Red Velvet Bundt Cake Nothing Bundt Cakes Favorite Family Recipes
RED VELVET BUNDT CAKE
Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a richer chocolate flavor.
Provided by Lauren Allen
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside.
- To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
- In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
- Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
- Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.
- Fold in chocolate chips, if using.
- Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.
Nutrition Facts : Calories 869 kcal, Carbohydrate 104 g, Protein 9 g, Fat 46 g, SaturatedFat 24 g, Cholesterol 175 mg, Sodium 424 mg, Fiber 1 g, Sugar 79 g, ServingSize 1 serving
PERFECT RED VELVET BUNDT CAKE
I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry.
Provided by HoogTroos
Categories Dessert
Time 1h35m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and flour bundt pan.
- In stand mixer combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth.
- Pour into prepared pan. Bake 50 minutes or untill toothpick comes out clean. Cool on rack for 30 mins, then turn out onto cake plate to finish cooling.
- Combine room temp butter and cream cheese in stand mixer, the add vanilla and mix ti fully combine. Gradually add sugar at low speed to combine, then whisk at high speed for three minutes. Apply to cake in preferred method (I like to drizzle it from a plastic bag with the corner snipped off).
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