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Red Velvet Bundt Cake - roomfortuesday.com

Red Velvet Bundt Cake

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Servings: 12
Course: Dessert
Ingredients Method Notes

Ingredients
  

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

Method
 

Red Velvet Cake
  1. Preheat the oven to 350 degrees.
  2. Prepare and grease a 10-cup bundt pan and set aside.
  3. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt... set aside.
  4. 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.
  5. 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.
  6. Pour the dry ingredients into the stand mixer bowl, whisking until just combined- scraping down the sides of the bowl as you go.
  7. Pour the batter into the prepared bundt pan and bake for 45 minutes- or until an inserted toothpick comes out clean.
  8. 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
  1. 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!
  2. Once smooth and to your desired consistency, mix in the vanilla.
  3. Pour the glaze over the bundt cake and serve. Store in the refrigerator for up to 6 days.

Notes

*This recipe was adapted from Butternut Bakery.