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Red Velvet Bundt Cake


  • 1 1/4 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 2 1/2 cups flour
  • 1 3/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 tablespoon cocoa powder

Cream Cheese Glaze

  • 4 oz softened cream cheese
  • 1/2 cup powdered sugar
  • a pinch of salt
  • 3-4 tablespoons whole milk


  • First, divide this recipe in half if you want to do the marbled look. It can be tricky to divide a recipe, the key is to start with the eggs. If a recipe calls for an odd number of eggs, it's probably not a great idea to try and divide it into two parts. But, since this recipe calls for two eggs we can more easily cut it in half to make two batters that will be two different colors.
  • Also, make sure that only one of the batters gets the red food dye and cocoa powder. First whisk together the wet ingredients: oil, buttermilk, eggs, vanilla extract and vinegar, In one of the bowls also add in the food coloring. Then stir in the dry ingredients: flour, sugar, baking soda and salt. In the red bowl also add the cocoa powder. Lightly coat a bundt pan with cooking spray. Spoon the batters into the pan randomly. You want to avoid creating all one layer of the same color batter.
  • Use a knife to gently swirl the batter around a little. This will make the cake look marbled once baked. Now bake at 350°F for 40-42 minutes. Until a toothpick inserted in the cake comes out clean. Allow to cool before adding the glaze.
  • With an electric mixer whip the cream cheese. You really want your cream cheese to be softened first because this will ensure your glaze won't have any lumps. Add in the sugar and salt and blend together until smooth. Add in 3 tablespoons of milk and whip together. If the glaze still seems too thick add another tablespoon of milk.
  • Pour the glaze over the warm cake.