Perfect Red Velvet Bundt Cake Recipes

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RED VELVET BUNDT CAKE



Red Velvet Bundt Cake image

This is the BEST red velvet bundt cake recipe! It's incredibly moist and coated in a silky cream cheese glaze.

Provided by Jenna Barnard

Number Of Ingredients 16

3/4 cup (160g) canola or vegetable oil
1/2 cup (110g) unsalted butter, melted
2 cups (400g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk*
2 tsp vanilla extract
1 tsp white vinegar
2 tbsp red food coloring
2 1/2 cups (300g) all purpose flour **see notes for GF option
3 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
4 oz cream cheese, room temp
2 cups (240g) powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Steps:

  • Preheat your oven to 350F and set out your bundt pan but don't touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
  • Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
  • In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
  • Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
  • Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
  • Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery's Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
  • Then pour in your batter. If you're using a 12 cup bundt pan, you'll use all of the batter. If you're using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.
  • Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
  • Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
  • Mix together the cream cheese and powdered sugar, adding the milk as you go.
  • Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue (see image in post for reference). If it's too thick, add 1/2 tbsp of milk at a time until smoothed. If too thin, add 1 tbsp of powdered sugar at a time until thickened.
  • Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.

PERFECT RED VELVET BUNDT CAKE



Perfect Red Velvet Bundt Cake image

I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry.

Provided by HoogTroos

Categories     Dessert

Time 1h35m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 15

1 1/4 cups vegetable oil (not butter)
1 cup buttermilk
2 eggs
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
1 teaspoon vanilla
2 1/2 cups all-purpose flour (not cake flour)
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons cocoa powder
8 ounces cream cheese
5 tablespoons butter
2 teaspoons vanilla
2 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Grease and flour bundt pan.
  • In stand mixer combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth.
  • Pour into prepared pan. Bake 50 minutes or untill toothpick comes out clean. Cool on rack for 30 mins, then turn out onto cake plate to finish cooling.
  • Combine room temp butter and cream cheese in stand mixer, the add vanilla and mix ti fully combine. Gradually add sugar at low speed to combine, then whisk at high speed for three minutes. Apply to cake in preferred method (I like to drizzle it from a plastic bag with the corner snipped off).

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)



Our 30+ BEST Bundt Cake Recipes (+Crack Cake) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Dessert

Time 29m

Number Of Ingredients 8

1 yellow cake mix
1/4 cup each granulated sugar and brown sugar
1 box vanilla pudding mix
4 eggs
2 tsp. cinnamon
3/4 cup water
3/4 cup canola oil
1/2 cup white wine

Steps:

  • Mix all ingredients, pour into greased pan.
  • Bake at 350°F for 50 minutes.
  • Glaze or frost as desired.

Nutrition Facts : Calories 210 kcal, ServingSize 1 serving

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