Red velvet cake always feels like a party, even if technically you’re not celebrating a thing. This easygoing Bundt cake has the advantage of looking special without layers or elaborate icing to worry about—a simple cream cheese frosting, applied with an equally simple touch, graces the top. Give it a final sprinkle of chopped toasted pecans (an optional touch) and you’re done.
What to buy: Unlike water-based food colorings, gels like this one from AmeriColor lend intense hues to cakes without adding too much liquid to the batter.
Special equipment: You’ll need a 10- to 15-cup Bundt cake pan to make this recipe. (Fortunately, you can also do a lot of other things with your Bundt pan besides baking pretty cakes, so it doesn’t have to sit on a dusty shelf.)
This bundt pan is made of easy to clean cast aluminum that allows quick release and easy cleanup.Buy on Amazon ›
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...