Red Velvet Bundt Cake Without Buttermilk

Red Velvet Bundt Cake Without Buttermilk

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Red Velvet Cupcakes Without Buttermilk Foods Guy
Red Velvet Cupcakes Without Buttermilk Foods Guy from foodsguy.com

Red velvet cake is a timeless classic that’s perfect for any occasion, from birthdays to holidays to just because. But what if you don’t have buttermilk on hand, or you’re lactose intolerant? Fear not! This red velvet bundt cake recipe is perfect for those who want to enjoy a rich, chocolatey cake without the need for buttermilk.

In this recipe, we’ll be using a combination of vinegar and whole milk to create a buttermilk substitute. The result is a moist, fluffy cake that’s sure to please any crowd. So let’s get baking!

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tbsp cocoa powder
  • 1 ½ cups whole milk
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 oz red food coloring
  • 1 cup unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate small bowl, combine the whole milk and white vinegar. Stir together and let sit for 5 minutes to curdle.
  4. In a large mixing bowl, beat the softened butter until creamy. Add in the eggs, one at a time, and mix until well combined.
  5. Gradually add the dry ingredients and the curdled milk/vinegar mixture to the butter mixture, alternating between the two and mixing well after each addition.
  6. Add in the vanilla extract and red food coloring, mixing until the cake batter is a bright red color.
  7. Pour the cake batter into the prepared bundt cake pan and smooth out the top with a spatula.
  8. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
  10. Serve and enjoy!
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Nutritional Information:

Each slice of this red velvet bundt cake contains approximately:

  • Calories: 435
  • Carbohydrates: 57g
  • Protein: 5g
  • Fat: 21g
  • Saturated Fat: 13g
  • Cholesterol: 91mg
  • Sodium: 410mg
  • Potassium: 131mg
  • Fiber: 1g
  • Sugar: 39g
  • Vitamin A: 695IU
  • Calcium: 74mg
  • Iron: 2mg

Cooking Time:

This red velvet bundt cake takes approximately 45-50 minutes to bake, with an additional 10 minutes for cooling in the pan before removing it to cool on a wire rack.

Equipment:

  • Bundt cake pan
  • Mixing bowls
  • Mixing spoons
  • Whisk
  • Hand mixer or stand mixer
  • Spatula
  • Wire rack

Serving Suggestions:

This red velvet bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent treat, drizzle some chocolate ganache over the top of the cake.

Variations:

Want to switch up the flavors of this cake? Try adding in some chopped nuts, such as pecans or walnuts, or some chocolate chips for added texture. You can also swap out the red food coloring for another color, such as green for St. Patrick’s Day or blue for a winter wonderland themed cake.

Substitutions:

If you don’t have whole milk on hand, you can use any type of milk you have available. You can also substitute the white vinegar for lemon juice if that’s what you have on hand.

Storage:

This red velvet bundt 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.

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Tips:

  • Make sure your butter is softened to room temperature before mixing it with the other ingredients. This will help ensure a smooth, even cake batter.
  • Be careful not to overmix the cake batter, as this can result in a tough, dense cake.
  • If you don’t have a bundt cake pan, you can use two 9-inch round cake pans instead.

Notes:

If you’re looking for a dairy-free option, you can substitute the whole milk for a non-dairy milk such as almond milk, and use vegan butter instead of regular butter. You can also skip the eggs and use a flax egg or applesauce instead.

Frequently Asked Questions:

Can I use a different type of flour?

We recommend using all-purpose flour for this recipe, as it provides the best texture and structure for the cake. However, you can experiment with other types of flour, such as cake flour or gluten-free flour, if you prefer.

Can I use a different type of vinegar?

Yes, you can use any type of vinegar you have on hand. White vinegar is the most commonly used type in baking, but apple cider vinegar or red wine vinegar can also be used.

Can I make this cake ahead of time?

Yes, you can make this cake up to a day in advance. Store it in an airtight container at room temperature until ready to serve.

Personal Thoughts:

This red velvet bundt cake is a delicious twist on a classic dessert. The buttermilk substitute adds a subtle tanginess to the cake, while the cocoa powder and red food coloring give it that rich, chocolatey flavor and vibrant color. It’s a perfect dessert for any occasion, and it’s sure to be a crowd-pleaser.

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If you’re looking for a dairy-free or vegan option, this recipe can easily be adapted to meet your needs. And with the various serving suggestions and variations, you can customize this cake to your liking.

So what are you waiting for? Give this red velvet bundt cake without buttermilk a try and see for yourself how delicious it can be!

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