We all need a go-to bundt cake recipe for just about every cake flavor. I’m here to deliver with the very best RED VELVET version! It quite honestly has it all: flavor, texture, moisture, ease, and the most delicious almond cream cheese buttercream on top.

Let’s talk bundt pans

Different bundt pans will behave differently, but for the most part, you should get a very similar result (I know that sounds like an oxymoron, but hear me out). The height, finish, and shape will change the baking time a little bit, so if you keep an eye on your oven during those last 5 minutes, you’ll be all set.

The bundt pan I used is linked here: CLICK HERE. It’s a fun tall one for a little something extra. I love how it looks and it was super easy to use.

EASY RECIPE

This recipe may look a little familiar to some… and that’s because it is! This is my favorite red velvet cake recipe that I’ve included on my website (unfortunately with a bloody knife cake, haha), and also in my cookbook, Cake Confidence. If you haven’t checked out my cookbook, it’s HERE and I just know you’re going to love it.

I used the same exact recipe, but upped the time it needed to finish baking in the oven. So if you’re still using this recipe for my 3-layer 6″ cake rounds, just switch the baking time back down to 27-30 minutes.

I LOVE how this recipe bakes up beautifully, and is SO EASY to throw together. If you see in the directions, you don’t need a stand mixer for the cake batter. No butter + sugar creaming happening, so you just need a whisk and a bowl to be all set. Add in the wet ingredients, whisk, then sift in the dry. BOOM, cake batter done!

For the buttercream, you don’t quite need a whole batch, I found. I only did little “drips” of buttercream down the side, and ended up with quite a bit leftover (which isn’t a problem for snacking purposes, haha). So for our recipe below, I did a half-ish batch. If you’d like to slather the entire bundt with the buttercream, you still have plenty from this recipe.

Aren’t these sprinkles the cutest? They’re from NeonYolk Shop, from Rosie, and I adore how well they dressed up my bundt cake for Valentine’s Day. I think this red velvet bundt would be perfect for any occasion, though.

Isn’t that slice gorgeous? It’s not my traditional wedge slice you see frequently on here from me, but it has it’s own finesse about it. So simple, so moist, an absolutely stunning RED! (getting major Taylor Swift vibes from this one, I must say).

If you’d like to see a quick little video of the cake batter coming together, I made one here for Instagram that I think you’ll like.

That’s it! Easy peasy. I can’t wait for you guys to fall in love with this one.

As always, Happy Baking!

xo, Mandy

Get the Recipe: The Best Red Velvet Bundt Cake

The most decadent, moist, and delicious red velvet cake – made into a Bundt cake!
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Ingredients
 

Red Velvet Cake

  • 3/4 cup buttermilk , room temperature
  • 2/3 cup sour cream , room temperature
  • 3 whole large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon pure vanilla
  • 1/4 cup all purpose flour
  • 1 15.22oz box Red Velvet Cake Mix, I prefer Duncan Hines for the best flavor, but you can use any similar brands from the baking aisle.

Half Batch Almond Cream Cheese Frosting

  • 2 sticks (or 1 cup) unsalted butter, Left out at room temperature for about 10 minutes
  • 6 oz cream cheese, Left out at room temperature for about 10 minutes, too.
  • 1 pinch salt
  • 2 teaspoons pure vanilla
  • 1 teaspoon almond extract
  • 5 cups powdered sugar
  • 1/8 cup heavy cream (and more if needed for thinning)

Extras

  • 1/2 cup Valentine's Day Sprinkles
  • 1 bundt pan

Instructions
 

For the Red Velvet Cake

  • Preheat oven to 325 degrees and prep a bundt pan with either a swipe of shortening and a dust of flour, or Bakers Joy spray, etc, to prevent sticking. Set aside.
  • In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vegetable oil, vanilla, and flour until completely combined. Sift in the red velvet cake mix and gently stir until all the powder has been incorporated. Don't overmix.
  • Spread the batter evenly in the prepared bundt pan, and bake for 35-40 minutes until the center is completely baked (but don't overbake!). Remove from the oven, let cool in the pan for about a minute, then flip the cake out onto a wire rack to cool.

Almond Cream Cheese Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until light and fluffy.
  • Add in the salt, vanilla, and almond extract and whip up again.
  • With the mixer on the lowest speed, add in the powdered sugar, then the heavy cream. Add a touch more heavy cream if needed, then turn the mixer on the highest speed for 2 minutes to add a soft texture and volume.

Assembly

  • Add the buttercream to a piping bag without a tip, and snip off the end to create a small opening. Starting almost at the bottom of the sides of the bundt cake, pipe a straight (or curved, depending on the bundt design you used) line from the sides to the middle. Repeat. Add sprinkles on top and enjoy!