Red Velvet Bundt Cake:
In the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake. Around the turn of the 20th century, devil's food cake was introduced, which is how some believe that red velvet cake came about. The key difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa. Ingredients vary based on the era and area of the world, but many use red food coloring. In recent years, red velvet cake and cupcakes have become increasingly popular in the US and many European countries, especially around Christmas and more recently Valentine's Day. If you want to make this recipe in less time, you just buy a box of red velvet cake mix and cheat a little, but still make the homemade glaze. I make this dessert in our home all year round because it is my favorite type of cake. I love how moist the cake is and how the glaze is just sweet enough. Once you make this cake, I know you will love it as much as I do. Now, let's bake!
Note: This recipe is intended for use with a 12 cup bundt pan. If using a 10 cup bundt pan you will leave out about 1 cup of the batter, this will avoid it from overflowing in the pan when baking.
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 65 minutes
Servings: 10-12 slices
Cake Ingredients:
In the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake. Around the turn of the 20th century, devil's food cake was introduced, which is how some believe that red velvet cake came about. The key difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa. Ingredients vary based on the era and area of the world, but many use red food coloring. In recent years, red velvet cake and cupcakes have become increasingly popular in the US and many European countries, especially around Christmas and more recently Valentine's Day. If you want to make this recipe in less time, you just buy a box of red velvet cake mix and cheat a little, but still make the homemade glaze. I make this dessert in our home all year round because it is my favorite type of cake. I love how moist the cake is and how the glaze is just sweet enough. Once you make this cake, I know you will love it as much as I do. Now, let's bake!
Note: This recipe is intended for use with a 12 cup bundt pan. If using a 10 cup bundt pan you will leave out about 1 cup of the batter, this will avoid it from overflowing in the pan when baking.
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 65 minutes
Servings: 10-12 slices
Cake Ingredients:
- 2 1/2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring (gel or liquid)
- 1/2 cup (1 stick) unsalted butter
- 1 cup buttermilk, well shaken
- 2 large eggs, (room temperature preferred)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- Non stick spray (to coat baking pan)
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons of milk or half and half
- Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray.
- In a mixing bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
- In a second mixing bowl, add oil, butter, sugar and whisk together either by hand or with an electric hand mixer for about 1-2 minutes until well combined.
- Add the eggs, buttermilk, vanilla, and vinegar, then add the food coloring.
- Using a hand mixer on low, add flour mixture to the wet mixture, about 1/2 cup at a time, and mix until everything is combined.
- Pour batter into sprayed bundt pan. Bake in preheated oven for 35-40 minutes or until a cake tester comes out clean.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes. You may go around the sides of the cake with a knife or metal spatula to loosen it a bit, then invert the cake onto the wire rack to finish cooling. Cake must be completely cooled before adding glaze.
- While cake is cooling, make the glaze.
- In a medium bowl, using an electric mixer, beat cream cheese until smooth.
- Turn the mixer on low and add the powdered sugar slowly until glaze is smooth.
- Stir in vanilla extract and milk. Add more milk if needed to get the desired consistency for drizzling.
- Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
- If you prefer, you can add powdered sugar to the top of the cake after you glaze it. I usually do because it makes the cake look even prettier.
- Slice the cake, serve and enjoy!