Red Velvet Bundt Cake

With Cream Cheese Icing

This is one of our favorite holiday recipes, and it never lasts long once I make it! It is a moist and delicious red velvet cake with cream cheese icing.

It is the perfect festive treat for your Christmas gatherings!

Ingredients

For the cake:

-1 cup of unsalted butter, softened

-2 cups granulated sugar

-1/4 cup light oil

-3 eggs

-1 tablespoon vanilla extract

-1 teaspoon white vinegar

-1 tablespoon water based red food coloring

-2 1/2 cups of 1:1 gluten free flour (I recommend King Arthur or Bob’s Red Mill brands)

-1/4 cup cocoa

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-3/4 cup buttermilk

For the icing:

-1 8oz block of cream cheese, softened

-1/2 cup unsalted butter, softened

-3 1/2 cups powdered sugar

-1 teaspoon vanilla extract

-1 teaspoon milk or heavy cream

Instructions

For the cake:

Preheat the oven to 350 degrees Fahrenheit.
Grease Bundt pan and set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, add butter and granulated sugar. Mix on low-medium speed until light and fluffy.
Slowly add oil and mix until combined.
Add eggs one at a time on low speed until combined.
Add vanilla extract, white vinegar, and red food coloring until combined well. Use a spatula to scrape the sides of your bowl down if necessary.
In a separate medium sized bowl, whisk together flour, cocoa, baking soda, and salt.
Measure out 3/4 cup of buttermilk and set aside.
Add a third of your dry ingredient mixture to your wet ingredients. Slowly add in half of your measured buttermilk and mix until combined. Then add another third of your dry ingredient mixture and the remaining buttermilk. Mix until combined and add the last third of your dry ingredient mixture and mix it in until well combined.
Let batter rest for about 10 minutes.
Pour into greased Bundt pan and bake for about an hour.

For the cream cheese icing:

Add softened cream cheese and butter to the bowl of a stand mixer, fitted with the paddle attachment, and mix until smooth and creamy.
Add in powdered sugar slowly and mix at a low speed until combined well.
Add in vanilla extract and milk or heavy cream and mix until combined.
Put in an icing piping bag or a plastic storage bag, cut the tip or corner off, and drizzle over cooled cake.
Top with festive sprinkles if desired.
Enjoy!!!

Notes

-You can use natural food dye for this, but your red won’t be as vibrant.

-You can add chocolate chips to the batter if you prefer.

-You can use regular wheat flour if you don’t need this to be gluten free.

-You can add more milk/heavy cream or powdered sugar to your cream cheese icing to get it to the consistency you prefer.

-Store leftovers (if you have any) in the refrigerator in an airtight container.