By Holly Sosa
This post may contain affiliate links.
I’ve dubbed 2016 as the Year of the Bundt Cake here at Our Holly Days and I plan to bring you a new bundt cake recipe once a month. Because we all have a bundt cake pan sitting neglected in the back of our cabinets and I say it’s high time to embrace it! Bundt cakes are pretty on their own and they’re also just plain fun to make. If bundt cakes intimidate you, I’m here to show you all the tips and tricks it takes to perfect this pan filled with nooks and crannies that threaten to destroy the lovely molded cake. Bundt cake, bring it on!
This month, I’m celebrating my daughter’s third birthday and since Minnie Mouse is her spirit animal, I thought I’d whip up a classic Red Velvet Bundt Cake that pays homage to Minnie’s classic red dress. In fact, I’ve decided to layer two bundt cakes on top of each other. Just because I’ve got to go all in or not at all. For the purposes of sharing with you friends, I’m sticking with just the one cake for now.
Start with sifting together some flour, sugar, baking soda, salt, and cocoa and set it aside. Sifting really improves the overall texture of a red velvet cake, but if you’re feeling like ain’t nobody got time for that, that’s fine too and just whisking it together works well.
In a large mixing bowl, add some oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat it on medium for a bit until it’s well combined.
In small batches, add the flour mixture to the wet ingredients until each batch is just barely combined before adding the next.
Transfer the cake mixture to a bundt pan that’s been sprayed with nonstick oil and bake at 350F for 40-50 minutes or until the cake passes the trusty toothpick test (insert a toothpick into the cake and it should come out clean when it’s ready).
Allow the cake to cool completely before frosting. In fact, the best time to whip up the frosting is while the cake cools!
Start by adding some softened butter and softened cream cheese to a mixing bowl. Cream together until smooth.
Next add in some powdered sugar and mix until smooth.
And finally a touch of vanilla and mix once more.
Once the cake is cooled, transfer it to a platter and spread on the frosting. You can also drizzle or pipe it directly onto the cake, too!
There is no real tried and true trick (that I know of!) to removing a cake from a bundt pan. For me, I’ve found a quality pan is key and use this one from NordicWare. And I’ve also learned to just not sweat it. If a portion comes out messed up, cover it up with some frosting!
This cake turned out moist and perfect. I would even venture to say it was the best cake I’ve ever made. I just love the deep color of red velvet and it’s going to be the perfect cake to honor Evelyn’s friend, Miss Mouse, at her party later this month.
- 2½ cups flour
- 1¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons cocoa powder
- 1¼ cup oil
- 1 cup buttermilk, shaken
- 2 eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla
- 1 stick unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- In a large bowl, sift together flour, sugar, baking soda, salt and cocoa. Set aside.
- In a large mixing bowl, add oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beta together for one minute.
- Add flour mixture to wet ingredients in small batches and mix until is just combined with each batch.
- Transfer batter into bundt pan prepared with nonstick cooking spray.
- Bake for 40-50 minutes.
- Cool completely before frosting.
- In a large mixing bowl beat butter and cream cheese together until combined.
- Add powdered sugar and mix until creamy.
- Add vanilla and combine together.
- Frost cake and store any leftover in fridge.
Follow along my family and our adventures via Our Holly Days on Instagram where I share peeks into our daily life as a blended family of seven.
The post Red Velvet Bundt Cake appeared first on Our Holly Days.