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A Christmas Red Velvet Bundt Cake with white icing drizzled on top sits on a pink cake stand. One large slice is pulled out, showing the moist red interior, while pink sprinkles decorate both the festive cake and plate.
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Valentine’s Day Red Velvet Bundt Cake With Cream Cheese Frosting

This is the Valentine cake that looks bakery-level with almost no decorating effort. You get that classic red velvet flavor (a little cocoa, super tender crumb), baked into a gorgeous bundt that turns out dramatic and glossy just from the pan. Then you finish it with a thick cream cheese frosting that drips into all the ridges in the best way. If you wanted a dessert that feels special, photographs beautifully, and actually fits into a normal day, you are in the right place. Preheat your oven to 350°F (175°C) and let’s make it!
Prep Time20 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 770kcal
Author: Chop and Cheers

Equipment

  • 8-inch bundt cake pan (about 20 cm). A standard bundt pan is usually 10 to 12 cup capacity, and that’s the sweet spot for this batter.
  • mixing bowls
  • whisk
  • Spatula
  • Hand mixer or stand mixer (for frosting)
  • Wire rack

Ingredients

Cake

  • 2 cups all-purpose flour 240 g
  • 1 1/2 cups granulated sugar 300 g
  • 1 teaspoon baking soda 5 g
  • 1 teaspoon salt about 6 g
  • 2 tablespoons cocoa powder about 10 g
  • 1 cup vegetable oil 240 ml
  • 1 cup buttermilk room temperature (240 ml)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract 5 ml
  • Red food coloring 1 to 2 tbsp liquid, or 1 to 2 tsp gel, adjust to color
  • Optional: 1 teaspoon white vinegar 5 ml

Frosting

  • 8 oz cream cheese room temperature (226 g)
  • 1/4 cup unsalted butter softened (57 g)
  • 1 1/2 cups powdered sugar about 180 g
  • Optional: 1/2 teaspoon vanilla or almond extract 2.5 ml

Decorating

  • Sprinkles, berries, or chocolate curls optional

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) bundt pan thoroughly.
  • In a large bowl, sift flour, cocoa, and baking soda. Add sugar and salt, whisk to combine.
  • In a separate bowl, whisk oil, buttermilk, eggs, and vanilla. Mix in food coloring (and vinegar if using).
  • Add wet ingredients to dry and stir just until smooth.
  • Pour into pan and bake 45 to 50 minutes, until a toothpick comes out clean.
  • Cool 10 minutes in pan, then invert onto a wire rack. Cool completely.
  • Beat cream cheese and butter until smooth. Add extract if using. Gradually beat in powdered sugar until fluffy.
  • Frost cooled cake and decorate with sprinkles, berries, or chocolate curls. Store covered in the fridge.