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Red Velvet Bundt Cake
Anne Newgent

Red Velvet Bundt Cake

A Red Velvet Bundt Cake that is designed to invigorate your spirit without derailing your disciplined lifestyle. This cake features a perfect balance of tender crumb, subtle cocoa, and tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 ounce red food coloring
  • 1 tablespoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then mix in the vanilla extract.
  5. In a separate bowl, combine the buttermilk, red food coloring, and vinegar.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture.
  7. Pour the batter into the prepared Bundt pan and bake for 55-65 minutes until a skewer comes out clean.
  8. Cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
  9. Prepare the frosting by beating the cream cheese and butter until smooth, then adding the powdered sugar and vanilla extract.
  10. Once the cake is cool, frost it generously.

Notes

Store the frosted cake in an airtight container for up to 5 days in the refrigerator. For longer storage, freeze slices individually.