You know, I didn’t think that I was in the mood for Valentine’s Day but, I guess I am!! I mean, it is such a pretty and fun holiday that is really all about…….sweets!!! And one of my favorite sweets is ANYTHING red velvet! And naturally, red velvet is MADE for Valentine’s Day!!
Did you know that red cakes have been around for a long time?? Even before red food coloring was common? Apparently, early red cakes were colored by the chemical reaction that occurs when vinegar interacts with cocoa powder. Of course, the resulting red color was not as vibrant as we are now able to achieve with red food coloring, but that is really why you still find cocoa in a red velvet cake. It is more for coloring purposes than actual chocolate flavor. In fact, I would not really call a red velvet cake a chocolate cake at all. It is a sweet tangy cake with a vanilla flavor and a hint of chocolate. But enough of the history lesson (though being a history teacher, I can’t help it! ) Let’s get to this cake!!
Now being a lover of red velvet cake I have to tell you that this is truly the BEST red velvet cake I have ever made!! It’s not really that surprising because I used the Cook’s Illustrated version for the cake base of this bundt cake. Because I always feel that if you want to do something right, just go to Cook’s (or the TV counterpart, America’s Test Kitchen) These people know what they are doing!! So I took their cake version of red velvet, ran a thin ribbon of cheesecake through it, put it in a bundt pan and poured a cream cheese icing over the top.
I have to tell you, that this is seriously one of the best cakes I have ever made. While I was shooting the photos, I literally stopped in the middle of the shoot and scarfed down the slice that I was photographing.
And when I say “scarfed” down, I mean I inhaled it!! People, I didn’t breathe until I finished the whole piece! It was that amazing. It was everything I love about a good red velvet cake. Moist, dense, buttery, tangy, sweet with hints of vanilla and chocolate.
My kids agreed. Before they even finished their first slice they were begging me to make this again. And with Valentine’s Day right around the corner, you can be sure that I will!
Here is a Kitchen tool that will help you with this recipe:
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- 1 8 oz. package of cream cheese -softened
- 1/4 c. granulated sugar
- 1 egg
- 1 t. vanilla
- 2 1/4 c. all purpose flour
- 1 1/2 t baking soda
- pinch of salt
- 1 c. buttermilk
- 2 large eggs
- 1 TBLS distilled white vinegar
- 1 t. vanilla
- 2 TBLS unsweetened cocoa powder
- 1 oz. bottle of red food coloring
- 12 TBLS unsalted butter -softened
- 1 1/2 c. granulated sugar
- 4 oz. cream cheese -softened
- 4 TBLS butter -softened
- 2 c. powdered sugar
- 1/2 t. vanilla
- 2-3 TBLS milk (until you reach a pourable consistency)
- Pre-heat the oven to 325 degrees.
- In a small mixing bowl, place all ingredients and beat until well incorporated. Place aside.
- Spray a bundt pan with baking spray.
- In a medium bowl, stir together flour, baking soda and salt. Place aside.
- In a small bowl, whisk together buttermilk, eggs, vinegar and vanilla. Place aside.
- In a small bowl, mix cocoa powder with red food coloring and place aside.
- In a large mixing bowl, cream together the butter and sugar. Add flour mixture and buttermilk mixture alternatively together, mixing thoroughly after each addition until well blended. 2-3 incorporations apiece. Add cocoa mixture and blend thoroughly.
- Assemble cake by pouring half the cake batter into the prepared pan. Using a large spoon or spatula, drop cream cheese mixture carefully around the center of the bundt pan, trying to keep it away from the sides. Pour the remaining cake batter over the top.
- Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be "cake like" and not 'batter like".
- Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
- 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 till smooth. Add the powdered sugar one cup at a time, blending after each addition. Add the vanilla and 2 TBLS of milk (I used 1%) If needed, add 1 more TBLS milk. (The icing needs to be pourable)
- Pour over the cooled cake and garnish with sprinkles or decorations as desired.
Recipe Source: Two in the Kitchen
Cake portion source: Cook’s Illustrated
This looks so delicious! I love bundt cakes- like the way you’ve decorated the cake too! 🙂
Oh, thank you so much Jess! I love Bundt Cakes too! They are so much easier to assemble than layered cakes….and taste just as good! 🙂
Jessica @ Jessiker Bakes says
This is such a beautiful cake! I love the cream cheese ribbon in it Renee :). Pinning!
Thanks so much for the pin and compliment Jessica!! 🙂
i love red velvet. looks great!
Thanks Dina! Red Velvet is my favorite too!! 🙂
Cailee @http://hellohealthyeating.com says
This looks so pretty!! I love when delicious food looks as good as it tastes!! Thanks for sharing this lovely recipe with us! I hope that you have a great week 🙂
Thanks so much Cailee! I’m glad you stopped by! 🙂
What a beautiful bundt cake! Love red velvet and this one sounds amazing Renee! Love these photos, they look stunning 🙂
Thank you so much Kelly! I appreciate compliments on my photos because sometimes that part of the process can be so frustrating!! 🙂
Julianne @ Beyond Frosting says
This looks so good! I would love to share this in a Valentine’s day round up I am putting together for later this week. Let me know if that is ok!
Julianne, thank you SO much, I would LOVE to be part of your V-Day round up!!! 🙂
Zainab @ Blahnik Baker says
I love red velvet very much!! I just made mini bundts this weekend to celebrate V day. This looks so delicious and drizzle is making my mouth water.
Thank you Zainab! Mini bundts sound great!! -then I could have one all to myself!! 😉
Red velvet cake is my favorite and this bundt looks awesome!! And that thick cream cheese glaze and the ribbon – gah amazing. I wish I had a slice right now!
I’m with you Ashley! Red Velvet is my favorite too!! Thanks so much for the compliments!! 🙂
Kristi @ Inspiration Kitchen says
Okay, three things. (1) I did not know that red cakes had been around forever. (2) the thin ribbon of cheesecake was probably the most brilliant idea in the world, ever! and (3) I totally would’ve scarfed down a slice (or 7) with you. So, note to self – invite me over next time will you?
Looks FABULOUS! Pinned!!!
Kristi, I swear we are going to get together one day and well be sitting around in the kitchen laughing our heads off, eating great food and having a good ole’ time!! …and we’ll probably fight it out over the last piece of red velvet cake! Lol!!
Thank you so much for your kind words and just always lightening my mood!! 🙂
Krystle(Baking Beauty) says
Icing is the best part of cake for me. This has cream cheese on the inside and outside. Looks like pure heaven! Putting in a big HINT to my valentine 😉
We completely understand each other Krystle!! I love cream cheese and try and incorporate it into everything I bake!!
Chelsea @chelseasmessyapron says
This looks absolutely spectacular! What a gorgeous looking cake and I’m sure it tastes delicious! Pinned!
Glad you came by Chelsea! Thanks so much for the pin!!!
Jocelyn (Grandbaby Cakes) says
This cake looks unbelievable. Really gorgeous!
Thanks SO much Jocelyn!! So glad to see you over here!!
Consuelo @ Honey & Figs says
I’m not the biggest fan of red velvet cake, but you made this one look gorgeous ;–) And I can never say no to cream cheese icing, that stuff is wonderful hehe! x
Thanks so much Consuelo!! We are DEFINITELY in sync with the cream cheese icing because I could spread that stuff on ANYTHING!! 😉
Gloria // Simply Gloria says
You are just hilarious… I do the same when I am taking the photos of food. And, especially when it’s as gorgeous as this! I just want to grab a spoon and eat some icing. Love red velvet, and bundt cakes! Pinning. (=
I’m telling you Gloria, I have NO will power! And Red Velvet is my faaaavorite. Especially with cream cheese frosting. Thanks so much for your sweet compliments and the pin.
Gloria // Simply Gloria says
Cream cheese icing is my one thing that is hard to resist! Your pics are always so gorgeous. I’m so happy you shared this recipe with all of us over at the SSS party… so I’m featuring your beautiful cake in the morning! Hope you are enjoying your evening! (=
Thanks so much Gloria! I luv the SSS party! You girls always pick some beautiful features. Thanks for featuring mine this week! 🙂
Julie @ Julie's Eats & Treats says
I always wondered why it Red Velvet had Cocoa in it! This cake is gorgeous!!
I’m glad I’m not the only one interested in food history! Glad you stopped by Julie and thanks for the compliment! 🙂
I’m a huge lover of red velvet, Renee, and I’ve had red velvet recipes swirling around my head the past few weeks for Valentine’s Day. This cake is gorgeous and I want to dive in and grab myself a slice! I’m pinning…I can’t wait to try it!
Thank you so much Marcie! I think you and I definitely have similar tastes when it comes to sweets! Thanks for the pin! 🙂
It Looks delicious, can’t wait to try it! Just a question thought – on the list of ingridients for the cream cheese ribbon you list cream cheese twice in different quantities. What is the difference in the cream cheese you use?
Oh Sofia, thank you so much for catching that error!! I fixed it now but the second “cream cheese” measurement should say (and now does) 1/4 c. granulated sugar. So there is 8 oz. of cream cheese in the ribbon! I am SO glad you caught that! Thanks for letting me know. 🙂
This cake is just beautiful!!! It makes me excited for Valentine’s Day! 🙂
Thank you so much Jocelyn!
Wow, love this recipe and the cake is absolutely beautiful! A sure hit at any Valentine gathering 🙂
Thank you Audra!! 🙂
Erin | The Emerging Foodie says
Wow, Renee! This is gorgeous! Your photos are stunning. And the actual cake sounds AMAZIIIIING. Like I could totally inhale a piece right next to you. 🙂
Yes Erin!! We’ll just sit side by side and gobble up the whole thing together!! Thanks for the compliments! 🙂
Love how moist this red velvet cake looks—and that cream cheese swirl is simply gorgeous! pinned!
Thanks so much for the pin and the kind words Sarah. Glad you stopped by!
I need to ship the cake can the icing be frozen ?
This is a great question and unfortunately one I don’t really have a great answer for since I have not done it myself. Because this frosting is a cream cheese frosting, I looked up freezing techniques on the Cook’s Illustrated site because I trust them. Their experience with freezing cream cheese was not a good one as they say the water separates and causes a grainy texture. On other sites it says freezing frosting can be done and certainly there are frozen fully frosted cakes out there. My best answer is to say that if I was going to try it myself, I would make the frosting, put it in a ziploc bag. Put it in the freezer for a few days, take it out, let it thaw and see how you like the taste and texture. That should give you a pretty solid answer as the cake itself should hold up well. Hope this helped. 🙂
It looks beautiful, moist, and delicious! I have done the same thing when taking photos, I can’t wait until I get to eat it!! I’d love for you to share this with us at Sewlicious Home Decor!
Thanks so much Marti! And thanks for the info. 🙂
Ashley | Spoonful of Flavor says
I don’t know how I missed this red velvet bundt cake when you posted it, but it is gorgeous! Pinned!
Thanks so much for the pin Ashley, and the compliment, I so appreciate it! 🙂
I made this last night and it was sooooooooooooooooooooooooo delicious!! everyone loved it! I also found the same sprinkles too!!! so pretty and tasty!!
Oh Erin, that makes me SO happy!! I am glad you enjoyed it and I’m so glad you came to let me know!! 🙂
Need to bake this! Looks so good, going to buy the few things I need tomorrow.
Joyce, that Red Velvet Bundt is seriously one of my favorite things I’ve made in the past several months!! Let me know how it turns out for you!! 🙂
Laurie Siegmund says
I would love to have feedback if you have actually made this cake. Yes, I love the pictures and it sounds amazing but I would like to know what you thought about how it tastes. I am actually looking at it for our office Christmas Party this weekend.
Hi Laurie. Yes I did actually make the cake and as I indicated in the post: I literally inhaled the first piece. It is absolutely delicious!! I had a hard time stopping myself from eating the whole thing!! 🙂
I’m making this for Valentines Day!!!
Oh good Nicole. I’m telling you; You are going to love it!! 🙂
It was delicious. Tasted great. I topped with with pecans.
Ohhh, I bet that would taste terrific!! So glad you enjoyed it. Thank you so much for letting me know! 🙂
Arlene Ross says
Can this be frozen ?
Though I have never done it before, I don’t see why not. Cakes are frozen in stores. The hard part would be wrapping it so the frosting doesn’t come off when you unwrap it. Good luck! 🙂
Lisa Short says
Making this now for my son’s birthday as he requested a red velvet cake and it’s in the oven as I type!!.. Not sure If I did something wrong, but no matter how much I tried or how carefully I put it in the center, the cream cheese ribbon was thin enough that it spread out and touched the pan everywhere… Any suggestions?? Thanks!