Name: Grandma's Red Velvet Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking soda; 1 tsp salt; 2 tbsp cocoa powder; 1 cup vegetable oil; 1 cup buttermilk; 2 eggs; 1 tsp vanilla extract; Red food coloring; 8 oz cream cheese; 1/4 cup softened butter; 1 1/2 cups powdered sugar; Pink or red sprinkles ((optional))

This Old Fashioned Red Velvet Bundt Cake is homemade from scratch, rich with cocoa flavor, and topped with a creamy cream cheese frosting.

The cake is moist, tender, and has that signature red velvet color we all love. It’s the kind of old fashioned cake you’d find in grandma’s kitchen, baked for special occasions and served with plenty of smiles. I can still remember when my grandma baked red velvet for Valentine’s Day - the bright red cake on her vintage cake stand always stole the show.

What You Need to Know

Classic flavor: Buttermilk, cocoa, and a touch of vanilla give this cake its signature red velvet taste.
Storage tip: Keep leftovers covered in the refrigerator for up to 4 days.
Make-ahead tip: Bake the cake a day ahead, frost it the next day, and it will taste even better as the flavors develop.
Modern twist: Add fun sprinkles to the cream cheese frosting for a playful touch.

Ingredients Overview

This is a quick rundown of what you’ll need. Exact amounts are in the printable recipe card.

All-purpose flour – the foundation for the cake
Granulated sugar – keeps the crumb light and sweet
Cocoa powder – adds depth and subtle chocolate flavor
Baking soda & salt – balance and lift
Vegetable oil – makes the cake moist
Buttermilk – tenderizes and adds tang
Eggs – bind everything together
Vanilla extract – for flavor
Red food coloring – the classic red velvet color
Cream cheese frosting – rich, creamy, and perfect on top
Optional sprinkles – pink or red, for a festive finish

How to Make Grandma’s Red Velvet Bundt Cake Recipe

Step 1: Preheat your oven to 350°F. Grease and flour a bundt pan so the cake releases cleanly.

Step 2: Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.

Step 3: In a separate bowl, whisk the oil, buttermilk, eggs, vanilla, and food coloring until smooth. Gradually add the wet mixture to the dry ingredients, stirring until combined.

Step 4: Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, frost with cream cheese frosting and decorate with sprinkles.

Grandma’s Tips

Always grease and flour your bundt pan thoroughly to prevent sticking.
Let the cake cool completely before frosting so the cream cheese topping doesn’t melt.

Modern Updates

Use gel food coloring for a more vibrant red color.
For a lighter option, replace half the oil with Greek yogurt.

More Bundt Cake Recipes

Grandma's Red Velvet Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Red food coloring

For the Frosting

8 oz cream cheese
¼ cup softened butter
1 ½ cups powdered sugar
Pink or red sprinkles (optional)

Equipment

1 bundt cake pan

Method

Preheat your oven to 350°F(175°C). Grease and flour a bundt cake pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.
After the cake has cooled completely, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles to add a touch of love.

FAQs

What makes red velvet cake different from chocolate cake?

Red velvet has less cocoa, giving it a lighter chocolate flavor, balanced with tangy buttermilk and cream cheese frosting.

Can I make red velvet bundt cake without food coloring?

Yes, the food coloring is mostly for appearance. The cake will still have its signature flavor without it.

How do I keep a bundt cake from sticking?

Grease the pan generously, dust with flour, and let the cake cool for 10 minutes before inverting.

Can I freeze red velvet bundt cake?

Absolutely. Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.