Side Pannel
Red Velvet Bundt Cake with Cream Cheese Icing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 8 Serving
Red Velvet Bundt Cake with Cream Cheese Icing
- Recipe Submitted by Parfait on 10/18/2014
Category: Kids, Cheese, Cakes
Ingredients List
- For the cake:
- 2 sticks/225g butter, room temperature
- 1 cup/200g sugar/caster sugar
- 1 heaped tablespoon red food coloring paste
- 3 tablespoons cocoa powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1½ teaspoons vanilla extract
- 2 cups/250g all-purpose/plain flour
- 1½ teaspoons baking soda
- Butter, for pan
- For the Frosting:
- 1 cups/250g powdered/icing sugar
- 1 stick/110g butter, softened
- ½ cup/110g cream cheese, softened
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
Directions
1. Preheat oven to 350 f/180 c and generously grease bundt pan.
2. In a medium bowl, stir together flour, baking soda and salt. Set aside.
3. In a small bowl, whisk together buttermilk, eggs, vinegar and vanilla. Set aside.
4. In a small bowl, mix cocoa powder with red food coloring. Set aside.
5. In a large mixing bowl, cream together the butter and sugar. Add flour mixture and buttermilk mixture a cup at a time, mixing thoroughly after each addition until well blended.
6. Add cocoa mixture and blend thoroughly.
7. Add the batter to the prepared pan.
8. Bake for approximately 30-35 minutes, or until a cake tester comes out clean.
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
10. Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
11. For the Icing: Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
12. Add the powdered sugar one cup at a time, blending after each addition.
13. Add the vanilla and hot water 1 tablespoon at a time until the the icing is the the desired consistency and can be poured (I like mine quite thick).
14. Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
2. In a medium bowl, stir together flour, baking soda and salt. Set aside.
3. In a small bowl, whisk together buttermilk, eggs, vinegar and vanilla. Set aside.
4. In a small bowl, mix cocoa powder with red food coloring. Set aside.
5. In a large mixing bowl, cream together the butter and sugar. Add flour mixture and buttermilk mixture a cup at a time, mixing thoroughly after each addition until well blended.
6. Add cocoa mixture and blend thoroughly.
7. Add the batter to the prepared pan.
8. Bake for approximately 30-35 minutes, or until a cake tester comes out clean.
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
10. Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
11. For the Icing: Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
12. Add the powdered sugar one cup at a time, blending after each addition.
13. Add the vanilla and hot water 1 tablespoon at a time until the the icing is the the desired consistency and can be poured (I like mine quite thick).
14. Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
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