Need a beautiful idea for Mother’s Day Brunch? How about Red Velvet Bundt Cake!! The Piece de resistance for NORDIC WARE month!!
Is it possible to have 2 favorites?? I know at my post for Matcha Bundt Cake, I said that the Heritage bundt pan. But I think I need to add this pan to my favorite list !! Especially when you use it for a Red Velvet recipe. Even more beautiful!! A rose that you can eat!!
This pan is beautiful but you have to take extra care with it. Especially the greasing part!! As you can see there are lots of nooks and crannies (even more than the heritage bundt pan) in this pan, but the results will give you a insta-worthy creation!! Here is the pan that I used and once again its a Nordic Ware!!
Every time I bake, there are a few things that I like to prepare :
- Have my cold ingredients at room temperature. I do this at least 30 minutes before I bake.
- Preheat the oven before I even take any ingredients out.
- Get my dry ingredients mix together.
And of the races we go!!! It’s nice to get all those things out of the way so that your baking won’t get interrupted. With this Red Velvet Bundt Cake, I did the same thing too. First, I combine the dry ingredients (flour, baking soda, salt, and cocoa powder) into a medium bowl. Then in the stand mixer bowl, I cream butter and sugar, then add the eggs, sour cream, buttermilk, vanilla, vinegar and red food coloring. Look at this beautiful red mixture!!
Once everything is mixed together, add the dry ingredients that you have already made in the beginning. Remember to put your mixer on low because you don’t want to get the dry mixture all over your kitchen!!
Look at the beautiful mixture ready to go to the oven!! I like to bake for 20 minutes, turn halfway and then bake it again for another 25 minutes. At this point I like to check the cake with a toothpick to make sure that I don’t over bake the cake. If the skewer inserted in the middle comes out clean, then you can take it out. If not, you might want to leave it another 5 minutes until the skewer comes out clean.
While the bundt cake is baking, you can make the strawberry glaze. Cook together the strawberry, lemon juice and sugar. When it comes to a boil, gently stir and cook until it thickens up. Then you strain it and voila! Strawberry glaze!! You want to strain this mixture so that it will be smooth glaze that does not have any pulp.
Once both the cake and the glaze are cooled, you want to get the cake on your cake pedestal and put parchment paper on the bottom.
Using a pastry brush, brush all the strawberry glaze all over the nooks and crannies of the strawberry glaze. Brush, brush, brush away!!! You want to get that glaze in every bite!!
The glaze does not just make the cake taste delicious, it also make the red color intensifies. You will impress your guest for sure!!
Tips for making this Red Velvet Bundt Cake:
- Whenever making a bundt cake, you need to adjust the amount of batter that you put in the batter. Since I wasusing the rose bundt cake pan, I did not use the entire batter. Batter should only fill 2/3 of the bundt pan because it will rise and you don’t want the batter to overflow.
- Grease all the nooks and crannies! As I’ve said before, grease well because stuck on cake will make you cry.
Happy Baking!!!
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- 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
- 2 cups strawberries, pureed
- 1 tsp lemon juice
- 1/3 cup sugar
Ingredients
Red Velvet bundt cake
Strawberry Glaze
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- 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.
- 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.
Adapted from : Wine and Glue and Relish
