Classic Red Velvet Bundt Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 3/4 cups all-purpose flour
02 -
3 tablespoons unsweetened cocoa powder
03 -
3/4 teaspoon baking soda
04 -
3/4 teaspoon table salt
05 -
1 cup (8 oz) unsalted butter, softened
06 -
1 2/3 cups granulated sugar
07 -
1/3 cup vegetable oil
08 -
4 large eggs, at room temperature
09 -
3/4 cup whole buttermilk
10 -
2 teaspoons vanilla extract
11 -
2 teaspoons white vinegar
12 -
2 teaspoons to 2 tablespoons red food coloring
13 -
Baking spray with flour
→ Cream Cheese Glaze
14 -
4 oz cream cheese, room temperature
15 -
1 1/3 cups powdered sugar
16 -
Pinch table salt
17 -
1 tablespoon half-and-half or whole milk
18 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 325°F. Spray 12-cup Bundt pan generously with baking spray with flour.
02 -
Whisk together flour, cocoa powder, baking soda, and salt in medium bowl.
03 -
Beat butter and sugar until fluffy, about 3 minutes. Add oil, then eggs one at a time. Alternate adding flour mixture and buttermilk, then mix in vanilla, vinegar, and food coloring.
04 -
Pour into pan, tap to release bubbles. Bake 55-65 minutes until done. Cool 10 minutes in pan, then remove to cool completely.
05 -
Beat cream cheese, powdered sugar, and salt until smooth. Add half-and-half and vanilla. Adjust consistency if needed.
# Notes:
01 -
Test cake doneness with wooden pick
02 -
Room temperature ingredients blend better
03 -
Adjust food coloring for desired shade