The classic southern cake gets smooth blood orange glaze poured on top and takes this cake to the next level!
This moist, delicious Red Velvet Blood Orange Bundt Cake is the perfect dessert for Valentine’s Day or for any occasion!
What is Red Velvet Cake?
Red velvet cake is a popular Southern cake that has a bit of cocoa powder and red food coloring mixed in. It tastes like very mild cocoa with a slightly tart edge.
What is the history of Red Velvet Cake?
Red velvet cake may have originated during the Victorian era. Vinegar was used to tenderize cakes during this time because there was no cake flour. When the cake started to become popular in the U.S., southerners started adding buttermilk to the recipe. Originally, reduced beet juice was added to the cake to make it red. Then, a southern dye company called Adams Extract published a recipe that called for their red food dye and the recipe changed forever. Though, some people who don’t like baking with artificial coloring, still like using beet juice.
What are blood oranges?
A blood orange is a citrus fruit that looks similar to a regular orange from the outside but has deep red colored fruit and juice. They are also called raspberry oranges because some feel uncomfortable with the term, “blood” to describe the fruit.
When can you find blood oranges?
Blood oranges are mainly available from December to April each year. Harvesting blood oranges in the winter ensures that they are highest in anthocyanins, which is the compound that gives them their deep blood-red color.
What main ingredients are needed for this Red Velvet Blood Orange Bundt Cake?
Flour- all purpose flour is best for this cake recipe.
Cocoa- regular cocoa powder is used in the recipe, not an extra dark cocoa powder. And only a couple of tablespoons are needed. It’s not meant to be a chocolate cake.
Vinegar- vinegar is needed to activate with the baking soda to leaven the cake.
Buttermilk- buttermilk is another ingredient that helps to leaven the cake.
Red food color- the red food coloring is needed for the color of the cake. Red food gel can be used as an alternative.
Blood orange juice- fresh blood orange juice is used for the glaze but, bottled juice can be substituted.
How is Red Velvet Blood Orange Bundt Cake made?
Beat the eggs and granulated sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Do not skip this step. Beating the eggs for a while add extra air into the batter and makes the cake rise better.
Add in the rest of the wet ingredients including the red food coloring and mix then add the dry ingredients excluding the baking soda. Beat the batter with a hand mixer or in a stand mixer until smooth.
Add the vinegar and baking soda to a small dish. It will bubble up as soon as you do this step. Stir and pour mixture into the cake batter. This is essential to help leaven the cake. Do not add the vinegar and baking soda separately.
How is the Blood Orange Glaze made?
Mix the powdered sugar and just a couple of tablespoons of fresh blood orange juice to a small bowl. If the glaze is too thick, then add more juice until it reaches the consistency that you want. Stir until the glaze is very smooth. Spoon the glaze over the cooled cake before serving.
Commonly Asked Questions:
How do you store the Red Velvet Blood Orange Bundt Cake?
Place the cake under a cake dome or cover with plastic wrap and store it up to 2 days on the counter or 5 days in the refrigerator.
Is red velvet cake a chocolate cake?
Red velvet cake is not a chocolate cake, though it does contain cocoa powder. It’s more of a vanilla based cake with a pinch of cocoa powder and red coloring.
What wine pairs well with red velvet cake?
Pinot noir is a great wine to accent the chocolate undertones in red velvet cake because chocolate and red wine are a great match.
Looking for other bundt cake recipes? Here are a few ideas:
Peach Bourbon Glaze Peach Bundt
Lime Bundt Cake with Cherry Lime Glaze
Red Velvet Bundt Cake with Cream Cheese Icing
Dark Chocolate Bundt Cake with Chocolate Hazelnut Ganache Glaze
Red Velvet Blood Orange Bundt Cake
Ingredients
Cake
- 2 cups granulated sugar
- 2 eggs
- 1 cup vegetable oil
- 1 tsp vanilla
- 4 tbsp liquid red food coloring
- 1 cup buttermilk
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 2 1/2 cups all purpose flour
- 1 tbsp vinegar
- 1 tsp baking soda
Blood Orange Glaze
- 2 cups powdered sugar
- 1/4 cup fresh blood orange juice
Instructions
Cake
- Pre-Heat oven to 350°F. Spray a 12 cup bundt pan with Non-Stick Baking Spray. Set aside.In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and granulated sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the oil, vanilla extract, and red food coloring, then beat the mixture for about 30 seconds. Add in the buttermilk and mix until incorporated. Add in the salt, and cocoa powder 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 vinegar and baking soda to a small dish. Stir and pour mixture into the cake batter. Mix until just incorporated. Pour batter into the Bundt pan. Bake 40 to 45 minutes. Cool completely on a wire rack. Spoon the blood orange glaze on top. Serve.
Blood Orange Glaze
- To a small to medium bowl, add the powdered sugar and 2-3 tablespoons of the blood orange juice and mix well. If the glaze is too thick, add the remaining juice to get the desired consistency.
