Why Make This Recipe
Red Velvet Bundt Cake is a beautiful and delicious dessert that is perfect for any occasion. Its rich red color and velvety texture make it a favorite among cake lovers. The combination of cocoa powder and buttermilk gives this cake a unique flavor that is incredibly satisfying. Plus, the cream cheese filling takes it to a whole new level of indulgence. This cake is not only a treat for the taste buds but also a feast for the eyes!
How to Make Red Velvet Bundt Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Additional cream cheese frosting for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in the vinegar.
- Pour half of the batter into the bundt pan.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture over the batter in the bundt pan, then pour the remaining batter on top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool before removing from the pan.
- Top with cream cheese frosting before serving.
How to Serve Red Velvet Bundt Cake
Serve this cake at room temperature for the best flavor and texture. You can slice it into wedges and serve it on a plate. Garnish with additional cream cheese frosting or some fresh berries for a beautiful presentation. It pairs well with coffee or tea, making it a perfect treat for any gathering.
How to Store Red Velvet Bundt Cake
Store the Red Velvet Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving to enjoy its full flavor.
Tips to Make Red Velvet Bundt Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Be careful not to overmix the batter; mix just until smooth.
- Greasing the bundt pan thoroughly will help the cake come out easily.
- Use a toothpick to check for doneness; it should come out clean but not dry.
Variation
You can add chocolate chips to the batter for an extra treat. Alternatively, use a different frosting, like a vanilla buttercream or even a chocolate glaze, for a twist on the classic recipe.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it properly and frost it right before serving.
2. What should I do if my cake sticks to the pan?
If the cake sticks, try letting it cool for a bit longer in the pan. You can also run a knife around the edge to help loosen it.
3. Can I freeze the Red Velvet Bundt Cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, and it will last for about 2-3 months in the freezer. Let it thaw in the refrigerator overnight before serving.
Red Velvet Bundt Cake
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon salt
Cream Cheese Filling
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Topping (optional)
- to taste cream cheese frosting for topping
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in the vinegar.
Baking
- Pour half of the batter into the bundt pan.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture over the batter in the bundt pan, then pour the remaining batter on top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool before removing from the pan.
- Top with cream cheese frosting before serving.