Red Velvet Bundt Cake

🧂 Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• 1/2 cup unsalted butter

  at room temperature
• 2 large eggs

  at room temperature
• 1 cup buttermilk

  at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon white distilled vinegar
• 1-2 tablespoons red gel food coloring
• 8 ounces cream cheese

  at room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons water
• 1 teaspooon vanilla extract

Instructions

• 1 Preheat the oven to 350°F and generously grease a 10-12 cup Bundt pan with
  nonstick spray that contains flour (like Baker's Joy). Set aside.
• 2 Beat together the cream cheese, sugar, egg, sour cream, and vanilla until the
  mixture is smooth and silky. Room temperature cream cheese is essential to a
  smooth filling. Set aside.
• 3 In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• 4 In a separate bowl, cream together the butter and sugar until light and fluffy.
  Add the eggs, one at a time, until combined. Then beat in the buttermilk,
  vanilla, vinegar, and food coloring.
• 5 Gradually fold in the dry ingredients until a smooth batter forms and there are
  no dry streaks of flour. Be careful not to overmix the batter.
• 6 Pour 2/3 of the batter into the prepared Bundt pan. Then spread the cream cheese
  filling over the batter. Be sure to keep the cream cheese in the middle of the
  red velvet cake batter to prevent it from bleeding through to the front of the
  cake. The surprising filling is part of the charm of this Bundt cake.
• 7 Top with remaining cake batter. It's ok if the cream cheese filling can be seen
  in parts of the batter. The filling tends to sink as the cake bakes.
• 8 Bake for 40 to 60 minutes (40-55 minutes for a 10-cup Bundt pan or 45-60 minutes
  for a 12-cup Bundt Pan) or until a tester (toothpick) inserted near the center
  comes out mostly clean.
• 9 Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack
  to cool completely.
• 10 Once the cake is cool, or just before serving, whisk together the powdered
  sugar, vanilla extract, and 1 tablespoon of water. Continue adding water until
  desired consistency is reached. You want the glaze thick enough to drip over the
  sides, but still pourable. Adjust the water and powdered sugar amount until just
  the right consistency is reached.

Nutrition Info