Description of this recipe
This Red Velvet Bundt Cake is a stunning and delicious dessert, perfect for any occasion. It combines the classic, subtly chocolatey flavor of red velvet with a moist, tender crumb, all beautifully presented in a decorative bundt shape. The cake is topped with a tangy cream cheese icing that perfectly complements the richness of the cake. This recipe is sure to impress your family and friends with its beautiful appearance and incredible taste.
Why you will love this recipe
You’ll fall in love with this Red Velvet Bundt Cake for so many reasons! First and foremost, the flavor is divine – the delicate balance of cocoa and tang, enhanced by the velvety texture, is simply irresistible. The bundt shape makes it an elegant centerpiece, ideal for holidays, birthdays, or any special gathering. The cake is surprisingly easy to make, with straightforward instructions that even novice bakers can follow. The cream cheese icing adds the perfect touch of sweetness and tang, making each bite a delightful experience. Beyond its taste and appearance, this cake is a crowd-pleaser, guaranteed to be a hit with everyone who tries it. It’s a comforting, classic dessert with a touch of sophistication that will leave everyone wanting more. Plus, the moistness of the cake ensures it stays fresh for days, making it a perfect make-ahead dessert for busy schedules.
Ingredients:
Bundt Cake
- 2 2/3 cups cake flour (320 grams)
- 3 tablespoons cocoa powder (17 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams), softened
- 1 3/4 cups granulated sugar (350 grams)
- 1/2 cup vegetable oil (120 ml), or canola
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
- 2 tablespoons red food coloring (30 ml), I used gel
- 1 cup buttermilk (240 ml), room temperature
Cream Cheese Icing
- 4 oz cream cheese (112 grams), full fat, brick style – room temperature
- 1 1/2 – 2 cups powdered sugar (165-220 grams)
- 1-2 tablespoons milk or cream, as needed
Preparation:
Step 1: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. This ensures even baking and prevents the cake from browning too quickly on the top or bottom.
Step 2: In a large bowl, sift together the cake flour, cocoa powder, baking soda, and salt. This step is crucial for creating a light and airy cake. Sifting removes any lumps in the dry ingredients and ensures they are evenly distributed. Whisk the sifted ingredients together until well combined.
Step 3: In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. This process incorporates air into the mixture, contributing to the cake’s tender texture. Ensure the butter is properly softened to avoid lumps and achieve a smooth, creamy consistency.
Step 4: Add the vegetable oil, vanilla extract, vinegar, and red food coloring to the butter mixture. Beat until well combined. The oil adds moisture to the cake, while the vanilla extract enhances the flavor. Vinegar helps to activate the baking soda, contributing to the cake’s rise. Red food coloring gives the cake its signature vibrant hue.
Step 5: Beat the eggs into the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. This step is important for emulsifying the mixture and creating a smooth batter.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin by adding about 1/3 of the flour mixture to the butter mixture, stirring with a rubber spatula until just combined. Then, add 1/2 of the buttermilk and whisk until smooth. Repeat this process, adding another 1/3 of the flour mixture and stirring until smooth, followed by the remaining buttermilk and whisking until smooth. Finally, add the remaining flour mixture and stir by hand, then whisk as needed until there are no more lumps of flour. This method prevents overmixing, which can result in a tough cake.
Step 7: Brush your bundt pan with pan release, ensuring to get into all the creases. Alternatively, generously grease and flour the bundt pan. This step is essential for ensuring the cake releases cleanly from the pan after baking. Pan release spray is a convenient option, but a thorough greasing and flouring will also work well.
Step 8: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cake for doneness using a toothpick.
Step 9: Allow the cake to cool in the bundt pan for at least 15 minutes before inverting it onto a wire cooling rack to cool completely. This prevents the cake from breaking apart during the inversion process.
Cream Cheese Icing
Step 1: In a medium bowl, combine the softened cream cheese, 1 cup of powdered sugar, and 1 tablespoon of milk or cream. Beat together using an electric mixer or whisk by hand until smooth and creamy. Ensure the cream cheese is properly softened to avoid lumps in the icing.
Step 2: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until the desired thickness and sweetness is reached. Add a little more milk or cream if the icing seems too thick. The consistency of the icing should be smooth and easily spreadable.
Step 3: Gently slice off the bottom of the cooled cake so that it’s flat, then place the cake on the plate you plan to serve it on. This step ensures the cake sits evenly on the serving plate.
Step 4: Pour or spread the cream cheese glaze over the top of the bundt cake, allowing it to drizzle down the sides. For a rustic look, let the icing drip naturally. For a more polished appearance, spread the icing evenly over the cake.
Step 5: Crumble the cake that you sliced off into small crumbs and sprinkle them over the cake for decoration. This adds a touch of texture and visual appeal to the finished cake.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve slices of the Red Velvet Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and flavor.
- Dust with a light coating of cocoa powder or powdered sugar for an elegant finish.
- Serve alongside a cup of coffee or tea for a delightful afternoon treat.
- For a festive occasion, decorate with edible glitter or sprinkles.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing and a smoother batter.
- Do not overmix the batter, as this can result in a tough cake.
- Use a high-quality red food coloring, preferably gel, for the best color payoff.
- Grease and flour the bundt pan thoroughly to prevent the cake from sticking.
- Cool the cake completely before icing to prevent the icing from melting.
- If the cream cheese icing is too thick, add a little more milk or cream to thin it out.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time:
25 minutes
Cook Time:
45-55 minutes
Total Time:
1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 350-450 per serving
Protein:
Approximately 4-6 grams per serving
Sodium:
Approximately 200-300 mg per serving
Conclusion
This Red Velvet Bundt Cake is a show-stopping dessert that’s sure to impress. With its vibrant color, moist texture, and tangy cream cheese icing, it’s a delightful treat for any occasion. Whether you’re celebrating a special event or simply craving a delicious homemade cake, this recipe is a winner. The combination of classic red velvet flavors and the elegant presentation of a bundt cake makes it a memorable dessert that your family and friends will love. So, gather your ingredients, follow the simple steps, and bake up a masterpiece that will be the star of your dessert table. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of pan if I don’t have a bundt pan?
A: While the bundt pan gives the cake its distinctive shape, you can use other pans if needed. A 9×13 inch rectangular pan or two 9-inch round cake pans would work. Adjust the baking time accordingly, checking for doneness with a toothpick. Keep in mind that the presentation will be different, but the flavor will remain the same.
Q2: Can I make this cake without red food coloring?
A: Yes, you can omit the red food coloring if you prefer. The cake will still taste delicious, but it will have a more subtle, chocolatey brown color. Some people substitute beet juice for a natural red hue, but this may slightly alter the flavor and texture.
Q3: What is the best way to store this cake?
A: Store the Red Velvet Bundt Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Refrigerating the cake will help it stay fresh longer, especially if it’s humid. Allow the cake to come to room temperature before serving for the best flavor and texture.
Q4: Can I freeze this cake?
A: Yes, you can freeze the Red Velvet Bundt Cake. Wrap the cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
Q5: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes, and it’s ready to use in the recipe. This will give you a similar tanginess to store-bought buttermilk.
