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Sparkling Red Velvet Bundt Cake

Sparkling Red Velvet Bundt Cake via Alaska from Scratch

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.

Sparkling Red Velvet Bundt Cake

Base red velvet recipe from [Adora’s Box|]

Yields: 1 bundt cake

  • 2c flour
  • 1t baking powder
  • 1t baking soda
  • 1t salt
  • 2T cocoa powder
  • 2c sugar
  • 1c canola oil
  • 2 eggs
  • 1c buttermilk
  • 2t vanilla
  • 1oz red food coloring
  • 1t white vinegar
  • 1/2c brewed hot coffee
  • For the Glaze:
  • 4oz cream cheese, softened
  • 1/2c powdered sugar
  • 1t vanilla
  • 3-4T milk
  • white/clear coarse sparkling 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.

Cool cake completely on cooling rack. Invert cake onto serving platter.

!To make 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.

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