Tuesday, November 15, 2011

Red Velvet Bundt Cake for National Bundt Day

Did you know today is National Bundt Day? Well Happy Bundt Day! I happen to be a big fan of The Food Librarian's 30 Days of Bundts where for the last few years, Mary makes a new and different bundt cake each and every day for the month leading up to November 15th.  This is the third year of her, "I Like Big Bundts" (Hee) series and I get ridiculously excited in anticipation of this event each year, being the fan of the bundt cake that I am.

Mary has asked us all to join her in submitting a bundt for National Bundt Day so my choice is a Red Velvet Bundt with Cream Cheese Frosting.  I thought it was very festive for the time of year.  This recipe comes from one of my favorite go-to cookbooks, Delightfully Southern by Lucy M. Clark.  I especially turn to it at the holidays to find good easy, tried-and-true dishes that will appeal to people of all ages.  This cake is another winner from that book and produced a delicious tender ruby red cake with perfectly creamy cream cheese frosting.  It is easier to make this than a layered red velvet cake which makes this an attractive option for holiday baking when time is short!

Red Velvet Bundt Cake with Cream Cheese Frosting:


For the Cake:
1 cup butter, softened
3 cups sugar
6 eggs
2 tsp. vanilla
1 (1-ounce) bottle red food coloring
3 cups all-purpose flour
1/4 tsp. salt
1 tbs. cocoa
1 tbs. cider vinegar
1 tsp. baking soda
1 cup buttermilk

Preheat oven to 325 degrees F. Lightly grease and flour a 10-inch tube pan; set aside.  In a large mixing bowl or the bowl of an electric mixer, cream the butter and sugar until light and fluffy.  Add eggs, one at a tie, beating well after each addition.  Stir in the vanilla and food coloring.  In another large bowl, combine the flour, salt, and cocoa.  Dissolve the baking soda in the vinegar and add to the buttermilk.  Stir in the flour alternately with the buttermilk, beginning and ending with the flour.  Pour batter into prepared pan. Bake at 325 degrees for about 1 hour and 20 minutes or until cake is done.  Cool in pan for about 10 minutes.  Remove cake from pan onto a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:


1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 tsp. vanilla
1 (1-pound) box powdered sugar, sifted
1 to 2 tbs. milk, if needed

Combine butter and cream cheese and blend until smooth.  Stir in vanilla.  Mix well.  Stir in powdered sugar.  Beat until creamy.  Add milk, if needed, to make frosting the spreading consistency you prefer.

Recipe from Delightfully Southern


  1. Layer cakes are something I still have to work on so all I have made in red velvet is cupcakes so far. I am so glad you posted this because I am a lot more talented at bundt cakes. This is definitely a keeper-great pictures-yum!

  2. Love this!
    It has been fun watching the great bundt event unfold this year - I am going to have to mark my calendar for this next year.

  3. Who knew there was a National Bundt Day. Not me! What a great looking cake...I love red velvet! Happy Bundt Day!

  4. Happy National Bundt Day! The red velvet looks fabulous. Absolutely love the frosting. I baked a spiced pumpkin bunt to celebrate! :)

  5. What a fantastically red cake! Great post!

  6. I just learned that today is national bundt day...I love foodie holidays and I'm enjoying seeing all of the different cakes floating around today. This is fabulous, Ryan!

  7. Who would've though it - a national bundt cake day. That's just fantastic!

    I love bundt cakes. They're so much easier than layer cakes to make and they bake faster too (so you get to eat it quicker :-)

  8. Looks wonderful. Makes me want to break out the bundt.

  9. I had no idea yesterday was national bundt day...who knew!? Anyways, this looks fantastic. Gorgeous color. x

  10. maybe i'm just too much of a beginner, but the red food coloring that is mentioned, is that like the thin liquid you get at the grocery store, or the americolor soft gel type.

  11. Hi Jackie! For this recipe, I use the liquid grocery store red food coloring as opposed to the gel food coloring. Thanks! Ryan

  12. ok, so i found on a martha red velvet recipe that she used 1/2 teaspoon gel color and then mentions that if you were using liquid you would have to use about 1.5 oz. i only have the gel, so i think i might try using 1/2 teaspoon to start and see how red it is and go from there. wish me luck! i'm also going to try and make mini bundt cakes since i'm taking them in for a co-workers birthday. we do better with "bite" sized goodies than with whole cakes to slice and get plates/utensils to eat :-)


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