Indulge in the rich and velvety smoothness of this Luxurious Red Velvet Bundt Cake, a favorite recipe that combines the unique tang of buttermilk with the sweet elegance of red velvet. This cake is renowned for its striking color and exquisite moisture, achieved through a meticulously balanced mix of buttermilk, cocoa, and a hint of vinegar. Baked in a Bundt pan, it not only tastes heavenly but also presents beautifully with its distinctive shape and deep, inviting color.
Why You’ll Love This: The charm of this Red Velvet Bundt Cake lies in its perfect blend of flavor and texture. The buttermilk enriches the cake, giving it a soft, tender crumb and a moisture that lasts. The subtle cocoa flavor, enhanced by vanilla and a vibrant red hue, creates a delightful sensory experience. This cake is not just a treat for the palate but also for the eyes, making it an irresistible addition to any dessert table.
Perfect Occasion: This Red Velvet Bundt Cake is ideal for celebrations such as birthdays, anniversaries, or any festive occasion. It’s also perfect for holiday gatherings, where its striking appearance and delicious flavor can truly shine. Serve it at afternoon tea parties or as a sophisticated dessert after a formal dinner to impress your guests with its elegance and richness.
Decoration Tips: To enhance its visual appeal, dust the cake with powdered sugar or drizzle with a simple cream cheese glaze. Garnish with fresh red berries or edible flowers for a touch of natural beauty. For a more decadent finish, a white chocolate ganache can be drizzled over the top, complementing the rich flavors of the cake.
Ingredients:
- 2 large eggs
- 1 teaspoon of white vinegar
- 2 teaspoons of vanilla essence
- 1 teaspoon of baking soda
- 300 grams of all-purpose flour
- 15 grams of unsweetened cocoa powder
- 1 teaspoon of red food coloring
- 120 ml of mild olive oil or oil of choice
- 250 grams of granulated sugar or preferred sweetener
- 250 ml of buttermilk (see homemade butter video for reference)
Instructions:
- Prepare the Buttermilk:
- If not using store-bought, mix 250 ml of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle and then it’s ready to use.
- Make the Cake:
- Preheat your oven to 180°C (356°F). Grease a 2.5-liter Bundt pan.
- In a large bowl, whisk together the eggs, sugar, oil, vanilla essence, and vinegar until well blended.
- In a separate bowl, sift together the flour, cocoa powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Stir in the red food coloring until the color is uniform.
- Pour the batter into the prepared Bundt pan.
- Baking:
- Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Enjoy this sumptuous Red Velvet Bundt Cake, where traditional flavors meet timeless elegance in every slice!
