Nothing makes my mouth water like a gorgeous cake with homemade frosting! I love how easy bundt cakes are to frost and make beautiful, with hardly any effort. This red velvet bundt cake is so moist and effortless, but looks and tastes so amazing! The texture is rich and tender, the flavor has that signature hint of chocolate, and the color is the perfect shade of deep red velvet. Love will be forever a̾s̾sociated with the color red, which is why red velvet is often thought of as a romantic dessert. When you want to say “I love you” with food, this rich, moist, red velvet bundt cake is the perfect recipe. Top it with a cream cheese frosting and colorful sprinkles for an extra special touch. Are you ready to try this amazing recipe?
RED VELVET CAKE:
2 1/2 cups all-purpose flour
1 tsp baking soda
3 tbsp unsweetened cocoa powder
1/2 cup unsalted butter, melted
3/4 cup canola or vegetable oil
1 cup buttermilk
2 large eggs
1 tsp wнιтe vinegar
2 tsp vanilla extract
2 cups granulated sugar
2 tbsp red food coloring
1 tsp salt
CREAM CHEESE GLAZE:
3 tbsp milk
1/2 tsp vanilla extract
4 oz cream cheese, room temp
2 cups powdered sugar
RED VELVET CAKE:
Preheat your oven to 350F. Grease a 10 cup or 12 cup bundt pan with baking spray or butter and flour it. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, butter, and sugar at medium speed until well combined, 1-2 minutes.
Add eggs, one at a time, beating well after each addition. Beat in the buttermilk, vanilla, and vinegar.
Add food coloring, and stir until combined.
Add half of the flour mixture and beat just until combined. Add the other half, mix until combined and smooth then scrαpє down the sides of the bowl with a spatula to make sure all the food coloring is mixed in.
Pour batter into the prepared pan. You’ll need all of the batter if you’re using a 12-cup bundt pan. If you’re using a 10 cup bundt pan, leave out about 1 cup of batter otherwise because it will overflow when baked.
Bake for 45-55 mins. The cake is done when the sides start to pull from the edges of the pan or when a toothpick inserted comes out clean.
Let the cake cool for 10 minutes, then invert onto a wire rack to cool completely.
While cake cools, prepare Cream Cheese Glaze:
In a medium bowl, beat together the cream cheese and powdered sugar with a mixer at medium speed. Add the milk, continue beating until combined.
Then add vanilla and mix until smooth.
If it’s too thick, thin it out with 1/2 tbsp milk at a time until it’s smooth. If the sauce is too thin, gradually add 1 tbsp powdered sugar until it thickens.
Drizzle it over the cooled cake.
Serve immediately, and store leftovers in the fridge.
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