Description
Indulgent red velvet cream cheese bundt cake brings Southern charm to dessert tables with its rich crimson layers and velvety frosting. Elegant yet simple, this classic cake promises delightful moments of pure chocolate-tinged pleasure for hungry guests.
Ingredients
Scale
Cake Base:
- 1 cup unsalted butter, softened (226 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 4 large eggs
- 2 ½ cups all-purpose flour (313 grams)
- 1 cup buttermilk (240 milliliters)
- 1 tablespoon red food coloring (15 milliliters)
Flavor Enhancers:
- ¼ cup unsweetened cocoa powder (25 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract (10 milliliters)
- 1 teaspoon white vinegar (5 milliliters)
Cream Cheese Components:
- 8 ounces cream cheese, softened (226 grams)
- 4 ounces cream cheese, softened (113 grams)
- ¼ cup granulated sugar (50 grams)
- 1 cup powdered sugar (120 grams)
- 1 large egg
- 2 tablespoons milk (30 milliliters)
- 1 ½ teaspoons vanilla extract (7.5 milliliters)
Instructions
- Warm the oven to a precise temperature of 350°F (175°C), ensuring an ideal baking environment for the red velvet cake.
- Thoroughly coat the interior of a 10-cup Bundt pan with a generous layer of butter or nonstick cooking spray, then dust with a light sprinkle of flour to prevent sticking and facilitate easy cake removal.
- Sift together the dry ingredients, creating a smooth and uniform mixture that will contribute to the cake’s delicate texture and vibrant red color.
- In a separate large mixing bowl, cream together butter and sugar until the mixture becomes light, fluffy, and pale, incorporating air that will help the cake rise beautifully.
- Gradually introduce eggs to the butter-sugar mixture, blending thoroughly after each addition to ensure a smooth and consistent batter.
- Carefully fold in the vibrant red food coloring and vanilla extract, stirring until the batter achieves a rich, uniform crimson hue.
- Alternately add the dry ingredient mixture and buttermilk to the batter, gently folding to maintain the airiness while fully incorporating all components.
- Pour the velvety batter into the prepared Bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for approximately 45-50 minutes, or until a slender toothpick inserted into the center emerges clean and free of raw batter.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the cream cheese frosting by whipping together cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable.
- Once the cake has cooled entirely, generously drizzle or spread the cream cheese frosting over the top, allowing it to cascade down the cake’s elegant curves.
Notes
- Select high-quality cocoa powder for a rich, deep red color and intense chocolate flavor.
- Bring eggs and cream cheese to room temperature before mixing to ensure smooth, even blending.
- Use gel food coloring instead of liquid for a more vibrant red hue without altering the cake’s texture.
- Avoid overmixing the batter to prevent a tough, dense cake – mix until ingredients are just combined.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg