Red Velvet Bundt Cake + 5 Unique Bundt Links

I tried like hell to get this red velvet Bundt cake recipe out prior to Valentine’s Day, but fevers, sore throats and coughs have tormented our house since February began.  I spent most of the month distributing Motrin and Children’s Tylenol like candy, wiping noses, including my own, and swiping my ATM card for yet another sick visit co-pay.  Amidst all of the illnesses, our sweet boy (most some of the time), our third and final, turned 2!

The five of us celebrated his special day with presents, a giant, bright blue number two Mylar balloon and this red velvet Bundt cake.  Simple and quiet is just how we like to roll…sometimes.

No, my two year old didn’t request a red velvet cake, but I had a hankering for one and with a brand new Bundt pan collecting dust in the pantry, I thought: carpe diem, mama!  So while the kids were sedated on the couch with Tylenol, toast and Paw Patrol I made baby boy’s birthday cake.

The batter came together quickly and tasted great.  (Gotta sample for quality control purposes, of course!)  I’m not a huge fan of food coloring and this cake does require two tablespoons of red food coloring, yikes, but the color of the batter is spectacular.

Once the cake was baked and cooled to room temperature, I made a simple chocolate ganache.  I poured the subtly sweet, silky ganche over the cake and watched it work its drippy magic.  Just for contrast and hit of super sweet goodness, I melted white chocolate, dipped a spoon into the syrupy, white pool of cocoa butter  and drizzled it everywhere.  I kinda felt like Jackson Pollock.

Later that day, we ate take out pizza, sang happy birthday and watched our last baby attempt to blow out his candles, knowing it was the last the second birthday in our family of five.  With a sniff, a happy dance and a sip of beer, we ate cake.

Red Velvet Bundt Cake with Chocolate Ganache and Melted White Chocolate

A moist red velvet bundt cake covered with a subtly sweet chocolate ganache and a healthy drizzle of melted white chocolate.

Cake recipe barely adapted from New York Times

Ganache recipe slightly adapted from Ina Garten

Serves 10-12

Ingredients for cake:

1/2 cup butter at room temperature + 1 tablespoon for Bundt pan

3 tablespoons cocoa powder

1 + 1/2 cups sugar

2 eggs

2 teaspoons vanilla

2 tablespoons red food coloring

1 teaspoon kosher salt

1 teaspoon baking soda

2 + 1/2 cups unbleached all-purpose flour, sifted

1 cup buttermilk

1 tablespoon vinegar

Directions for cake:

Pre-heat your oven to 350F.  Thoroughly butter Bundt pan, sprinkle with flour, tap pan to cover evenly and remove excess flour.  Set aside.

Using a medium bowl, sift together flour, salt and baking soda.  Set aside.

Grab small bowl and make a paste of 3 tablespoons of cocoa powder and 2 tablespoons of red food coloring.  Mix until combined and set aside.

Using a stand mixer, fitted with a paddle attachment cream butter and sugar together ( at medium speed) until light in color and fluffy, about 5 minutes.  Scrape down the sides once or twice with a rubber spatula.  Add the eggs one at a time, scraping the sides and bottom between each addition, and continue to beat until well combined.  Add vanilla.

Now add the cocoa/red food coloring paste.  Continue to beat until the paste is completely blended into the butter mixture.

Next, on low speed, add half of the dry ingredients followed by half of the buttermilk.  Add remaining flour.  Add vinegar to remaining buttermilk and pour into the batter.  Mix until combined and no flour streaks remain.

Pour batter into Bundt pan, it will be thick!  Smooth out the top with a spatula.  Bake for about 45 minutes but begin checking your cake at 40 minutes.  The cake is done when a toothpick inserted in the center comes out clean.  Remove from oven and cool on a wire rack for 15 minutes.  Flip Bundt pan on to the wire rack.  Tap the pan a bit to remove the cake.  Allow to cool completely before adding the ganache.

 Chocolate Ganache + Melted White Chocolate

recipe adapted from Ina Garten


1/2 cup dark chocolate chips ( I used Guittard.)

1/2 cup semi-sweet chocolate chips ( I used Guittard.)

1/2 cup heavy cream

1 teaspoon espresso powder

1/2 cup good quality white chocolate chips


Add chocolate chips and espresso powder to a medium bowl.

In a small saucepan over medium heat, warm the cream until bubbles just begin to form, also known as scalding.  Pour cream over  the chocolate chips and let stand for 5 minutes.  Stir until completely smooth.  Pour ganache over the Bundt cake and spread evenly.  Allow to set for 10 minutes before adding white chocolate.

Melt white chocolate in a microwave safe bowl and drizzle in a fun pattern all over the cake.

**The cake can be store at room temperature in an air-tight container for 2 days.  Enjoy!**

5 Bundt Cake Links

If you grew up loving Twinkies, head to Sweetapolita for Rosie’s Twinkie bundt cake recipe.  Never had a Twinkie? Check it out anyway, you won’t be sorry!

Aida Mollenkamps cinnamon swirl bundt cake with salted coffee-caramel sauce sounds like a perfect dessert to share during a coffee break with office mates.

I love all things poppy seed so 365’s poppy seed bundt cake with clementine glaze is on my must make immediately list!  I have lots of lists.

When peaches are in season again make this bundt cake.  I want to eat this now, outside while enjoying a warm breeze.

Don’t let blood orange season pass without making What’s Cooking Good Looking’s blood orange and olive oil bundtlette cakes.  They are gluten-free, vegan and little.  Sounds pretty perfect to me.



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