Are you craving that incredibly moist and decadent red velvet cake you always see in Nothing Bundt Cake shops? Well, you're in luck! This copycat recipe brings that same amazing flavor and texture right to your kitchen, without the hefty price tag or trip to the bakery. This recipe is perfect for anyone looking for easy recipes, quick dinner ideas (if you consider dessert dinner!), or simply a delicious treat to brighten your day. Get ready to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel is recommended for richer color)
- 1 cup freshly brewed hot coffee
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. This is crucial for easy removal of the finished cake. For extra insurance, consider using baking spray with flour.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of dry ingredients.
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In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and red food coloring until well combined. The red food coloring will create that signature vibrant red velvet hue.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing can lead to a tough cake.
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Slowly pour in the hot coffee while mixing on low speed. The coffee adds moisture and deepens the chocolate flavor.
Baking the Cake:
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Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Always check for doneness a few minutes before the minimum baking time to avoid overbaking.
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Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Making the Frosting:
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While the cake is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
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Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Frosting the Cake:
- Once the cake is completely cool, frost it generously with the cream cheese frosting.
Tips for Success:
- Use good quality cocoa powder for the best flavor.
- Don't overmix the batter.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For an even richer flavor, use buttermilk made from scratch.
Variations:
- Add chocolate chips to the batter for extra chocolatey goodness.
- Use different types of food coloring for a unique hue.
- Top the frosted cake with fresh berries or chocolate shavings.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used and serving size. For a precise nutritional breakdown, use an online nutritional calculator with your specific ingredient details. Generally, this recipe provides a moderate amount of calories, fat, and sugar, typical for a rich dessert.
This copycat Nothing Bundt Cake red velvet recipe is a fantastic addition to your collection of healthy meals (in moderation!), easy recipes, and best recipes. Enjoy the delicious results of your homemade cooking!