Red velvet bundt cake – doesn’t that just sound delicious. Now to be honest red velvet anything sounds pretty good to me so why not a bundt cake. Before actually coming across something “red velvet” I didn`t really know what is the big deal about it, I mean its a red cake… I didn’t know it was actually a chocolate cake and again…. tender, soft, smooth, yummy chocolate cake…. I really don’t think I need to say more right?! So once I finally tried it I understood and fell in love with this treat. So delicious and just well velvety hah! Add a bit of cream cheese frosting and you have a well balanced flavourful dessert. So what is this cake and where did it come from? Red velvet cake is a chocolate cake with either a red or red-brown color. It is traditionally (hah who likes traditions..) prepared as a layer cake topped with cream cheese. The origins are in the USA and the main ingredients include: Flour, butter, sugar, buttermilk, cocoa powder, or cream cheese icing, beetroot or red food coloring. There are many recipes that vary in the amount of butter, vegetable oil and buttermilk. Also as mentioned some like to go all natural and use beetroot instead of food colouring. I used both in my recipes and they are equally delicious.

Now here is my recipe but if you have a recipe of your own go ahead and use your own. And if you prefer beetroot for colour, go ahead and use that instead. Anyways enough of the talk, here is the idea and a recipe. I hope you enjoy the cake. 😉

Red Velvet Bundt Cake

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons cocoa powder
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
• 1 oz. red food coloring

Cream Cheese Frosting

• 8 oz. package cream cheese
• 1/2 cup unsalted butter
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk*

Directions:

1. Preheat oven to 325 degrees. Grease a Bundt pan really well.
2. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.)
3. In a medium bowl, mix eggs with a wire whisk.
4. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
5. In a large mixing bowl, mix together all the dry ingredients.
6. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan.

   

7. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.
8. Let the cake cool down before unmolding it.

   

9. Now lets make the frosting. Let cream cheese and butter sit in mixing bowl until softened.
10. Mix together. Add sugar, vanilla and milk. Add milk slowly to ensure proper pourable consistency.
11. Pour over cooled cake.
12. Crumble cupcake on top for garnish.

Enjoy with a cup of tea of coffee 🙂