Description
This Easy Moist Red Velvet Bundt Cake is a rich and tender cake featuring a perfect balance of cocoa and tangy apple cider vinegar, finished with a luscious vanilla cream cheese glaze. It's baked in a bundt pan for an impressive presentation and has a velvety texture that melts in your mouth, perfect for any celebration or casual treat.
Ingredients
Dry Ingredients
- 354 grams (2 1/2 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
- 1 Tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1 1/2 teaspoons Salt
- 32 grams (1/4 cup) Instant Clearjel or 65 grams (6 Tablespoons) Vanilla instant pudding mix
- 38 grams (6 Tablespoons) Unsweetened Cocoa Powder (Hershey's recommended)
- 476 grams (2 1/4 cups + 2 Tablespoons) Sugar
Wet Ingredients
- 4 large Eggs
- 1 1/2 cups full-fat Sour Cream
- 1/2 cup Water
- 3/4 cup Vegetable Oil
- 1 Tablespoon Vanilla Extract
- 1 1/2 sticks (6 ounces) Salted Butter (melted)
- 2 Tablespoons + 2 teaspoons Liquid Red Food Coloring
- 2 teaspoons Apple Cider Vinegar
Cream Cheese Glaze
- 4 ounces Cream Cheese (at room temperature)
- 1/2 stick (2 ounces) Salted Butter (melted)
- 1 teaspoon Pure Vanilla Extract
- 195 grams (1 1/2 cups) Powdered Sugar
- 1 Tablespoon Heavy Cream
Instructions
- Make The Red Velvet Cake: Preheat your oven to 325°F (163°C) and generously spray a 12-cup bundt pan with a flour-containing cooking spray or grease and flour it thoroughly to prevent sticking.
- Mix Dry Ingredients: Using a sifter or fine mesh strainer, sift together the all-purpose flour, baking powder, baking soda, salt, instant Clearjel or pudding mix, cocoa powder, and sugar into a large bowl. Whisk until well combined to ensure even distribution.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs, sour cream, water, vegetable oil, and vanilla extract until smooth and well blended.
- Incorporate Apple Cider Vinegar: Pour the wet ingredients over the dry ingredients, then immediately add the apple cider vinegar. Whisk quickly and thoroughly until the mixture begins to bubble slightly, signaling the reaction between the acidic and baking components.
- Add Butter and Red Coloring: Carefully pour the melted butter and liquid red food coloring into the batter. Whisk until the batter is smooth, uniform in color, and free of lumps. Expect a thick batter consistency.
- Pour Batter into Pan: Transfer the prepared batter evenly into the bundt pan. Smooth the top with an offset spatula for an even layer.
- Bake the Cake: Place the bundt pan on the middle rack of the preheated oven. Bake at 325°F for 30 minutes without opening the oven door. Then, reduce the temperature to 300°F (149°C) and bake for an additional 25-35 minutes. Baking time may vary based on pan weight; check doneness by inserting a toothpick or small knife— it should come out clean or with a few moist crumbs but no wet batter.
- Cool and Unmold: Let the cake cool in the pan until it is only lukewarm to the touch. Carefully invert the bundt pan onto a serving plate or platter to release the cake.
- Prepare the Cream Cheese Glaze: In a bowl, whisk together softened cream cheese and melted salted butter. Initially, the mixture may appear curdled, but continue whisking until smooth.
- Add Remaining Glaze Ingredients: Gradually whisk in powdered sugar, heavy cream, and pure vanilla extract until the glaze is smooth. If too thick for drizzling, warm it gently in the microwave in short intervals, whisking frequently.
- Drizzle and Serve: Using a piping bag, whisk, or spoon, drizzle the cream cheese glaze over the fully cooled red velvet bundt cake. Slice, serve, and enjoy your moist and flavorful cake.
Notes
- Ensure that the Clearjel used is labeled 'instant' to avoid issues with batter consistency.
- Use a 12-cup bundt pan. Using smaller pans may cause the batter to overflow.
- Do not open the oven door during the initial 30 minutes of baking to prevent the cake from collapsing.
- If the glaze is too thick for drizzling, warm it slightly and whisk to desired consistency.
- Dark, heavy-duty bundt pans typically bake faster than lightweight metal pans — adjust baking times accordingly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
