Zutaten für Red Velvet Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Cake Flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- 1 cup buttermilk
- Vanilla Extract
- 2-4 tablespoons red food coloring
- Cream Cheese Frosting
- Chopped walnuts (optional)
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Zubereitung von Red Velvet Bundt Cake
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2-4 tablespoons red food coloring until you reach your desired shade of red. (Start with 2 tablespoons and add more gradually.)
- Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost your cake with your favorite frosting and decorate with chopped walnuts (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
320g
Fat
88g
Carbs
38g
