Red Velvet Bundt Cake With Cream Cheese Frosting Food

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

PERFECT RED VELVET BUNDT CAKE

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).