Happy belated National Bundt Day, folks!
Actually, I did celebrate National Bundt Day on time (November 15th), but I didn’t manage to post this recipe on time. That’s OK, though, because I had a lot of preparing to do.
First, I had to pay close attention to Mary, The Food Librarian, who made a bundt cake every single day for the past 30 days in honor of National Bundt Day. What a woman! I’m so impressed by Mary, and I’m just dying to make her Broken Glass Jell-o Bundt. (I’m currently obsessed with Jell-o. Strange, I know, but it’s soooo fun and entirely amusing.)
Then I had to get myself a bundt pan because, according to bundt cake experts, tube pans do NOT count as bundt cake pans. I chose this one from Nordic Ware, and I love it! Cakes come out of it easily, and it makes a very beautifully designed bundt.
Next I had to find myself the perfect bundt cookbook, because I plan on participating in The Food Librarian’s I Like Big Bundts cook off each and every year—it’s just too fun! 🙂 After doing some research I came across a little book called, Kiss My Bundt. I, of course, was enraptured by the name, and the book is from an award-winning bakery, also called Kiss My Bundt. I ordered the book right away and the book just happened to open up to my favorite cake in the whole world:
I’ve been trying to perfect this cake for quite some time now; I’ve made several different renditions (which my sisters absolutely love to critique), and this one really does take the proverbial cake. It’s particularly fun in bundt form, and I love the fact that each wedge has an excellent frosting-to-cake ratio.
A red velvet cake should be very moist and slightly tangy, as it’s made with oil (not butter), buttermilk, and a heaping tablespoon of cocoa powder for richness. No, it’s not a chocolate cake in disguise. In fact, very little chocolate goes into the batter. What makes it red is almost an entire bottle of red food coloring—but, if you’re weird about that, you can always skip the food coloring and make what’s called a Brown Velvet Cake instead.
No matter what, a Red/Brown Velvet Cake should most definitely have lots of cream cheese frosting. The tangy dense cake and the sweet and fluffy cream cheese frosting make an incredible duo and produce what one judge on Next Iron Chef would call a “foodgasm.”
Red Velvet Bundt Cake
Recipe from Chrysta Wilson’s Kiss My Bundt. Don’t have buttermilk? I make my own by adding a tablespoon of distilled white vinegar to 1 cup of milk. Let stand 5 minutes before using.
1¼ c. vegetable oil
1 c. buttermilk
2 eggs, room temperature
2 Tbsp. red food coloring
1 tsp. distilled white vinegar
1 tsp. vanilla
2½ c. flour
1¾ c. sugar
1 tsp. baking soda
¾ tsp. fine salt
1 Tbs. high-fat cocoa powder, such as Hershey’s Special Dark Cocoa Powder
1. Preheat oven to 350˚F. Spray bundt pan with cooking spray.
2. Using an electric mixer, combine oil, buttermilk, eggs, red food coloring, vinegar, and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking, salt, and cocoa powder.
4. With the mixer on low, add dry ingredients to the wet ½ cup at a time. Do this slowly so the batter doesn’t develop clumps.
5. Transfer batter to greased bundt pan. Bake the cake until a toothpick comes out clean or the cake springs back at your touch, about 40 minutes. Invert the cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting, at least 1 hour for a big ol’ bundt.
Cream Cheese Frosting
Recipe also from Chrysta Wilson’s Kiss My Bundt
4 oz. unsalted butter (1 stick), softened
8 oz. cream cheese (1 block), softened
2 c. powdered sugar, sifted
½ tsp. vanilla extract
1. With an electric mixer on medium speed, cream the butter and cream cheese together until soft and completely smooth, at least 2 minutes.
2. Turn the mixer on low and slowly add the powdered sugar ½ cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add vanilla extract. Mix on medium speed until frosting is smooth and fluffy.