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