Red Velvet Bundt Cake Recipes

PERFECT RED VELVET BUNDT CAKE

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).

RED VELVET BUNDT CAKE

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.

RED VELVET BUNDT CAKE

Steps:

• Preheat your oven to 350F and set out your bundt pan but don't touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
• Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
• In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
• Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
• Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
• Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery's Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
• Then pour in your batter. If you're using a 12 cup bundt pan, you'll use all of the batter. If you're using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.
• Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
• Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
• Mix together the cream cheese and powdered sugar, adding the milk as you go.
• Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue (see image in post for reference). If it's too thick, add 1/2 tbsp of milk at a time until smoothed. If too thin, add 1 tbsp of powdered sugar at a time until thickened.
• Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.

RED VELVET CREAM CHEESE BUNDT CAKE

Steps:

• Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
• Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
• Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

CREAM CHEESE-RED VELVET BUNDT CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
• In large bowl, beat Cake ingredients until combined.
• In medium bowl, beat Filling ingredients until smooth and creamy.
• Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
• Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
• In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.

RED VELVET BUNDT CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 350 degrees F .
• In a large bowl, mix together the cake mix and pudding mix, sour cream, beaten eggs and water. Stir in the white chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.
• Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with cream cheese frosting.
• For the frosting:
• Cream butter, cream cheese, and vanilla together, then add powdered sugar. Add more or less powdered sugar, depending on how thick you want the frosting to be. Spread or pipe frosting onto your cake.