Ultimate Moist Red Velvet Bundt Cake with Cream Cheese Glaze
Indulge in the decadence of this Ultimate Moist Red Velvet Bundt Cake, perfected through trials to ensure every slice is irresistibly moist and rich. This cake is a delightful celebration of flavors, blending the earthy notes of cocoa with the stunning hue of red velvet. Unlike common recipes that yield dry results, this cake shines through its use of vegetable oil and buttermilk, creating a wonderful density and flavor profile. Topped with a luscious cream cheese glaze, this dessert is perfect for birthdays, holidays, or any special occasion. The bundt pan not only provides an elegant shape but also ensures even baking throughout. Whether you choose to glaze, frost, or keep it simple, this cake is bound to impress your guests and satisfy your sweet tooth!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegetable Oil
1 1/4 cups (Measured)
Buttermilk
1 cup (Measured)
Eggs
2 (Large, beaten)
Red Food Coloring
1 tablespoon (Measured)
Apple Cider Vinegar
1 teaspoon (Measured)
Vanilla Extract
1 teaspoon (Measured)
All-Purpose Flour
2 1/2 cups (Sifted)
Sugar
1 3/4 cups (Measured)
Baking Soda
1 teaspoon (Measured)
Salt
3/4 teaspoon (Measured)
Cocoa Powder
1 1/2 tablespoons (Sifted)
Cream Cheese
8 ounces (Softened)
Butter
5 tablespoons (Softened to room temperature)
Vanilla Extract
2 teaspoons (Measured)
Confectioners' Sugar
2 1/2 cups (Sifted)
Instructions
1
Preheat your oven to 350°F (175°C) and generously grease and flour your bundt pan to prevent sticking.
2
In a large mixing bowl or stand mixer, blend together the vegetable oil, buttermilk, eggs, red food coloring, apple cider vinegar, and vanilla extract until fully combined and smooth.
3
In a separate bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder.
4
Gradually add the dry ingredients to the wet mixture, starting with low speed to avoid spills, and then beat until the batter is smooth and well combined.
5
Pour the batter into the prepared bundt pan, ensuring it is evenly distributed. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6
Once baked, allow the cake to cool in the pan for about 30 minutes before carefully inverting it onto a wire rack to cool completely.
7
For the glaze, combine the room temperature butter and cream cheese in a stand mixer, mixing until smooth and creamy. Add in the vanilla extract.
8
Gradually incorporate the confectioners' sugar at low speed, then increase the speed to high and whisk for about three minutes until fluffy and well-mixed.
9
Once the cake is completely cooled, drizzle the cream cheese glaze over the top using a plastic bag with a corner snipped off, or frost as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Moist Red Velvet Bundt Cake?
It is a rich and decadent red velvet cake baked in a bundt pan, known for its moist texture and delicious cream cheese glaze.
What ingredients make this cake so moist?
The use of vegetable oil and buttermilk instead of butter in the batter ensures the cake remains dense and moist.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should I prepare the bundt pan?
You should generously grease and flour the bundt pan to prevent the cake from sticking.
How much vegetable oil is required?
The recipe calls for 1 1/4 cups of vegetable oil.
How much buttermilk is needed?
You will need 1 cup of buttermilk.
How many eggs are used in the recipe?
The recipe requires 2 large, beaten eggs.
What type of food coloring is used?
The recipe uses 1 tablespoon of red food coloring to achieve the classic red velvet look.
Why is apple cider vinegar included?
One teaspoon of apple cider vinegar is used to react with the baking soda for lift and to enhance the flavor.
How much all-purpose flour is used?
The recipe requires 2 1/2 cups of sifted all-purpose flour.
How much sugar is in the cake?
There are 1 3/4 cups of sugar in the batter.
What leavening agent is used?
The recipe uses 1 teaspoon of baking soda.
How much cocoa powder is added?
The recipe calls for 1 1/2 tablespoons of sifted cocoa powder.
How long does the cake bake?
The cake should bake for 50-55 minutes.
How can I tell if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 30 minutes before inverting it.
What ingredients are in the cream cheese glaze?
The glaze contains cream cheese, butter, vanilla extract, and confectioners' sugar.
How much cream cheese is needed for the glaze?
You will need 8 ounces of softened cream cheese.
How much butter is used in the glaze?
The glaze requires 5 tablespoons of butter softened to room temperature.
How much vanilla extract goes into the glaze?
The glaze uses 2 teaspoons of vanilla extract.
How much confectioners' sugar is needed for the glaze?
You will need 2 1/2 cups of sifted confectioners' sugar.
How long should I whisk the glaze?
Whisk the glaze on high speed for about three minutes until it is fluffy.
When should I apply the glaze to the cake?
The glaze should only be applied once the cake is completely cooled.
What is the best way to drizzle the glaze?
You can use a plastic bag with a corner snipped off to drizzle the glaze evenly.
Is this cake suitable for special occasions?
Yes, it is perfect for birthdays, holidays, or any celebration.
Can I frost the cake instead of glazing it?
Yes, you can choose to glaze, frost, or keep the cake simple.
What order should I mix the ingredients?
Mix the wet ingredients first, then gradually add the sifted dry ingredients.
Should I sift the dry ingredients?
Yes, sifting the flour, sugar, baking soda, salt, and cocoa powder ensures a smooth batter.
What speed should I use when adding dry ingredients?
Start on low speed to avoid spills, then increase to beat until smooth.
Why is a bundt pan recommended?
A bundt pan provides an elegant shape and ensures the cake bakes evenly throughout.