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Bundt Red Velvet Cake

It is Bundt red velvet cake day! Yay! First of all, happy Friday to Y’all. How are you all coping and staying safe? I pray for God’s protection over everyone.

It is Mother’s Day on Sunday in the US and some other countries and here’s a simple Bundt red velvet you can make for that special woman, sister, mother in your life. This Bundt red velvet cake is very easy and straight forward to make.

The cake is easy to make but it does not compromise on the tasty and to crown it, it is moist. This cake can be enjoyed with ice cream, strawberries if you desire. I really do not like to add a bunch of icing on my cake, so I made simple and light icing and drizzle over it.

You can make your icing thick I added the recipe if you desire to make thick and also, I included the process.

You might want to try;

Honey Vanilla Pound Cake

Skillet Carrot Cake

Microwave Chocolate Cake

Lemon Bundt Cake

Chocolate Bundt Cake

  

Bundt Red Velvet Cake
Ingredients
  • 2.5 cups All-purpose flour
  • 2 tablespoons Unsweetened Cocoa powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1.5-2 cups granulated sugar (adjust to your taste)
  • 1 cup butter (softened) 2 sticks
  • 3 eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • 2.5 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease a bundt pan (I used 10") with cooking spray masking sure all the nooks and crannies of the pan are greased set aside.

  2. In a large bowl, combine all the flour, cocoa powder, salt, baking soda, and set aside.

  3. In another large bowl or a stand mixer bowl, beat the butter until light and fluffy. Add sugar and cream together using a stand mixer or a handheld mixer.

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  4. Whisk in eggs on low speed; one egg at a time until you mixer all the egg.

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  5. Add the vanilla extract, white vinegar, red food coloring, and continue to combine.

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  6. Add about 1/3 of the flour mixture and cream to combine.

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  7. Add the buttermilk and combine, then alternate until the flour mixture and buttermilk finished. Scraping off the bowl side as you mix. Use a spatula to fold in any streaks of butter or flour and combine.

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  8. Pour into the prepared pan and bake in the preheated oven for about 1 hour to 1 hour 10 minutes until the toothpick tester comes out clean.

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  9. Remove and allow the cake to cool down for about 10-15 minutes. Turn on a platter or a cake or sake stand and allow it to cool.

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  10. If you want to ice on your cake, mix 2 cups of powdered sugar, a pinch of salt, milk (depending on how thick you want it). I didn't really want to use any icing so I used about 1/4 cup of icing sugar, salt, and a few drops of milk.

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  11. Pour over the cake, slice, and enjoy. If you want a thick icing after pouring the icing over the cake allow it to stand for about 20 minutes before slicing. This was served with ice cream, sprinkle, a few pieces of grapes, and strawberry.

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