The Christmas red bundt cake is a delicious Christmas cake with a soft and enveloping taste, easy to make.
A red velvet cake with whipped cream and raspberries, decorated with a bit of rosemary, spectacular and very tasty, perfect as a dessert for the Christmas holidays.
Read how to make the Christmas red bundt cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- 2.75 cups all-purpose flour
- 2 eggs
- 1 cup sugar
- 3/4 cup butter
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 tsp lemon juice
- 1 tsp unsweetened cocoa powder
- 1 packet vanillin
- baking soda (a pinch)
- red gel food coloring
- 1 packet baking powder
- 1 1/4 cups whipping cream
- powdered sugar
- raspberries
- rosemary (a sprig)
Preparation of the Christmas Red Bundt Cake
In a bowl, mix the milk, yogurt, and lemon juice.
Seal the bowl with plastic wrap and let it rest at room temperature for half an hour.
Beat the butter with sugar and vanillin using an electric mixer until you have a smooth cream.
Add the eggs one at a time, continuously mixing with the electric mixer until the mixture is light and fluffy.
Add the yogurt, milk, and lemon juice mixture, stirring to incorporate it perfectly.
Add the red food coloring: add enough until your mixture is a bright red because the color will fade during baking.Finally, add the sifted flour, baking powder, baking soda, and cocoa.
Work the mixture until it is smooth and creamy.
Pour it into a greased and floured 9.5-inch bundt pan and bake in a preheated static oven at 355°F for about fifty minutes, performing the toothpick test; it should come out dry.Remove from the oven and let your bundt cake cool in the pan before transferring it to a serving plate.
Whip the well-chilled cream from the refrigerator.
Decorate the surface of your Christmas red bundt cake with cream, powdered sugar, raspberries, and a bit of rosemary.
Notes
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