Red Velvet Bundt Cake with Cream Cheese Glaze!

I only got to know what red velvet was 2-3 years ago, that was also the time when I started to cook and bake more frequently. I remembered having my first red velvet cupcake… That moist velvety cake with a little hint of chocolate, and it was so nicely complimented by the sweet creamy cream cheese frosting with a touch of tardness. It was perfect!

Buttermilk was used to keep the cake moist, I’ve seen recipes that uses sour cream though. I wonder if it alters the taste. I’m glad the cake turned out well! My husband said he was jealous that I made it for my co-workers! Too bad for him!  😛 It was a really well received cake, every last crumb was cleared in an hour, and I’m glad the teachers enjoyed it. 

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Red Velvet Bundt Cake with Cream Cheese Glaze

Delishar

10 inch bundt pan

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Ingredients

  

Red Velvet Cake

• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 2 tbsp cocoa powder
• 1 3/4 cups caster sugar
• 2 eggs
• 1 1/4 cups vegetable oil
• Red food gel colouring you need to eyeball it
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 cup buttermilk

Cream Cheese Glaze

• 4 oz philly cream cheese softened
• 1/2 cup icing sugar/powdered sugar sifted
• 3 tbsp milk
• 1 tsp vanilla extract
• Heart shape sprinkles

Instructions

 

Red Velvet Cake

• Preheat oven to 175C.
• Prepare your bundt pan by using a baking spray with flour in it to spray the inside of the pan and the center tube, or butter and flour the pan.
• In a mixer, mix oil, buttermilk, vinegar, vanilla, eggs, food colouring, and sugar until combined. Sieve flour, salt, baking soda, and cocoa powder together.
• Slowly add into wet ingredients while mixing, until well combined.
• Pour batter in prepared bundt pan.
• Bake for 50 mins or until skewer comes out clean.
• Let cool in pan for 15 mins, then turn cake out onto wire rack to cool completely.

Cream Cheese Glaze

• In a mixer, beat softened cream cheese for about a minute.
• Add vanilla extract, mix till combined.
• Then slowly add in icing sugar.
• Don't forget to scrape the sides!
• Add milk tablespoon at a time. (If still too dry, add another tbsp of milk).
• Pour glazed over cooled bundt cake and sprinkle hearts on top of glaze.

Notes

Make you own buttermilk:
1 cup milk + 1 tbsp lemon juice or vinegar
Let sit for 5 minutes until it starts to curdle.