This year, instead of baking the traditional fruit cake or log cake for Christmas, I’m going to go with a stunning Red Velvet Bundt Cake with Cream Cheese Glaze. The name might sound a mouthful, but honestly, it is really not that complicated to make.
I love the shape of a Bundt pan, it just makes the cake even more beautiful.
This recipe is inspired by Natasha’s Kitchen who promises the cake would be soft and moist. And she is absolutely right!
Red Velvet Cake is essentially a cocoa-flavored cake. When cocoa powder is mixed with buttermilk and vinegar, a chemical reaction takes place and turns the cake into a crimson color. Additional red food coloring is added to enhance the cake and give it that signature red velvet look. Depending on your preference, you could add more or less food coloring. I settled with 4 teaspoons.
Cream cheese frosting is usually the default accompaniment for red velvet cake. I decided to make a cream cheese glaze instead. It is lighter (minus the butter) and has a more pourable consistency. To make it even more Christmassy, I decorated the cake with the Sugar Candied Cranberries I made earlier. Happy Holidays, everyone!
340 g (2 ½ cup) all-purpose flour
1 tsp baking soda
½ tsp salt
2 tbsp unsweetened cocoa powder (not Dutch processed)
113 g (½ cup) unsalted butter –room temperature
300 g (1 ½ cup) caster sugar
2 large eggs – room temperature
2 tsp vanilla extract
230 ml (1 cup buttermilk) – room temperature
1 tsp white vinegar
170 ml (¾ cup) light neutral oil – I’m using sunflower oil
4 tsp red food coloring
Cream Cheese Glaze:
200 g cream cheese – softened at room temperature
100 g powdered sugar
1 tsp vanilla extract
6 tbsp milk
½ tsp salt
Preheat oven to 350°F/180°C.
Generously butter the inside of the Bundt pan and dust with flour. Tap out any excess flour and set aside.
In a medium bowl, combine flour, baking soda, cocoa powder and salt. Mix well with a whisk.
In another large mixing bowl, combine butter and sugar. Beat together with an electric whisk until mixture is pale in color. It should take about 3 mins.
Crack in one egg at a time and beat until well incorporated.
Add in oil, vanilla extract and mix well.
Mix buttermilk with vinegar and add into the mixture. Continue to mix until smooth.
Add dry ingredients to the wet mixture and blend at low speed. I like to stir the flour without turning on the electric mixer first so that it will not fly all over the place.
Turn on the electric mixer and blend at low speed until flour just disappear.
Scrape down the sides to avoid pockets of flour.
Lastly, add in red food coloring mix on low speed until the batter is evenly red, scrapping down the sides as needed.
Pour batter into the prepared pan and lightly smooth out the top. Bake for 50 to 55 mins.
Transfer cake onto the cooling rack to rest for 15 mins.
Turn the cake out onto a wire rack and cool completely.
Cream Cheese Glaze:
Beat cream cheese until smooth and add in powdered sugar.
Continue to mix until thickened.
Add in vanilla extract, salt and milk. Mix until smooth. If the glaze is too runny, add more powdered sugar. If it is too thick, add a little more milk.
Spoon the glaze and slowly drizzle all over the cake.
Finish by decorating the cake with sugar candied cranberries.