Sparkling Red Velvet Bundt Cake
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Tablespoons Cocoa Powder
- 2 cups Sugar
- 1 cup Canola Oil
- 2 whole Eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla
- 1 ounce, fluid Red Food Coloring
- 1 teaspoon White Vinegar
- 1/2 cups Hot Brewed Coffee
- 4 ounces, weight Cream Cheese, Softened
- 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla
- 3 Tablespoons Milk, (or More As Needed For Thinning)
- Coarse Sugar Sprinkles
DirectionsFor the cake: Preheat oven to 325 F.
Generously grease and flour a standard bundt pan, being sure to grease and flour inside all of the edges and corners.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In the large bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and oil.
Incorporate the eggs, buttermilk, and vanilla, followed by the food coloring.
Finally, add the vinegar and coffee and mix to combine.
Gradually add the flour mixture to the wet mixture until smooth and combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake 45-60 minutes or until set and cooked through.
Remove pan from the oven.
Cool cake in the pan set on a cooling rack.
Invert cake onto a serving platter before glazing.
For the glaze: In the bowl of a stand mixer, beat together the cream cheese, powdered sugar and vanilla.
Add enough milk to make a thick glaze (thin enough to pour but thick enough not to run off the cake).
Pour the glaze around the top of the cake, encouraging it over the sides with a spoon as needed.
Sprinkle with coarse sugar sprinkles.
Allow the glaze to set.
Slice and serve.
Base cake recipe adapted from Adoras Box.