Red Velvet Bundt Cake-moist crumb, vibrant color, this Pound Cake is perfect for any occasion, especially the Holidays!
I’m all about baking for the Holidays. Who am I kidding, I love baking all the time, but especially during the holidays. Candy, Cookies, Bars and Cakes.
When it comes to cakes, I like to keep it simple. Who what’s to spend half a day in the kitchen trying to make a layer cake look perfect. If you’ve followed me at all, you know I stink at frosting a cake. I just have no patience. It’s why I love making Bundt cakes.
Drizzle that icing on and you have a gorgeous work of art.
And speaking of easy. Everyone loves a pretty cake plate but you don’t always have one, or if your cake is traveling to another location…Using a regular dinner plate just makes more sense. You can still give your cake a little height and drama.
Use an overturned smaller plate or even a bowl underneath the cake!
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Red Velvet Bundt Cake
- 1 cup butter, room temperature
- 1 3/4 cup sugar
- 2 eggs
- 2 teaspoons white vinegar
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 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
- 1/4 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.
- for icing
- 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.
I’m participating in A Handmade Holiday With Your Homebased Mom Be sure to check out all the great Holiday recipes but before you go, be sure to enter to win This Blendtec Blender, the dream of all Blenders!
And if you want more easy cake ideas
Cranberry Walnut Vanilla Pound Cake
Chocolate Glazed Chocolate Malted Bundt Cake from Pass the Sushi
Coconut Dark Chocolate Pound Cake from the Kitchen is my Playground
Heath Bar Cake from I am Baker
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