Introduction
Ah, the classic red velvet cake! With its striking red hue and luxurious cream cheese frosting, this Red Velvet Cream Cheese Bundt Cake is a delightful twist on a beloved favorite. It brings a touch of sophistication to any gathering, whether it’s a festive celebration or an afternoon tea with friends. The soft, velvety texture combined with the rich, creamy frosting creates a symphony of flavors that is nothing short of heavenly. Let’s dive into this sumptuous recipe that’s sure to impress!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan to ensure an easy release.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar, mixing thoroughly for a uniform mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be cautious not to overmix; a few lumps are perfectly fine!
- Pour the luscious batter into the prepared bundt pan, using a spatula to smooth the top evenly.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back slightly when touched.
- Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the cream cheese frosting: in a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar and 1 teaspoon of vanilla extract, mixing until the frosting is rich and velvety.
- Once the cake is completely cool, drizzle the creamy frosting generously over the top, allowing it to cascade down the sides.
Notes or Tips
- For an extra touch of decadence, consider adding a sprinkle of cocoa powder or chocolate shavings on top of the frosting.
- If you can’t find buttermilk, a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of white vinegar) can be a great substitute.
- This cake can be made a day ahead; just store it covered at room temperature to maintain its moisture.
Cooking Techniques
Baking a bundt cake can be a delightful process. Ensure your pan is well-greased to avoid any sticking. If you’re feeling adventurous, you can even dust the greased pan with a bit of flour or cocoa powder for a beautiful finish. Always allow your cake to cool slightly in the pan before transferring it to a wire rack, as this will help maintain its shape.
FAQ
- Can I freeze the cake? Yes! This cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight when you’re ready to enjoy.
- What can I substitute for cream cheese in the frosting? If you prefer a lighter option, you can use mascarpone or whipped cream cheese for a different flavor profile.
Conclusion
This Red Velvet Cream Cheese Bundt Cake isn’t just a feast for the eyes; it’s a delicious experience that will have everyone coming back for seconds. Its moist, tender crumb and rich, tangy frosting create the perfect balance of flavors that is sure to satisfy any sweet tooth. So the next time you have a gathering, treat your friends and family to a slice of this delightful cake and watch as their faces light up with joy!