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Moist Red Velvet Bundt Cake With a Cream Cheese Glaze
![Sarah’s Kitchen](https://cdn-fastly.hometalk.com/media/profile/2020/07/06/49262079_1.jpg?size=91x91)
by
Sarah’s Kitchen
(IC: instagram)
1 12-cup pan
1 hr 5 min
To me, Red Velvet Cake is just such a fun, party cake. Something about its bright color and various flavors are just perfect for get togethers and other events. Or you can have it alone, totally depends on your preference😉 This bundt cake is moist, flavorful and is the perfect pair to the cream cheese glaze.
What exactly is Red Velvet Cake?
See, I don't think anyone can put their finger on what flavor red velvet cake is. It's in between chocolate and vanilla with a tangier taste. You get me? One things for sure, it's velvety texture comes from two super important ingredients: buttermilk and vinegar! It creates this awesome moist and fluffy texture that I absolutely adore!
For more tips and trick, check out the full blog post here.
Moist Red Velvet Bundt Cake With a Cream Cheese Glaze
Recipe details
Ingredients
For the bundt cake
- 3/4 cup canola or vegetable oil
- 1/2 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 3/4 cup + 2 tbsp buttermilk
- 1 1/4 tsp vanilla extract
- 1 tsp white vinegar
- Red food coloring, amount depends on type of coloring you use
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
For the cream cheese glaze
- 1 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 tbsp heavy cream or milk
Instructions
For the bundt cake
- Preheat your oven to 350F. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
- In a large bowl, beat together the oil, butter, and sugar. Mix for 1-2 minutes until well combined. Beat 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 last half.
- Prepare your bundt pan by greasing it. Then pour in your batter.
- Bake for 45-60 minutes. Timing depends on the size bundt pan you're using (40-45 minutes if using a 10 cup pan or 45-55 minutes if using a 12 cup pan)
- Let it sit for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30-40 minutes to cool completely.
For the cream cheese glaze
- Beat the cream cheese until fluffy and smooth. Add in vanilla, and powdered sugar and beat again.
- Pour in heavy cream or milk until desired consistency.
Tips
- Use a high quality, nonstick bundt cake pan with a simple design. Using a simple design will prevent your bundt cake from sticking in tough edges. High quality, non stick bundt pans will further prevent this situation from happening.
- Allow it to cool at least 7-10 minutes after baking before removing from the pan. This is because bundt cakes are usually best taken out of the pan when they are warm a couple minutes after coming out of the oven, otherwise the tend to stick to the pan.
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Want more details about this and other recipes? Check out more here!
Published February 28th, 2021 2:42 PM
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