Perfect Red Velvet Bundt Cake
14
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I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry.
- Ready In:
- 1hr 35mins
- Serves:
- Yields:
- Units:
14
People talking
ingredients
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for the cake
- 1 1⁄4 cups vegetable oil (not butter)
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon red food coloring
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour (not cake flour)
- 1 3⁄4 cups sugar
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 tablespoons cocoa powder
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for the frosting (may want to double)
- 8 ounces cream cheese
- 5 tablespoons butter
- 2 teaspoons vanilla
- 2 1⁄2 cups confectioners' sugar
directions
- 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).
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RECIPE MADE WITH LOVE BY
@HoogTroos
Contributor
@HoogTroos
Contributor
"I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry."
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The cake looked like it should and felt like a bundt. All my baking ingredients were fresh and premium products. Yet the cake smelled like a cake donut and tasted bland . So disappointed since it took sometime to bake and costs of the ingredients ! I've baked a lot of things and this was the worse one for me .Reply
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what if you don't have apple cider vinegar on hand?Replies 1
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What size bundt pan is recommended for this cake? I read through the entire recipe but might have missed it. Thanks!Reply
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I made this recipe to bring into a staff meeting at work - it was my turn to bring in something to go along with everyone's coffee or juice. To call the cake a success would be an understatement! Not only did I receive many "Thank You"s for bringing it in, as well as requests for the recipe; but a number of co-workers asked would I make one for them for upcoming family or church functions.Reply
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I made 2 tweaks to the recipe as stated...1) Instead of one big bundt cake, I used 2 mini bundt cake pans to make 12 individual sized bundt cakes (People seem to like having their own "personal" cake...plus there's no need to bring a knife or cake cutter in). 2) I didn't have cream cheese on hand AND it was too late to go to the store when I began baking, so I made a glaze using 1 1/2 cups confectioners' sugar, 2 tsps milk and 1 tsp vanilla and drizzled it over each cakeReply
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