This Red Velvet Bundt cake recipe is the perfect recipe for the Rose Bundt Cake. The eye catching vivid red color matches the delicious strawberry glaze on the outside.
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.