Description
This Red Velvet Bundt Cake is perfectly moist and tender, and such a classic. It has the signature red color, a hint of chocolate and a touch of tangy flavor. It’s finished off with the perfect compliment – cream cheese frosting!
Ingredients
Red Velvet Cake
- 3 cups (390g) all-purpose flour (measured correctly)
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 1/2 cups (518g) sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
- 1 ounce red food color (or 1 tsp red gel icing color)
- 1 1/2 cups buttermilk
Cream Cheese Icing
- 4 oz (113g) cream cheese, room temperature
- 2 tablespoons (28g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
Make the cake
- Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixer bowl, cream butter, oil and sugar together on medium speed until light in color and fluffy, for about 3-4 minutes.
- Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- Add the vanilla extract, vinegar and food color and mix until well combined.
- Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
- Add the cake batter to the prepared cake pan and spread evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert cake onto cooling rack to cool to room temperature.
Make the icing
- Beat the cream cheese and butter together until well combined and smooth.
- Add the powdered sugar and mix until well combined.
- Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency. See notes for more guidance.
- Drizzle the icing over the cake and serve.
- Store leftovers well-covered in the fridge, due to the icing. I like to use a cake carrier. Serve at room temperature. Cake is best if eaten within 3-4 days.
Notes
- Heavy cream – Keep in mind that if you substitute this with something else, like milk, you may need to use less. Heavy cream is thicker than milk, so you need less milk to thin out the frosting with it.
- Icing consistency – I like to drizzle the icing down the inside of my bowl to tell if it’s right or not. It should drizzle slowly down the side of the bowl and eventually reach a resting point. If it doesn’t really drip well, you can add more cream (about half a tablespoon at a time) until it’s right. If the icing slides right down the side of the bowl and doesn’t stay put at all, add additional powdered sugar (a couple tablespoons at a time) until it’s right. When drizzling, keep in mind that the more you pour/pipe, the further it’ll drip. Pipe it slowly so you can see if it’s enough before you add too much or too little in each drip.
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 52.9 g
- Sodium: 335.7 mg
- Fat: 21.9 g
- Carbohydrates: 75.3 g
- Protein: 6.3 g
- Cholesterol: 87.2 mg
