Red Velvet Bundt Cake With Cream Cheese Icing Recipes

RED VELVET BUNDT CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 f/180 c and generously grease bundt pan.
• Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
• In a large bowl, whisk together buttermilk, eggs, butter, oil, vinegar vanilla, and red food coloring until well blended.
• Add the flour mixture and mix until combined.
• Add the batter to the prepared pan. Bake for approximately 50-55 minutes, or until a cake tester comes out clean.
• Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
• Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
• Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
• Add the powdered sugar 1/2 cup at a time, blending after each addition.
• Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
• Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.