Red Velvet Bundt Cake Cream Cheese Frosting

Red Velvet Bundt Cake Cream Cheese Frosting

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Red Velvet Bundt Cake With Cream Cheese Frosting Cooking Goals
Red Velvet Bundt Cake With Cream Cheese Frosting Cooking Goals from www.cookinggoals.com

Are you in the mood for a rich, indulgent dessert that will satisfy your sweet tooth? Look no further than this delicious recipe for red velvet bundt cake with cream cheese frosting. With its moist, velvety texture and tangy, sweet frosting, this cake is sure to be a hit at any gathering or celebration.

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 tablespoon cocoa powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the sugar and butter until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the buttermilk, red food coloring, and cocoa powder.
  7. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
  8. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Once the cake has cooled, prepare the cream cheese frosting.
  11. In a large bowl, beat together the cream cheese and butter until smooth.
  12. Add the powdered sugar and vanilla extract and beat until creamy.
  13. Spread the frosting over the top and sides of the cooled cake, then slice and serve.
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Nutritional Information:

Serving size: 1 slice (1/12 of cake)
Calories: 540
Total fat: 25g
Saturated fat: 15g
Cholesterol: 120mg
Sodium: 400mg
Total Carbohydrates: 74g
Dietary fiber: 1g
Sugar: 54g
Protein: 6g

Cooking Time:

Preparation time: 30 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 30 minutes

Equipment:

  • Bundt cake pan
  • Electric mixer
  • Bowls
  • Whisk
  • Spatula
  • Cooking spray or butter for greasing pan

Serving Suggestions:

This cake is best served at room temperature or slightly chilled. You can garnish it with fresh berries or a dusting of powdered sugar for an extra touch of sweetness.

Variations:

If you’re feeling adventurous, you can try adding chopped nuts or chocolate chips to the batter for added texture and flavor. You can also experiment with different frosting flavors, such as chocolate or caramel.

Substitutions:

If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. You can also use a cream cheese frosting recipe that includes sour cream or heavy cream for a richer, creamier texture.

Storage:

This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months, either whole or sliced, wrapped in plastic wrap and foil.

Tips:

  • Make sure your ingredients are at room temperature before you begin, as this will help them mix together more easily.
  • Be careful not to overmix the batter, as this can result in a tough, dry cake.
  • If you’re using a dark or non-stick bundt pan, reduce the oven temperature by 25°F to prevent the cake from overbrowning.
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Notes:

This recipe makes a large cake that can serve up to 12 people. If you’re making it for a smaller group, you can cut the ingredients in half and bake it in a smaller bundt pan or a regular cake pan.

Frequently Asked Questions:

Can I use a different type of cake pan?
Yes, you can use a regular cake pan or a sheet pan if you don’t have a bundt pan. Just adjust the baking time accordingly.

Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance and store it in the refrigerator. Just be sure to frost it right before serving.

Can I freeze the cream cheese frosting?
No, cream cheese frosting doesn’t freeze well and can become grainy or separated when thawed. It’s best to make it fresh when you’re ready to use it.

Final Thoughts:

This red velvet bundt cake with cream cheese frosting is a true showstopper that will impress your friends and family. It’s perfect for special occasions or just as a sweet treat to enjoy any time. With its rich, velvety texture and tangy, sweet frosting, it’s sure to become a new favorite in your dessert repertoire. So what are you waiting for? Try it out for yourself and see how delicious it can be!

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