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
- 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
Red Velvet Bundt Cake
A classic moist red velvet cake with a tender crumb, baked in a stunning bundt shape
📝 Frequently Asked Questions (FAQs)
Q1: What gives red velvet cake its distinctive color?
The bright red color traditionally comes from red food coloring combined with cocoa powder. Some recipes use natural beet juice as an alternative.
Q2: Can I substitute the buttermilk in the recipe?
Yes! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before use.
Q3: What is the best frosting for a red velvet bundt cake?
Cream cheese frosting is classic, but a simple powdered sugar glaze or whipped cream also pairs beautifully.
Q4: How do I prevent the cake from sticking to the bundt pan?
Generously grease the bundt pan with butter or oil and dust it with flour, or use a non-stick baking spray designed for cakes.
Q5: Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it just before serving. Store it covered at room temperature or refrigerated if your kitchen is warm.
Q6: Is this cake suitable for special dietary needs?
Traditional red velvet cake contains dairy, eggs, and gluten. For vegan or gluten-free versions, you’ll need specific substitutions.
📊 Nutrition Card – Per slice (1/12 of cake)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~320 kcal | Depends on frosting and ingredients used |
| Protein | ~4 g | From flour and eggs |
| Total Fat | ~18 g | Includes butter and cream cheese frosting |
| Carbohydrates | ~35 g | From sugar and flour |
| Sugars | ~25 g | Includes frosting sugars |
| Fiber | ~1 g | Minimal from flour |
| Sodium | ~280 mg | From baking soda, salt, and buttermilk |
Dietary Labels
| Category | Status | Notes |
|---|---|---|
| Vegetarian | ✔ Yes | Contains dairy and eggs but no meat |
| Vegan | ❌ No | Contains animal products |
| Gluten-Free | ❌ No | Made with wheat flour |
| Dairy-Free | ❌ No | Contains butter, buttermilk, and cream cheese |
| Nut-Free | ✔ Yes | No nuts included |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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