Red Devil Bundt Cake Recipe

Name: Red Devil Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces red food coloring; 4 tablespoons cocoa powder (heaping); ½ cup shortening; 1 ½ cups sugar; 2 eggs; 1 cup buttermilk; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon vinegar; 1 teaspoon baking soda

Servings: persons

1
Preheat oven to 350; prepare a 12-cup Bundt pan using butter and flour; set aside.
2
Combine cocoa and red food coloring in a bowl; let mixture stand.
3
In another bowl, cream the shortening and sugar thoroughly; add the eggs and combine.
4
Add in the buttermilk, salt, vanilla, and flour; beat thoroughly.
5
Beat in the vinegar and baking soda by hand; pour the batter into the pan.
6
Bake for 45-50 minutes or until the cake springs back slightly when touched.
7
Cool for 10 minutes in the pan before inverting it onto a wire rack or serving platter to cool thoroughly.
8
Topping options: a dusting of powdered sugar, or your favorite cream cheese frosting or vanilla glaze.
9
For Halloween: make real-looking blood for a gory touchcombine 1/2 cup corn syrup, 1 teaspoon red food coloring, and two drops blue food coloring; place in a glass container and shake vigorously; frost with vanilla frosting, then drizzle with fake blood, and add a butcher knife for effect; for the best appearance, use a light hand and practice caution because the mixture can stain.

1025

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces red food coloring, 4 tablespoons cocoa powder (heaping), ½ cup shortening, 1 ½ cups sugar, and more.

Yes, Red Devil Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Devil Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions