Red Velvet Bundt Cake (with cream cheese frosting)

Ingredient list

• Cocoa powder: always use unsweetened like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
• Buttermilk: it adds to the tenderness of the crumb. You can use milk with a tablespoon of lemon juice (homemade buttermilk). It will curdle and that is OK. Stir and use.
• Unsalted butter.
• White, granulated sugar.
• Eggs: fresh, large.
• Flour: I use all-purpose flour or cake flour and both work well.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• White vinegar: it makes a reaction and adds to the color. I use white vinegar whenever possible. Maybe apple cider if I'm out of white.
• Baking soda: make sure it's not expired.
• Red food coloring: there is a section about this below.

Is a red velvet cake just a chocolate cake?

No, it's not. Red velvet cake is vanilla flavored with just a hint of chocolate from a small amount of cocoa powder added to the batter.

What makes red velvet cake red?

The mix of cocoa powder with buttermilk and baking soda creates a natural but faint reddish tone. It's a chemical reaction. Nowadays, recipes add red food color to enhance it.

The difference in reddish tones

Different tones of red: in the image below I'm holding the same red velvet cake but the hues are different. I made one after the other during a baking class I gave.

Both have the same amount of red food coloring but the one on the left has 1 tablespoon of cocoa powder and the one on the right has 2 tablespoons.

An interesting color variation from a slight change in one ingredient.

I think the darker hue is more sophisticated and adult, as opposed to the lighter redder tone, which is more apt for children or when you want the cake to stand out more.

Personal opinion: I love red velvet cakes' flavor but don't care about the color. So sometimes, I don't add food dyes. They can be overpowering and change the texture of the cake a bit if you are not using good quality ones because you have to add a lot to achieve a good color.

How to make red velvet cake mix

This basic butter cake recipe becomes red velvet after adding chocolate milk, vinegar, and red food color.

Make the chocolate milk by mixing cocoa powder with hot water and buttermilk.

Cream the soft butter with sugar and then add the eggs, one at a time, until creamy and smooth.

Baking

How to prepare the bundt pan: grease it with soft butter and flour it shaking off the excess, or use a baking spray with flour. Then refrigerate the pan while making the batter.

Pour into the prepared bundt pan. Never fill more than ¾ of its capacity.

Bake in a preheated oven as directed. Cracks on top are normal.

Fluffy cream cheese frosting

This is the traditional frosting for a red velvet cake.

The same we use for the Hummingbird cake, and even in the chocolate sandwich cookies.

It is one of my favorite frostings in the world, and not only is it easy to make, but it can be refrigerated for several weeks and even frozen.

Variation: add some red coloring to the frosting if you want a completely red look.

I like a red cake, white frosting, and colored sprinkles, like the images in this post.

Pink and red hearts are great for Valentine's day and stars work for Christmas and the 4th of July.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pan size variations: this recipe can be adapted to different shapes or sizes. One recipe yields 1 large bundt, 18 to 24 cupcakes, 2 medium loaf cakes, two or three 8 or 9-inch cake layers, or 1 sheet cake similar to the lemon coconut cake that is perfect for picnics, barbecues, children's birthdays, or a small celebration.
• Red velvet mini bundt cakes: they require special individual bundtlette pans like the ones we use for the Kahlua chocolate cakes. A wonderful idea for celebrations, where each person gets their own bundt cake. The middle hole is perfect for piling up fruit or other extras. This recipe yields 12 small bundt cakes.
• Frosting variations: add some red coloring to the frosting if you want a complete red look. And use the sprinkles according to the holiday, hearts for Valentine's, stars for Christmas, and so on.