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Moist Red Velvet Flag Bundt Cake Recipe with Easy Cream Cheese Glaze

Moist Red Velvet Flag Bundt Cake - featured image
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A moist and tender red velvet bundt cake with a classic tangy cream cheese glaze, perfect for celebrations and easy to make without the fuss of layering.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 1 ¾ cups (350 grams) granulated sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons red food coloring (preferably gel)
  • 4 ounces (115 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 ½ cups (180 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15–30 ml) milk, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the bundt pan thoroughly with butter or non-stick spray, then dust with flour, tapping out excess.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
  4. Gradually add the wet ingredients into the dry ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  5. Pour half the batter into the bundt pan evenly.
  6. Bake for 50 to 60 minutes, starting to check at 50 minutes with a toothpick inserted into the thickest part; it should come out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack and cool completely for about 30 minutes.
  8. To make the glaze, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then add milk one tablespoon at a time until the glaze is pourable but thick.
  9. Once the cake is completely cool, drizzle the cream cheese glaze over the top, letting it drip down the sides.

Notes

Use gel food coloring for a deeper red without thinning the batter. Grease and flour the bundt pan thoroughly to prevent sticking. Allow the cake to cool completely before glazing to avoid melting the glaze. For gluten-free, substitute with 1:1 gluten-free baking flour blend with xanthan gum. For dairy-free glaze, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: red velvet cake, bundt cake, cream cheese glaze, easy cake recipe, moist cake, celebration cake, patriotic cake

Find it online: https://merrymorsel.com/moist-red-velvet-flag-bundt-cake-recipe-with-easy-cream-cheese-glaze/