• Rabab Awada

Red Velvet Bundt Cake


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

  • 1C 1/2 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, liquid

  • 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 your bundt pan. You can use butter/Crisco and flour and prep the pan the traditional way or you can use the PAM baking spray. Either one will work well for this cake.

  • 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. Then add your buttermilk.

  • 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 and mix until combined.

  • 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 and see 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.

  • Add your frosting to the cooked cake and enjoy!