Description
A stunning and delicious red velvet bundt cake, perfect for festive occasions.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- ¼ cup heavy cream (for frosting)
- Fresh cranberries (for decoration)
- Edible greenery like rosemary sprigs (for decoration)
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan thoroughly.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth. Do not overmix.
- Bake: Pour the batter into the prepared Bundt pan. Bake in preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and cream and beat until fluffy.
- Decorate: Once the cake is completely cool, pipe the frosting onto the cake in decorative swirls. Arrange fresh cranberries and rosemary sprigs on top of the frosting. Lightly dust with powdered sugar for a festive touch.
Notes
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and buttermilk, are at room temperature for the best mixing results.
- Food Coloring: Adjust the amount of red food coloring according to your desired level of color intensity.
- Decoration: You can substitute fresh cranberries with sugared cranberries for an extra touch of sweetness.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg