Categories: Cakes/Cupcakes, Holidays
“Thank you. What is it?”
“It’s a bundt.”
Name that movie.
I can’t help it. Anytime I bake or eat a bundt cake, that scene pops in my head. As I was mixing this cake, I had the scene playing on YouTube at the same time. I’m a weirdo. I know.
Bundt cakes, to me, are a bake and pray type of cake. I say pray, because you know that moment where you’re holding a plate against the bundt pan getting ready for the infamous flipping of the pan? Yeah, I totally pray that the sucker comes out in one piece. It’s a huge bummer when you’ve worked so hard to bake a cake and the darn thing just sticks to the bottom of the pan. Of course the solution is to make a trifle, but a perfect, pretty bundt cake is so much more of a baking ego boost.
I wanted to make a fun patriotic cake, and instead of making the red, white and blue cupcakes that I made a couple of years ago, I decided that this would be the perfect time to make a red velvet cake. Red velvet is one of my favorites. I actually think it’s sort of a requirement to love a red velvet cake as a southern gal. This recipe was moist, had the perfect crumb and the icing was a perfect mix between a glaze and a frosting, which was great to just drizzle all over the cake to make the fun patriotic look happen.
Just a note: If you make any red velvet cake, I highly recommend Wilton’s No Taste Red. When making red velvet cake, you usually need a good bit of food coloring to make the cake red, and sometimes regular red dyes can add a bitter after taste to your cake if you add too much.
Red Velvet Bundt Cake with Cream Cheese Frosting
Source: Kiss My Bundt Bakery (via LA Times)
For the cake:
- 1 1/4 cups vegetable oil
- 1 cup buttermilk
- 2 eggs, room temperature
- 2 tbsp. red food coloring
- 1 tsp. white vinegar
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1 tsp. baking soda
- 3/4 tsp. fine salt
- 1 tbsp. cocoa powder
For the frosting:
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 2 cups powdered sugar (sift after measuring)
- 1/2 tsp. vanilla extract
- Preheat the oven to 350 degrees.
- To make the cake, in the bowl of a stand mixer, add the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Mix on medium speed using the paddle attachment for about a minute.
- In another large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
- With the mixer on low, add the dry ingredients 1/2 cup at a time to the wet ingredients. Make sure to do this slowly so that the batter doesn’t develop clumps.
- Pour the batter into a 10-12 cup bundt cake pan that has been greased and floured (or you can use simple baking spray…just make sure it’s meant for baking, since those contain flour). Bake the cake for about 45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes. Then, (say a small prayer ha!) invert the pan onto a plate. (If the cake doesn’t feel like it’s going to come out of the pan, just let it cool for an additional 15 minutes.) Allow the cake to cool completely (about an hour) before frosting.
- To decorate the cake, I ended up just placing the frosting (one color at a time) in a ziploc bag and cutting the tip off. Then, drizzle the frosting over the cake and add sprinkles. Enjoy!