Are you a fan of those incredibly moist and decadent red velvet bundt cakes you see in bakery windows? Do you dream of that signature tender crumb and rich cream cheese frosting? Well, dream no more! This copycat recipe brings the magic of Nothing Bundt Cakes right into your own kitchen. Get ready to bake up a storm with this surprisingly easy recipe, perfect for special occasions or a delightful weekend treat. It’s a delicious dish, a healthy-ish alternative to store-bought treats, and a quick dinner option if you're short on time. This recipe is perfect for homemade cooking enthusiasts of all skill levels.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 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 preferred for best color)
- 1 cup freshly brewed strong coffee, cooled
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Red Velvet Cake:
- Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan generously. This is crucial for easy release later.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract, and red food coloring. Whisk until well blended.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Coffee Infusion: Slowly pour in the cooled coffee while mixing on low speed. The coffee adds incredible moisture.
- Bake: 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.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Making the Cream Cheese Frosting:
- Beat the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat for another 2-3 minutes until light and fluffy.
- Flavor Boost: Stir in the vanilla extract and salt.
- Frost: Once the cake is completely cool, frost generously with the cream cheese frosting.
Tips for the Best Red Velvet Bundt Cake:
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and baking.
- Fresh Coffee: Freshly brewed coffee enhances the flavor of the cake.
- Proper Cooling: Allow the cake to cool completely before frosting to prevent melting.
Variations:
- Chocolate Chips: Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
- Different Frosting: Experiment with other frostings like a simple vanilla buttercream or a chocolate ganache.
- Add-ins: Consider adding chopped nuts, dried cranberries, or white chocolate chips to the batter.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This red velvet bundt cake is sure to impress your friends and family. Enjoy the deliciousness! It's the perfect easy recipe for a quick dinner dessert or a special occasion. This best recipe is a guaranteed crowd-pleaser. Try it today and experience the magic!