Husband wants red velvet so husband gets red velvet. I am an obedient wife you see.
But more importantly, I needed an excuse to use up leftover cream cheese glaze. This bundt here is the perfect vehicle. And since mum was going to want some too….I made it eggless.
It’s a super simple one bowl recipe. You can bake it in a regular cake tin or even a loaf tin if you don’t have a bundt pan. It will taste just as good.
- All purpose flour – 1 & 3/4 cups + 2 tbsp
- Sugar – 1 & 1/2 cups (I whizz the sugar briefly in a blender to break down the large sugar granules)
- Cocoa powder – 2 & 1/2 tbsp
- Baking soda – 1 & 1/2 tsp
- Salt – 3/4 tsp
- Oil – 3/4 cup
- Milk – 1 & 1/2 cups
- White vinegar – 2 tbsp
- Vanilla extract – 2 tsp
- Red food colouring – 2 tsp (I used Wilton Red-Red)
Cream cheese glaze
- Cream cheese – 180 grams or 3/4 cup approx. ( I used one tub of salted Britannia cream cheese)
- Whipping cream – 1/4 cup
- Icing sugar sifted – 1 cup
- Vanilla extract – 1 tsp
- Preheat oven to 170 degree Celsius
- Coat the bundt pan with a thin layer of oil and dust it with flour. This step is important as it ensures the cake slides out of the pan neatly and in one piece
- Sift together flour, sugar, cocoa powder, baking soda and salt and set it aside
- In another bowl, whisk the oil, milk, vanilla extract and red food colouring till the mixture becomes frothy
- Add the dry ingredients into the wet ingredients and stir just until combined. Do not over-mix.
- Add the vinegar and stir to combine
- Pour it out into the bundt pan. Smooth the top of the batter and bake in a preheated oven for about 20 minutes.
- Rotate the pan once at the 10 minute mark. The cake is done when a toothpick inserted into the cake comes out clean
Cream Cheese Glaze
- Whip cream cheese and whipping cream till it becomes light and fluffy
- Add icing sugar and whip thoroughly till it is combined
- Add vanilla extract and whip for about 3 minutes
- Glaze should be runny. If it becomes too thick you can thin it out by adding milk 1 tsp at a time. If it is too thin you can add icing sugar 1 tbsp at a time.
- Leftover glaze can be stored in an air tight container in the refrigerator for up to 3 days
Pour glaze over the cake and enjoy!