Happy weekend guys!!

If you’ve been reading along, you’ve probably noted that I have been eagerly awaiting our child’s arrival, and finally she’s here with us! We had a hard first week, but she’s happy and healthy, and truly amazing! I’m slowly trying to get back to my normal self, and learning how to care for this angel at the same time. At the risk of boring you with my sappy love of our little Naomi, here’s one sweet picture:


Onto why you’re really here of course, cake. Red velvet cake is something that a lot of people request from me, but it’s not really a favorite among my family so it’s not something I touch on very often. I will say, however, that any form of cream cheese frosting deserves a spot in heaven as far as I’m concerned, whether you’re serving it with or without red velvet. My husband doesn’t like cream cheese frosting, and I am forever suspicious of his taste buds because of it.

Red Velvet Bundt Cake 5

Here’s how I like to think of red velvet cake- it’s kind of like mixing vanilla and chocolate cake together, adding something a little tangy, and dying it red. Or it’s like a lightly chocolate flavored cake. I don’t know, whatever. It’s definitely a popular choice. I’m serving this one with a cream cheese whipped cream, which gives you a little bit of a lighter frosting option rather than a full cream cheese frosting, and it’s still got all that flavor.

Red Velvet Bundt Cake 1

For this cake, you’ll want to use a standard 10-cup bundt cake pan. I first made it in a slightly smaller one, and there were no disasters, but it makes a lot of cake so you really need the room of a full bundt pan.

Red Velvet Bundt Cake 2

Do you guys find cake batter satisfying like I do? Like, if you have a super silky, thick batter, it’s all just very pretty looking and the texture is so right that I actually just enjoy watching it mix up for those last few seconds. This cake batter is totally like that. Or maybe I’m a weirdo and you can disregard the last paragraph entirely.

Red Velvet Bundt Cake 4

Alright, anyways, it’s a great cake, it’s easy to pull together, and if you’ve got a pretty bundt pan or two, it’s a nice little centerpiece. Enjoy!

Red Velvet Bundt Cake 7

Red Velvet Bundt Cake

Servings 12 slices


For the cake:

  • 3 1/4 cups flour
  • 1/4 cup dark chocolate cocoa powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup softened butter
  • 2 1/2 cups sugar
  • 1 cup sour cream
  • 6 eggs
  • 1 tsp. vanilla extract
  • 1 tbs. white vinegar
  • 2-3 tbs. red food coloring

For the cream cheese whipped cream:

  • 1 1/2 cups heavy cream
  • 1 8 oz. package cream cheese
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract


For the cake:

  1. Preheat your oven to 350 degrees, and grease a 10-cup bundt pan. 

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 

  3. In a large bowl, beat together the butter and sugar until fluffy. Add in the sour cream, and beat until smooth. Beat in the eggs one at a time until fully incorporated, and then beat in the vanilla extract, vinegar, and red food coloring.

  4. Slowly add the flour mixture to the butter mixture, and beat until smooth and incorporated, about 2-3 minutes. Pour the batter into your prepared baking pan. Bake for 55-60 minutes, or until a cake tester comes out clean. Cool completely before serving. 

For the cream cheese whipped cream:

  1. In a large bowl, beat the heavy cream until stiff peaks form. Set aside. In a medium bowl, beat together the cream cheese, sugar, and vanilla extract. Add the cream cheese mixture to the whipped cream, and beat until smooth and fluffy, about 1-2 minutes. Serve with slices of cake! 



  1. Shelly

    June 4, 2018 at 2:29 pm

    Congratulations!!! Naomi is beautiful! Hope you can take it easy for a bit and enjoy that adorable little bundle!

    • Dough-Eyed

      June 13, 2018 at 7:14 pm

      Thank you Shelly! Taking it easy with a newborn isn't too easy haha!

  2. Gabriela

    April 29, 2020 at 10:57 pm

    Hi! I'm trying to find a recipe that works where I live, that is at 8530 ft from the level of the sea, Ik that this is a high altitude recipe, however, idk if you can give an advise so this recipe works fine where I am, btw I already tried a lot of recipes and all of them came up flat and I don't want to waste more ingredients. Btw, this cake is beautiful.

    • Dough-Eyed

      April 30, 2020 at 2:47 am

      Hi there! All my recipes are high-altitude, but I'm a bit lower than you at 5,000. For this recipe, you should be able to follow it exactly, but add about another 1/4 cup of flour. It also may take a little longer to bake for you, so just do the cake tester test to make sure it's done. I hope that helps!!


Leave a Reply

Your email address will not be published. Required fields are marked *

Never Miss a recipe