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Red Velvet Bundt Cake

A delightful twist on a classic, this Red Velvet Bundt Cake boasts a rich, buttery flavor paired with a hint of cocoa and a stunning crimson hue.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your Bundt pan thoroughly with cooking spray or butter and flour.
  3. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  4. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Carefully pour the batter into the prepared Bundt pan.
  7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then invert onto a cooling rack.

Notes

This cake pairs wonderfully with cream cheese frosting.