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Ingredients
Red Velvet bundt cake
- 3 cups cake flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cups cocoa powder
- 1 cup butter, room temperature
- 2 1/2 cup sugar
- 3 eggs, room temperature
- 2 egg yolks, room temperature
- 1 cup milk, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 tbsp vinegar
- 1 oz red food coloring
Strawberry Glaze
- 2 cups strawberries, pureed
- 1 tsp lemon juice
- 1/3 cup sugar
Ingredients
Red Velvet bundt cake
Strawberry Glaze
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Instructions
Red Velvet bundt cake
- Disclaimer : This recipe is for a 10 cup bundt cake pan. If you are filing other bundt cake sizes, make sure that it only fills 2/3 of the pan because it will rise. This is what I did with the Rose bundt cake pan.
- Preheat oven to 350 degrees F. Grease the bundt pan using Baker's Joy. Make sure to cover all the nooks and crannies.
- In a medium bowl, mix together cake flour, baking soda, salt, and cocoa powder. This is the dry mixture.
- In a stand mixer, beat together butter and sugar until light and fluffy. Scrape the side and add the eggs one at a time. Scrape the sides again and add the egg yolks.
- Beat in the sour cream and buttermilk. After it is mixed together, add the vinegar, vanilla and red food coloring.
- Add the dry mixture while the mixer is on low speed. Beat until everything is combined.
- Bake for 45-55 minutes. Check doneness with a skewer. When the skewer comes out clean, you can take it out and leave it on the counter for 10 minutes before flipping it onto a wire rack. Let cool.
Strawberry Glaze
- In a medium pot, boil together the pureed strawberries, lemon juice and sugar.
- When it comes to a boil, gently stir until it becomes thick. It should be about half of the original amount of mixture.
- Let cool. After both the bundt cake and glaze are cooled, brush the glaze on the outside of the cake.
Recipe Notes
Adapted from : Wine and Glue and Relish
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