Red Velvet Bundt Cake with Cream Cheese Frosting

Name: Red Velvet Bundt Cake with Cream Cheese Frosting
Prep time: 40 min
Total time: 3 h 30 min
Yield: 10 servings
Ingredients: Cooking spray; 3 tablespoons natural unsweetened cocoa powder, sifted; 1/3 cup boiling water; 1 cup buttermilk; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 3 large eggs; 2 teaspoons red gel food coloring; 2 teaspoons pure vanilla extract; 1/2 teaspoon fine salt; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon distilled white vinegar; 1 pound cream cheese, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 tablespoon pure vanilla extract; 2 cups powdered sugar, sifted; Pinch of fine salt; 1/2 cup chopped toasted pecans (optional)

Dessert Pecans Medium

Save (50)

Rate

Red Velvet Bundt Cake with Cream Cheese Frosting

10 servings Medium

(0) Total: 1 hr 30 mins, plus about 2 hrs cooling time Active: 40 mins

PREVIOUS: Double-Layer Carrot Cake with Tofu Cream Cheese... NEXT: Easy Carrot Cake with Cream Cheese Frosting

Ingredients (19)

For the cake:

Cooking spray
3 tablespoons natural unsweetened cocoa powder, sifted
1/3 cup boiling water
1 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons red gel food coloring
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 1/2 cups all-purpose flour
1  1/2 teaspoons baking soda
1 teaspoon distilled white vinegar

For the frosting:

1 pound cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups powdered sugar, sifted
Pinch of fine salt

For finishing:

1/2 cup chopped toasted pecans (optional)

Nutritional Information

Calories730
Fat42.95g
Saturated fat24.25g
Trans fat0.94g
Carbs78.74g
Fiber1.44g
Sugar52.59g
Protein9.18g
Cholesterol167.68mg
Sodium491.08mg
Nutritional Analysis per serving (10 servings) Powered by

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.

For a more classic take, try our simple Red Velvet Cake recipe. For more cream cheese frosting recipes, try our easy carrot cake recipe.

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.)

by Kim Laidlaw

What to buy

Nordic Ware Platinum Collection Heritage Bundt Pan

This bundt pan is made of easy to clean cast aluminum that allows quick release and easy cleanup.
Buy on Amazon ›

Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 10-cup Bundt pan with cooking spray.
2To make the cake, sift the cocoa into a bowl and pour the boiling water over it. Whisk to combine, then whisk in the buttermilk. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until creamy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Stir in the food coloring, vanilla, and salt. Reduce the mixer’s speed to medium-low and carefully add a third of the flour, followed by half the buttermilk. Repeat, then turn off the mixer and scrape down the sides. Add the final third of flour and mix until just combined. In a small bowl, stir together the baking soda and vinegar, then quickly stir this mixture into the batter.
3Scrape the batter into the prepared Bundt pan and smooth the top. Bake until puffed and a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack for about  15 minutes, then unmold the cake directly onto the rack and cool completely.
4Meanwhile, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth and fluffy, about 3 minutes. Gradually beat in the powdered sugar and salt and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
5To finish, slide the cake onto a serving platter. Spread the top (and sides, if you like) with the frosting and sprinkle with the pecans, if using.

Load Comments

Recommended from Chowhound

How to Open a Champagne Bottle

(02:22)

Video from Holidays

The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.