Back in April, I made an Easter wreath bundt cake, of which I was super proud. It was a lemon and poppy seed sponge, and was so delicious. It was also my first time making such a cake with intricate buttercream piping. And as Christmas is just around the corner, I made a festive version in the form of a red velvet bundt cake!
RELATED – Christmas Poinsettia Chocolate Cupcakes.
I cannot emphasize how easy and quick this recipe is. Easier than making a chocolate cake! The only tricky part may be to get the butter soft enough. No problem in the summer but a bit harder in the winter. I took the butter out of the fridge the night before to make sure it was soft! Be sure not to over mix or the structure will be quite tight and the cake will end up very dense.
RELATED – Festive mini orange loaf cakes.
Which was one of my original worries. Bundt cakes tend to be on the denser sides but I wanted my Christmas red velvet bundt cake to be airy and light. Which the recipe below absolutely achieves! Decorations are also always a cute plus but of course, they are 100% optional. You can get the method to make dried orange slices from my festive mini orange loaf cakes recipe.
|Red velvet bundt cake
Made the red velvet bundt cake
- Preheat oven to 350°F (175°C).
- In a small bowl, mix red coloring and cocoa power. The cocoa powder should end up being covered in the coloring while remaining powdery.
- In the bowl of a stand mixer with paddle attachment, cream the butter and sugar together until fluffy.
- While beating on low, add the eggs one at a time until fully incorporated.
- Add the vanilla and red velvet cocoa powder.
- Add the flour and salt, and buttermilk to the mixture, alternating between both; while beating on low speed.
- In a small bowl, mix the baking soda and white vinegar together, and add to the bundt cake better while still bubbling.
- Mix for a few more minutes until incorporated.
- Butter and flour a bundt cake pan and pour the batter into the mold.
- Heavenly spread the batter all around the mold and tap against a solid surface to remove air bubbles.
- Bake for 50 minutes in the oven.
- Poke a toothpick in the cake. It it comes out clean, then the cake is baked.
- Let cool in the mold for about 20 to 25 minutes.
- Then, using a wire rack, turn over and remove the mold. Let cool completely before proceeding to the next stage.
Make the vanilla glaze
- In a small bowl, sieves the icing sugar.
- Add vanilla and a tablespoon of milk at a time. We want the glaze to be thick and slightly runny but not too much so that it stays on top of the cake.
- Add more milk or icing sugar to reach the desired consistency.
Assemble the Christmas red velvet bundt cake
- Prepare your garnish: rinse berries, cut starfruit in slices, etc.
- Pour the glaze over the tope of the red velvet bundt cake.
- While the glaze is still fresh; add your decorations.
- Shower the cake with Christmas sprinkles, pomegranate seeds and more icing sugar (using a small sieve).
- Optional: add gold foiling to the fruits.
What do you think of this Christmas red velvet bundt cake? Have you made bundt cakes before? Will you give it a go to this one? It’s so simple and perfect for the holidays!
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See you soon,