HOLIDAY RED VELVET BUNDT CAKE

Christmas is over and I haven't been in the kitchen in a long while. I missed cooking! So what kept me away? My cousin's wedding! Such a fun and exciting event that was a destination wedding. I guess I relaxed after that and I decided to take a break from cooking. You know, tis the season to be merry! Sometimes its fun when someone else is in the kitchen and you get to enjoy what they have cooked.So to kind of end the Christmas festivities I decided to bake a Red Velvet Bundt Cake. So this is my very first Red Velvet Cake and I must say it cooked so well that it was moist yet crumbly, totally delicious. New Year Resolution: bake more red velvet goodies! So here is my easy Red Velvet Bundt Cake, hope you enjoy the recipe and get to try it out

Ingredients

2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Unsweetened, Cocoa Powder
1 Cup Sugar
1 Cup vegetable Oil
2 Eggs
1 Cup Buttermilk
2 Teaspoons Vanilla Essence
1-2 oz. Red Food Coloring
½ Cup Plain Hot Coffee, prepared
1 Teaspoon White Distilled Vinegar

Instructions
Preheat oven to 325 F. Generously grease and flour 9-inch bundt cake pan. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Whisk until well combined

In a large bowl, combine the sugar and vegetable oil

Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined

(Batter will be thin)Pour the batter evenly into the cake pan

Put the batter into the bundt pan and put in the oven at 375F/190 C

Bake for 35-40 minutes or until a toothpick inserted comes out clean

Let the red velvet bundt cake cool on a wire rack. Turn it over onto a plate once cooled

Sprinkle with icing sugar before serving. You can cover with cream cheese or glaze

Delicious, moist yet crumbly

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HOLIDAY RED VELVET BUNDT CAKE

by Mulunga Alukwe December-29-2017

Ingredients

• 2 Cups All Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Salt
• 2 Tablespoon Cocoa Powder
• 1 Cup Sugar
• 1 Cup Vegetable Oil
• 2 Eggs
• 1 Cup Buttermilk
• 2 Teaspoons Vanilla Essence
• 1 Tablespoon Red Food Color
• 1/2 Cup Hot Coffee
• 1 Teaspoon White Distilled Vinegar

Instructions

Preheat oven to 325 F. Generously grease and flour 9-inch bundt cake pan. Set asideIn a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set asideIn a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegarCombine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)Pour the batter evenly into the cake panPut the batter into the oven at 375F/190 C. Bake for 35-40 minutes or until a toothpick inserted comes out cleanLet the red velvet Bundt cake cool on a wire rack. Turn it over onto a plate once cooled. Sprinkle with icing sugar before serving. You can cover with cream cheese or glaze

Details

Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Yield: 1 Cake