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.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 30g
Notes
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, refrigerate for up to a week. 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.
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