Red Velvet Bundt Cake

If you never made a red velvet cake before, this is a wonderful recipe because it's pretty straightforward and easy.

What does it taste like?

That's the million-dollar question, isn't it?

It's like an old-fashioned vanilla cake with a hint of cocoa. It gives this red velvet bundt cake recipe a faint chocolate flavor that can almost be missed sometimes. It's so delicious and unique, no wonder it's such a favorite!

It has a tender crumb and a cream cheese icing or glaze. The red color can be brighter or more subdued depending on the amount of food coloring you add.

Origin of red velvet cake

This cake is said to be from the Victorian Era (UK 19th century) and was also a staple of Southern cuisine back then.

It used to have a natural reddish hue from the reaction of the vinegar with the cocoa powder at the time (which was not dutch-processed) though not as loud as it is today where food dye is added to achieve a deeper or brighter red.

There are many recipes, some with butter, others with vegetable oil. I make different versions and they are all delicious.

Ingredients

As you can see below, the ingredients are pretty simple and you probably have most of them already.

• 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.

How to make red velvet batter

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

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

Cream the soft butter with sugar and then add eggs one at a time.

Add vanilla, red color, and chocolate milk alternating with the flour mixture.

Mix baking soda with vinegar and add it to the cake batter.

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.

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

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 is not only easy to make but can be refrigerated for several weeks and even frozen.

Variation: add some red coloring to the frosting also if you want a complete 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 or the 4th of July.

Kitchen notes

• Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pan size variations: this scale 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.
• 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.