Try This Christmas-y Bundt!
Red Velvet Bundt Cake with Cream Cheese Icing…
One of my favorites and perfect for Christmas! I mean, look at the bright red color of the cake. This screams the holidays.
So, I decided to making this recipe as a bundt cake. The shape is beautiful and perfect for the holidays.
And if you like holiday cakes, try my Chocolate Gingerbread Bundt Cake, Bourbon Black Walnut Chocolate Yule Log, Christmas Tree Cake, and my Spice Cake Mini Gingerbread Houses
What ingredients are needed for this recipe:
Oil- I use vegetable oil in this cake. You can also use canola oil
Flour- All purpose flour is best used in the recipe.
Sugar- Granulated sugar gives the cake just enough sweetness.
Cocoa– regular cocoa powder is used in the recipe. You do not have to use a dark cocoa like Dutch Processed Cocoa because you want the bright red color for the cake.
Red Food Color- liquid red color is used in tis recipe, not red food gel. You can purchase the liquid food color in the supermarket.
Buttermilk- Buttermilk is used to keep the cake soft and moist.
How is the cake decorated?
This Red Velvet Bundt Cake is glazed with a cream cheese icing and topped with fresh cranberries and rosemary. The cream cheese icing is so easy to make. And it just gets drizzled it on top. It’s softened cream cheese, powdered sugar and milk or heavy cream. It doesn’t get any easier.
And it’s decorated it with cranberries and rosemary. So festive!
So, definitely give this cake a try!
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!
Ingredients
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)
Instructions
Cake
- 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
- 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.
