why make this recipe
Red Velvet Bundt Cake is more than just a dessert; it’s a celebration in every slice. The rich, vibrant red color and the soft, moist texture make it a favorite for special occasions and everyday treats alike. This cake combines classic flavors with a delightful cream cheese filling and topping, making each bite a balance of sweetness and tang. Whether you’re hosting a party or simply craving something delicious, this cake will surely impress anyone who takes a bite.
how to make Red Velvet Bundt Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon cocoa powder
- 1 package cream cheese (8 oz), softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1 cup cream cheese frosting (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and cocoa powder.
- Combine the wet and dry ingredients until just mixed.
- Pour half the batter into the bundt pan.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture onto 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.
- Allow to cool before removing from the pan. Once cooled, top with cream cheese frosting.
how to serve Red Velvet Bundt Cake
Serve the Red Velvet Bundt Cake at room temperature. You can slice it and arrange on a beautiful platter. This cake pairs well with a cup of coffee or tea, making it perfect for dessert after a meal or for an afternoon snack. Adding fresh berries on the side can enhance the presentation and flavor.
how to store Red Velvet Bundt Cake
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days. If you’d like to keep it fresh for longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.
tips to make Red Velvet Bundt Cake
- For a more intense red color, feel free to add a bit more food coloring.
- Make sure all your ingredients, especially the buttermilk and eggs, are at room temperature for a better blend.
- Don’t overmix the batter; mix until just combined to keep the cake fluffy and light.
variation
You can swap the cream cheese filling with chocolate ganache or even a simple vanilla custard for a different flavor profile. Adding chopped nuts or chocolate chips to the batter can also give a delicious crunch.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a finer texture. Just use the same amount as all-purpose flour.Is it necessary to use buttermilk?
Buttermilk adds moisture and a slight tang. If you don’t have it, you can make a quick substitute with regular milk mixed with a little vinegar or lemon juice.Can I freeze this Red Velvet Bundt Cake?
Yes, you can freeze the bundt cake for up to three months. Wrap it well in plastic wrap and place it in an airtight container before freezing.
Red Velvet Bundt Cake
Ingredients
For the Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon cocoa powder
For the Cream Cheese Filling
- 1 package (8 oz) cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
For the Topping
- 1 cup cream cheese frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and cocoa powder.
- Combine the wet and dry ingredients until just mixed.
- Pour half the batter into the bundt pan.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture onto the batter in the bundt pan, then pour the remaining batter on top.
Baking
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
- Once cooled, top with cream cheese frosting.