red velvet bundt cake
This iconic red velvet bundt cake is not just a dessert; it's a statement piece, perfect for any occasion. Its striking appearance and irresistible flavor will make it your new favorite treat.
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Total Time: 1 hour 10 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups All-purpose flour
1 ½ cups Granulated sugar
1 tbsp Unsweetened cocoa powder
1 tsp Baking soda
½ tsp Salt
1 cup Buttermilk
½ cup Vegetable oil
2 large Eggs
1 tsp Vanilla extract
1 tbsp White vinegar
2 tbsp Red gel food coloring
8 oz Cream cheese, softened
½ cup Unsalted butter, softened
4 cups Powdered sugar
1 tsp Vanilla extract
1-2 tbsp Milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pa
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt
- In a separate medium bowl, whisk together buttermilk, oil, eggs, vanilla extract, vinegar, and food coloring
- Pour the wet ingredients into the dry ingredients and mix until just combined
- Pour the batter into the prepared bundt pan and tap to release air bubbles
- Bake for 50-60 minutes until a toothpick comes out clea
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely
- Prepare the cream cheese frosting by beating cream cheese and butter, then gradually adding powdered sugar and vanilla
- Frost the cooled bundt cake and enjoy
Notes
For buttermilk substitute, add 1 tbsp vinegar to regular milk and let sit for 5-10 minutes.
Storing: Keep frosted cake in an airtight container in the refrigerator for up to 5 days.
Find it online: https://onthatplate.com/red-velvet-bundt-cake/