Try This Christmas-y Bundt!
What ingredients are needed for this recipe:
How is the cake decorated?
Here are other red velvet desserts to make!
Spooky Black Buttercream Frosted Red Velvet Cake
Red Velvet Sheet Cake with Cream Cheese Frosting and Buttercream Flowers
Red Velvet Bundt Cake with Cream Cheese Icing
This moist and delicious red velvet bundt cake is perfect for the holiday season!
Cake
- 1 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tbsp vinegar
- 1 trsp vanilla extract
- 2 cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 cups all purpose flour
- 4 tbsp liquid red food coloring
Cream Cheese Icing
- 1 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream (plus more if needed)
Cake
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Pre-Heat the oven to 350 degrees. Spray a 12 cup bundt pan with baking spray.
In a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, or until the mixture is fluffy and lighter in color. Add the oil, vanilla and red food coloring and beat the mixture for about 30 seconds. Add in the buttermilk and mix until incorporated. Add the baking powder and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined.
Add the vinegar and baking soda to a small dish. Stir and pour the mixture into the cake batter. Mix until well incorporated. Pour the batter into the prepared Bundt pan.
Bake for 40 to 45 minutes, until a toothpick inserted in the deepest part comes out clean or with a few crumbs. Cool completely on a wire rack.
Icing
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Beat the Cream cheese in a stand mixer with the paddle attachment or in a bowl with a hand mixer until smooth. Add in the powdered sugar and heavy cream. Beat the mixture until it is smooth. Add additional heavy cream if the icing is too stiff. Drizzle the glaze over the top of the bundt cake.
