Red Velvet Bundt Cake

Red Velvet Bundt Cake

1.Preheat oven to 350 degrees and spray a bundt pan with nonstick cooking spray.

In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa.  Set aside.

In a large mixing bowl, add oil, buttermilk, eggs, food coloring, vinegar and vanilla. Using an electric mixer, beat on medium, for 1 minute.  Turn mixer to low and add flour mixture, about 1/2 cup at a time, and mix until each addition is just combined.

Pour batter into prepared bundt pan and bake in preheated oven 40-55 minutes (the original instructions called for 40 minutes of baking. Mine took 52 minutes)  or until a cake tester or bamboo stick comes out with just a few moist crumbs.  Cool completely before frosting.

Ingredients

  • 2 1/2 Cups - Flour
  • 1 3/4 Cups - Sugar
  • 1 Teaspoon - Baking Soda
  • 3/4 Teaspoon - Salt
  • 2 Tablespoons - Cocoa Powder
  • 1 1/4 Cup - Vegetable Oil (I use canola)
  • 1 Cup - Buttermilk, Well Shaken
  • 2 - Large Eggs, At Room Temperature
  • 2 Tablespoons (1 Ounce Bottle) - Red Food Coloring
  • 1 Teaspoon - Distilled White Vinegar
  • 2 Teaspoons - Vanilla
  • 4 Ounces (1 Stick) - Unsalted Butter, Softened
  • 8 Ounces - Cream Cheese, Softened
  • 2 Cups - Powdered Sugar, Sifted
  • 1 Teaspoon - Vanilla
Read the whole recipe on Gonna Want Seconds