If you love Red Velvet Bundt, you’ll love my Black Velvet Cake Too! This is the cake I make for my son’s birthday every year. It is truly delicious, and making it from scratch is super simple. Plus, it’s so pretty that you’ll still be able to make an impressive presentation without much work! Trust me, once you try this Red Velvet Bundt Cake, you’ll never want to return to store-bought cakes again. Grease the pan thoroughly with a pan-coating baking spray or shortening — not butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. Flour: Use all-purpose or plain flour. Self-rising flour is not suitable for this recipe. Cocoa Powder: Dutch process cocoa or regular unsweetened are both suitable choices Baking Powder and Baking Soda: Ensure the baking powder and baking soda (aka bicarbonate of soda) are fresh and not expired, as they won’t work correctly. Buttermilk: Full-fat or low-fat buttermilk can be used for this cake. If you don’t have buttermilk, make a homemade version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using. Salt: Fine kosher salt, sea salt, or table salt are all appropriate for this recipe. Red Food Coloring: Gel food coloring produces a brighter, deeper red color than liquid food coloring. You can get my favorite food coloring on amazon (Paid Link). A little goes a long way! Vinegar: We use white vinegar, but apple cider vinegar will work too. The vinegar helps to make the cake more tender by breaking down some of the gluten proteins in the flour. Vanilla: Use vanilla bean paste or pure vanilla extract for the best flavor. Cream Cheese: Full-fat block cream cheese is best, but the tub variety will also work for the icing. Powdered Sugar (AKA icing Sugar): Use whatever brand you like best, and be sure to sift it to avoid lumps.
Step By Step Instructions
- Preheat the oven to 350°F (180°C) and thoroughly grease a 12-cup Bundt pan with non-stick cooking spray or shortening.
In a large mixing bowl, whisk together three cups of all-purpose flour, three tablespoons of cocoa powder, one and a half teaspoons of baking powder, a half teaspoon of baking soda, a teaspoon of salt, and three-quarters of a cup of granulated sugar. Set aside. In a large measuring cup or jug, whisk together three-quarters of a cup of vegetable oil, ten tablespoons of melted butter, one and a half cups of buttermilk, 2 eggs, 2 teaspoons of vanilla, one teaspoon of vinegar, and one tablespoon of red food coloring gel. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined and no lumps remain. Pour the batter into the prepared pan and use a spatula to spread it evenly over the pan. Bake in preheated oven for 40 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. Remove from oven and allow to cool in pan on a wire rack for 10 minutes before inverting onto the cooling rack and allow the cake to cool completely before icing, about 1 hour. Once cooled, if you want to decorate it with cake crumbs like I did cut off a small slice and crumble it onto a plate with your fingers.
To Make the Cream Cheese Icing
Add two tablespoons of softened butter. a cup of room-temperature cream cheese, one teaspoon of vanilla, and a cup of powdered sugar to a mixing bowl. Starting with a low speed, beat the mixture together until combined. Then Increase to high speed and smooth and creamy. Then beat in one tablespoon of hot water at a time until the icing reaches your desired thickness. Drizzle the icing evenly over the cooled cake. Depending on how thick your icing is, this can be done by pouring it slowly onto the cake, or by spooning it over the top. Scatter the cake crumbs on top to decorate. Dropping them from a height will allow the crumbs to spread evenly over the frosting. Serve and enjoy. Update Notes: This recipe was originally posted in 2014, but was updated in 2023 with slight changes to the recipe and new photos. To Freeze: Cool the cake completely, then wrap it tightly in plastic or aluminum foil. Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place the frozen cake on your counter for a few hours. Then ice before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
