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Moist Pink Velvet Bundt Cake Recipe with Creamy Vanilla Glaze

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A moist and tender pink velvet bundt cake with a creamy vanilla glaze, perfect for parties and special occasions. This easy recipe uses simple ingredients and delivers a beautiful, flavorful dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
  • ½ cup (120ml) vegetable oil (canola or sunflower preferred)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pink gel food coloring (adjust to preference)
  • For the Creamy Vanilla Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (43g) unsalted butter, melted and slightly cooled
  • 3 to 4 tablespoons (45-60ml) whole milk (or dairy-free milk like oat milk)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust with flour.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk sugar, buttermilk, vegetable oil, eggs, vanilla extract, and pink gel food coloring until smooth and fully incorporated.
  4. Slowly add dry ingredients into the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  6. Bake on the middle rack for 45 to 50 minutes, or until a toothpick inserted in the center comes 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 before glazing.
  8. To prepare the glaze, whisk powdered sugar, melted butter, vanilla extract, and 3 tablespoons milk in a small bowl. Add more milk one teaspoon at a time until smooth and pourable.
  9. Drizzle the vanilla glaze over the cooled cake, allowing it to flow into the crevices. Let the glaze set for at least 20 minutes before slicing.

Notes

Use room temperature eggs and buttermilk for best results. Do not overmix the batter to keep the cake tender. Grease and flour the bundt pan thoroughly to prevent sticking. Allow the cake to cool completely before glazing to avoid melting the glaze. For dairy-free, substitute buttermilk with almond milk plus lemon juice and use coconut oil instead of vegetable oil. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: pink velvet cake, bundt cake, vanilla glaze, party cake, easy cake recipe, moist cake, pink cake

Find it online: https://cooksybite.com/moist-pink-velvet-bundt-cake-recipe-with-creamy-vanilla-glaze-easy-and-perfect-for-parties/