Hi all, I’m Joan of Chocolate, Chocolate and more. You have to love me already, right? I am so excited to be part of the Handmade Holidays Series. I love the holidays. All the decorations, time spent with family and friends and of course the treats.
I like to keep things easy. This time of year can become stressful if you let it. After all, there’s only 27 days between Thanksgiving and Christmas eve and so much to get done. Time in the kitchen baking should be fun. I’m a huge fan of Bundt Cakes. They’re easy to make. They always look good. They take no time to make and decorate. They travel well. They freeze well. And they taste amazing!
Turning a classic Red Velvet cake into a Bundt cake is easy. This cake has a heavier crumb than the classic layered cake but the same delicious taste that everyone loves. Drizzling the Cream Cheese Icing over the top takes just minutes and always looks gorgeous!
Perfect for any party or even as a gift, you can never go wrong when it’s Red velvet!
Red Velvet Bund Cake Recipe
Red Velvet Bundt Cake
- 1 cup butter room temperature
- 1¾ cup sugar
- 2 eggs
- 2 teaspoons white vinegar
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla
- 2¼ cup all-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 1 cup buttermilk
- 1 ounce bottle red food coloring or 2 teaspoons Americolor Super Red plus 1 tablespoon water
for cream cheese icing
- ¼ cup butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- Cream butter and sugar until light and fluffy, about 5 minutes. Add in eggs, one at a time.
- In a small dish, make a paste of the vinegar and cocoa powder, add to batter. Add in vanilla.
- Stir together flour, salt and baking soda.
- Alternating, add flour mixture and buttermilk to batter, starting and ending with flour. Add in food coloring.
- Spoon batter into a well greased and floured bundt pan. Bake in a preheated 350 degree oven for 50-60 minutes, testing for doneness using a toothpick, when inserted in center of cake it comes out clean. Let cake rest in pan for 30-40 minutes before inverting on to cooling rack to cool completely.
- Cream together butter and cream cheese until smooth. Slowly add in powdered sugar until all combined and smooth. Place icing in a study plastic bag (I use a freezer bag) squeezing into one bottom corner. using scissors, cut off corner of bag, creating a small hole. Squeeze bag as you drizzle over cake.
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