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  • Bakeworld Philippines

Red Velvet Bundt Cake with Cream Cheese Icing

This simple and moist Red Velvet Bundt Cake recipe will not disappoint, especially made in our new radiant Brilliance Bundt Pan! The irresistible cream cheese icing makes this classic combination something your family and friends will rave about and come back for more!

PREP: 10 MINUTES COOK: 50 MINUTES 10 - 12 SERVINGS


  • Ingredients

  • cake:

  • 3 1/2 cups flour

  • 1/2 cup cocoa

  • 1 tsp salt

  • 2 cups canola oil

  • 2 cups sugar

  • 3 eggs

  • 1 1/2 tsp vanilla

  • 6 tbsp red food coloring

  • 1 1/4 cups buttermilk

  • 2 tsp baking soda

  • 2 tsp vinegar

  • cream cheese icing:

  • 1 cup powdered sugar

  • 2 tbsp softened cream cheese

  • 2-3 tbsp milk


  • Directions

Preheat oven to 350° F. Prepare Bundt pan with baking spray containing flour. In medium bowl, sift together flour, cocoa and salt. Place oil, sugar, eggs and vanilla in mixing bowl and combine thoroughly. Carefully add food coloring and mix in slowly. Add flour and buttermilk alternately in two batches. Scrape sides of bowl and blend completely. Place baking soda and vinegar in small dish and stir. Add to batter and mix in until thoroughly combined. Pour into prepared pan, filling only 3/4 full. Tap gently on counter to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Remove cake and cool in pan for 10 minutes before inverting onto a cooling rack.

Combine ingredients for cream cheese icing while cake cools. Blend ingredients until smooth, starting with 2 Tbsp milk. Add more milk for a thinner icing, if desired. Pour on top of cake at the outer edge once it is ready.


Product used in this Recipe



Product Details:

  • Material: Cast Aluminum

  • Weight: 2.13 lbs

  • 10 Cup Capacity

  Exterior Dimensions: 10.3" x 10.3" x 3.7"  diameter 26.16cm x 26.16cm x 9.4cm diameter




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