Red Velvet Bundt Cake

Recipe by PharmDoni
READY IN: 2hrs
SERVES: 10-12




  • Beat butter at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture.
  • Stir in vanilla; stir in red food coloring.
  • Use batter immediately, following baking directions for desired cake.
  • Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes. Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes. Bake at 325° in baby Bundt pans for 25 to 30 minutes. Bake at 350° in muffin pans 23 to 28 minutes.
  • Spray pans with vegetable cooking spray with flour.
  • Once cake is done and cooled, melt frosting slightly in microwave.
  • Pour frosting onto cake allowing it to pool around the bottom of the cake.
  • Decorate top of cake with chopped walnuts.