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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.