Learn how to make traditional red velvet cake from scratch and discover all my secrets to keeping the cake moist and fluffy! Bake in a bundt pan for easy presentation and top it with a simple cream cheese icing.
2ounces(56g) full fat block cream cheesesoftened to room temperature
1cup(120g) powdered sugar
½teaspoonvanilla extract
2Tablespoons(30mL) milk or cream
Instructions
BUNDT CAKE
Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 10" bundt cake. Set aside.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until soft peaks form (approximately 2 minutes). Set aside or remove from mixer bowl and transfer to a smaller bowl.
Sift the flour, cornstarch, cocoa powder, and baking soda, and salt together into a medium size bowl. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes).
Add the vegetable oil and beat again until completely incorporated. Add the egg yolks, vanilla extract, vinegar, and food coloring and beat again on medium speed until everything is combined.
Turn the mixer down to low speed and add the dry ingredients in three additions, alternating with half of the buttermilk. Do not overmix batter. Gently fold the whipped egg whites into the batter with a spatula.
Pour the batter into the prepared bundt pan. Bake cake for 40-44 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool for 10 minutes on a wire cooling rack.
Remove from oven and allow to cool for 10 minutes on a wire cooling rack. Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
CREAM CHEESE ICING
When you are ready to ice the bundt cake, make the icing. In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth and creamy.
With the mixer on low, add the powdered sugar, vanilla, and the milk or cream and continue to mix (add liquid slowly and stop at desired consistency or add more liquid if you'd like it even thinner). Increase mixer speed to medium-high and beat for 1 minute.
Slowly pour the icing evenly over the whole bundt cake and allow icing to set before serving (about 1-2 hours). Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Notes
Food coloring: I prefer gel color. If you only have liquid food coloring, use approximately 2 Tablespoons.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.