Red Velvet Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cocoa powder
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
- 1 oz. red food coloring
Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.
Cream Cheese Frosting
- 8 oz. package cream cheese
- 1/2 cup unsalted butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.* I added milk to my favorite cream cheese frosting, to make the consistency pourable.