Other than trying to get them out of the pan – something I’m terrible at – I like making bundt cakes. They look super cool and they’re delicious.
This is my twist on a traditional red velvet cake…but in bundt form!
Ingredients
Cake
- 3 cups flour
- 3 T sweetened cocoa powder (unsweetened is fine if you can’t find sweetened, I just prefer the sweetened a bit more)
- 1 t baking soda
- Pinch of salt
- 1 2/3 cups sugar
- 1 cup butter, brought to room temperature
- 1/3 cup vegetable oil
- 4 eggs, brought to room temperature
- ¾ cup buttermilk
- 1 T vanilla
- 2 t white vinegar
- Red food coloring
Frosting
- 4 oz. cream cheese, brought to room temperature
- 1 ½ cups powdered sugar
- Pinch of salt
- 1 T milk
- 1 t vanilla
Directions
We’ll start with the cake, of course. Spray or butter and flour a bundt pan and set it aside.
In a medium or large bowl add the flour, cocoa powder, baking soda and salt. Whisk until well combined and set aside.
In a (separate) large bowl, add the butter and beat until smooth – just a minute or two. Add in the sugar and beat again until smooth, maybe another couple of minutes.
Next add in the oil and the first egg and mix until combined. Then add the remaining eggs one at a time, mixing after each one until just combined.
Get your flour mixture, add half of that and mix until combined. Then add in the buttermilk and mix and then the last half of the flour mixture.
Next, add in the vanilla and vinegar and mix until just combined.
Finally, get your red food coloring and add as much as you need to get the color you’re looking for. While I’m not always successful, I think brighter is better (though mine admittedly didn’t turn out especially bright!).
Pour your batter into your prepared bundt cake pan and tap it lightly on the counter a few times to even everything out.
Bake at 325 for about 55 minutes to an hour, or until a toothpick inserted into the center comes out dry and clean.
Move the pan to a wire rack to cool for abut 10-15 minutes, then take the cake out of the pan and let it continue to cool on the wire rack.
Once the cake is cool you can make the icing! Which is super easy.
Throw all your ingredients into a bowl and mix until well combined. If the mixture it more liquidy than you’d like, add additional powdered sugar. If it’s too stiff, add more milk but be careful here – a little milk goes a very long way. Add very little each time and you’ll get to a good consistency pretty quickly.
Put the icing into a piping bag and cover your cake with it, or just spoon it on like I did. Stick it in the fridge for about an hour to let the glaze set, then cut yourself a slice (or two) and enjoy!
Ugly Desserts 