Forget the boxed stuff, this red velvet bundt cake is so delicious and completely true to its name with the most velvety texture. It's made with real butter and topped with a delicious cream cheese glaze for the perfect bite!
Sift together the flour, baking soda, salt, and cocoa powder. Then set the mixture aside.
2 ½ cups Cake Flour, 1 teaspoon Baking Soda, 1 teaspoon Fine Salt, ¼ cup Cocoa Powder
Using an electric mixer, beat the butter and sugar together until the sugar has begun to melt and the entire mixture is light and fluffy.
½ lb Unsalted Butter, 1 ½ cups Sugar
Add the vegetable oil, buttermilk, vinegar, vanilla, eggs, and food coloring to the butter and sugar mixture. Stir until combined.
½ cup Vegetable Oil, 1 cup Buttermilk, 1 teaspoon White Vinegar, 2 teaspoon Vanilla Extract, 2 Large Eggs, 2 tablespoon Red Food Coloring
Add the flour mixture to the butter mixture. Combine using an electric mixer just until uniform, scraping down the sides of the bowl as needed.
Grease a 10" bundt pan with cake goop or baker's non-stick spray. Carefully pour the batter into the prepared pan, then gently tap the pan on the countertop to level the batter.
Cake Goop
Bake in the preheated oven for 45-50 minutes or until a toothpick inserved in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan, then turn it out onto a cooling rack.
For the Cream Cheese Frosting:
While the cake cools prepare the frosting. Mix the cream cheese, butter, powdered sugar, and vanilla together until smooth.
8 oz Cream Cheese, 2 tablespoon Butter, 1 cup Powdered Sugar, 1 teaspoon Vanilla Extract
Add the milk one tablespoon at a time until the frosting reaches a pourable consistency, similar to honey.
1-4 tablespoon Milk
After the cake is completely cooled, pour the frosting over the top in an even layer.