Red Velvet Bundt

I LOVE red velvet cake and every chance I get..I would make it or buy it. This is one cake that I never get bored of. My daughters first grade teacher asked us to make a cake for our Janitor who’s BIRTHDAY is today and so I decided to make my favorite cake hahaha. I  usually ADD chocolate chip to my batter because I find that it taste so much better. I got the idea from Nothing Bundt Cake 😉 I love baking in the winter because the aroma makes the whole house smell and it get some in the mood for the holiday. I also love baking red velvet cake during Christmas …guess its the red color 😉 

I have another red velvet recipe that’s comes from a CAKE BOX MIX on my blog…that is so good…so if you want to take the short cut method….try that recipe out. Promise you won’t be disappointed.  

 

INGREDIENTS

1 3/4  cups all purpose flour

1 3/4  cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup butter, softened

1 (8 oz) container of sour cream

2 eggs (room temperature) 

2 tablespoons cocoa powder

1 cup semi sweet chocolate chip

1 teaspoon vanilla extract 

7-10 drops red food coloring (more if you need it to get to the color that you like) 

FROSTING 

1 (8 oz) package of cream cheese, softened

2-3 cups of powdered sugar

1/4 cup soften UNSALTED butter 

2 tablespoon milk 

1 teaspoon vanilla extract 

DIRECTION 

Preheat your oven to 350 degrees.

Grease a Bundt pan. Set aside.

In a large mixing bowl, whisk together all your DRY INGREDIENTS…your flour, sugar, baking soda and salt.  Set aside.

In a second mixing bowl, beat with an electric mixer the softened butter, sour cream and eggs.  Next, beat in the  cocoa powder then the vanilla extract. Slowly beat the flour mixture into this bowl.  Be careful because the flour can get everywhere..Start with the lowest setting. Once EVERYTHING IS incorporated, slowing add in the red food coloring a few drops at a time until you have the desired shade of red. It took me 9 drops.  Lastly, fold in the 1 cup of semi sweet chocolate chips. 

Pour batter into prepared bundt Pan and bake for 45-50 minutes or until a toothpick inserted into the center of the Bundt Pan comes out clean.

Allow BUNDT CAKE  to cool completely before frosting. 

 

 

 

 

 

 

 

 

To make your frosting, beat your cream cheese, powdered sugar, soften butter, vanilla extract, and milk with an electric mixer.  Add more milk if it’s too thick or more powdered sugar if it’s too thin.  Once it reaches the desired consistency, beat in a few drops of your pink food coloring. ****I usually add 1 tablespoon of powder sugar at a time. 

 

 

Once the cake have cooled …you can frost. I use a ziplock bag. I just snipe a little hole in the corner of the bag and start piping 😉