Red Velvet Cake


  • 3/4 cup canola

  • 1/2 cup unsalted butter, melted

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 cup buttermilk

  • 2 tsp vanilla extract

  • 1 tsp vinegar

  • 1 1/2 tbsp red food coloring

  • 2 1/2 cups all-purpose flour

  • 3 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp salt


  • 4 oz cream cheese, room temp

  • 2 cups powdered sugar

  • 3 tbsp milk

  • 1/2 tsp vanilla extract



  1. Preheat your oven to 350F but don’t touch your bundt pan just yet.

  2. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.

  3. In a large bowl, whisk together the oil, butter, and sugar. You want to whisk pretty aggressively so that the mixture is as smooth as you can get it.

  4. Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.

Tip: if you don’t have any Butter Milk, add a tsp of lemon juice to your cup of milk, and let rest for 10 minutes. It’ll have the same flavor.

  1. Using a plastic spatula, fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.

  2. Now, prepare your bundt pan. Coat the inside of the pan with some nonstick cooking spray.

  3. Pour the batter into your pan and bake for 45 minutes or until a toothpick comes out clean.

  4. Let it rest for about 30 minutes or until the outside of the pan is just warm to the touch. Turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.


  1. Mix together the cream cheese and powdered sugar, adding the milk as you go.

  2. Once smooth, mix in the vanilla.

  3. Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.

If you don’t have the ingredients to make the cream cheese glaze, just shake some power sugar on top of your cake and serve.

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