Description
Rich red velvet cream cheese bundt cake merges Southern charm with elegant dessert traditions. Moist layers of crimson cake embrace tangy cream cheese frosting, promising indulgent moments you’ll savor with each delectable slice.
Ingredients
Scale
- 1 ¾ cups (350 grams) granulated sugar
- 1 cup (226 grams) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (313 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 8 oz (226 grams) cream cheese, softened
- 4 oz (113 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
- 1 tbsp (15 milliliters) red food coloring
- ¼ cup (25 grams) unsweetened cocoa powder
- 2 tsp vanilla extract (10 milliliters)
- 1 ½ tsp (7.5 milliliters) vanilla extract
- 1 large egg
- 2 tbsps (30 milliliters) milk
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp (5 milliliters) white vinegar
Instructions
- Preheat Preparation: Calibrate oven to 350°F (175°C) and position rack in center for optimal heat circulation.
- Pan Conditioning: Meticulously grease a 10-cup Bundt pan with butter, then dust with flour to ensure effortless cake release.
- Dry Ingredient Integration: Sift flour, cocoa powder, baking soda, and salt together, creating a uniform dry mixture that guarantees smooth cake texture.
- Wet Component Fusion: Cream butter and sugar in a stand mixer until the mixture transforms into a light, airy consistency with a pale, silky appearance.
- Egg Incorporation: Add eggs individually, mixing thoroughly after each addition to maintain batter stability and prevent curdling.
- Color and Flavor Infusion: Blend red food coloring, vanilla extract, and buttermilk into the batter, achieving a vibrant crimson hue and rich flavor profile.
- Batter Finalization: Gently fold dry ingredients into wet mixture, alternating with buttermilk, ensuring a smooth, lump-free batter without overworking.
- Baking Process: Transfer batter to prepared Bundt pan, smoothing the surface, and bake for 45-50 minutes until a toothpick emerges clean when inserted.
- Cooling and Unmolding: Rest cake in pan for 15 minutes, then invert onto a wire rack, allowing complete cooling before frosting.
- Frosting Creation: Whip cream cheese, butter, powdered sugar, and vanilla until achieving a luxurious, spreadable consistency.
- Final Presentation: Lavishly drape cream cheese frosting over the cooled cake, allowing it to elegantly cascade down the Bundt’s distinctive ridges.
Notes
- Prevent Color Bleeding: Add food coloring gradually and mix thoroughly to achieve a consistent deep red without streaks or uneven coloration.
- Temperature Precision: Let ingredients like eggs and buttermilk reach room temperature before mixing to ensure smoother batter and more even baking.
- Avoid Overmixing: Gently fold ingredients to maintain cake’s light texture; overmixing can create a dense, tough cake with reduced volume.
- Pan Preparation Technique: Use a pastry brush to apply butter in Bundt pan’s intricate grooves, ensuring complete coverage and easy cake release.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 412
- Sugar: 35 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg