Red Velvet Sour Cream Bundt Cake Recipe

Red velvet cake is iconic—a timeless favorite known for its striking color, soft texture, and that subtle cocoa tang that makes it more than just a chocolate cake. But this Red Velvet Sour Cream Bundt Cake? It’s a game-changer. Rich, moist, and beautifully dense without being heavy, this bundt version delivers all the flavors you love in a stunning, sliceable form that’s perfect for any occasion.

Unlike layered red velvet cakes that can feel fussy with their multiple tiers and intricate frosting work, this bundt cake version keeps it simple and elegant. The sour cream adds extra moisture and richness to the batter, creating a cake that’s incredibly tender with just the right amount of tang.

What makes this recipe extra special is the texture. It’s dense enough to slice cleanly but soft enough to melt in your mouth. The light hint of cocoa pairs beautifully with the buttery richness and the slight tang of buttermilk and sour cream. And of course, the vibrant red color gives it that signature visual wow factor.

Whether you’re baking for a holiday gathering, a birthday celebration, or simply craving something nostalgic yet unique, this bundt cake delivers. It looks impressive straight from the pan, even before you drizzle on the glaze or dust it with powdered sugar.

If you’re a fan of traditional cream cheese frosting, you can make a simple glaze with cream cheese, powdered sugar, and milk to pour over the top. Or, keep it classic with a light dusting of sugar and let the cake’s natural flavor shine.

Bundt cakes are perfect for sharing, and this one is no exception. It travels well, slices beautifully, and stays moist for days—if it lasts that long.

This cake isn’t just for Valentine’s Day or Christmas. It’s a year-round stunner. Bake it for brunch, a potluck, or a cozy weekend treat. The ingredients are simple, but the result feels anything but ordinary.

One of the best parts? You don’t need any fancy tools. A bundt pan and a few bowls are all you need. No electric mixer required—just a whisk and a little elbow grease.

And let’s talk about versatility. You can add chocolate chips to the batter, swirl in some cream cheese, or top it with fresh berries and whipped cream.

Whether you serve it warm or chilled, glazed or plain, this Red Velvet Sour Cream Bundt Cake hits every note: moist, flavorful, rich, and beautiful.

This isn’t a cake that just sits pretty—it delivers on flavor and texture in a big way.

Make it once, and you’ll want to bake it again and again.

It’s that perfect middle ground between classic comfort and showstopping dessert.

Servings

Serves: 12

Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar

Optional Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter, oil, and sugar until smooth and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add sour cream, buttermilk, red food coloring, vanilla extract, and vinegar. Mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and stir just until incorporated. Do not overmix.
7. Pour the batter evenly into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Glaze:

1. In a small bowl, beat cream cheese until smooth. Add powdered sugar, milk, and vanilla extract.
2. Mix until smooth and pourable. Add more milk if needed.
3. Drizzle over cooled cake or serve on the side.

Tips

• Be sure to grease and flour your bundt pan well to avoid sticking.
• Don’t overmix the batter; mix just until everything is combined.
• The glaze can be made ahead and stored in the fridge. Let it come to room temperature before drizzling.
• This cake freezes well—wrap tightly in plastic wrap and foil and store for up to 2 months.

Why You Will Love This Recipe

• It’s a stunning and elegant twist on a red velvet classic.
• Super moist and flavorful thanks to sour cream and buttermilk.
• Easy to make with simple pantry ingredients.
• A reliable showstopper for holidays and special occasions.

Red Velvet Sour Cream Bundt Cake is rich, tender, and perfect for any celebration. With its velvety crumb and bold color, this cake brings elegance and flavor to every slice. Serve it glazed or plain—either way, it’s irresistible.