Nothing Red Velvet Bundt Cake Recipe
Red velvet cake is always a beautiful dessert to serve at a party. And what better way to take the look of your dessert to the next level than to bake it in a Bundt pan? With this delicious red velvet Bundt cake recipe, you can prepare an amazing dessert inspired by the recipes from the popular Nothing Bundt Cakes bakery. And since it's packed with classic red velvet flavor, it's sure to be a hit at any get-together.
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What Do I Need to Make This Red Velvet Bundt Cake Recipe?
Enjoy a Nothing Bundt Cakes copycat at home with this delicious red velvet recipe. On top of being simple to make, this flavorful dessert can be made with just a few simple pantry ingredients. The next time you're craving a tender and moist slice of Bundt cake, gather up these ingredients and start baking:
- All-purpose flour
- Baking soda
- Fine sea salt
- Butter
- Granulated sugar
- Oil
- Eggs
- Cocoa powder
- Vanilla extract
- Red food dye
- Buttermilk
- White vinegar
- Cream cheese
- Powdered sugar
- Milk
How Do I Make This Red Velvet Bundt Cake Recipe?
Making a red velvet Bundt cake from scratch is easier than you might think! In fact, all you have to do is follow these simple instructions for mixing and baking your homemade cake. After that, all that's left to do is add the cream cheese icing and enjoy a slice!
Step One: Mix the Batter
Whisk together the flour, baking soda and salt in a medium bowl, then set the dry ingredients aside. In a separate bowl, beat together the butter and sugar until light and fluffy. Then, add the oil, cocoa powder, vanilla, red food coloring, and eggs and beat to combine.
Step Two: Add the Dry Ingredients
Gradually add half of the dry ingredient mixture to the bowl and beat to combine. Then, add the buttermilk and vinegar to the batter. Beat until smooth, and add the remaining dry ingredients, mixing until well combined.
Step Three: Bake the Bundt Cake
Liberally grease the Bundt pan with nonstick cooking spray and pour the red velvet cake batter into the prepared pan. Bake at 350 degrees for 50 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean.
Step Four: Cool the Red Velvet Cake
After taking the cake out of the oven, allow it to cool in the pan for 15 minutes. After that, carefully loosen the cake with a flexible spatula. Place a cooling rack on top of the pan and quickly flip the Bundt cake pan upside down to release the cake from the pan. Allow the cake to finish cooling on the rack before adding the icing.
Step Five: Prepare the Frosting
While the cake is cooling, prepare the cream cheese frosting by beating together the cream cheese, powdered sugar, and butter until creamy and well combined. If the icing appears too thick, add a dash of milk as necessary, until the desired level of creaminess is reached.
Step Six: Frost the Bundt Cake
When the cake is completely cool, transfer the prepared icing to a piping bag. Cut the top off the end of the bag and pipe the ridges of the cake. Smooth out the frosting on the inside hole of the cake before slicing and serving.
Can You Bake Red Velvet Cake in a Bundt Pan?
Baking your red velvet cake in a Bundt pan is a great way to add extra style to this classic dessert. Most Bundt pans contain ridges or designs that add to the cake's visual appeal. However, that also means it can be difficult to remove the cake from the pan.
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If you're having trouble getting your baked cake out of the pan, use these tips and tricks to ensure your Bundt cake looks amazing when you're ready to serve it.
- Start by greasing with oil and flour. To keep the cake from sticking to the pan in the first place, try greasing the pan with nonstick cooking spray, butter or oil. After that, lightly dust the pan with flour.
- Transfer the cake to a cooling rack while it's still warm. After taking the cake out of the oven, allow it to cool in the pan for up to 15 minutes. Then, use oven mitts to flip the warm cake over onto a cooling rack carefully. The warmth of the pan will help release the cake more easily from the sides of the baking pan.
- Use a flexible spatula. If the cake is still sticking to the pan, try using a flexible, flat spatula to loosen the edges around the sides of the pan. Carefully slide the spatula along the edges of the pan, try to flip the cake onto the cooling rack.
- Spread the icing all over the top of the cake. If your cake still sticks to the pan after you've tried all the tips listed above, don't give up! Instead of piping the frosting over the top of the Bundt cake, just use a spatula to spread a layer of frosting over the top to cover any imperfections.
How Do You Store Red Velvet Bundt Cake?
This unique red velvet cake is going to be the star of the dessert table at your next party! But if your guests don't eat all of it, you should store the leftovers in the refrigerator to keep the cream cheese icing from going bad. Transfer the extra slices to an airtight container and keep them chilled for up to four days.
Your red velvet cake can also be frozen. Just keep in mind that it's best to freeze the cake before adding the frosting to prevent the cream cheese from becoming grainy as it thaws. You can freeze the cake as a whole or cut it into slices before freezing. If slicing, wrap the pieces tightly in plastic wrap or store it in an airtight container. The cake will keep in the freezer for up to 3 months.
When you're ready to enjoy your frozen red velvet cake, remove it from the freezer and allow it to thaw in the fridge overnight. After that, you can add the cream cheese glaze or eat the slices plain.
Perfect Pairings for Red Velvet Bundt Cake
Red velvet bundt cake is a delicious treat with its rich, moist texture and subtle cocoa flavor. To elevate your dessert experience, consider pairing it with complementary drinks, sides, and toppings. Here are some perfect pairings:
Drinks
Coffee: A hot cup of coffee, particularly a dark roast, beautifully complements the rich flavors of red velvet cake. The bitterness of the coffee balances the sweetness of the cake.
Red Wine: Opt for a medium-bodied red wine like Merlot or Pinot Noir. The fruity notes of these wines enhance the cake's cocoa undertones.
Milk: A classic choice, milk's creamy texture pairs perfectly with the moist, velvety cake, making each bite even more indulgent.
Black Tea: For those who prefer tea, a robust black tea like Earl Grey or English Breakfast works well. The tea's tannins cut through the cake's richness, offering a refreshing contrast.
Sides
Fresh Berries: Fresh strawberries, raspberries, or blueberries add a burst of freshness and a slight tartness that pairs wonderfully with the cake's flavor.
Whipped Cream: Light and airy whipped cream adds a delightful contrast to the dense, moist cake. Consider adding a hint of vanilla or a light dusting of cocoa powder on top.
Vanilla Ice Cream: For a classic pairing, scoop some creamy vanilla ice cream alongside your slice of red velvet cake. The cold ice cream creates a lovely temperature contrast with the cake.
Cheese Plate: A cheese plate featuring mild cheeses like brie or cream cheese can also be an unexpected yet delightful accompaniment to red velvet cake. The creamy textures and mild flavors won't overpower the cake.
Toppings
Chocolate Ganache: Drizzle a silky chocolate ganache over the bundt cake for a luxurious touch. The additional chocolate complements the cake's subtle cocoa flavor.
Crushed Nuts: Sprinkle crushed pecans or walnuts on top of the cake for added texture and a nice, nutty flavor that pairs well with the cake's sweetness.
Berry Compote: A warm berry compote made from cooked-down berries with a bit of sugar and lemon juice adds a vibrant and tangy topping that pairs exceptionally well with red velvet cake.
Whether you're enjoying red velvet bundt cake at a dinner party or as a special treat for yourself, these pairings will enhance your experience. Experiment with different combinations to find your favorite match. Happy pairing!
Nothing Red Velvet Bundt Cake Recipe
Equipment
- Bundt cake pan
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup oil
- 2 large eggs
- 3 tablespoon cocoa powder
- 2 teaspoon vanilla extract
- 1 tablespoon red food dye
- ¾ cup buttermilk
- 1 teaspoon white vinegar
For frosting:
- 6 tablespoon butter softened
- 8 tablespoon cream cheese
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Use cooking spray to thoroughly spray the inside of the bundt cake pan to insure a smooth release of the cake.
- For the batter, mix the all-purpose flour, baking soda, and salt; set aside.
- With a mixer, combine butter and sugar. Then, blend in oil, cocoa, vanilla, food coloring, and eggs.
- Gradually add in half of the dry ingredients, followed by buttermilk and vinegar.
- Next, add the remaining dry ingredients to the mix until well combined. *Note: For a deeper red color, add more food coloring as needed.
- Pour the batter into the prepared bundt cake pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.
- Upon taking the cake out of the oven, let the cake rest for 15 minutes, then promptly remove the cake from the pan. Carefully loosen the cake by gently using a flexible spatula. Place a smooth cutting board or cake plate on top of the cake, and with oven mitts, carefully flip the cake upside-down to release it from the pan. Let the cake cool completely before finishing with frosting.
- Using a mixer, whip the butter cream cheese and powdered sugar on medium speed until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.
- Add the frosting to a piping bag, cut the tip to your desired size and pipe the ridges of the cake. Smooth some frosting on the inside hole of the cake.
- Serve and enjoy!
