As promised, I’m sharing another sweet recipe with you today and it’s one of my best yet! As if we needed another excuse to indulge, I’ll gladly use Valentine’s Day as a perfectly good reason to whip up something delectable in the kitchen. Right after my crème brulée escapade, I immediately began baking this red velvet bundt cake… that’s right- two dessert recipes in the same day. Who am I? Someone who has been missing sugar, that’s for sure. Ha. I have to say, this cake will forever be my favorite iteration of red velvet. It’s not overly sweet or drowning in heavy frosting, but rather the perfect amount of dark chocolate with a lighter cream cheese glaze. Click through for the recipe or pin it for later! This is one you won’t want to forget…
You already know Emmett & I are “sweets for breakfast” kind of people. If there is cake in the house- we will 100% eat it for breakfast alongside our morning coffee. That’s just who we are. No shame over here! I do feel like a bundt cake gives this one all the more reason to be enjoyed for breakfast. Why does the cake shape dictate when it’s appropriate to be consumed? Who knows. Regardless of what time of day you eat this, it’s amazing. It’s dense, moist (oddly not an adjective that bothers me), and has a sophisticated flavor profile compared to the average red velvet cake. It’s definitely bakery quality!
This (large) cake was gone in just a few days. It went quick because it was that good. I’m honestly still daydreaming about this bundt cake, which is a bummer because my doctors are still enforcing my elimination diet. Anyway, let’s dive into the recipe… here it is:
Red Velvet Bundt Cake
Red Velvet Cake
- 3/4 cup vegetable oil
- 1/2 cup unsalted butter melted
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- 1 tsp white vinegar
- 3 tbsp red food coloring
- 2 1/2 cups all purpose flour
- 3 tbsp dutch processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 3/4 cups powered sugar
- 3 tbsp whole milk
- 1 tsp vanilla
Red Velvet Cake
- Preheat the oven to 350 degrees.
- Prepare and grease a 10-cup bundt pan and set aside.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt... set aside.
- In the bowl of a stand mixer with the whisk attachment, cream together the oil, butter, and sugar. Mix on medium speed for 1-2 minutes, or until well combined.
- To the bowl of the stand mixer, add the eggs and mix until combined. Next, add the buttermilk, vanilla, and vinegar, mixing until well combined. Finally, add the food coloring.
- Pour the dry ingredients into the stand mixer bowl, whisking until just combined- scraping down the sides of the bowl as you go.
- Pour the batter into the prepared bundt pan and bake for 45 minutes- or until an inserted toothpick comes out clean.
- Once the cake has baked, allow it to rest for 10-12 minutes before turning it onto a cooling rack. Allow it to cool completely before glazing.
Cream Cheese Glaze
- Beat together the cream cheese and powdered sugar, add the milk as you go. You can always add more milk if it has yet to reach drizzling consistency!
- Once smooth and to your desired consistency, mix in the vanilla.
- Pour the glaze over the bundt cake and serve. Store in the refrigerator for up to 6 days.
Of course I’m using my favorite pure vanilla extract from Heilala– which is my new standard for baking. I was serious when I said I’ll never go back. It makes the cream cheese glaze so flavorful!
I poured my glaze into a coffee creamer to make drizzling a bit easier, but anything with a spout will work! Feel free to add the glaze however you’d like and at whatever quantity you’re feeling.
I had plenty of glaze leftover and it makes an excellent fruit dip- so don’t throw it out! I enjoyed dunking some strawberries in it.
The actual sponge may be my favorite consistency when it comes to cake- this one is top notch. A small slice is all you need because it is really dense (not a lot of air in this one), but that’s what makes it so delicious!
The glaze pairs so perfectly and adds a nice silky texture to this cake. It’s certainly a festive one to make for Valentine’s Day, birthdays, dinner parties- or a casual brunch if you also like cake for breakfast.
Let me know if you give this recipe a try! It’s one of my new favorites. Is anyone doing anything fun for Valentine’s Day? We’ll be eating good food and staying in. I’ve got plans to make an awesome dinner and I’ll probably have a glass of bourbon afterwards (which definitely isn’t on my doctor approved menu). Cheers to however you’re celebrating the season!