12 to 15 servings
YouTube video is at bottom of page.
What you’ll need
All-Purpose flour
Baking powder
Baking soda
Sugar
Unsweetened cocoa powder
Unsalted butter (Room temp)
3 large eggs (Room temp)
Buttermilk (Room temp)
Whole milk (Room temp)
8oz Cream cheese (Room temp)
Canola oil
Vanilla extract
Vinegar
Red Gel paste food coloring
Confectioners’ sugar
Tools you’ll need
Baker’s Joy non-stick baking spray
Nordic ware anniversary Bundt pan
Preparation of cake batter
Step 1- Sift 2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa and 1 teaspoon baking powder into large bowl. Stir all ingredients together and set aside.
Step 2- Add 1 stick unsalted butter (Room temp), 1/4 cup canola oil and 2 cups sugar into stand mixer bowl. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 3- Add 3 eggs (Room temp) in one at a time. After you add the eggs add 2 teaspoons vanilla extract. Mix all ingredients on a medium speed until combined.
Step 4- Add 1 cup buttermilk (Room temp) and 1 tablespoon gel paste red food coloring into a small bowl. Stir all ingredients together. Set aside.
Step 5- Spray Bundt pan with non-stick baking spray and preheat oven to 325 degrees.
Step 6- Add 1 cup all-purpose flour mixture and 1/3 cup of buttermilk mixture. Mix on a medium speed until combined. Repeat this step twice.
Step 7- Add 1/2 cup all-purpose flour batter and 1/3 cup butter milk mixture. Mix on a medium speed until combined.
The secret step
Step 8- Add 1 teaspoon baking soda and 1 teaspoon vinegar into a small bowl. Stir all ingredients together. Add the baking soda/vinegar mixture into your Red Velvet cake batter. Mix on a medium speed for 30 seconds.
Baking your cake
Preheat oven to 325 degrees.
Step 9- Add cake batter into Bundt pan. Spread batter around pan with the back of a spoon as evenly as possible. To make the batter more even, shake your pan slightly and lightly tap the pan on to the table.
Step 10- Place into a preheated 325-degree oven, bake for 1 hour and 10 minutes.
Step 11- Remove cake out of oven. Toothpick inserted should come out clean. Let cake cool completely before flipping.
Making the cream cheese icing and finishing your cake.
Step 12- Add 1 1/4 cup confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 2 ounces cream cheese (Softened and at room temp) and 1 teaspoon vanilla extract. Stir all ingredients until mixture is creamy and smooth.
Step 13- Pour icing on top of your cake. Let set for 15 minutes before serving.
YouTube instructional video
