Red Velvet Bundt Cake
Old-fashioned Red Velvet cake that can be topped with a Southern-style cooked frosting or a cream cheese frosting. Make it into a layer-cake, a Bundt cake, or cupcakes. You can even use a 9 X 13 pan!
Servings: 12 Cake Slices
Calories: 508kcal
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar plus 1 tablespoon for preparing the pan
- 1/2 cup shortening oil or butter can be substituted
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 ounce red food coloring other colors can be substituted
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
Cooked Frosting – Ermine Icing
- 1 cup milk
- 1/3 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1 teaspoon vanilla
Instructions
Cake
- Preheat an oven to 350⁰F.
- Prepare a Bundt pan by lightly coating with shortening, then coating with granulated sugar.
- Combine flour, and cocoa in a small bowl and set aside.
- Mix sugar, and shortening (or oil) together in a large bowl.
- Add the eggs, one at a time, beating well after each addition.
- Add the food coloring and vanilla and mix well. Start the mixer slow to avoid flinging red food coloring everywhere.
- Add 1/3 of the flour mixture and stir to combine.
- Add ½ of the buttermilk and stir to combine.
- Add 1/3 of the flour mix and mix.
- Add the rest of the buttermilk and mix to combine.
- Add the rest of the flour mixture and beat until completely mixed. Scrape the bowl and mix again if necessary.
- Combine the vinegar and baking soda in a small bowl.
- Add the vinegar to the cake batter and beat until completely mixed.
- Add the batter to the prepared Bundt pan and place into the preheated oven.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 to 15 minutes before inverting onto a serving plate.
- Once the cake has been inverted, allow it to cool completely.
- Ice with frosting.
Frosting
- Mix milk and flour in a small saucepan and heat over medium heat until boiling.
- Boil for one minute and remove from the heat.
- Allow the flour mixture to cool. At least 30 minutes.
- Add the sugar, butter, and shortening to a bowl and mix to combine.
- Add the cooled flour mixture and vanilla and beat until fluffy.
- Use to frost cooled cakes.
Notes
Coating a bundt pan with shortening and sugar (or almond flour) helps with removal later. If you do not have shortening, you can use a baking spray before coating with sugar, but make sure you wait until just before adding the cake batter to the pan, the non-stick coating will slide down the sides if left on too long.
The shortening or oil when mixed with the sugar may look grainy. It will start to come together better when the eggs are added.
I make the cooked flour portion of the Ermine frosting while the cake is baking so that it is cooling while the cake is cooling.
Alternate Pan Size Baking Times - 9 X 13 pan, bake for 30-35 minutes or until done. Two 8 to 9-inch pans for a layer cake, bake for 30 to 35 minutes or until done. Cupcakes – use a muffin pan lined with cupcake papers and fill about 2/3 of the way, bake for 17 minutes or until done.
Storing - You can keep it at room temperature for a day or so. Refrigerate a cake that will not be served the day it has been made.
Freezing - Freeze an entire cake unfrosted for best results, thaw before icing. Leftovers - freeze individual slices, then wrap them in plastic wrap and put them into a freezer bag.
Thaw frozen cake slices - remove them from the freezer and unwrap. Place them onto a serving plate and loosely cover with plastic wrap and allow it to thaw. Eating frozen cake is acceptable, at least at my house!
Buttermilk substitute - Make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a 1-cup measuring cup and add enough milk to equal 1 cup. Allow the milk to stand for 10 minutes or until it has thickened.
Cream Cheese Frosting Recipe - Ingredients ½ cup salted butter, softened - 8 ounces cream cheese, softened - 1 teaspoon vanilla - 3 1/2 cups powdered sugar. Directions In mixing bowl, combine butter, cream cheese, and vanilla. Mix until combined and creamy. Add powdered sugar. Beat until completely smooth. For a fluffier icing, add milk or heavy cream 1 tablespoon at a time, beating well between additions until it is your desired consistency. Frost the cooled cake.
Nutrition
Serving: 1Slice | Calories: 508kcal | Carbohydrates: 63g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 103mg | Fiber: 1g | Sugar: 44g | Vitamin A: 342IU | Calcium: 57mg | Iron: 1mg
