Red Velvet Bundt Cake
User Reviews
5.0
468 reviews
Excellent
Red Velvet Bundt Cake
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Moist and tender Red Velvet Bundt Cake with cream cheese frosting. Add some chocolate chips for a richer chocolate flavor.
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Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter , room temperature
- 1/3 cup oil , vegetable or canola oil
- 3 large eggs
- 2 large egg yolks
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons vinegar
- 1 ounce liquid red food coloring
- 1 1/3 cups buttermilk
- 1 1/2 cups chocolate chips , optional
For the Cream Cheese Frosting:
- 12 ounces cream cheese , room temperature
- 1/4 cup butter , room temperature (salted or unsalted)
- 1 1/2 teaspoons vanilla extract
- 2 1/2 - 3 cups powdered sugar , to taste
Instructions
- Preheat oven to 350 degrees F. Grease the bundt pan (see my tips above) and set aside.
- To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine.
- In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
- Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
- Add about 1/3 of the flour mixture and stir to combine. Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then buttermilk, ending with flour.
- Fold in chocolate chips, if using.
- Pour batter into prepared bundt pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in cake pan for 10 minutes and then invert onto a wire cooling rack to cool completely.
For the frosting:
- Beat cream cheese and butter together until smooth. Add vanilla. Add powdered sugar, one cup at a time, until frosting has the consistency and taste you desire.
- Frosting can be made days in advance. Refrigerate in an airtight container, or freeze.
Notes
- MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
- The frosting can be made several days ahead of time and stored in the fridge, or frozen for up to 3 months. Thaw overnight in the fridge.
- Store the cake covered in the fridge for up to 5 days. Freeze (frosted or unfrosted), covered well, for up to 3 months.
Nutrition Information
Show Details
Calories
869kcal
(43%)
Carbohydrates
104g
(35%)
Protein
9g
(18%)
Fat
46g
(71%)
Saturated Fat
24g
(120%)
Cholesterol
175mg
(58%)
Sodium
424mg
(18%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
79g
(158%)
Vitamin A
1300IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
117mg
(12%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 104g | 35% |
| Protein | 9g | 18% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 175mg | 58% |
| Sodium | 424mg | 18% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
468 reviews
Excellent
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