Red Velvet Bundt Cake
This brilliant Red Velvet Bundt Cake is moist, fluffy, and served with cream cheese frosting.
Servings: 10
Ingredients
For the Red Velvet Cake
- 1 ¼ cup cake flour
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup oil avocado or canola
- 2 large eggs
- 3 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 2 to 3 teaspoon red gel food coloring or until desired color
- ¾ cup + 2 tablespoons buttermilk
- 1 teaspoon white distilled vinegar
For the Cream Cheese Frosting
- 6 tablespoon unsalted butter softened
- 4 tablespoon cream cheese
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- milk as needed
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease and flour the inside of a 10 to 12-cup capacity Bundt pan and set aside.
- Sift together the cake flour, all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the oil and mix to combine. With the mixer on low, add in the cocoa, vanilla, red coloring, and eggs – one at a time. Stop the mixer and scrape down the bowl.
- With the mixer on low, add in half of the dry ingredients followed by the buttermilk and vinegar. The batter should be plenty pink by now. If it seems too light, add another few drops of gel food coloring and mix to combine.
- Add the second half of the dry ingredients and mix until combined.
- Scrape the batter into the prepared pan. Bake in the oven for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Immediately set a timer for 20 minutes. When it goes, carefully unmold the cake from the pan. Gently loosen the edges of the cake with a flexible spatula. Place a wire rack or cake plate on the top of the cake. Using oven mitts, flip the cake upside. Give a few taps until you feel the cake loosen and remove the pan.
- Allow the cake to continue to cool before adding the frosting and serving.
To Make the Cream Cheese Frosting
- Using an electric mixer (hand or stand), beat the butter until smooth. Add the cream cheese and mix until combined.
- Add the icing sugar and vanilla extract. Mix on low to combine then increase the speed to medium and mix until smooth. The frosting should be thick and fluffy. If it's too thick, add a splash of milk as needed.
To Assemble
- Once the cake cools, trim the bottom with a serrated knife so that the cake sits flat. Save the scraps.
- Frost the top of the cake with the cream cheese frosting
- Use some of the cake scraps to sprinkle cake crumbs on top of the cake
Notes
If the cake is stuck or you forgot to un-mold it before it cooled, then start a kettle with some water. Clear out the sink and place a clean dish towel inside.
When the water is nice and hot, carefully pour it over the dish towel. Place the cake (in its pan) in the sink and carefully wrap the sides with the hot dish towel (use oven mitts if the towel is too hot - please don’t burn yourselves) to create a little nest.
Dampen a second dish towel with warm water (from the tap is fine), and wring it out so that it is not dripping. Lay the second towel on top of the cake and wait about 15 minutes.
This should create a little steam bath for the cake and help loosen up any stuck bits. Once the towels are cool, try inverting the cake out of the pan again.