Cake Dessert

Red Velvet Bundt Cake with Cream Cheese Glaze!

Yum
red velvet bundt cake
Whether is for a special someone, birthday party, or just for a simple get together. This cake is going to be the hit of the party. Sometimes I make it, just because I feel like it. If you are uncomfortable with food colouring, just omit the red dye. It doesn’t alter the taste of the cake. 🙂

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. 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

red velvet bundt cake 2
Red Velvet Bundt Cake with Cream Cheese Glaze
10 inch bundt pan
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Red Velvet Cake
  1. 2 1/2 cups all purpose flour
  2. 1 tsp baking soda
  3. 3/4 tsp salt
  4. 2 tbsp cocoa powder
  5. 1 3/4 cups caster sugar
  6. 2 eggs
  7. 1 1/4 cups vegetable oil
  8. 1 tbsp red food colouring
  9. 1 tsp vanilla extract
  10. 1 tsp apple cider vinegar
  11. 1 cup buttermilk
Cream Cheese Glaze
  1. 4 oz philly cream cheese, softened
  2. 1/2 cup icing sugar/powdered sugar, sifted
  3. 3 tbsp milk
  4. 1 tsp vanilla extract
  5. Heart shape sprinkles
Red Velvet Cake
  1. Preheat oven to 175C.
  2. 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.
  3. In a mixer, mix oil, buttermilk, vinegar, vanilla, eggs, food colouring, and sugar until combined. Sieve flour, salt, baking soda, and cocoa powder together.
  4. Slowly add into wet ingredients while mixing, until well combined.
  5. Pour batter in prepared bundt pan.
  6. Bake for 50 mins or until skewer comes out clean.
  7. Let cool in pan for 15 mins, then turn cake out onto wire rack to cool completely.
Cream Cheese Glaze
  1. In a mixer, beat softened cream cheese for about a minute.
  2. Add vanilla extract, mix till combined.
  3. Then slowly add in icing sugar.
  4. Don't forget to scrape the sides!
  5. Add milk tablespoon at a time. (If still too dry, add another tbsp of milk).
  6. Pour glazed over cooled bundt cake and sprinkle hearts on top of glaze.
Make you own buttermilk
  1. 1 cup milk + 1 tbsp lemon juice or vinegar
  2. Let sit for 5 minutes until it starts to curdle.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 
 
red velvet bundt cake 3
 
 

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11 Comments

  • Reply
    Sue
    11 February, 2014 at 2:39 am

    Looks yummehhh

  • Reply
    Haffa Bexi
    11 February, 2014 at 12:51 pm

    lovelyy!!
    Haffas Kitchen

  • Reply
    MonuTeena RecipesPassion
    17 February, 2014 at 1:29 pm

    Such a lovely cake Shar kay 🙂 Happy valentines day .. i am just loving the way you have presented the cake 🙂 great looks ~

  • Reply
    Diana Ng
    25 March, 2014 at 7:30 am

    hi ya, can i replace the apple cider vinegar to normal vinegar or can i omit that totally? Cheers, Diana

    • Reply
      delishar
      25 March, 2014 at 8:20 am

      Hi Diana, yup… it's fine to replace with other vinegar, replace with lemon juice, or omit all together if you do not have that ingredient since buttermilk is already thickened. 🙂

  • Reply
    Jeszica
    22 June, 2014 at 2:53 pm

    May I ask what is the size of your bundt pan? Thank you!

    • Reply
      delishar
      22 June, 2014 at 5:10 pm

      Hi Jeszica, my bundt pan is a 10-15 cups bundt pan. Exterior Dimensions: 10.5"L x 10.5"W x 4.5"H. 🙂 Thanks for popping by!

  • Reply
    Jeszica
    23 June, 2014 at 12:29 am

    Thx!! Me silent reader of ur blog but had tried a few recipes so far n we love it!

  • Reply
    delishar
    26 June, 2014 at 1:29 am

    Always good to hear from a reader Jeszica! Thanks for trying out some of my recipes. 🙂 will be updating more often now that we are back from our holiday! 😀 have an awesome day!

  • Reply
    MISSY
    2 September, 2015 at 7:36 am

    Lol, this cake isn’t a quicky, but it’s worth the shot on a special occasion no doubt! Either way, this cake led me to follow you on pinterest??

    • Reply
      Sharon Lam
      2 September, 2015 at 9:30 am

      Thanks for the follow and for popping by! 🙂

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