Red Velvet Swirl Bundt Cake
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Red Velvet Swirl Bundt Cake
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Red Velvet Swirl Bundt Cake is a super moist chocolate bundt cake with a chocolate swirl inside and covered in the best cream cheese buttercream frosting!
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Ingredients
- 1 ½ cups sugar
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring or a few drops of gel
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cocoa powder
Buttercream Cream Cheese Frosting
- 4 oz cream cheese - softened or ½ brick
- ¼ cup butter or ½ stick
- 2 cups powdered or icing sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Cream Cheese Swirl (optional)
- 1 8 oz. cream cheese, softened or 1 brick
- 1 large egg
- 1 teaspoon vanilla extract -
- ½ cup sugar
Options
- sparkles or sprinkles
- chocolate chips or chunks throughout the cake, think white chocolate, it looks terrific too!
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Instructions
- Preheat oven to 350 degrees. Prepare a bundt pan ideally with shortening and flour. You can use cooking spray but the flour/shortening route is much more preferable. Set aside.
- In a medium sized bowl combine buttermilk, eggs, sugar and oil. Beat until smooth
- Add baking soda, salt and cocoa powder and beat again
- Scoop out 2 cups and put aside, Add the red food color and continue beating.
Dark Chocolate and Red Swirl
- Using a little at a time, pour the batter from the separated portions into the prepared bundt pan. If you're including chocolate chips or chunks (just imagine white chocolate) add them at this point. If you want a cream cheese swirl, see down below for the instructions.
- Bake for 1 hour or until a toothpick comes out clean when you poke the cake.
- Cool for 10 minutes and then turn onto a sugared plate. Let cool completely.
Buttercream Cream Cheese Frosting
- Combine cream cheese, butter, vanilla, milk and powdered sugar and beat until smooth.
- Pour frosting over the cake and gently shake from side to side to make the icing drizzle down the sides.
- Slice and enjoy!
Cream Cheese Swirl (optional)
- In a medium bowl, or stand mixer, combine cream cheese, egg, vanilla and sugar until smooth and creamy.
- Add roughly half of the cake batter into your prepared bundt pan.
- Next, being careful not to touch the sides of the pan, scoop spoonfuls of cream cheese mixture in the center of the chocolate batter.
- To finish the swirled cake off. Add the remaining batter over the cream cheese layer and smooth out as much as possible. A spatula is great for doing this.
Notes
- Bundt cakes have been known for sticking to the inside of the pan they're baked in. Non stick pans do work but over time they become much less reliable.
- The use of shortening and then flour, (NOT butter) will reduce the possibility of damage to your cake while removing it from the pan. Butter can be known to make the cake stick to the bundt pan.
- One of my favorite products is Wilton’s Cake Release. If you want to buy 2 at a time like I do, have a look here. This product is incredible and so helpful to have around your kitchen.
- You can also easily make your own non-stick product by adding equal parts all purpose flour, vegetable shortening and vegetable oil.
- You don't even need to make a big batch. For example, in this recipe, a few tablespoons of each ingredient, blended together and you will likely have only a little leftover, if any.
- To make your own, in a small bowl, combine all ingredients together and blend with your hand mixer, until it looks smooth and creamy .
- Regardless, by thoroughly greasing and then flouring your pan you will eliminate any possibility of the cake sticking.
- Once blended and using a spatula, scrape out the content into a jar or container with a lid.
- This cream is like outstanding and can be stored literally anywhere! On a shelf this stuff keeps for about 2 or 3 months but in a fridge so much longer!
- Apply the cream on the inside of the pan liberally with a pastry brush or paper towel. Make sure you get every nook and cranny. Once you try it, I'm sure you will thank me and make it your go-to baking essential!
Nutrition Information
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Calories
447kcal
(22%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
16g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
69mg
(23%)
Sodium
289mg
(12%)
Potassium
126mg
(4%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
349IU
(7%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 289mg | 12% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 349IU | 7% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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