Ingredients
Equipment
Method
Prep Your Oven and Bundt Pan
- Preheat your oven to 350°F (175°C) and set your bundt pan aside. This recipe works well in both a 10-cup or 12-cup bundt pan. Prepare your bundt pan just before pouring in the batter by using a nonstick spray with flour (like Baker's Joy) and a fine pastry brush to spread it evenly into all the intricate nooks and crannies.
Combine Dry Ingredients
- In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, and a crucial pinch of espresso powder. Set aside.
Mix Wet Ingredients (Phase 1)
- In a large mixing bowl, combine the 3/4 cup canola or vegetable oil, 1/2 cup melted unsalted butter, and 2 cups granulated sugar. Whisk this mixture together for 1-2 minutes on medium speed until well combined and slightly lightened.
Mix Wet Ingredients (Phase 2)
- Whisk in your 2 large eggs until fully incorporated. Then, add the 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 teaspoon white vinegar. Finally, mix in the 2 tablespoons red food coloring until the mixture is a beautiful, vibrant red.
Combine Wet and Dry
- Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula, then add the remaining half of the dry ingredients. Mix until the batter is smooth with no streaks of flour, being careful not to overmix.
Fill and Bake the Cake
- Pour the batter into your prepared bundt pan. If using a 10-cup pan, leave out about 1 cup of batter to prevent overflow. Bake for 45 minutes (10-cup pan) or 50-60 minutes (12-cup pan), or until a wooden skewer inserted into the thickest part comes out clean.
Cooling and Syrup Infusion
- Remove the cake from the oven and let it rest in the bundt pan for exactly 10 minutes. While it rests, quickly whisk together 1/4 cup warm buttermilk with 1 tablespoon granulated sugar and a dash of vanilla extract for the special syrup. After 10 minutes, carefully invert the cake onto a cooling rack. Immediately and evenly brush the warm buttermilk-vanilla syrup over the entire warm cake. Let the cake continue to cool completely on the rack for at least 30 minutes.
Prepare the Cream Cheese Glaze
- While the cake cools, prepare the Cream Cheese Glaze. In a medium bowl, ensure your 4 oz cream cheese is at room temperature. Whisk the cream cheese with 2 cups powdered sugar, gradually adding 3 tablespoons milk. Once smooth, mix in 1/2 teaspoon vanilla extract. Adjust consistency with milk (thinner) or powdered sugar (thicker) if needed.
Glaze and Serve
- Once your Red Velvet Bundt Cake is completely cooled, pour the luscious Cream Cheese Glaze evenly over the top, letting it drip down the sides. Slice and serve. The cake can be stored in the refrigerator for up to 5 days.
Nutrition
Notes
This Red Velvet Bundt Cake combines a unique buttermilk-vanilla syrup for ultimate moisture and a touch of espresso powder to deepen the cocoa flavor. It's perfectly complemented by a rich cream cheese glaze. Store refrigerated for up to 5 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.