PERFECT RED VELVET BUNDT CAKE
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
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).
RED VELVET BUNDT CAKE
This is the BEST red velvet bundt cake recipe! It's incredibly moist and coated in a silky cream cheese glaze.
Provided by Jenna Barnard
Number Of Ingredients 16
Steps:
- Preheat your oven to 350F and set out your bundt pan but don't touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
- Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
- In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
- Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
- Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
- Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery's Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
- Then pour in your batter. If you're using a 12 cup bundt pan, you'll use all of the batter. If you're using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.
- Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
- Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
- Mix together the cream cheese and powdered sugar, adding the milk as you go.
- Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue (see image in post for reference). If it's too thick, add 1/2 tbsp of milk at a time until smoothed. If too thin, add 1 tbsp of powdered sugar at a time until thickened.
- Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.
CREAM CHEESE-RED VELVET BUNDT CAKE
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
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 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
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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RED VELVET CREAM CHEESE BUNDT CAKE RECIPE {CAKE MIX …
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- Preheat oven to 325 degrees. Grease a non-stick* 10 cup bundt cake with shortening, then dust with flour.
- In a large bowl, combine the cake mix, sour cream, oil and eggs and mix until well combined. Set aside.
- In a medium bowl, using either a stand or hand mixer, combine the cream cheese, sugar and flour and mix until creamy. Set aside.
- Pour half of the cake batter into the bottom of your pan. Then, either spoon the cream cheese filling around the center or you can use a piping bag to squeeze it more precisely into the center. Be sure to leave a border on the outside and inside edges of your cake. Pour the remaining batter over the top and spread around evenly.
RED VELVET CAKE - WIKIPEDIA
Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use …
From en.wikipedia.org
Course DessertPlace of origin United StatesType Layer cakeRegion or state United States
From en.wikipedia.org
Course DessertPlace of origin United StatesType Layer cakeRegion or state United States
RED VELVET BUNDT CAKE - BAKE FROM SCRATCH
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RED VELVET CREAM CHEESE BUNDT CAKE - BAKED AMBROSIA
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From bakedambrosia.com
5/5 (5)Calories 815 per servingCategory Cake
- Begin by making the cheesecake layer. Add cream cheese, cornstarch, sweetened condensed milk, egg, and vanilla extract to a blender or food processor. Blend on high speed or process until completely smooth. Set aside.
- In a large glass measuring cup or mixing bowl, combine oil, buttermilk, red food coloring, vinegar, and vanilla extract. Whisk until well combined.
- In a separate large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Pour in the wet ingredients and whisk until you have a smooth batter. There should be no clumps or dry spots of flour.
RED VELVET BUNDT CAKE - FAVORITE FAMILY RECIPES
Instructions. Combine all the cake ingredients in a large bowl or in a stand mixer. Pour batter into a greased 10-inch bundt pan. Bake at 350 for 45-50 minutes, or until a …
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5/5 (3)Category DessertCuisine AmericanCalories 656 per serving
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5/5 (3)Category DessertCuisine AmericanCalories 656 per serving
- Bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool for 20 minutes in the pan. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge for 2 hours.
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5/5 (1)Category DessertCuisine AmericanTotal Time 30 mins
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- Preheat oven to 350°F. Grease pan with baking spray that includes flour and set aside. In a medium bowl combine the flour, sugar, buttermilk, oil, egg. With an electric hand mixer, blend on medium speed for about 2 minutes and set aside.
- In a medium bowl combine cream cheese, butter and vanilla. With an electric hand mixer, blend on medium speed until well combined. Slowly add in powdered sugar and blend until smooth and creamy.
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From simplejoy.com
5/5 (5)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Beat together the sugar and butter until light and fluffy, about three minutes. Make sure that you scrape the bowl down so all of the butter gets well combined with the sugar.
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- Preheat the oven to 350 degrees F. Spray a bundt cake pan generously with cooking spray; then dust lightly with flour.
- When you're ready to add the glaze, use a large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use an electric mixer to blend together the glaze ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides. Refrigerate until ready to serve.
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- Prepare Cake Batter: cream together the softened butter and granulated sugar in an electric mixer fitted with a paddle attachment until smooth.
RED VELVET CREAM CHEESE BUNDT CAKE - BUTTER BE READY
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5/5 (3)Total Time 456712 hrsEstimated Reading Time 7 mins
From butterbeready.com
5/5 (3)Total Time 456712 hrsEstimated Reading Time 7 mins
- Preheat the oven to 350°F and grease a 10-cup bundt pan heavily with baking spray to ensure a flawless cake release.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixture, mix all ingredients together until well combined and creamy.
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- Preheat oven to 350°F. Spray a 10-cup bundt pan with baking non-stick spray. Spray really well!
- Use a hand mixer and beat the cream cheese on high for 1 minute. Add in the sifted powdered sugar. Mix on low until combined. Then, mix on high until smooth. Add in milk and vanilla. Mix again until combined. It should be a pourable glaze consistency.
CREAM CHEESE-RED VELVET BUNDT CAKE | RECIPES | BETTY CROCKER
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. …
From bettycrocker.lat
Servings 12Total Time 2 hrs 30 mins
From bettycrocker.lat
Servings 12Total Time 2 hrs 30 mins
- 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.
- 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.
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- In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar and mix it well.
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From iambaker.net
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- Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
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- Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
RED VELVET BUNDT CAKE WITH CREAM CHEESE ICING - NORDIC …
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THE BEST RED VELVET BUNDT CAKE WITH CREAM CHEESE GLAZE ...
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Velvety smooth and rich in taste, this red velvet Bundt cake is the perfect fluffy dessert that doesn’t skimp on decadence. Bake it with Natrel Fine-Filtered 2% Milk for a perfectly moist texture and top it off with cream cheese icing made with Natrel Lactose Free 35% Whipping Cream for an all-around soft, smooth cake. No wonder it’s called red velvet.
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RED VELVET BUNDT CAKE (WITH CREAM CHEESE FROSTING ...
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RED VELVET CREAM CHEESE BUNDT CAKE RECIPES
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From cake.getresep.com
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The cake flour and buttermilk really make this recipe shine. Feb 05, 2021 · red velvet bundt cake. I don’t like my pumpkin desserts to be spicy so i cut back on all of the spices except for cinnamon which i added a little extra. You can make this bundt cake for a fraction of the cost. Feb 05, 2021 · red velvet bundt cake.
From food-savvy.com
From food-savvy.com
RED VELVET CREAM CHEESE BUNDT CAKE FOOD NETWORK ...
Red Velvet Cream Cheese Bundt Cake Red velvet fans will love this brilliant tender cake filled with a smooth cream cheese swirl. February 11 2016 by rachelle 36 Comments. Red Velvet Cream Cheese Bundt Cake Dixie Crystals Red Velvet Cake Recipe Trisha Yearwood Food Network Red Velvet Cake With Cream Cheese Frosting Veena …
From cakeboxing.com
From cakeboxing.com
RED VELVET BUNDT CAKE WITH CREAM CHEESE SWIRL - FLOURING ...
Grease the pan with cold butter (or shortening) well. You then want to add a tablespoon of flour and shake it all around so it sticks to the butter. This will provide the best non-stick coating for your cake. Once the red velvet bundt cake has cooled for 10 minutes, place a cooling rack or plate over the bundt pan and flip it over.
From flouringkitchen.com
From flouringkitchen.com
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