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The Best Red Velvet Bundt Cake

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

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!