Seeing Red Bundt Cake Recipe 435

RED VELVET BUNDT CAKE

Red Velvet Bundt Cake image

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

Ingredients

2 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
3/4 cup unsalted butter (, room temperature)
1/3 cup oil (, vegetable or canola oil)
3 large eggs
2 large egg yolks
1 Tablespoon vanilla extract
1 1/2 teaspoons vinegar
1 ounce liquid red food coloring
1 1/3 cups buttermilk
1 1/2 cups chocolate chips (, optional)
12 ounces cream cheese (, room temperature)
1/4 cup butter (, room temperature (salted or unsalted))
1 1/2 teaspoons vanilla extract
2 1/2 - 3 cups powdered sugar (, to taste)

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

Perfect Red Velvet Bundt Cake image

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

Ingredients

1 1/4 cups vegetable oil (not butter)
1 cup buttermilk
2 eggs
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
1 teaspoon vanilla
2 1/2 cups all-purpose flour (not cake flour)
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons cocoa powder
8 ounces cream cheese
5 tablespoons butter
2 teaspoons vanilla
2 1/2 cups confectioners' sugar

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).

SEEING RED BUNDT CAKE RECIPE - (4.3/5)

Seeing Red Bundt Cake Recipe - (4.3/5) image

Provided by AzWench

Number Of Ingredients 19

Ingredients

Cake:
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 tablespoons red food coloring
2 tablespoons water
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Frosting:
8 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract

Steps:

Make the cake: Preheat the oven to 350 degrees. Grease a Bundt pan with vegetable shortening or butter and sprinkle with flour, shaking out the excess. Set aside. Beat the butter, sugar, and eggs in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the food coloring, water, and vanilla and mix well. Sift the four, cocoa powder, baking powder, and salt into a medium bowl. Alternately add this mixture, in three additions, and the buttermilk, in two additions, to the butter-egg mixture, beating on medium speed after each addition. Combine the baking soda and vinegar in a small bowl and stir into the cake batter, mixing well. Pour the batter into the prepared Bundt pan and bake until the center of the cake springs back to the touch, 40 to 45 minutes. Remove from the oven and let the cake cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely. Make the frosting: Beat the cream cheese and butter in a large mixing bowl with an electric mixer on medium-high speed until fluffy. Gradually add the confectioners' sugar and vanilla and beat until the mixture is smooth. Gently spread the frosting on the top and sides of the cooled cake. Slice and serve.

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