Weather: -26 What I’m listening to: Hot Chocolate, Tom Hanks
For our Christmas Dinner Party, I wanted to offer a classic cake option for any of my guests who weren’t fans of cheesecake or peppermint. To go with our red and white theme, a red velvet bundt cake with a cream cheese glaze was the perfect fit.
I wanted the glaze and the sprinkles to give the feeling of snow-draped mountains sparking in the sun. The effect was very elegant – perfect for the holidays. This was perhaps my favorite dish I’ve photographed so far this season. The cake is extremely moist and rich, balanced nicely with the subtle tartness from the cream cheese and the nice little crunch of the sugar sprinkles.
Preheat oven to 325. Generously grease and flour a standard bundt pan, being sure to grease and flour inside all of the edges and corners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa.
In the 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. Gradually add the flour mixture to the wet mixture until smooth and combined. Pour the batter into the prepared bundt pan. Bake 45-60 minutes or until set and cooked through.
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.
i was looking for a recipe for a red velvet cake for my family and I stumbled across this site. I have been so engrossed in looking at this site, before I knew it 3 hours has passed. So interesting, so many things look so tantalizing, I can't wait to try quite a few of them. I am so hungry right now, I don't know what I want. I came on here looking for the red velvet cake recipe, but I'm going to do the peanut butter cookies, I'm putting you as my new favorite. Thanks
@MariAP it should work in theory, but it might alter the texture some since buttermilk is much thinner. I would expect the batter to be thicker, which might affect the baking time and texture of the cake. Let me know if you try it how it turns out. So happy you enjoyed this recipe! :)
Hi Adam! Thanks for your questions. I use a Canon T3i and I love it. As for editing, I use iPhoto on my MacBook Pro exclusively. I also use my iPhone/Instagram. The middle photo above is an iPhone photo with an Instagram filter. For this cake specifically, I shot the photos using a homemade lightbox (I much, much prefer natural light, but there's not a whole lot of sunlight in Alaska this time of year, so I have that for a backup). Hope this answers some of your questions. :)
@alaskafromscratch That's awesome! I actually would've never guessed that the middle phone was taken with an iphone and instagram. I'm definitely going to have to try doing that more. I've been using Lightroom and it's very advance for me right now. I should've just stuck with the iPhoto software that came with my mac ha.
Thanks so much for responding!
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More