I can never have enough baking supplies. At least that’s what I think. As for Steve, he thinks I have way too much. But he still lets me get more 🙂 – Now that’s what I call a good husband! I’m constantly online or in shops looks for new, fun baking supplies. And I don’t just shop to shop, I shop for a purpose – To make new and unique baked goods!
Recently I purchased another bundt pan. Bundt pans are something I want to start collecting now. There are so many unique and different designs. And I already collect cake stands and plates, why not bundt pans?!
I made this scrumptious red velvet cake in this new bundt pan. I normally have my got-to red velvet recipe that I have been using for a while. I was going to make this recipe but I thought I would try something new. I remembered seeing a red velvet bundt cake recipe online so I thought I would try and search for it. And I found it! The recipe is from an LA based bakery called Kiss My Bundt. They specialize in making only bundt cakes. The LA Times featured them online and showcased the recipe for everyone.
This recipe was delicious! Just as I thought it would be. It was moist and flavorful. It had that extra umph that a red velvet cake should have. I attribute that umph to the slight chocolate taste that appeals to almost everyone. I topped the cake with a tangy cream cheese frosting – The perfect companion to a red velvet cake!
Enjoy this red, moist, and creamy bundt cake 🙂!
Red Velvet Bundt Cake
For Printable Recipe, Click here!
Makes: 1 Bundt Cake
For the Cake
1 ¼ cups Vegetable Oil
1 cup Buttermilk
1 tbsp. Food Coloring
1 tsp. Apple Cider Vinegar
1 tsp. Vanilla
2 ½ cups All Purpose Flour
1 ¾ cups Sugar
1 tsp. Baking Soda
¾ tsp. Salt
1 tbsp. Cocoa Powder (I used Vahlrona)
Cream Cheese Frosting
8oz. Cream Cheese
5 tbsp. Unsalted Butter (Room Temperature)
2 tsp. Pure Vanilla Extract
2 ½ cups Confectioners Sugar
To make the cake, preheat the oven to 350 degrees F. Grease and flour a bundt pan, set aside.
In the bowl of a stand mixer, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat until combined. In a medium bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Gradually add the flour mixture to the wet ingredients. Beat until the mixture is smooth.
Pour the batter into the prepared bundt pan. Place the pan in the oven and bake until a toothpick inserted near the center of the cake comes out of clean, about 50 minutes. Cool the cake in the pan for 30 minutes. Then remove the cake from the pan and place on a cooling rack to cool completely.
While the cake is cooling, make the frosting, in the bowl of stand mixer, combine the cream cheese and butter. Beat until smooth. Add the vanilla and mix until fully incorporated. Gradually add in the confectioners’ sugar (on low speed) until fully combined. Increase the speed and beat until smooth.
Place the bundt cake on a cake stand or plate. Spread the frosting evenly on top of the bundt cake. Serve and Enjoy 🙂!
Cake recipe from Kiss My Bundt Bakery (showcased on LA Times.com). Frosting recipe from Annie Eats who adapted in from Confections of a Foodie Bride