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.
Test it before using to make sure it’s effective.
READY FOR THE OVEN
Bake in 350 preheated oven for 15-20 minutes.
Allow to cool before frosting with Homemade Cream Cheese Frosting.
Enjoy!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 3 large eggs, room temperature
- 3/4 cup unsalted butter
- 3 cups sifted all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon salt
- 2-1/4 cups granulated sugar
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring One 1-ounce bottle.
- 1-1/2 cups cultured buttermilk, room temperature
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons white distilled vinegar
Ingredients
|
|
- Preheat oven to 350.
- Let eggs and unsalted butter stand on counter 30 minutes OR until unsalted butter is softened. Grease and flour a 6-cup bundt pan. Set aside.
- In medium bowl combine flour, cocoa powder, and salt. Set aside.
- In another medium bowl, use an electric hand mixer to beat softened butter on medium-high for 30 seconds. Add sugar, vanilla, and beat until fluffy and evenly combined. Add eggs one at a time. Beat each egg on medium just until combined. Beat in food coloring on low until mixture is evenly colored. Avoid over mixing.
- Alternately add flour mixture and buttermilk to egg mixture. Beat on low just until combined. Avoid over mixing.
- In a small bowl, stir together baking soda and vinegar. Pour into batter. Beat just until combined. Avoid over mixing.
- Let eggs and butter stand 30 minutes. Grease and flour a 6-cup bundt pan. Set aside.
- Spread cake batter in prepared bundt pan. Bake 25-30 minutes or until a long knife inserted in center all the way to the bottom, comes out clean. Cake may have a marbled appearance.
- Prepare Homemade Cream Cheese Frosting (link to recipe above) before mixing cake or while cake is baking.
- After removing bundt cake from oven, allow to cool in bundt pan 10-15 minutes. Place a cake plate over top. Flip pan over plate so cooled cake falls on the plate.
- Frost cooled cake with Homemade Cream Cheese Frosting (link to recipe above).
- Makes 12 to 16 servings (depends on size).
Where can I order the Bundt pan?
Hi Zelbra! Purchased my Nordic Ware 6-cup Bundt Pan from Amazon. Here’s the link…
https://www.amazon.com/Nordic-Ware-51323AMZ-Formed-Bundt/dp/B07FY4WXJZ