Red Velvet Bundt Cake
There’s something truly enchanting about a beautifully baked Red Velvet Bundt Cake. Its striking color, rich flavor, and buttery cream cheese frosting make it a delightful centerpiece for any occasion. Whether you’re celebrating a birthday, planning a holiday gathering, or simply treating yourself on a lazy afternoon, this cake stands out as both visually stunning and indulgently delicious. In my kitchen, this recipe always draws compliments, with its alluring color and mouthwatering taste leading everyone to ask for the secret behind such a masterpiece.
What Makes This Recipe Special
Why settle for a plain dessert when you can create a showstopper? This Red Velvet Bundt Cake isn’t just easy to make; it’s a crowd-pleaser that brings joy to any table. The unique interplay of cocoa and buttermilk gives this cake its signature flavor and moisture, while the cream cheese filling adds an unexpected surprise with every slice. It’s perfect for celebrations, family gatherings, or even as a midweek treat to elevate your day.
"This cake was the highlight of our family dinner! The cream cheese filling was a delightful surprise, and it looked gorgeous on the table!"
How this Recipe Comes Together
Making a Red Velvet Bundt Cake is straightforward but rewarding. In just a few simple steps, you’ll combine classic ingredients to create a moist, flavorful cake with a creamy filling. The process is simple: whip up the dry ingredients, blend the wet ones, then assemble. It’s easy enough for novice bakers but satisfying for seasoned chefs. Let’s dive into the components that make this recipe a total winner.
Gather These Items
To make this marvelous cake, you will need the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 3 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 2 cups cream cheese frosting (for topping)
Feel free to substitute buttermilk with regular milk mixed with a splash of vinegar to achieve a similar effect if you’re in a pinch!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare your bundt pan by greasing it thoroughly with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt until well combined.
- In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
- Slowly combine the wet ingredients into the dry ingredients, mixing until the batter is smooth and well incorporated.
- In another bowl, beat together the softened cream cheese, powdered sugar, and a teaspoon of vanilla until creamy and smooth.
- Pour half of the red velvet batter into the prepared bundt pan. Then, spoon in the delicious cream cheese filling and carefully top it off with the rest of the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before gently transferring it to a wire rack.
- Once cooled, generously frost the cake with cream cheese frosting and prepare to serve.
Best Ways to Enjoy It
When it comes to serving your Red Velvet Bundt Cake, presentation is key! Slice it into perfect wedges and plate with a drizzle of extra frosting or a sprinkle of cocoa powder on the side. This cake pairs beautifully with freshly brewed coffee, a dollop of whipped cream, or even a scoop of vanilla ice cream for a decadent treat. It’s versatile enough to shine as a dessert at lunch, a sweet end to dinner, or even at brunch alongside fruit platters.
Keeping Leftovers Fresh
Storing your leftovers properly can help maintain that delicious freshness. Once the cake has cooled completely, cover it with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to a week. If you need to keep it for a longer time, consider freezing individual slices, wrapped securely in plastic wrap and then in foil, for up to 3 months.
Pro Chef Tips
To enhance your baking experience, here are a few pro tips:
- Make sure your ingredients are at room temperature for the best mixing results.
- Don’t skip the cream cheese filling—it’s the surprise element that elevates this cake!
- If the red color isn’t vibrant enough for your liking, feel free to add a little more food coloring until it hits the hue you desire.
Creative Twists
Why not personalize this recipe further? You could infuse the batter with spices like cinnamon or nutmeg for a warm flavor twist. Consider adding nuts like chopped pecans or walnuts for some crunch. For a different topping, try a dollop of whipped cream or a chocolate ganache instead of frosting for a new dimension.
Your Questions Answered
What is the prep time for Red Velvet Bundt Cake?
Prep time is approximately 15 minutes, with an additional 60-70 minutes for baking and 10 minutes for cooling.
Can I substitute buttermilk?
Absolutely! You can mix regular milk with 1 tablespoon of vinegar to mimic the acidity of buttermilk.
How do I safely store leftovers?
Keep your cake refrigerated in an airtight container for up to a week. For longer storage, freeze slices tightly wrapped in plastic wrap for up to 3 months.
Creating the perfect Red Velvet Bundt Cake is a delightful journey that no baker should miss. Give it a try, and watch as friends and family savor each slice!
Red Velvet Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare your bundt pan by greasing it thoroughly with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt until well combined.
- In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
- Slowly combine the wet ingredients into the dry ingredients, mixing until the batter is smooth and well incorporated.
- In another bowl, beat together the softened cream cheese, powdered sugar, and a teaspoon of vanilla until creamy and smooth.
- Pour half of the red velvet batter into the prepared bundt pan. Then, spoon in the cream cheese filling and carefully top it off with the rest of the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before gently transferring it to a wire rack.
- Once cooled, generously frost the cake with cream cheese frosting and prepare to serve.
