Red Velvet Bundt Cake

Equipment

• 1 10-12 cup capacity bundt cake
• 1 stand mixer with whisk attachment or hand mixer with beaters

Ingredients  

Red Velvet Bundt Cake

• 2¾ cup (330 g) all purpose flour
• ¼ cup (20 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (237 ml) canola oil
• ¼ cup (56 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 3 large eggs (US), room temperature
• 2 tsp (10 ml) vanilla extract
• 1 tsp white vinegar
• 1¼ cup (296 ml) buttermilk
• 1 tbsp red gel food coloring

Cream Cheese Glaze

• 4 oz. (113 g) cream cheese, room temperature
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp (30-45 ml) milk, as needed

Direction

1. Preheat the oven to 350 F (177 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
2. In a mixing bowl whisk the flour, cocoa powder, baking soda and salt together until well combined. 
3. In a mixing bowl, whisk the butter, oil and sugar on medium for about 1-2 minutes, until well combined. 
4. On the lowest speed, mix in the eggs, vanilla extract, white vinegar and buttermilk one at a time. Wait for each ingredient to be fully incorporated before adding the next.
5. Mix in the red gel food coloring until well combined. Mix in the dry ingredients until well combined. Evenly pour the easy cake batter into the prepared bundt cake pan. 
6. Bake the red velvet cake for about 40 – 50 minutes. The cake is finished when the edges of the cake are pulling slightly away from the pan and the top bounces back when gently pressed.Remove the bundt cake from the oven to cool on a cooling rack for about 10 -15 minutes.
7. Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. Allow the cake to cool to room temperature before applying the cream cheese glaze. 
8. Make the cream cheese glaze by beating the cream cheese with the powdered sugar, vanilla extract and milk. 
9. Pour or spoon the glaze over the cooled cake. The glaze will remain “wet” for a long time. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy!