Red Velvet Cake is one of my favorite things in this whole wide world!
In my opinion, it rivals any Red Velvet Cake, from any of the best bakeries.
It’s made all from scratch and is actually pretty darn easy to put together.
It’s very tender and moist and I find it to actually be a bit lighter in texture than many cakes of its type.
Red Velvet Cake
This is one of the few recipes I actually lug out my sifter and use it.
I think that it helps keep the cake from being overly heavy and improves the overall texture.
Now, if I’m being completely honest though, I don’t sift the powder sugar for the frosting.
Sifting the powdered sugar is a smart thing to do. It gives you a smoother frosting……I know! I know!
What are a few lumps between friends?
The original baking time for this recipe was 40 minutes.
I don’t think I’ve ever baked a bundt cake for only 40 minutes!
Mine was completely raw inside at that point.
I baked mine 52 minute overall and it was perfect.Just remember oven temperatures all vary.
Oh, make sure when you’re mixing the wet ingredients, you do so in a deep mixing bowl.
The first time I made a Red Velvet Cake from scratch, I used my large pyrex mixing bowl which has a nice large diameter but is fairly shallow.
I swear that the batter spattered out of the bowl and onto just about every inch of my kitchen.
It looked like a scene out of Dexter! LOL!!!
This recipe is baked in a 12 cup bundt pan. I love the Nordic Ware Pro Cast Original Bundt Pan
and use it ALL the time!
The pans walls are nice and thick and made to last.
They conduct heat evenly and prevent the edges from browning too much.
The thickness also prevents the pan from getting dented, which results, obviously, in a nicer finished cake.
Speaking of the finished cake, this pan produces beautiful, crisp design detail on the cake.
All the cakes I’ve made release very well from this pan. I think it’s the texture of the pan that helps in this area.
Listen, I’m not trying to oversell you this pan!
Its quality is just head and shoulder above the cheap bundt pans that are also on the market!!!
More Cakes like This:
Lemon Pound Cake – Moist and tender with the perfect lemon flavor!
Coconut Buttermilk Cake – Tender cake balanced with sweetness and a subtle tang!
Easy Bourbon Pecan Cake with Caramel Glaze -Buttery, rich, tender, loaded with Pecans and just the right amount of Bourbon, and topped with a Caramel Glaze!
Source:Very Slightly Adapted From Kiss My Bundt
Red Velvet Bundt Cake
- 2 1/2 Cups Flour
- 1 3/4 Cups Sugar
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 2 Tablespoons Cocoa Powder
- 1 1/4 Cup Vegetable Oil I use canola
- 1 Cup Buttermilk Well Shaken
- 2 Large Eggs At Room Temperature
- 2 Tablespoons 1 Ounce Bottle Red Food Coloring
- 1 Teaspoon Distilled White Vinegar
- 2 Teaspoons Vanilla
- 4 Ounces 1 Stick Unsalted Butter, Softened
- 8 Ounces Cream Cheese Softened
- 2 Cups Powdered Sugar Sifted
- 1 Teaspoon Vanilla
- 1.Preheat oven to 350 degrees and spray a bundt pan with nonstick cooking spray.
- 2. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa. Set aside.
- 3. In a large mixing bowl, add oil, buttermilk, eggs, food coloring, vinegar and vanilla. Using an electric mixer, beat on medium, for 1 minute. Turn mixer to low and add flour mixture, about 1/2 cup at a time, and mix until each addition is just combined.
- 4. Pour batter into prepared bundt pan and bake in preheated oven 40-55 minutes (the original instructions called for 40 minutes of baking. Mine took 52 minutes) or until a cake tester or bamboo stick comes out with just a few moist crumbs. Cool completely before frosting.
- 5. Meanwhile make frosting; In a medium mixing bowl, using an electric mixer, beat butter and cream cheese until just smooth and combined. Turn the mixer on low and add the powdered sugar slowly until frosting is smooth. Stir in vanilla.
- 6. Spread or pipe frosting over completely cooled cake. Store any left over in the fridge!