Christmas Red Velvet Bundt Cake With Cream Cheese Frosting

This Christmas red velvet bundt cake is the kind of dessert that earns a spot right in the middle of the holiday table. The deep red crumb, silky cream cheese frosting, and simple sprinkles make it look like a little edible wreath, and the flavor is pure cozy cocoa vanilla.

You just mix a simple batter in two bowls, pour it into a bundt pan, and let the oven handle the rest. Serve it after Christmas dinner, bring it to a holiday potluck, or slice it for a quiet Advent coffee at home. However you share it, this Christmas red velvet bundt cake feels special without being fussy.

Why you will love this Christmas red velvet bundt cake

• Classic red velvet flavor with cocoa, buttermilk, and vanilla
• Pretty red crumb that looks so good with white cream cheese frosting
• Simple pantry ingredients and no mixer needed for the batter
• Bakes in one bundt pan so it is easy to serve a crowd
• Perfect base for Christmas sprinkles, sugared berries, or a simple dusting of icing sugar

For the cake:

• 2 cups all-purpose flour (about 240 g)

• 1 1/2 cups granulated sugar (about 300 g)

• 1 teaspoon baking soda (about 5 g)

• 1 teaspoon fine salt (about 5 g)

• 2 tablespoons unsweetened cocoa powder (about 12 g)

• 1 cup vegetable oil (240 ml)

• 1 cup buttermilk, room temperature (240 ml)

• 2 eggs (room temperature are best)

• 1 teaspoon vanilla extract (5 ml)

• Red food coloring

Optional but helpful: 1 teaspoon white vinegar (5 ml), to boost the red color and tenderness

For the cream cheese frosting:

• 8 oz cream cheese, softened to room temperature (about 225 g)

• 1/4 cup unsalted butter, softened (60 g)

• 1 1/2 cups powdered sugar, sifted if lumpy (about 180 g)

Optional: 1/2 teaspoon vanilla or almond extract, for extra flavor

To decorate:

• Red and white or Christmas sprinkles
• Optional: extra cake crumbs, fresh berries, or a light dusting of powdered sugar

Equipment:

• 8-inch bundt cake pan 
• Mixing bowls, whisk, and spatula
• Wire rack for cooling

1. Prep the pan and oven

Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly and dust it with flour, or use a baking spray that contains flour. Pay special attention to the center tube and all the grooves of the pan. A pastry brush helps spread the grease into every corner so the cake releases cleanly.

2. Mix the dry ingredients

In a large mixing bowl, sift together the flour, cocoa powder, and baking soda. Add the granulated sugar and salt. Whisk until everything looks evenly combined and no streaks of cocoa remain.

Sifting helps prevent dry lumps and keeps the crumb soft, which is especially important in a simple bundt cake like this.

3. Mix the wet ingredients

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth and well combined.

Add red food coloring (a little at a time) and whisk it in until you reach your desired Christmas red. Stir in the white vinegar if you’re using it.

Tip: Room temperature eggs and buttermilk blend more easily and help the cake rise evenly.

4. Combine the batter

Pour the wet ingredients into the dry ingredients in two or three additions, gently stirring with a whisk or spatula after each addition. Mix just until the batter is smooth and no streaks of flour remain.

Avoid overmixing. Once the flour disappears, stop. Overmixing can make the cake dense instead of soft.

5. Bake the bundt cake

Pour the batter into the prepared bundt pan and smooth the top with a spatula so it is even all around.

Bake for 45 to 50 minutes, or until a toothpick or thin skewer inserted into the center comes out with a few moist crumbs but no wet batter.

Remove the cake from the oven and set it on a wire rack. Let it cool in the pan for about 10 minutes. Then carefully invert the pan onto the rack and lift it off. Allow the cake to cool completely before frosting.

If the cake seems reluctant to release, tap the pan gently on the counter or lay a warm, damp towel over the outside of the pan for a few minutes to help loosen it.

6. Make the cream cheese frosting

While the cake cools, prepare the frosting.

In a mixing bowl, beat the softened cream cheese and softened butter together until smooth, creamy, and lump free. You can use a handheld mixer or a stiff whisk.

Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition. Continue until the frosting is thick, smooth, and spreadable. Beat in the vanilla or almond extract if using.

If the frosting feels too thick, add a teaspoon of milk at a time. If it feels too thin, add a spoonful of powdered sugar.

7. Frost and decorate your Christmas bundt cake

Once the cake is completely cool, place it on a serving plate.

You can either:

• Spread the cream cheese frosting over the top and let it drip slightly down the sides, or
• Spoon the frosting into a piping bag and pipe it along the top of the bundt in thick lines for a more defined look.

Finish with red and white or Christmas sprinkles. You can also add a sprinkle of cake crumbs, a few fresh berries, or a dusting of powdered sugar for a snowy effect.

8. Serve and store

Slice the cake with a sharp knife and serve at room temperature. It pairs beautifully with coffee, hot chocolate, or a simple glass of milk.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for about 20 to 30 minutes before serving so the crumb and frosting soften again.

Christmas decoration ideas

Use what you already have:

• Red and white nonpareils or jimmies for a classic Christmas look
• Green sprinkles or sugar for a red and green theme
• Simple powdered sugar for a snow effect
• A ring of sugared cranberries and rosemary around the base of the cake stand
• White chocolate curls or shavings on top of the frosting

You do not have to use all of them. Even a basic frosted bundt with a handful of red sprinkles looks perfectly on theme.

Make ahead tips

• Bake the cake a day ahead, cool completely, then wrap tightly and store at room temperature. Frost just before serving.
• The cream cheese frosting can be made up to 2 days ahead and stored in the fridge. Let it soften and rewhip briefly before using.
• Leftover slices can be wrapped and frozen for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.

FAQ

Can I bake this in a regular round or square pan instead of a bundt pan?
Yes. The batter will fit in a 9 inch round pan or a similar capacity pan. Baking time will be a little shorter, so start checking around 30 to 35 minutes.

Do I have to use buttermilk?
Buttermilk gives red velvet cake its classic tang and tender crumb. If you do not have it, you can make a quick substitute with 1 cup (240 ml) milk and 1 tablespoon (15 ml) vinegar or lemon juice. Let it sit for 5 to 10 minutes before using.

Which red food coloring works best?
Liquid or gel food coloring both work. Gel is usually stronger, so you need less. Add it gradually until the batter looks like a deep Christmas red, keeping in mind that it will darken slightly as it bakes.