Red Velvet Bundt Cake

10 Jun

After graduating from college, moving yourself and your stuff half-way across the country, and unpacking 40-ish boxes  without tripping over your boyfriend’s cat, it is time for cake. It is most definitely time for cake. It seems that in some kind of moving and MCAT studying haze, I felt that now would be a good time to make a red velvet cake. I do not, in fact, like red velvet cake. For years the wild enthusiasm this cake appears to inspire in people both above and below the Mason Dixon line has totally baffled me. People have, while struggling not to swoon head first into the mountain of cream cheese frosting atop their red velvet cupcakes, waxed poetic to me about the subtle cocoa flavors, the rich, moist crumb. Horse hockey. Are you bananas? This stuff tastes like food coloring! What is WRONG with you people? If you, too, have spent a lifetime mystified by red velvet, I say to you I have solved the mystery. I have found the cake that people think that they are talking about when they get all excited about the subtle cocoa flavors and the rich, moist crumb, and, man, is it good.

Red Velvet Bundt Cake with Cream Cheese Frosting, from Kiss My Bundt by Chrysta Wilson

for the cake
1 1/4 cup vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla
2 1/1 cup flour
1 3/4 cup sugar
1 tsp baking soda
3/4 tsp salt
1 Tbsp high-fat cocoa powder (I used Scharffen Berger Natural Cocoa Powder)
for the frosting
1/2 cup butter, softened
1 cup cream cheese, softened
2 cups powdered sugar, sifted
1/2 tsp vanilla

for the cake

Step 1: Preheat oven to 350 degrees Fahrenheit. Butter and flour a bundt pan.

Step 2: Using an electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat on medium speed for 1 minute.

Step 3: In another bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

Step 4: With the mixer on low, add the dry ingredients to the wet 1/2 cup at a time, going slowly to avoid clumps.

Step 5: Pour batter into prepared pan, and bake until a cake tester or knife comes out clean (40-50 minutes).

Step 6: Invert the cake onto a cooling rack (If it won’t come out, let cake cool in pan for 15 minutes and try again). Allow to cool completely before frosting.

for the frosting

Step 1: With an electric mixer on medium speed, cream the butter and the cream cheese until soft and completely smooth, about 2 minutes.

Step 2: Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, scraping down any frosting stuck to the sides of the bowl.

Step 3: Add vanilla extract, and then beat on medium speed until light and fluffy!

Step 4: Frost away!

2 Responses to “Red Velvet Bundt Cake”

  1. The Reinvented Lass June 10, 2012 at 9:56 pm #

    So glad you’re back!!!

  2. Joe smith June 11, 2012 at 6:13 pm #

    It’ soo red

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