Red Velvet Bundt Cake That Will Have Your Guests Begging For More!

Red Velvet Bundt Cake

I’m a sucker for anything red velvet. Years ago, I had a slight fetish with red velvet cupcakes. The great thing that came of my expensive little indulgence was learning to make the perfectly moist red velvet bundt cakes at home. I can’t tell you how much money that saved, but it certainly didn’t help my red velvet binges. 🙂 So, if you’re searching for a dessert for the week, this red velvet recipe will have the whole family raving!

Here’s What You’ll Need:

Ingredients:

Red Velvet Bundt Cake:

• 1 box red velvet cake mix
• 4 eggs
• 1/2 cup milk
• 1 tbsp vanilla extract
• 2/3 cup oil
• 1 small package vanilla instant pudding

Cinnamon Vanilla Glaze:

1 1/2 cups powdered sugar

1/4 cup brown sugar

1 1/2 tbsp cinnamon

1 tbsp vanilla extract

2 tbsp butter, melted

1-3 tbsp milk (depending on desired thickness)

Preparation:

• Generously grease your bundt cake pan.
• Pre-heat the oven at 350 degrees.
• Mix all cake ingredients in a large bowl until smooth, then pour into pan
• Bake bundt cake for 45 minutes.
• In a small bowl, mix all glaze ingredients.
• Add additional sugar or milk for desired thickness and flavor.
• After cake cools, coat with glaze and allow to sit in the fridge for 10 minutes.
• Drizzle ribbons of glaze as a second coat, then cut and serve.

Cinnamon Vanilla Glaze Tips

Depending on how much I want to coat my red velvet bundt cake on the first pass, I may switch up my glaze mix a tad. If you’d like to coat the entire cake evenly, add an extra 1-2 tablespoons of milk to thin out your consistency. I poured my glaze on thin and evenly to frost the entire outside. After cooling firm cake in the fridge, I added additional powdered sugar to thicken my glaze for the drizzled ribbons.

Alternatively, you can prepare or thicken your glaze with sweetened condensed milk. I love the thick consistency and sweet flavoring of condensed milk. I think I got hooked from making too many tres leches cakes!

Let us know if you try the bundt cake this week and how it turned out!

~ Lisa

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