Monday, September 9, 2013

Red Velvet Bundt Cake

I made this a couple of weeks ago for an OSC event. I was really glad I took it somewhere to share it because my waistline would be in grave danger if this thing was sitting around the house. It was really moist/dense/scrumptious. 

For the cake:
2 eggs
1 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup buttermilk
1 oz red food coloring
2 1/2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 tbsp cocoa powder

For the icing:
1 package Neufchatel cream cheese
1 stick unsalted butter
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk

Mix the eggs until smooth, and then add the remaining wet ingredients. Add flour 1 cup at a time followed by remaining dry ingredients. Bake it in a greased bundt pan for about 50 minutes at 325 degrees. Cool it in the pan on a wire rack until completely cool. Run a knife around the edge before turning out on the serving plate. 

To make icing, blend all ingredients until smooth. Pour it over the cooled cake. I had a lot leftover, so you could ice the whole cake instead of drizzling.

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