#redvelvet #bundtcake #Christmasrecipe

Instead of baking the traditional fruit cake or log cake for Christmas, this year I’m going to go with a stunning Red Velvet Bundt Cake with Cream Cheese Glaze. The name might sound a mouthful, but honestly, it is really not that complicated to make. I love the shape of a Bundt pan, it just makes the cake even more beautiful.

This recipe is inspired by Natasha’s Kitchen who promises that the cake would be soft and moist. And she is absolutely right! Red Velvet Cake is essentially a cocoa-flavored cake. When cocoa powder is mixed with buttermilk and vinegar, a chemical reaction takes place and turns the cake into a crimson color. Additional red food coloring is added to enhance the cake and give it that signature red velvet look. Depending on your preference, you could add more or less food coloring. I settled with 4 teaspoons.

Cream cheese frosting is usually the default accompaniment for red velvet cake. I decided to make a cream cheese glaze instead. It is lighter (minus the butter) and has a more pourable consistency. To make it even more Christmassy, I decorated the cake with the Sugar Candied Cranberries I made earlier. Happy Holidays, everyone!

Ingredients:
340 g (2 ½ cup) all-purpose flour
1 tsp baking soda
½ tsp salt
2 tbsp unsweetened cocoa powder (not Dutch processed)
113 g (½ cup) unsalted butter –room temperature
300 g (1 ½ cup) caster sugar
2 large eggs – room temperature
2 tsp vanilla extract
230 ml (1 cup buttermilk) – room temperature
1 tsp white vinegar
170 ml (¾ cup) light neutral oil – I’m using sunflower oil
4 tsp red food coloring
Cream Cheese Glaze
200 g cream cheese – softened at room temperature
100 g powdered sugar
1 tsp vanilla extract
6 tbsp milk
½ tsp salt
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🎹 BGM: Home for the Holidays – Chris Haugen
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