Bundle-Shaped Red Velvet Cake Topped with Cheese-Based Icing
Hey there! Let's bake a show-stopping Red Velvet Bundt cake. This easy recipe is perfect for any occasion, and it'll leave you with a magnificent dessert without all the hassle of layers or elaborate icing!
To help you out, you'll need a good-quality gel food coloring like this one from AmeriColor. While this recipe uses a Bundt pan, remember that this versatile cooking vessel can do a lot more than just pretty cakes!
Ready to get started? Here's what you'll need:
For the cake:- Cooking spray- 3 tablespoons natural unsweetened cocoa powder, sifted- 1/3 cup boiling water- 1 cup buttermilk- 3/4 cup unsalted butter, at room temperature- 1 1/2 cups granulated sugar- 3 large eggs- 2 teaspoons red gel food coloring- 2 teaspoons pure vanilla extract- 1/2 teaspoon salt- 2 1/2 cups all-purpose flour- 1 1/2 teaspoons baking soda- 1 teaspoon distilled white vinegar
For the frosting:- 1 pound cream cheese, at room temperature- 1/2 cup unsalted butter, at room temperature- 1 tablespoon pure vanilla extract- 2 cups powdered sugar, sifted- Pinch of salt
For finishing:- 1/2 cup chopped toasted pecans (optional)
First, heat the oven to 350°F and spray a 10-cup Bundt pan with cooking spray. Now, let's bake the cake. Sift the cocoa powder into a bowl and pour boiling water over it. Whisk until combined, then whisk in the buttermilk.
Using a stand mixer, cream together the butter and sugar for about 3 minutes, then add the eggs, food coloring, vanilla, and salt. Reduce the mixer's speed and carefully add a third of the flour, followed by half the buttermilk. Continue adding ingredients and mix just until combined.
Scrape the batter into the prepared Bundt pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Cool the cake for about 15 minutes in the pan, then unmold it onto a wire rack and cool completely.
While the cake cools, make the frosting. Using a stand mixer, beat the cream cheese, butter, and vanilla on medium-high speed until fluffy. Gradually beat in the powdered sugar and salt.
Slide the cooled cake onto a serving platter and spread the top with frosting. Sprinkle with toasted pecans, if desired.
If you have extra Bundt cake, consider these unique ways to repurpose the leftovers:
- Patio Planter: Fill your Bundt pan with soil and plant flowers or herbs for a charming patio planter.
- Dessert Mold: Use the Bundt pan to create unique shapes for flan, puddings or ice cream sundaes.
- Fruit or Salad Bowl: Serve fruit salads or mixed greens in the Bundt pan for a visually appealing presentation.
- Candle Holder: Place candles or tea lights in the Bundt pan for a unique centerpiece.
- Decorative Centerpiece: Fill the pan with seasonal items like pinecones, leaves or flowers for a beautiful and seasonal centerpiece.
Now, happy baking, and enjoy your stunning Red Velvet Bundt cake!
- Ensure the temperature in the oven is set at 350°F before starting, as the Red Velvet Bundt cake recipe requires this.
- To make the frosting for the Red Velvet Bundt cake, beat together the cream cheese, unsalted butter, pure vanilla extract, sifted powdered sugar, and a pinch of salt in a stand mixer until fluffy.
- Instead of discarding leftover Bundt cake, attach creative ideas to repurpose it - like using it as a patio planter, dessert mold, fruit or salad bowl, candle holder, or decorative centerpiece.
