This Red Velvet Bundt Cake is moist and delicious.
The pretty red color makes it the perfect dessert for Valentine’s Day, 4th of July and Christmas.
DISCLOSURE (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share what I purchased and used to make this delicious cake.
All comments are my own.
My Homemade Cream Cheese Frosting, made with just four ingredients, is fabulous on this Red Velvet Bundt Cake. It’s very easy to make.
The cake recipe can also be used to make Mini Red Velvet Bundt Cakes.
Spoon 2-1/2 tablespoons of cake batter in each cup in the mini bundt cake pan.
Original recipe by Better Homes & Gardens. My twist is baking the cake in a bundt pan and making mini red velvet bundt cakes.
One pound (16 ounces) of cream cheese is a key ingredient. I used two 8-ounce packages of cream cheese because 16 ounces = one pound.
HELPFUL BAKING TIPS
Always sift the all-purpose flour before using. After sifting, spoon flour into measuring cup. Level off with a knife. Too much flour causes dry, poor tasting cakes.
Make sure unsalted butter is softened (not a melted liquid).
Consider using a sugar substitute instead of granulated sugar.
Follow the suggested amount written on the sugar substitute’s package.
Follow the instructions as written. Instead of dumping all the eggs in at once, use one at a time.
Make sure you have enough time to mix the ingredients and bake the cake. For example, after making the cake batter, pour it into the baking pan instead waiting until later.
Avoid over mixing cake batter. Too much mixing will cause cake to be dry.
TEST BAKING SODA FOR EFFECTIVENESS
This Red Velvet Bundt Cake recipe calls for 1-1/2 teaspoons of baking soda.
READY FOR THE OVEN
Bake in 350 preheated oven for 15-20 minutes.
Allow to cool before frosting with Homemade Cream Cheese Frosting.