Cream Cheese Red Velvet Bundt Cake Food

PERFECT RED VELVET BUNDT CAKE

Perfect Red Velvet Bundt Cake image

I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry.

Provided by HoogTroos

Categories Dessert

Time 1h35m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups vegetable oil (not butter)
1 cup buttermilk
2 eggs
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
1 teaspoon vanilla
2 1/2 cups all-purpose flour (not cake flour)
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons cocoa powder
8 ounces cream cheese
5 tablespoons butter
2 teaspoons vanilla
2 1/2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F. Grease and flour bundt pan.
In stand mixer combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth.
Pour into prepared pan. Bake 50 minutes or untill toothpick comes out clean. Cool on rack for 30 mins, then turn out onto cake plate to finish cooling.
Combine room temp butter and cream cheese in stand mixer, the add vanilla and mix ti fully combine. Gradually add sugar at low speed to combine, then whisk at high speed for three minutes. Apply to cake in preferred method (I like to drizzle it from a plastic bag with the corner snipped off).

CREAM CHEESE-RED VELVET BUNDT CAKE

Cream Cheese-Red Velvet Bundt Cake image

This red velvet bundt stunner reveals a cream cheese swirl when cut open for a dessert that tastes as decadent as it looks.

Provided by By Cindy Rahe

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ red velvet cake mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
12 oz cream cheese, softened
5 tablespoons sugar
1 teaspoon Gold Medal™ all-purpose flour
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 to 3 tablespoons heavy whipping cream

Steps:

Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
In large bowl, beat Cake ingredients until combined.
In medium bowl, beat Filling ingredients until smooth and creamy.
Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.

Nutrition Facts : Calories 490, Carbohydrate 47 g, Cholesterol 120 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 32 g, TransFat 1/2 g

RED VELVET CREAM CHEESE BUNDT CAKE

Red Velvet Cream Cheese Bundt Cake image

Red velvet fans will love this brilliant, tender cake filled with a smooth cream cheese swirl. A rich and easy glaze is a picture-perfect finish.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 23

Ingredients

2 8-ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs
3 tablespoons sour cream
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
3/4 cup sour cream
2 large eggs, at room temperature
1 1/2 teaspoons red gel food coloring
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
4 ounces cream cheese
1/2 cup confectioners' sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

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