Red Velvet Bundt Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Course
Dessert
Red Velvet Bundt Cake
Description
The cake batter is composed of all-purpose flour, cocoa powder, baking soda, and salt, combined with creamed butter and sugar, eggs, sour cream, milk, red food coloring, and vanilla. The sour cream contributes moisture and a tender crumb, while cocoa adds a mild chocolate undertone enhanced visually by the red dye. Mixing dry and wet ingredients carefully helps avoid overworking the gluten, keeping the cake soft.
The batter is baked in mini bundt pans at 325°F until a toothpick tests clean, yielding moist cakes with characteristic ring shapes. After baking and cooling, the frosting is prepared by creaming cream cheese, butter, vanilla, and powdered sugar, with milk added gradually to reach a pourable consistency. This topping adds richness and a slight tang, contrasting the cake’s texture and flavor.
These individual bundt cakes serve as elegant treats for gatherings or desserts, offering a visually appealing presentation with balanced chocolate and cream cheese flavors.
Ingredients
For the Cake
- 2 ½ C flour
- ½ C cocoa powder unsweetened
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 C butter softened
- 2 C sugar
- 4 egg
- 1 ¼ C sour cream
- ½ C milk
- 1 oz red food coloring
- 2 tsp vanilla
For the Icing
- 8 oz cream cheese softened
- 6 Tbsp butter softened
- 2 tsp vanilla
- 4 C powdered sugar
- ¼-1/2 C milk
Instructions
- Preheat oven to 325. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar on medium high for five minutes. Beat in the eggs, one and time, until completely incorporated. Add the sour cream, milk, food color and vanilla and mix slowly until combined.
- Add the dry ingredients in batches, mixing until just combined. Do not overmix.
- Spoon into mini bundform pans, place on a baking sheet, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Place on a cooling rack for 10 minutes, then remove from pan and allow to cool completely.
- While the cake is cooling, beat together the cream cheese, butter, and vanilla until light and fluffy. Slowly beat in the powdered sugar until thoroughly combined. Very slowly add the milk, tablespoon by tablespoon, until it reaches a pourable consistency, between ¼ and ½ cup, in general.
User Reviews
Overall Rating
5
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