Red Velvet Bundt Cake
Updated: Feb 15
Have you ever tried the Nothing Bakery bundt cake! Well I brought it home with a homemade twist!
For the Red Velvet Bundt Cake
2 3/4 C All-Purpose Flour
1/4 C Unsweetened Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt
2 C Granulated Sugar
3/4 C Unsalted Butter, room temperature
1/3 C Vegetable Oil
3 Large Eggs
2 Large Egg Yolks
1 TBSP Vanilla Extract
1 1/2 tsp Vinegar
1 ounce RED food coloring any kind is fine
1 1/3 C Buttermilk
1 1/2 C Chocolate Chips
For the Cream Cheese Frosting:
16 ounces Cream Cheese, room temperature
1/2 C Unsalted Butter, room temperature
2 tsp Vanilla Extract
3 to 4 C Powdered Sugar
To make the cake:
The first step is to prep the bundt cake pan. You can use butter/Crisco and flour and prep the pan or a nonstick oil spray.
Next, preheat your oven 350 degrees F.
In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Be sure to whisk the mixture together getting out any lumps if necessary.
Take your stand mixer and place the whisk attachment on. In the bowl, cream together the butter and sugar until it’s pale and fluffy. This should take roughly 4-5 minutes. Room temperature butter works best.
Add oil to the sugar and butter mixture and mix until combined.
Add the eggs and yolks one at a time while the mixer is still mixing. Waiting until the eggs is combined with the mixture before adding another egg.
Add the vanilla, vinegar and red food coloring. Be sure to mix well until everything is combined.
Next, you are going to add 1/3 of the flour mixture. Keep adding the rest of the flour and mix until combined. Add your buttermilk and mix very well.
Remove the bowl from the mixer and fold in the chocolate chips. We used milk chocolate chips but you could also use semi-sweet.
Pour the batter into the prepared bundt pan and smooth the top layer so it’s even all the way around the pan.
Bake at 350 for 40-55 minutes. To check if it’s done, insert a toothpick into the cake, if it comes out clean the cake is done. If not, bake for a few more minutes and test again.
Let the cake cool in the pan for about 10 minutes. Then flip the cake pan on a wire rack to get the cake out. You may need to gently run a knife along the side of the pan to loosen the cake.
Let the cake cool completely on the wire rack before you ice the cake.
To make the frosting
With you stand mixer and paddle attachment, beat together the cream cheese and butter until smooth.
Add the vanilla extract and mix until combined.
Add the powdered sugar 1 cup at a time until the frosting is fluffy. We used 4 cups of powdered sugar but you may want to do 3 cups if that is too sweet.
When the cake is completely cool it’s time to frost the cake. Scoop the frosting into a pastry bag or gallon Ziploc bag. Snip the tip off. This will be the thickness of your stripe for frosting.
Following the lines on your bundt cake and apply a generous stripe of frosting.