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Red Velvet Sour Cream Bundt Cake Recipe

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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings 12

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
 

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

For the Glaze:

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

Notes

  • 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.