Nothing says “I love you” quite like a homemade cake, and this Red Rose Bundt Cake with Sprinkles has become my go-to Valentine’s Day tradition. I’ll never forget the first time I made it, my kitchen looked like a frosting bomb went off, but the look on my husband’s face when he saw that deep red cake covered in festive sprinkles? Priceless!
What makes this cake so special isn’t just its gorgeous color (though that vibrant red never fails to impress). It’s the perfect balance of tender crumb and sweet vanilla flavor, all wrapped up in a showstopping Bundt shape that looks fancy but couldn’t be easier to make. Whether you’re surprising your sweetheart or treating your Galentines, this cake turns any February 14th into something extra sweet.
Why You’ll Love This Red Rose Bundt Cake with Sprinkles
Oh my gosh, where do I even start? This cake has become my Valentine’s Day MVP for so many reasons:
- Impressively easy: Looks like you spent hours, but the batter comes together in minutes!
- That wow factor: The deep red color against the white glaze and colorful sprinkles? Absolute showstopper.
- Perfect for sharing: The Bundt shape means every slice is picture-perfect for your Valentine’s brunch or dinner.
- Keeps like a dream: Stays moist for days (if it lasts that long in your house!).
Trust me, this cake will become your new February tradition too!
Red Rose Bundt Cake with Sprinkles
Ingredients
Method
- Preheat your oven to 350°F. Grease a Bundt pan thoroughly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring.
- Combine wet and dry ingredients, stirring until smooth.
- Pour the batter into the prepared Bundt pan. Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar and milk to make a glaze. Drizzle over the cooled cake and top with sprinkles.
Notes
Ingredients for Red Rose Bundt Cake with Sprinkles
Grab these simple ingredients, I bet you’ve got most in your pantry already! I’ve learned through trial and error (and a few cake disasters) that using the right ingredients makes all the difference with this recipe.
For the Cake
- 2 cups all-purpose flour, spooned and leveled (trust me, this matters for the perfect texture)
- 1 cup granulated sugar, not packed, just pour it right in
- 1 tsp baking powder, make sure it’s fresh!
- 1/2 tsp baking soda
- 1/2 tsp salt, I use kosher salt for even distribution
- 3/4 cup buttermilk, room temp works best (no buttermilk? See my substitution tips later!)
- 1/2 cup vegetable oil, I like canola, but any neutral oil works
- 2 large eggs, set them out 30 minutes before baking
- 1 tsp vanilla extract, the good stuff, none of that imitation nonsense
- 1 tbsp red food coloring, gel works best for that deep rose color
For the Decoration
- 1 cup powdered sugar, sifted if it’s lumpy
- 2 tbsp milk, whole milk makes the creamiest glaze
- 1/4 cup Valentine’s Day sprinkles, use festive red/pink ones for maximum love!
See? Nothing too fancy, just quality ingredients that come together to make something magical. Now let’s get baking!
Equipment You’ll Need for Red Rose Bundt Cake with Sprinkles
Okay, let’s talk tools! You don’t need anything fancy for this cake, but these basics will make your life so much easier. After making this recipe probably a dozen times (my coworkers LOVE when I bring in the “test batches”), here’s what I always reach for:
- 10-cup Bundt pan, The star of the show! That beautiful rose shape makes this cake extra special. Pro tip: Don’t skimp on greasing, we’ll talk more about that later.
- Two mixing bowls, One for dry ingredients, one for wet. I like using my glass bowls so I can see when everything’s fully incorporated.
- Whisk & spatula, A whisk for blending dry ingredients perfectly, and a trusty spatula to scrape every last bit of that gorgeous red batter into the pan.
- Measuring cups & spoons, For baking, precision matters! I keep mine right on the counter while I work.
- Cooling rack, Essential for letting your cake cool evenly before that glaze and sprinkle magic happens.
That’s it! No stand mixer needed (though you can use one if you prefer), this cake comes together beautifully with just a little elbow grease. Now let’s get to the fun part: making that stunning red batter!
How to Make Red Rose Bundt Cake with Sprinkles
Alright, let’s dive into the fun part! I’ve made this cake so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The secret? Taking your time and enjoying the process, after all, you’re baking love into every bite!
Step 1: Prep the Batter
First things first, preheat that oven to 350°F! While it’s heating up, let’s make magic happen. Grab your two mixing bowls (I told you they’d come in handy!). In the first bowl, whisk together all your dry ingredients, flour, sugar, baking powder, baking soda, and salt. Don’t just dump and stir, really whisk it well to get everything evenly distributed. This is your foundation!
Now for the wet team: in the second bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth. Here comes the fun part, slowly stir in that red food coloring. I like to add it gradually until I get that perfect deep rose color (about 1 tablespoon usually does it). The batter should look like liquid Valentine’s Day!
Now, pour the wet ingredients into the dry and gently fold them together. Don’t overmix! A few small lumps are totally fine, they’ll disappear in the oven. You’ll know it’s ready when the batter is smooth and evenly colored.
Step 2: Bake to Perfection
Remember that Bundt pan we greased within an inch of its life? Pour your beautiful red batter in, smoothing the top with your spatula. Pop it in the oven and set your timer for 40 minutes, but don’t wander off!
At 40 minutes, do the toothpick test: stick it near the center of the cake. If it comes out clean or with just a few moist crumbs, you’re golden. If not, give it another 3-5 minutes. But here’s my big warning: don’t overbake! That’s the quickest way to dry out your cake. When the edges just start pulling away from the pan and the top springs back when lightly touched, it’s done.
Let the cake cool in the pan for exactly 10 minutes, no more, no less. Then carefully invert it onto your cooling rack. If you greased well (and I know you did!), it should slide right out showing off all those beautiful ridges.
Step 3: Decorate with Sprinkles
Now for the finishing touches that make everyone go “Wow!” While your cake cools completely (patience, my friend!), whisk together the powdered sugar and milk for your glaze. You want it thick enough to coat the back of a spoon but thin enough to drizzle beautifully.
Once your cake is completely cool (seriously, no cheating here or your glaze will melt right off!), drizzle that white glaze all over the top, letting it cascade down the sides. Here’s my favorite part, immediately shower it with those festive sprinkles while the glaze is still wet. They’ll stick perfectly and look like little bursts of joy!
Let the glaze set for about 15 minutes before slicing. Then stand back and admire your masterpiece before serving it up with love!
Tips for the Best Red Rose Bundt Cake with Sprinkles
After making this cake more times than I can count (and learning from all my mistakes!), I’ve picked up some foolproof tricks that’ll guarantee your Red Rose Bundt Cake turns out perfect every single time. These are the little things that make a big difference!
Grease that pan like your cake depends on it (because it does!)
Oh honey, let me tell you about the time I didn’t grease my Bundt pan well enough, let’s just say it looked more like abstract art than a cake! Now I use my “triple threat” method: first a thin coat of butter (get into every nook and cranny!), then a dusting of flour, and finally a quick spritz of baking spray. The cake practically jumps out of the pan when it’s done!
Gel food coloring is your secret weapon
That liquid red food coloring from the grocery store? It’ll give you a pink cake at best. For that deep, romantic red color, you need gel food coloring. I like Americolor Super Red, just a tablespoon gives you that gorgeous rose hue without affecting the cake’s texture. Bonus: it won’t stain your hands as badly!
The sprinkle timing trick
Here’s my favorite little secret: sprinkle your sprinkles in two batches! First, add them right after drizzling the glaze when it’s wettest, this gives good coverage. Then wait about 30 seconds and add another light dusting. The first layer sticks, the second stays crisp on top. It looks professionally done with zero effort!
Room temperature ingredients matter
I know it’s tempting to use cold eggs straight from the fridge, but trust me, room temperature ingredients blend so much better! I take my eggs and buttermilk out about 30 minutes before baking. If I forget (which happens more than I’d like to admit), I put the eggs in warm water for 5 minutes and microwave the buttermilk for 15 seconds, just until it’s no longer cold.
Follow these simple tips, and you’ll have a Red Rose Bundt Cake that looks like it came from a fancy bakery, except it’ll taste even better because it’s made with love!
Variations for Red Rose Bundt Cake with Sprinkles
One of my favorite things about this recipe is how easily you can make it your own! Here are some fun twists I’ve tried over the years that always get rave reviews:
Buttermilk swaps when you’re in a pinch
Ran out of buttermilk? No problem! My go-to substitute is plain yogurt thinned with a splash of milk, it gives the same tender crumb. You can also use 3/4 cup milk with 1 tablespoon lemon juice or vinegar (let it sit for 5 minutes until it curdles slightly). I’ve even used sour cream thinned with milk in a pinch, just add an extra minute to your mixing time.
Change up your sprinkles for any occasion
While I love the Valentine’s Day colors, this cake shines year-round with different sprinkles! Try pastel nonpareils for Easter, red/white/blue stars for the 4th of July, or gold/silver jimmies for New Year’s. My niece loves when I use rainbow sprinkles for her birthday, the colors pop against that red cake!
Flavor twists to surprise your taste buds
Feeling adventurous? Add 1/2 teaspoon almond extract with the vanilla for a subtle nutty flavor. Or mix in 1 tablespoon lemon zest with the wet ingredients for a bright citrus kick. For chocolate lovers, swap out 1/4 cup flour for cocoa powder, you’ll get a gorgeous maroon cake that pairs perfectly with chocolate sprinkles!
Don’t be afraid to play around, that’s how all the best recipes are born. Just keep the basic ratios the same, and you can’t go wrong. Happy baking!
Serving and Storing Red Rose Bundt Cake with Sprinkles
Okay, let’s talk about the best ways to serve and keep this beauty fresh! After all that work (okay, it’s actually super easy work), you want to make sure your cake shines.
The perfect way to serve
This cake tastes best at room temperature, the flavors really pop! I like to let it sit out for about 30 minutes after glazing before slicing. Use a sharp, thin-bladed knife and gently saw through those beautiful ridges. Pro tip: wipe the knife between slices for clean cuts every time.
Keeping it fresh
If by some miracle you have leftovers (doesn’t happen often in my house!), here’s how to store them:
- Airtight is right: Pop it in a cake carrier or cover tightly with plastic wrap. Those sprinkles will stay crisp!
- Countertop queen: It keeps perfectly at room temp for up to 3 days. The buttermilk keeps it moist.
- Freezer friendly: Wrap unglazed slices in plastic, then foil, and freeze for up to 2 months. Thaw at room temp and add fresh glaze and sprinkles.
One warning: don’t refrigerate! The cold makes the cake dry out faster. Trust me, I learned this the hard way after my first attempt turned into a sad, crumbly mess.
Now go share your masterpiece, this cake deserves to be admired (and devoured!) by all your favorite people!
Frequently Asked Questions
I’ve gotten so many questions about this cake over the years, here are the answers to the ones I hear most often! These tips will help you avoid any baking mishaps and make sure your Red Rose Bundt Cake turns out perfect every time.
Can I freeze this cake?
Absolutely! I actually like to keep an extra one in the freezer for last-minute celebrations. Just wrap the unglazed cake tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to serve, let it thaw overnight at room temperature, then add fresh glaze and sprinkles. The texture stays wonderfully moist!
How do I prevent the cake from sticking to the pan?
Oh boy, do I have horror stories about stuck cakes! My foolproof method is what I call the “butter-flour-spray triple threat.” First, brush softened butter into every nook of your Bundt pan (get in those crevices!). Then dust with flour, tapping out the excess. Finish with a quick spritz of baking spray. When the cake’s done, let it cool in the pan for exactly 10 minutes before turning it out, any longer and it might stick!
Can I use a different food coloring?
You can, but for that true red rose color, gel food coloring works best. Liquid coloring will give you more of a pink hue unless you use nearly the whole bottle (which can affect the batter’s consistency). If you’re using natural dyes, beet powder gives a pretty pink-red, but you’ll need about 2 tablespoons for good color.
My glaze is too runny/thick, how do I fix it?
Don’t worry, I’ve been there! If it’s too thin, add more powdered sugar a tablespoon at a time until it coats the back of a spoon. Too thick? Add milk just a teaspoon at a time until it’s pourable but still opaque. The perfect consistency should drizzle slowly off your whisk in a ribbon.
Can I make this into cupcakes instead?
You sure can! Fill lined muffin tins about 2/3 full and bake at 350°F for 18-22 minutes. They’ll be adorable little Valentine’s Day cupcakes, just drizzle with glaze and sprinkles once cooled. You’ll get about 18 cupcakes from this recipe.
Nutritional Information
Now, I’m no nutritionist (I’m the person who licks the frosting bowl clean!), but I know some folks like to have a general idea of what they’re enjoying. Keep in mind these are rough estimates, the exact numbers will vary based on your specific ingredients and how generous you are with that glaze and sprinkles!
Per slice (based on 12 servings):
- Calories: Around 300-350 (those sprinkles add joy, not too many calories!)
- Carbs: Approximately 50g (it’s cake, live a little!)
- Fat: About 10g (mostly from that delicious butter and oil)
- Protein: 4-5g (thank the eggs and buttermilk)
Remember, this is a special occasion treat meant to be shared with love, not something to stress over nutritionally! The real value is in the smiles it creates.
Share your Valentine’s Day creations in the comments! For more great dessert ideas, check out recipesloop.com.
