Nordic bake-ware has its own rustic charm! I owned one of those bundt cake pans years ago but hardly ever bake with it now. Too much of design in the exterior results in the cake sticking to the sides despite greasing well and has almost always resulted in a disaster. Also, the kind of cake being baked is equally important. Moist, sponge like cakes are best to be avoided whereas butter cakes are certainly a better choice. However, finding this cake pan (the ones used for this cake) which was of a far greater quality (from Williams Sonoma) made me re-think bundt cakes. It is no secret how much I love Red Velvet Cakes so I thought about that first. But then Red Velvet Cakes are soft textured cakes so I knew that would be a challenge. After looking through a few recipes, I found this one and tweaked it slightly to get the desired results.
The cake came out perfectly. No sure if it was the pan or the cake or maybe both. The inside of the cake was still quite soft while the outside nicely held it’s shape. The flavour was there, though not as much as would be in a regular Red Velvet Cake. The cream cheese glaze was delicious and more than made up for it. Owing to the shape, most of the glaze slid down the edges but when I served it to my friends, I add an extra generous drizzle to the slices on the plate and that went down a treat with everyone.
Red Velvet Bundt Cake
Makes a 8.5 inch bundt cake
1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs
2 tbsp red food coloring
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 1/2 cups plain flour
1 3/4 cups castor sugar
1 tsp baking soda
a pinch of salt
1 1/2 tbsp cocoa powder
Cream Cheese Glaze
225 g (8 oz) cream cheese, room temperature
5 tbsp unsalted butter
21/2 cups icing sugar
1 tsp vanilla extract
Preheat oven to 180 degrees C. Grease and flour bundt pan.
In stand mixer or with an electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. Mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth.
Pour into prepared pan. Bake 50 minutes or until toothpick comes out clean. Remove from oven. Leave aside for 10 minutes. Slowly loosen the sides and turn onto a wire rack for 30 mins to cool completely. Once cool, spoon the cream cheese glaze on the top.
To make the cream cheese glaze, combine the butter and cream cheese in stand mixer (or with an electric mixer). Gradually add sugar and vanilla at low speed to combine, then whisk at high speed for three minutes.
This looks beautiful Sonali, I’ve never had red velvet cake but it looks delicious. I love the way you use flowers to decorate your bakes.
YOU make me swoon. Again, not only are you a master baker, but the COURAGE you practice in making the cake, taking the time to style the photo, then enduring the many moments of what I’m assuming to be moments of a few failures until you GET IT RIGHT. I say this because no one can be THIS GOOD without a few trials and errors. Unbelievable. Beautiful texture and color (and I’m sure taste) coupled with the perfect photography.
Goodness Sonali, you have been a treasure to find as an inspiration. BLESS YOU! Anita
Congratulations!!!
This cake and this photos are simply amazing! I really liked it!
Thank you, you’re an inspiration.
I learnt a secret ….so that your bundt doesn’t stick refrigerate the tin and then brush it with melted butter as the butter sticks better then then dust it with flour and shake it upside down. Perfect every time! I have a slight addition to bundt cake tins (instagram pamela-hayward).
Great photos of your cake.
Wow! This is a brilliant idea. Thank you so much for sharing this:-)
Stunning Sonali
Looks stunning! That red is so vibrant and I love the shape
I am speechless. Terrific pictures..
That is a nice bundt pan. I have my grandmother’s, love it, but yeah it always sticks no mater what.I am tempted to try a silicone one. This cake look gorgeous, such a great color.
Hi!!! I’ve tried some of your recipes and they’re delicious!!! and no I’m looking to bake a red velvet and were looking at your recipes and see that you´ve changed for apple cider vinegar to this one instead of white vinegar as your other recipes. Is there a reason? I’d love to know thanks 😀
Hi Maria, I’m glad you tried the recipes…thank you so much. In this case, there is not much of a difference as to which vinegar you are using. We generally use vinegar in recipes with baking soda in them because baking soda needs an acidic ingredient to work effectively. I’ve used apple cider vinegar because that is what I had at home. You could use white vinegar as well and get pretty much similar results. I hope this explains:-)
Thanks!!! I did the red velvet Christms cake and it came out AMAZING!!! obviously I coouldn’t mimic your beautiful decoration but it tasted and looked amazing. thanks
Me gustan muchisimo tus recetas.. y poco a poco intento hacerlas!! Me encantan todos los detalles tan cuidados en cada una de ellas. Gracias!!
How do you use real flowers on cakes? I’m worried about any kind of substance that may get on the cake. I’m making my neice’s 16th birthday cake.
Thanks, Shannon Davis
Hi Shannon, thanks for asking. You may want to check out this post about styling with flowers http://www.sugaretal.com/2015/10/20/styling-food-with-flowers-for-styling-magazine/
Putting them directly onto the cake is not recommended. Hope this helps.
The introduction to this cake says “you can’t get this color without beets”. Where are the beets in the recipe? I’ve been brainstorming ideas on how to use beets in different ways and thought that I might make a cake with grated beets, sort of along the lines of a carrot cake and decided to google to see if anyone has tried this idea. Your red velvet cake was the first one I came across that mentioned beets so I looked it up but I don’t see where you used the beets. Beautiful cake however.
I Have the same question. Where are the beets?
Hi Mabel, thank you for stopping by. Not sure, where you came across beets because this cake has nothing to do with it. It uses food coloring for the red colour. I do however, have beet cakes on my blog that you could look up in the recipe index. Sorry, that you were disappointed.
How come it says you don’t get this red color without using the beets. I searched beets and this site comes up.