Red Hit Wonder

This Red Velvet Bundt Cake is a red hit wonder!  It is soooo good! This recipe was posted by the Los Angeles Times Test Kitchen, who adapted the recipe from Kiss My Bundt Bakery in LA. This recipe creates a bundt with a gorgeous red color and tastes fantastic. Smooth the cream cheese frosting over the cake and you can do no wrong.

P.S. The LA Times Test Kitchen offers up some great and creative recipes. Check it out if you seek inspiration.

Recipe: Kiss My Bundts Bakery's Red Velvet Cake with Cream Cheese Frosting

Ingredients:

1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour 
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon high-fat cocoa powder (I used Trader Joe's Cocoa Powder since that was in my pantry)


Directions:


1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.

5. Pour the batter into pans that have been greased and floured. The recipe will make one (10 to 12 cup) bundt cake.
6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.

7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes.  Cool completely before frosting, at least 1 hour for a single large bundt cake.

Frosting:

8 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar (measured then sifted)
1/2 teaspoon vanilla extract

1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is smooth and fluffy.

Instead of a single large cake, the recipe states it will make about 1 dozen "baby bundt" (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.

Please Enjoy!

  

Choc GM

Chocolate and Grand Marnier are a delicious pairing, making a rich and boozy cake. This would be an impressive cake to serve to house guests. Once your guests take a bite they will know they are eating something special. Be sure to cut small pieces, each bite packs a lot of flavor, and serve with a dollop of whipped cream. Bon Appetite! 

Recipe: Chocolate Grand Marnier Bundt Cake

Ingredients:

3 cups flour, plus extra four dusting the pan

2 1/2 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

2 teaspoons salt

2 cups low-fat buttermilk

2/3 cup vegetable oil

2/3 cup Grand Marnier

6 large egg whites
1 cup semi-sweet chocolate chips

Syrup:

2 cups sugar

1/2 cup butter

2/3 cup Grand Marnir

1/2 cup water

Directions:

Preheat oven to 350°. Coat a 12-cup bundt with cooking spray; dust with flour. I only used Baker's Joy to coat the pan and I had trouble releasing the cake from the pan after the cake had soaked up the syrup. Possibly the flour could help.

Combine all cake ingredients in a large bowl; beat with a mixer at low speed until moist, then beat 3 minutes 


on medium speed. Fold chocolate chips into the batter.  Pour batter into pan. Bake 40-50 minutes or until a 


wooden pick inserted in center comes out clean. Leave cake in pan. Pierce with a fork about 15 times.  

Combine syrup ingredients in a saucepan and boil 1 minute. Pour syrup over cake slowly while cake is warm 


and still in the pan.  There is a lot of syrup, so you may need to give it a minute to soak in before pouring all of 


it, or poke more holes to give it somewhere to go. 

Cool completely; remove from pan.  Wrap securely to keep moist. This is best served the next day or even a 


couple of days after baking.

The original recipe I found halved the recipe and used a 6 cup Bundt Pan. I also added chocolate chips to the recipe. I like the contrast in texture of the chocolate chips with the moistness of the cake. I think this recipe would be perfect served up as mini individual bundts for your guests!