Bundt.
Every time I hear that word I imagine the family dinner from "My Big Fat Greek Wedding",
when the future in-laws arrive with a Bundt cake.
"It's a Bundt."
"Bonk?"
"Bundt."
"Bunnn...t?"
"Bundt!"
"Bundt."
"Bunnn...t?"
"Bundt!"
(Look of dawning realization)
"It's a cake!"
"It's a cake!"
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cocoa powder
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
- 1 oz. red food coloring
Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.
Cream Cheese Frosting
- 8 oz. package cream cheese
- 1/2 cup unsalted butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.
* I added milk to my favorite cream cheese frosting, to make the consistency pourable.
Crumble the cupcake and sprinkle over the top of your cake. Done!
This cake is really yummy...take it to your next Christmas party and impress everyone.
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Petals to Picots - Best of 2011
Haha every time I hear 'bundt' I always think of that scene too!
ReplyDeleteWell, you've successfully made me want to eat some red velvet budnt cake while watching My Big Fat Greek Wedding! :p Great job! Looks awesome
ReplyDeleteRed velvet is one my of favorite cakes!! I love your pretty crumbles on top. Guess what? I talked my mother-in-law into having a Sesame Street party for my nephew's birthday next month. So, I get to try your cute Cookie Monster cupcakes. I sure hope they turn out!
ReplyDeleteThis is my son's favorite cake and it's always so pretty at Christmas and Valentine's. So glad you shared it as I've never done the crumbles on top. Just left over cake?
ReplyDeletexo
Pat
Yep, just bake a cupcake along with, and crumble it up.
DeleteThis looks so divine!! I'd love for you to link your post up at my Friday Favorites party. This week is a special Holly Bloggy Christmas edition!
ReplyDeleteThis cake looks amazing! I would love for you to add it to my Best of 2011 link party, as well as any other projects you are most proud of from this year. Visit http://www.petalstopicots.com.
ReplyDelete~Kara :)
Hi Robin, Thanks for linking up to my party. Boy, this cake does look delicious!! I'm following you too :)
ReplyDelete~Kara (www.petalstopicots.com)
This cake is beautiful and it looks delicious! I'm going to have to make it...soon!
ReplyDeleteI think of MBFGW as well - even my 14yo son loves to play along. Thanks for the recipe - it looks divine!
ReplyDeleteI made this tonight for my Dad's 50th birthday. He loved it :) We all did. My frosting wasn't pourable...even after adding the milk...but that didn't matter. Oh man, it was fantastic. Unfortunately,my stove cooks a bit faster and I should have pulled the cake sooner, but again, no compaints here! Thank you for sharing!!
ReplyDeleteThe batter colour is amazing!!!
ReplyDeletewould the flour be just plan flour or self rising or the other kind, just wondering. I really want to do this for my church social, just don't want to make a mess. Looks soooooooooooo good!!!
ReplyDeleteHahahaha, I love the little snippet there from My Big Fat Greek Wedding! Thanks for making my morning :) Can't wait to make this!
ReplyDeleteJust did this recipe ! Wonderful taste but the center fell? Any suggestions on what I did wrong???
ReplyDeleteProbably underbaked.
DeleteMade this and it was great! I will be blogging about this for sure! I will send u the link when I post. Thanks for sharing!
ReplyDeleteMade this tonight-it looked just like the picture and was delicious!
ReplyDeleteI think of that movie too! Thanks for the recipe, have to try that out for my daughter, Red Velvet is her very favorite...
ReplyDeleteSill question but my conversion isnt working out. For us here in NZ how many teaspoons/tablespoons of the food colouring do I use to make 1oz?
ReplyDeleteThanks heaps.
6 teaspoons will equal one fluid ounce
DeleteI baked this today! It was a total success :) Thank you! It's the easiest Red Velvet Recipe I've found on the internet :)
ReplyDeleteHi, I don't know what 1 8 oz. means. I know that you have different units but is 1 8 oz. = 1/8 oz.?
ReplyDeleteone eight ounce
DeleteThe cream cheese measurement means "one 8 oz. package of cream cheese' or simply "8 oz. of cream cheese".
ReplyDeleteAmazing!!! I have made it twice and is a HUGE hit!!! So easy and tastes amazing...
ReplyDeleteAnd thank you....
DeleteThis is awesome! I love red velvet cake (I even had red velvet cake as my wedding cake!) I'm having a homemade holiday link party with prizes and I thinks this would be a great project to link up. I'd love for you to stop by. Linking ends 12/3/12 at 11:59 pm Eastern time.
ReplyDeletehttp://4you-withlove.blogspot.com/2012/12/homemade-holiday-party.html
hee hee! It was hubby and I's wedding cake as well!
DeleteUm, YUM! This looks so pretty. Gotta love it when it turns out as pretty as yours did. Found you at the Christmas Cheer link party at Happy Hour.
ReplyDeleteI made this yesterday for my hubby's work Christmas party dessert contest. Totally Awesome recipe, and I recieved so many compliments on the cake. It was my first homemade red velvet cake, and I've been wanting to make one for a while now. So I'm glad I came across your site! the cake was deliciously moist, and the icing just perfect. I didn't have an actual bundt pan, but a tube pan, and it worked out just fine since I lined it with tinfoil. As an added garnish to make my cake stand out from the rest, I took melted chocolate almond bark and squeezed it out onto wax paper into the design of christmas trees and 1 snowflake. After hardening, I placed the trees along the outside of cake, and the snowflake over the center hole of cake. My dessert was the first plate empty! Thank you, thank you! adding the recipe to my book! :o)
ReplyDeleteWow, your cake sounds beautiful! I'm so glad it was a hit at the party! Merry Christmas! :)
DeleteI was wondering if I could put this batter into a sheet cake/jelly roll pan so that I can make a cake roll?? I thought it would look nice when cut to look like a candy cane!!
ReplyDeleteYum! I have a pan that makes mini bundt cakes (looks like a cupcake pan). What cooking time would you recommend? I would love to try this for Christmas!!
ReplyDeleteJust saw your question, Colette. I don't have a mini bundt pan, but I bet that would be cute! I would cook them as long as cupcakes...17-20 minutes. Merry Christmas! :)
DeleteI have to say that I have never made red velevet cake but always wanted to, and never made cream cheese icing and this recipe was AWESOME!!! Made it for my parents who just left this morning for our Christmas together and it was a great success!! Thank you for this and I will be trying some of your other choices as well!! Merry Christmas!
ReplyDeleteYou are very welcome, Tanya! Merry Christmas to you too!
DeleteMaking this tonight. Excited.
ReplyDeleteOk, made this cake for Christmas Dinner. Followed the recipe to a T! I must say that this is the most delicious cake I have made! And I have made some good ones! My mother in law, who NEVER eats anything i make that is from scratch (she says she doesnt eat just anybodys cooking...oh yes she did!!!) She tried a piece and commented on delicious it was!!!! So thank you for the recipe!
ReplyDeleteMade this cake last night. Looks pretty but not much flavor in the cake and also with the icing. Very disappointed.
ReplyDeleteThis is in the oven right now! I used a fancy bundt pan, but it seems to be taking longer to bake - it was still liquidy in the middle at 52 mins!
ReplyDeleteI made this last Friday as a treat for my fiance and it came out fantastic!! Frosting was delicious, pourable and plenty of leftover to hang on to ;) It was so good and simple to make that I am actually making another tonight for him to take into work to share (plus we finished it already!!). Thanks for a wonderful recipe it came out perfect with only one change and that was a little extra vanilla since I almost always add more to what ever I'm baking.
ReplyDeleteThank you for sharing this recipe! Now I'll need to attempt to make it this weekend.
ReplyDeletebest. cake. ever. Every time I make it everyone dies over it. Seriously, THANK YOU for sharing!!!
ReplyDeleteThank you for this recipe! I was looking for a sturdy red velvet cake to bake into cake pops (I use the cake pop pans), and this fit the bill. I upped the cocoa by about a tbsp, but the color was still beautiful. They are fantastic! I will try it as a bundt cake sometime.
ReplyDeleteI just made this and it is delish! I used 5 tbl of cocoa pwd., I love it to be chocolatey!
ReplyDeleteMaking this for Christmas for the second year in a row! It was requested :)
ReplyDeleteYummy. I'll have to try this.
ReplyDeleteThis looks incredibly decadent!
ReplyDeleteThat is so great!I love it!! =)
ReplyDeleteHi! My friend made this and we all LOVED IT! I took a shot at it as well but mine was a tad bit too dry! My niche is savory and not baking but I would love to try this again! Any advise?
ReplyDelete(It was a bit more moist the next day)
Also will a 23x11cm bundt pan be okay?
Great recipe! I'm sure about the baking or the cupcake and the cake, do you bake em both at the same time? Thanks.
ReplyDeleteDo you need to refrigerate this cake?
ReplyDeleteI have a bundt plate with cover..and would prefer to leave out.
Something about cold cake doesn't appeal to me....but,will if I need too..being it's a cream cheese frosting just wanted to double check.
Thanks, Alex