Red Velvet Bundt Cake, a different way to present the classic American Red Velvet Cake, a delicious dessert with a beautiful red color and a soft, velvety texture. This is not the classic recipe, but a simplified version without butter, very quick to make, which I got from the blog Chiarapassion. In this case, I decorated the cake with a Christmas theme, but the red velvet can be adapted to many different occasions, for example, Valentine’s Day. Try this cake, it’s very simple but will be perfect for the holiday table!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 497.39 (Kcal)
- Carbohydrates 76.78 (g) of which sugars 52.00 (g)
- Proteins 6.26 (g)
- Fat 20.60 (g) of which saturated 2.81 (g)of which unsaturated 16.62 (g)
- Fibers 1.24 (g)
- Sodium 109.75 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 2 eggs (large)
- 1 cup sunflower oil
- 1 cup buttermilk (or ½ cup low-fat yogurt + ½ cup milk + 1 tsp lemon juice)
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 2 tbsps unsweetened cocoa powder (leveled)
- 1 oz red food coloring (gel)
- 1 pinch salt
- 1 tsp vanilla extract
- 2 oz egg whites
- 1 ¾ cups powdered sugar
- lemon juice
- glitter sugars (or candied fruit)
I used this red gel food coloring, which helps achieve a nice intense color.
Tools
- Bundt Pan 9.5 inches
- Mixer or stand mixer
- 2 Bowls
This article contains sponsored affiliate links.
Preparation
If you don’t have buttermilk (I didn’t have it either), mix low-fat yogurt with milk and a teaspoon of lemon juice in a bowl. Let the mixture rest for about 30 minutes.
Using a stand mixer or a hand mixer, quickly beat the eggs with the sugar and buttermilk (they don’t need to be very fluffy). Add the oil, food coloring, vinegar, and vanilla extract.
Blend until combined, then add the sifted flour along with the cocoa, baking soda, and a good pinch of salt.
Mix for one or two minutes, just enough to achieve a homogeneous mixture.
Grease a bundt pan and pour the batter in, which will be quite liquid.
Bake in a preheated static oven at 347°F for about 45 minutes. Always check the baking by inserting a toothpick, as times vary depending on the oven and the pan.
At the end, let it cool for a few minutes before turning the cake out onto a rack to cool completely.
Now you can decorate the red velvet bundt cake, covering it with a classic white glaze (here you’ll find the procedure to make it). You can then add glitter sugars, chocolate shavings, nuts, or candied fruit as you like.
If you don’t feel like decorating it with glaze, you can simply dust it with powdered sugar; it will still be delicious.
The red velvet bundt cake keeps delicious and soft for 4-5 days, stored in a cake dome.
Tips and Notes
If your bundt cake has risen a lot, level the base with a knife so that it stays upright.
I recommend a good quality gel food coloring (or powder), among the ingredients, you’ll find the one I used. Otherwise, you may not get a nice bright red color.
You can also serve the cake with mascarpone cream, whipped cream, or ice cream.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
