I've made this bundt many times. This is always a hit with my friends and family. This bundt cake is rich in color and taste! Perfect for serving up to your favorite Valentine too.
I prefer to pipe on my cream cheese frosting but, even a decadent white chocolate drizzle works too! Red Velvet cake is moist, rich, delicious and sure to leave you smiling. ~Enjoy! Diane Red Velvet Bundt Cake with Cream Cheese Frosting Ingredients: Cake 2 1/2 Cups Flour 1 3/4 Cups Sugar 1 teaspoon Baking Soda 3/4 teaspoon Salt 2 Tablespoons Cocoa Powder 1 1/4 Cup Vegetable or Canola Oil 1 Cup Buttermilk 2 Large Eggs, (room temperature) 2 Tablespoons Red Food Coloring 1 teaspoon Distilled White Vinegar 2 teaspoons Vanilla Frosting 4 Ounces Butter, Softened 8 Ounces Cream Cheese, Softened 2 Cups Confectioners' (powdered) Sugar 1 Teaspoon Vanilla Instructions:
Recipe Adapted from: Kiss my Bundt Photos by: Diane Baker for Canning and Cooking at Home
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This simple cake reminds me of a slightly more dense cake clafoutis (clafoutis being more egg-y and pancake like.) I had been macerating my strawberries in sugar already and I think that is one reason my strawberries sank down into the cake - when set on top of the batter fresh - the strawberries usually sink just a little bit... (still such an excellent flavor!) This is best served lightly dusted with powdered sugar and with a little side of berries and whipped cream. ~Enjoy! Diane
Strawberry Summer Cake Ingredients: 6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar, divided 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract or vanilla bean paste 3/4 pound strawberries, cleaned, hulled and halved Directions: Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries and batter. (this will create the crispy crust) Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Can be stored, covered and at room temp for up to 2 days. Diane Strawberry Cleaning Tip: When I bring home fresh strawberries from the store - I place them in my small salad spinner, fill the bowl with water and a splash of white vinegar, add in the berries and let them soak for a good 10 minutes, agitating the water every now and then, drain water out and rinse berries well. This will clean the berries and even extend their 'shelf life" if placing in the fridge to eat fresh. (This works great for blueberry and blackberries too) Recipe by: Martha Stewart Living Photos by: Diane Baker for Canning and Cooking at Home A Christmas tradition continues, I always make a "Christmas Cake" - usually it is a bundt cake of some sort and this year is no different. This year I changed it up a bit and made my red velvet bundt cake. We love the hint of chocolate mixed with the luscious cream cheese 'drizzle" frosting and the red gives it the festive Holiday feel. This cake is great for any time of the year - just decorate to suit your occasion. ~Enjoy! Diane
Red Velvet Bundt Cake with Cream Cheese Frosting Ingredients Cake: 2 1/2 Cups Flour 1 3/4 Cups Sugar 1 teaspoon Baking Soda 3/4 teaspoon Salt 2 Tablespoons Cocoa Powder 1 1/4 Cup Vegetable Oil (I like canola) 1 Cup Buttermilk 2 Large Eggs, (room temperature) 2 Tablespoons Red Food Coloring 1 teaspoon Distilled White Vinegar 2 teaspoons Vanilla Frosting: 4 Ounces Butter, Softened 8 Ounces Cream Cheese, Softened 2 Cups Confectioners' (powdered) Sugar 1 Teaspoon Vanilla Instructions
Recipe Adapted from: Kiss my Bundt Photos by: Diane Baker for Canning and Cooking at Home The 'Pumpkin Spice Emulsion' I use in this recipe produces a bundt cake that tastes just like a light, fluffy, pumpkin spiced, cake donut! The glaze gets spooned over the cake when it's cooled but, you only want a thin, fine coating (think donut glaze). This cake doesn't need a heavy frosting. I do glaze this before moving to my cake stand or serving plate as it drips down and you don't want your cake sitting in a puddle of glaze. There is a short cut for this recipe which I noted below. If you cannot find baking emulsions locally, they can be ordered online. Emulsions bake up much better as they don't lose their flavor to the heat of baking. I highly suggest trying this bundt with 'Pumpkin Spice Emulsion'. ~Enjoy! Diane Pumpkin Spice Bundt Cake w/ Vanilla Bean Donut Glaze Ingredients:
**Glaze: 1 tsp vanilla bean paste or extract 1 cup powdered sugar 3 Tbs milk Preheat oven to 350 degrees F. In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high (start low until ingredients are incorporated and then turn as high as you can get your mixer without flinging mix all over your walls). Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before **glazing. Recipe Note: want to hit the "easy button" on this recipe - replace the first 6 cake ingredients with a box of white cake mix! Recipe & Photos by: Diane Baker for Canning and Cooking at Home Some of you may be familiar with the chain bakery called "Nothing Bundt Cakes." They offer the most moist bundts in incredible flavors. My favorite is their Lemon Bundt. I have found a recipe that works for me - so moist and rich and lemony... topping things off is my cream cheese frosting with a hint of lemon. I fill the middle of the cake with any remaining frosting so that folks can grab extra is they prefer. ~Enjoy! Diane
CopyCat Lemon {Nothing Bundt} Cake Ingredients: Cake: 1 box Lemon Cake Mix 1 small box INSTANT Vanilla Pudding Mix (3.4 ounces) 1/2 cup Sour Cream 1/2 cup Canola Oil 3/4 cup Water 1/2 cup Sugar 4 Eggs 1 Tbs Fresh Lemon zest 3 Tbs Fresh Lemon juice Cream Cheese Frosting: 8 ounce cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon fresh lemon juice 1 Tbs lemon zest, sprinkle over top of cake after frosting Directions: Preheat oven to 350 degrees F. Cake: In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before frosting. Frosting: In a medium bowl combine cream cheese, butter, powdered sugar, and lemon juice and beat on high until creamy. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well. When cake is cooled, pipe the frosting over the top of the cake. Garnish with lemon zest if desired. Refrigerate any leftovers. |