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!