Red velvet bundt cake
Red velvet cake is perfect for romantic celebrations, cozy family gatherings, or simply indulging in a slice of love on a quiet afternoon. With its velvety red hue and rich cocoa flavor it’s the kind of treat that makes you pause, smile, and take another bite.
Servings: 8 people
Equipment
- 8-inch bundt cake pan
Ingredients
Cake ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature if possible)
- 2 eggs (room temperature if possible)
- 1 teaspoon vanilla extract
- red food coloring
Frosting ingredients:
- 8 oz cream cheese (room temperature if possible)
- 1/4 cup softened butter (room temperature if possible)
- 1 1/2 cups powdered sugar
- pink or red sprinkles optional - to decorate
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan (or use a baking spray with flour already in it).
- Sift the flour, cocoa powder and baking soda to a large mixing bowl. Add granulated sugar and salt. Mix well until all the dry ingredients are evenly incorporated.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color. Optionally, add 1 teaspoon of white vinegar to the wet ingredients - this will enhance the red color and make the cake more moist in the end.Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
- Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.
- After the cake has cooled completely, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles or with any leftover cake crumbs you have.
Notes
You can store any leftovers in an airtight container in the refrigerator.