cake moist, I’ve seen recipes that uses sour cream though. I wonder if it alters the taste. I’m glad the cake turned out well! My husband said he was jealous that I made it for my co-workers! Too bad for him!  😛 It was a really well received cake, every last crumb was cleared in an hour, and I’m glad the teachers enjoyed it. 

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red velvet bundt cake 2

Red Velvet Bundt Cake with Cream Cheese Glaze

10 inch bundt pan


Red Velvet Cake

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 3/4 cups caster sugar
  • 2 eggs
  • 1 1/4 cups vegetable oil
  • Red food gel colouring you need to eyeball it
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup buttermilk

Cream Cheese Glaze

  • 4 oz philly cream cheese softened
  • 1/2 cup icing sugar/powdered sugar sifted
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • Heart shape sprinkles


Red Velvet Cake

  • Preheat oven to 175C.
  • Prepare your bundt pan by using a baking spray with flour in it to spray the inside of the pan and the center tube, or butter and flour the pan.
  • In a mixer, mix oil, buttermilk, vinegar, vanilla, eggs, food colouring, and sugar until combined. Sieve flour, salt, baking soda, and cocoa powder together.
  • Slowly add into wet ingredients while mixing, until well combined.
  • Pour batter in prepared bundt pan.
  • Bake for 50 mins or until skewer comes out clean.
  • Let cool in pan for 15 mins, then turn cake out onto wire rack to cool completely.

Cream Cheese Glaze

  • In a mixer, beat softened cream cheese for about a minute.
  • Add vanilla extract, mix till combined.
  • Then slowly add in icing sugar.
  • Don't forget to scrape the sides!
  • Add milk tablespoon at a time. (If still too dry, add another tbsp of milk).
  • Pour glazed over cooled bundt cake and sprinkle hearts on top of glaze.


Make you own buttermilk:
1 cup milk + 1 tbsp lemon juice or vinegar
Let sit for 5 minutes until it starts to curdle.
red velvet bundt cake 3

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  • Reply
    11 February, 2014 at 2:39 am

    Looks yummehhh

  • Reply
    Haffa Bexi
    11 February, 2014 at 12:51 pm

    Haffas Kitchen

  • Reply
    MonuTeena RecipesPassion
    17 February, 2014 at 1:29 pm

    Such a lovely cake Shar kay 🙂 Happy valentines day .. i am just loving the way you have presented the cake 🙂 great looks ~

  • Reply
    Diana Ng
    25 March, 2014 at 7:30 am

    hi ya, can i replace the apple cider vinegar to normal vinegar or can i omit that totally? Cheers, Diana

    • Reply
      25 March, 2014 at 8:20 am

      Hi Diana, yup… it's fine to replace with other vinegar, replace with lemon juice, or omit all together if you do not have that ingredient since buttermilk is already thickened. 🙂

  • Reply
    22 June, 2014 at 2:53 pm

    May I ask what is the size of your bundt pan? Thank you!

    • Reply
      22 June, 2014 at 5:10 pm

      Hi Jeszica, my bundt pan is a 10-15 cups bundt pan. Exterior Dimensions: 10.5"L x 10.5"W x 4.5"H. 🙂 Thanks for popping by!

  • Reply
    23 June, 2014 at 12:29 am

    Thx!! Me silent reader of ur blog but had tried a few recipes so far n we love it!

  • Reply
    26 June, 2014 at 1:29 am

    Always good to hear from a reader Jeszica! Thanks for trying out some of my recipes. 🙂 will be updating more often now that we are back from our holiday! 😀 have an awesome day!

  • Reply
    2 September, 2015 at 7:36 am

    Lol, this cake isn’t a quicky, but it’s worth the shot on a special occasion no doubt! Either way, this cake led me to follow you on pinterest??

    • Reply
      Sharon Lam
      2 September, 2015 at 9:30 am

      Thanks for the follow and for popping by! 🙂

  • Reply
    26 April, 2017 at 12:29 am

    Hello, can I ask how do I convert the measurement of the ingredients from cups to grams and oz to grams? Thanks 🙂

  • Reply
    26 April, 2017 at 8:48 am

    Hi babe can I use a normal cake round pan? Cos I dun have the bundt pan

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