Red Velvet Bundt Cake (Print Version)
# Ingredients:
01 -
8 oz cream cheese, softened.
02 -
1/4 cup sugar.
03 -
1 egg.
04 -
1 teaspoon vanilla extract.
05 -
3 cups all-purpose flour.
06 -
1 1/4 cup granulated sugar.
07 -
1 tablespoon + 1 teaspoon cocoa powder.
08 -
1 teaspoon baking soda.
09 -
1 cup vegetable oil.
10 -
3/4 cup buttermilk.
11 -
1 teaspoon vanilla extract.
12 -
2 large eggs.
13 -
1 oz red food coloring.
14 -
2 teaspoons vinegar.
15 -
1 1/2 cups powdered sugar.
16 -
3 tablespoons milk.
17 -
1/2 teaspoon vanilla extract.
18 -
Sprinkles (optional).
# Instructions:
01 -
Beat cream cheese, sugar, egg and vanilla until smooth.
02 -
Whisk flour, sugar, cocoa and baking soda.
03 -
Whisk oil, buttermilk, vanilla, eggs, food coloring and vinegar.
04 -
Combine wet and dry ingredients until well mixed.
05 -
Pour 1/3 batter in greased bundt pan. Add half the filling. Repeat layers, ending with batter.
06 -
Bake at 350°F for 38-43 minutes until done.
07 -
Cool 10 minutes in pan, then remove to rack.
08 -
Mix glaze ingredients and pour over cooled cake. Add sprinkles if desired.
# Notes:
01 -
Grease pan very thoroughly.
02 -
Can make 2 days ahead.
03 -
Don't skip the vinegar.
04 -
Can freeze unglazed up to 3 months.
05 -
Add glaze just before serving.