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Red Velvet Sour Cream Bundt Cake

5 from 5 votes

posted: 01/15/16

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Red Velvet Sour Cream Bundt Cake with Cream Cheese Buttermilk Frosting is moist, rich, and packed with them most amazing flavor. Thank you Horizon for partnering with me to make this most PERFECT red velvet dessert!

The Red Velvet Sour Cream Bundt Cake has a moist and airy cake layer and dripping around the sides is the Cream Cheese Buttermilk Frosting.

Don’t judge me.

We just took down our Christmas decorations this week. It was so sad! My kids literally followed me around the house and said,

“Wait. We have to put those away too??”

“But when will our stockings come back?”

“I already miss our Christmas tree!”

A slice of the Red Velvet Sour Cream Bundt Cake with Cream Cheese Buttermilk Frosting showing the moist and airy cake.

And seriously, I couldn’t blame them. You know why taking down Christmas decorations is so depressing? Because it just reminds you that all that stands between you and the next enjoyable time of year (summer!) is the long stretching endless winter. Life in the midwest is hard, peeps.

So the best thing to do? Embrace the next holiday!

When I was little, my mom didn’t really decorate for any holiday but Christmas, so this decorating for Valentine’s Day thing feels weird to me, but when I said to my kids, “It’s okay that we are putting the stockings away! I have a heart banner!” all suddenly seemed right in the world.

On a cake stand, the Red Velvet Sour Cream Bundt cake has a beautiful dark red cake layer and dripping from the sides is the Cream Cheese Buttermilk Frosting.

The other thing we’re doing? Valentine’s Day baking! And to do some amazing Valentine’s Day baking I grabbed some Horizon Sour Cream. You guys already know how much I love Horizon. We are slightly addicted to their Mac N Cheese, and we love their milk too! And their sour cream is totally perfect in this cake! It makes it so amazingly moist!

A picture of Horizon Organic Low-fat Sour Cream.

Fact:  It’s absolutely impossible to have the winter blues while eating this cake.

You guys. The cake totally works. First of all, it totally made me pumped about Valentine’s Day and made me want to come up with tons of cute Valentine printable ideas (those are coming) and second, Gavin declared that it is the “BEST CAKE EVER.”

He’s not wrong.

This is the first cake recipe that I’ve ever developed on my own without adapting from somewhere (HOORAY!). I’ve tested it twice, so I feel really good about it. (Four cakes in four days people.) You guys, it’s SO yummy! One of the reasons it came out so well is because after the first go of it I paged through Jocelyn’s book and after looking at several of her recipes, made some key changes. I decided to use cake flour, use less baking soda, and add two egg yolks. You guys, Jocelyn is a wizard. It totally worked!

Overhead photos of two plates with a slice of the Red Velvet Bundt Cake with Cream Cheese Buttermilk frosting on each plate.


  • Read the whole recipe and all of the instructions before you start. You need to know what’s on tap people.
  • You really do need to use cake flour. There are tons of places online where you can learn how to make your own, but really that’s what you need. The ratio of the other ingredients are based on the use of cake flour.
  • Make sure to measure your cocoa powder and your flour by scooping them into the measuring cup and then leveling off. Do not cook directly from the containers with the measuring cups, the twill result in too much of both.
  • When I say that the butter needs to be room temperature, you want to press your finger in and make a dent but not have it go all the way through. You can make this happen faster by cutting it up, putting it on a plate, and leaving it on the counter for a half hour.
  • The sour cream, buttermilk, and eggs really do need to be room temperature. If they aren’t, they will make the butter get all chunked up when you add them. You can put the eggs in luke warm water to make it go faster. You can also put the sour cream and butter milk once in their measuring cups in bowls of warm water.
  • Make sure the butter and sugar are well combined. You really need to beat them well so the sugar adds air to the butter.
  • Grease the pan more than you think you need to. You don’t want it to stick.
  • When you take the cake out, you need to let it cool long enough so it sets (15 minutes) but not completely or it won’t come out of the pan.

A fork digging into a the moist and airy Red Velvet Bundt Cake with a Cream Cheese Buttermilk Frosting drizzled on the side.

5 from 5 votes

Red Velvet Sour Cream Bundt Cake

Serves: 8 pieces
(tap # to scale)
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
his Red Velvet Sour Cream Bundt Cake with Cream Cheese Buttermilk Frosting is moist, rich, and packed with them most amazing flavor.


  • For Cake
  • 3 cups cake flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter room temperature
  • 2 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 yolks room temperature
  • 1 cup Horizon sour cream room temperature
  • 1 cup buttermilk room temperature
  • 2 tsps vanilla extract
  • 1 TBSP white vinegar
  • 1 ounce red food coloring
  • For Frosting
  • 4 oz cream cheese room temperature
  • 2 cups powdered sugar
  • 1/4 cup buttermilk room temperature


  • Preheat your oven to 350 degrees and coat a bundt pan very generously with butter.
  • In a large bowl, whisk together the cake flour, baking soda, salt, and cocoa powder. Set aside.
  • Beat together the sugar and butter until light and fluffy, about three minutes. Make sure that you scrape the bowl down so all of the butter gets well combined with the sugar.
  • Beat in the eggs one at a time. Then add the yolks one at a time.
  • Beat in the sour cream, scrape down the sides, then beat in the buttermilk.
  • Then beat in the vinegar, vanilla, and food coloring one at a time.
  • With the mixer on low, slowly add the flour/cocoa mixture. Beat until just combined. Do not overmix.
  • Pour the batter into the prepared bundt pan . Bake for 55 minutes or until a toothpick comes out with clean. Be careful not to overbake.
  • Let it cool in it's pan for 15 minutes. Use a toothpick to loosen it gently from the sides. Gently flip it onto a cooling rack and let it cool there completely.
  • While the cake is cooling, beat together the cream cheese, powdered sugar, and buttermilk. Once the cake has cooled, spoon the frosting over it. You may not use all of the frosting.
Author: Lisa Longley
Course: Dessert
Cuisine: American

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Red Velvet Sour Cream Bundt Cake

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This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.

This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.

 The Red Velvet Sour Cream Bundt Cake has a moist and airy cake layer and dripping around the sides is the Cream Cheese Buttermilk Frosting.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Peggy Davidson says

    I haven’t made this cake yet–but I will! My daughter in law loves red velvet and requests it every year for her birthday. I have a question on the food coloring. Do you use liquid or gel food coloring? An ounce of paste/gel might be different than the liquid. Then again, it might not matter at all!

    • Lisa Longley says

      The gel and the liquid are really different. I have only made this with the liquid food coloring, so I would need to experiment with the gel. I would suggest adding a little and seeing how it looks, adding more until you get that deep red velvet color.

  2. Stephanie says

    5 stars
    I’m attempting to make this as cupcakes in tulip parchment paper wrappers right now. They’re in the oven and I’m crossing my fingers that I gauged the bake time correctly. I’m starting with 20 minutes and then checking them every few minutes after that to see if they’re just baked. I’m not sure exactly how much they’ll rise so I overfilled them a little. I had enough batter to make 16 large cupcakes. The wrapper sides are tall so I should be fine if they really blossom. The batter is amazing- thick, rich, fluffy and chocolate-y. I use Pernigotti cocoa which is hands down my favorite for cakes and cupcakes- very fragrant and a slight hint of vanilla. Can’t wait to whip up the frosting next. I plan to fill the cupcake some and also do a small decoration on top so I can easily fold the paper corners over it and pack them for everyone’s lunches this week. Thanks for the great recipe!

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5 Secrets to Stress Free Dinners