Red Velvet Bundt Cake
Serves : 12 slices
A light chocolate Red Velvet bundt cake drizzled with amazing cream cheese glaze, that you’ll want to eat with a spoon.
Equipment
Ingredients
For the Red Velvet Bundt Cake
- 300 g Caster Sugar or Superfine Sugar
- 300 g Plain Flour or All-Purpose Flour
- 2 tbsp Cocoa Powder
- 1 tsp Baking Soda
- 240 ml Buttermilk
- 115 g Butter
- 110 ml Vegetable Oil
- 1 tsp White Vinegar
- 1 tsp Vanilla Bean Paste
- 2 Eggs Medium
- Red Food Colouring Gel
For the Cream Cheese Glaze
- 150 g Icing Sugar or Powdered Sugar
- 50 g Cream Cheese Full Fat
- 1 tsp Vanilla Bean Paste
VIDEO
Instructions
- To make the cake: Preheat the oven to 160C/325F and grease your bundt pan with cake release.
- In a large mixing bowl, add the caster sugar, plain flour, cocoa powder and baking soda. Gently mix these together. Alternatively, use a stand mixer.
- In a small saucepan, over low heat, gently melt the butter. Alternatively, melt it in the microwave with 30-second blasts.
- In a separate bowl, add the buttermilk, melted butter, vegetable oil, vinegar, eggs and vanilla bean paste. Whisk together until well combined.
- Add the red food colouring gel, a little at a time, whisking between each addition until you achieve the red colour that you are looking for.
- Pour the red buttermilk mixture into the bowl with the dry ingredients. Whisk with a hand balloon whisk until the cake batter is thick and smooth. Alternatively, you can mix together using a stand mixer with the paddle attachment.
- Pour the cake batter into the greased bundt tin, until about 3/4s full.
- Bake at 160C/325F for 45-55 minutes, until an inserted skewer comes out clean.
- When baked leave to cool for 10-15 minutes in the pan before turning out onto a wire cooling rack.
- To make the glaze: In a small bowl, add the cream cheese, icing sugar and vanilla bean paste and mix together with a spoon until smooth and runny. If the glaze is too thick, add a drop of milk to loosen it up.
- Level the base of the cake, then drizzle the glaze over the top of the cake and crumble over any offcuts crumbs to decorate.
Notes
- Cake Pan Release - whether you’re a butter person or more of a release spray fan, I’ll guarantee that you’ll never use anything else again once you’ve tried this quick and easy homemade cake release. Make a batch and keep it in the cupboard, it’s a baking miracle!
- Fill about 3/4s full - don’t be tempted to fill your bundt pan to the top, otherwise when you bake it you’ll end up with an overflowing mess. For best releases don’t fill it more than 3/4s full, and if you have any batter leftover pop it in cupcake liners for a little extra treat.
- Let it cool in the pan - demolding the bundt when it’s still warm in the tin risks it breaking or leaving pieces of your pan design between. So make sure you let the cake cool in the pan for 10-15 minutes, then turn out.
- Think about the design - there are so many intricate cake pan designs out there, and it would be a shame to cover them up with frosting or a glaze. If you have a fancy design like a gingerbread house bundt pan, then just a dusting of icing sugar does the job.
Nutrition
Serving: 1sliceCalories: 427kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 14gCholesterol: 55mgSodium: 206mgPotassium: 82mgFiber: 1gSugar: 39gVitamin A: 368IUCalcium: 38mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!