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. Original recipe by Better Homes & Gardens. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 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
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Instructions
- 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).