Cake Recipe
How to bake a Red Velvet Bundt Cake that is wonderfully moist?
Jul
This Red Velvet Bundt Cake is incredibly easy to make and delicious, plus it tastes and looks wonderful. Rich and tender, with a distinct taste of chocolate in the flavor and the ideal hue of deep red velvet for the appearance. Although the cake is excellent on its own, I improved this recipe by adding a smooth cream cheese icing on top. The combination of red velvet and cream cheese is unbeatable! In this article, Cakepluss.com will guide you the best Red Velvet Bundt Cake recipe!
What is red velvet cake?
You are never exactly able to identify it. It’s a crimson cake that sometimes tastes like it’s merely a vehicle for cream cheese toppings and doesn’t quite taste like chocolate or vanilla. Nobody might even be able to pinpoint the particular flavor of it!
It was created during the Victorian era, according to history. Due to its deep, creamy texture resembling a chocolate cake, it was given the moniker “velvet” cake.
Buttermilk and vinegar are two components that are frequently used in Red Velvet Bundt Cake to create this texture. The two stir the baking soda into the batter to produce a frothy but “velvety” texture. Additionally, the cocoa powder used when the cake was first made wasn’t alkalized, thus when combined with these components, it would give the cake a reddish tint.
You’re left with a slightly chocolatey, tangy, and silky crimson cake as a result of the acidity and hint of cocoa. Red Velvet Bundt Cake’s actual origins are unknown, but we can all agree that it is an incredibly delicious dessert that never fails.
How to bake a Red Velvet Bundt Cake that is wonderfully moist?
That was a bit moist, I know. However, this Red Velvet Bundt Cake is actually incredibly moist, OK? You can be sure the recipe is worth the “m” word because it took me four tests to get it absolutely perfect.
Both all butter and all oil are typically used in cake recipes. I used just oil when I originally tried this recipe, and boy did I get an oily cake. A pool of oil would result if you pushed your finger into it. Thanks, but no.
Because the ratio of oil to butter is just right, this Red Velvet Bundt Cake is incredibly moist. A recipe will stay moist for a longer time if oil is added to it. This is so that it won’t evaporate and dry up your cake, unlike butter, which contains water.
Even with a mild oil like vegetable or canola, using all the oil can be sloppy and produce an odd flavor. When the cake is cooled, the butter gives it a little more structure and aids in bringing the flavor back down.
Of course, a Red Velvet Bundt Cakewouldn’t be complete without buttermilk and vinegar. As I just explained, baking soda and the two work together to give your cake a fluffy, silky texture. The finest red velvet cake recipe ever is created when you combine that with the ideal ratio of fats!
3 Advices for creating the ideal cream cheese icing
The icing on the cake is flawless. It is the ideal complement to the dense and rich Red Velvet Bundt Cake since it is creamy, silky, and tangy. When creating the glaze, bear the following in mind:
- Before using, make sure the cream cheese is at room temperature. If not, you’ll end up with a lumpy coating that resembles cottage cheese more.
- Either a hand mixer or an electric mixer can be used to combine it. If mixing by hand, begin by smoothing the cream cheese with a fork. Add 1 cup of powdered sugar and 1 tablespoon of milk after that.When the mixture is thinner, keep mixing and mashing it with a fork. To smooth the icing, switch to using a whisk.
- To get those creamy drips down the sides of the cake, the fluidity of the icing must be exactly right. You want it to be slightly thinner than craft glue in consistency. When you remove the whisk out of the bowl, it should drop back into the bowl in a slow, steady stream. To adjust the consistency if it’s too thick, add 1/2 tablespoon at a time of milk. Do the same, but add 1-2 teaspoons of powdered sugar at a time if it’s too thin.
How to make Red Velvet Bundt Cake?
The best recipe for Red Velvet Bundt Cake is this one. It is covered in a smooth cream cheese frosting and is wonderfully moist.
Ingredients for making Red Velvet Bundt Cake:
- 3/4 cup (160g) of vegetable or canola oil
- 2 cups (400g) of melted 1/2 cup (110g) of unsalted butter refined sugar
- two huge eggs
- 2 teaspoons of vanilla essence and 1 cup (240 ml) buttermilk
- White vinegar, 1 teaspoon
- 2 tablespoons of red food dye
- All-purpose flour, 2 1/2 cups (300 g) **see comments for GF option
- 3 tablespoons chocolate powder, unsweetened
- 1 teaspoon baking soda
- 1/tsp. salt
- Cream Cheese icing
- 4 oz. room temperature cream cheese
- 2 cups (240g) granulated sugar
- 3 tbsp. milk
- Vanilla extract, 1/2 tsp.
Instructions of making Red Velvet Bundt Cake
- Set your bundt pan out and preheat your oven to 350°F before making any further adjustments. You can use a 10 cup or 12 cup bundt pan for this recipe.
- Flour, cocoa powder, baking soda, and salt are all combined in a bowl with a whisk.
- Whisk the oil, butter, and sugar in a sizable bowl. You can do this by hand or with the whisk attachment on an electric mixer. Mix thoroughly for 1–2 minutes at medium speed to achieve thorough blending.
- Add the buttermilk, vanilla, and vinegar after adding the eggs. Mix in the food coloring last.
- Mix in the first half of the dry ingredients. After scraping the dish clean, add the second half and stir.
- Using a rubber spatula instead of your hands, fold in half of the dry ingredients until they are nearly mixed if you are combining by hand. When smooth, incorporate the remainder.
- Now get your bundt pan ready. Use either the sugar approach or the flour method. The quickest and simplest approach is to use flour, so spritz your pan lightly with an oil and flour nonstick spray and use a tiny pastry brush to spread it all over, getting it into all the crevices.
- After that, add your batter. You will use all of the batter if you are using a 12 cup bundt pan. You should leave out around 1 cup of batter when using a 10 cup bundt pan (like the one I used above), or the batter may overflow when baked.
- If using a 10 cup pan, bake for 45 minutes; if using a 12 cup pan, bake for 50 to 60 minutes.
- After about 10 minutes, give it a brief break before transferring it to a cooling rack to finish cooling down.
Buttercream Glaze
- As you combine the cream cheese, powdered sugar, and milk, add the milk.
- When smooth, include the vanilla. It should have a somewhat thinner consistency than craft glue. Add 1/2 tbsp of milk at a time until smoothed if it’s too thick. If it’s too thin, gradually thicken it by adding 1 tbsp of powdered sugar at a time.
- After it has been poured over, serve your bundt cake! Keep in the fridge for up to five days.
