Moist and Delicious Red Velvet Bundt Cake | 12 Days of Christmas Desserts Day #12

It’s the final day of the 12 Days of Christmas Desserts, and we’re going out with a bang! 

This Red Velvet Bundt Cake is everything a holiday dessert should be—elegant, decadent, and irresistibly delicious. It has all the pizzazz needed to steal the show at Christmas dinner.

What makes this cake so special is its perfect texture: moist, soft, and tender. And don’t get me started on the cream cheese frosting—it’s a match made in heaven! 

Despite the longer ingredient list, the recipe is surprisingly easy to follow, with no tricky techniques. It’s straightforward, so you’ll be able to whip this up with confidence.

This cake is not just delicious; it’s a true crowd-pleaser. Its rich, velvety flavor and stunning presentation will have everyone coming back for seconds (and thirds!). It’s a dessert worthy of closing out the series with style.

What makes this Red Velvet Bundt Cake so amazing? 

The taste is out of this world—rich, chocolatey, and perfectly balanced with a slight tang. The Bundt pan gives it a gorgeous shape that’s naturally elegant, and the cream cheese frosting adds just the right amount of sweetness and tang. This is the kind of dessert where one slice is never enough!

Why you’ll love this recipe

• Easy to follow and foolproof
• Doesn’t take as long as you’d think
• Looks stunning thanks to the Bundt pan
• Delicious, moist, and oh-so-soft

Ingredients

Batter
Hot Coffee – Enhances cocoa flavor and color.
Cocoa Powder – Adds chocolatey richness.
Flour – Stick to all-purpose flour since we’re using other leavening agents.
Baking Powder & Baking Soda – Ensures a fluffy texture.
Salt – Balances the sweetness and enhances all the wonderful flavors of the cake! Do not skip!
Ground Cinnamon – Adds a little festive warmth that goes so well with the other ingredients!
Sugar – Sweetens and locks in moisture.
Oil – Keeps the cake moist.
Butter – Adds richness.
Eggs – Creates a tender crumb.
Buttermilk – Adds tang and softness. If you don’t have buttermilk, mix 235 ml of milk with 1 tbsp of lemon juice and let it sit for 5 minutes.
Vanilla Extract – Enhances flavor.
Red Food Coloring – Gives the cake its iconic color.
White Vinegar – Boosts color and reacts with leavening agents.

Cream Cheese Frosting
Cream Cheese – Tangy and creamy base.
Butter – Adds smooth richness.
Powdered Sugar – Sweetens the frosting.
Vanilla Extract – Adds aroma and depth.
Lemon Juice – Brightens the flavor and cuts off from the sweetness of the cake.

Tips for recipe success

• Use room-temperature ingredients for the frosting to ensure it’s smooth and creamy.
• Don’t overmix the batter; it should be just combined after adding the flour.
• Adjust the amount of red food coloring to achieve your desired shade of red.
• Allow the Bundt cake to cool completely before adding the frosting to prevent it from melting.

Red Velvet Bundt Cake

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

153

kcal

This Red Velvet Bundt Cake is the ultimate holiday showstopper! Moist, soft, and topped with a luscious cream cheese frosting, it’s the perfect dessert to wow your Christmas dinner guests.

Ingredients

• Batter

• 120ml hot coffee

• 25g cocoa powder

• 280g all purpose flour

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1/4 tsp ground cinnamon

• 200g sugar

• 60ml sunflower oil

• 80g melted butter

• 2 eggs

• 1 egg yolk

• 235ml buttermilk

• 2 tsp vanilla extract

• 1 tsp red gel food colouring + more if needed

• 1 tsp white vinegar

• Cream Cheese Frosting

• 200g cream cheese room temp

• 50g butter room temp

• 125g powdered sugar

• 1 tsp vanilla extract

• 1 tsp lemon juice

Directions

• Batter
• Preheat your oven to 175°C (350°F). Thoroughly grease your Bundt pan with oil spray, then dust it with flour, tapping out any excess. This step helps prevent sticking and ensures a clean release.
• In a small bowl, whisk together the hot coffee and cocoa powder. Let it sit for 5 minutes to cool slightly.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, whisk together the sugar, oil, and melted butter until smooth.
• Add in the eggs and egg yolk, whisking until fully incorporated.
• Stir in the buttermilk, vanilla extract, and red food coloring.
• Mix in the vinegar and coffee-cocoa mixture.
• Gradually fold the dry ingredients into the wet ingredients in three additions, mixing just until combined.
• Pour the batter into the prepared Bundt pan and tap it gently on the counter to release any air bubbles.
• Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Cream Cheese Frosting
• Beat the cream cheese and butter together with an electric mixer for 2 minutes until smooth.
• Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
• Add the lemon juice and beat for another minute until fluffy.
• Spread over the frosting over the cooled Bundt cake.

Notes

• For an extra festive touch, garnish the cake with crushed candy canes, sprinkles, or nuts.
• Store any leftovers in an airtight container in the fridge for up to 4 days.