Red Velvet Bundt Cake Recipes

RED VELVET BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside.
• To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
• In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
• Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
• Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.
• Fold in chocolate chips, if using.
• Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.

PERFECT RED VELVET BUNDT CAKE

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).

RED VELVET BUNDT CAKE

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.