why make this recipe
Moist red velvet bundt cake is a delightful treat that combines the rich flavors of cocoa powder and vanilla with a beautiful red hue. This cake is not only visually stunning but is also incredibly soft and flavorful. Perfect for any occasion, from birthdays to holidays, it’s sure to impress your guests. The added cream cheese glaze gives it that extra touch of sweetness and creaminess. If you’re looking for a show-stopping dessert, this recipe is just what you need!
how to make Moist red velvet bundt cake
Ingredients:
- 2 & 1/2 cup all-purpose flour
- 2 tsp corn starch
- 1/4 cup cocoa powder
- 2 cup granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup vegetable oil (at room temperature)
- 1/2 cup butter (melted, salted or unsalted)
- 1 cup buttermilk (at room temperature)
- 2 tsp vinegar (at room temperature)
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract (at room temperature)
- 1/4 cup sour cream (or Greek yogurt, at room temperature)
- 2 tsp red gel food coloring (at room temperature)
- 3 oz cream cheese (at room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (at room temperature)
Directions:
-
Make the bundt cake:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt.
- In another large bowl, whisk together the sugar, vegetable oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red food coloring until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
-
Make the cream cheese glaze:
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, vanilla extract, and milk. Mix until the glaze is smooth and pourable.
how to serve Moist red velvet bundt cake
Slice the bundt cake into pieces and drizzle the cream cheese glaze on top. You can serve it warm or at room temperature. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert option for gatherings or cozy evenings at home.
how to store Moist red velvet bundt cake
To store the bundt cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it to room temperature before serving.
tips to make Moist red velvet bundt cake
- Ensure all your ingredients are at room temperature for the best results.
- Do not overmix the batter; mix until just combined for a lighter texture.
- If you want a deeper red color, you can add more red gel food coloring, but be careful not to overpower the flavor.
- Add some chocolate chips or nuts to the batter for extra flavor and texture.
variation
You can make a chocolate version of this cake by substituting some of the all-purpose flour with additional cocoa powder. Another variation is to add spices, like cinnamon or nutmeg, for a different flavor profile!
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but the cake may not be as moist. To make a quick substitute for buttermilk, add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes before using.
Q: How can I make the cake less sweet?
A: To reduce the sweetness, you can cut back on the sugar in the cake and glaze. Consider using less powdered sugar in the glaze as well.
Q: Can I freeze the cake?
A: Absolutely! You can freeze the unfrosted bundt cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It should last for up to 3 months. Thaw it in the fridge overnight before serving.
Moist Red Velvet Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt.
- In another large bowl, whisk together the sugar, vegetable oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red food coloring until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, vanilla extract, and milk. Mix until the glaze is smooth and pourable.
- Slice the bundt cake into pieces and drizzle the cream cheese glaze on top. Serve warm or at room temperature.