Red Velvet Bundt
I have no words. Tomorrow is National Bundt Day! We are finally here! Seriously, around Day 11, I never thought I would make it since there is a boatload of evidence of me quitting things...swim class, Spanish class, scrapbooking, cross-stitch from my youth, diets, exercise plans, photography class...yeah, that's the true Food Librarian. But, thanks to all your encouragement, I'm almost there!
And I've never made a Red Velvet cake. So, I turned to Los Angeles' own BUNDT bakery, Kiss My Bundt's Red Velvet Bundt Cake! The Los Angeles Times Food Section says, "Our selfless quest for the best red velvet cake led to the acquisition of Kiss My Bundt Bakery's recipe, which has become a favorite with many of our staff. "
Everything Kiss My Bundt makes is delicious and owner/chef Chrysta Wilson coming out with a cookbook - I can't wait to buy that!
Thanks to my friend JustJenn of JustJennDesigns for making the logo! And be sure to check out her holiday sale on cards and stationery.
Yes, I've been making 30 Bundts in the 30 days leading up to National Bundt Day on November 15th. Are you ready? I hope you have a Bundt in the Oven. :)
If you are in Los Angeles... Kiss My Bundt, is celebrating National Bundt Day!! Tomorrow, November 15th, they are offering a free slice of Bundt cake between 1-4 pm. Did you know that Kiss My Bundt makes a bunch of different Bundt flavors each day? Subscribe to their twitter account for a daily update. Support your local bakery!
Shout outs to: Rina of Gotta Little Space made a lovely Pomegranate Juice Bundt! Kirbie of Kirbie's Cravings made the Persimmon Bundt and Apple Cinnamon Bundt, and purchased a bunch of pretty Bundt pans! And Ronnie of Raccoon and Lobster made a beautiful, beautiful Cinnamon Chocolate Bundt. Check out her Williams Sonoma Bundt pan...I'm treating myself to this tomorrow after I finish my last post and Bundt!
Whoo hoo! Thanks again everyone for seeing me through this! I'm thrilled that so many people have brought out their Bundt pans. See you tomorrow!!! - mary the food librarian
Link: Kiss My Bundt Bakery's Red Velvet Cake with Cream Cheese Frosting
Recipe adapted by Los Angeles Times Food Blog Daily Dish
1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon high-fat cocoa powder (such as Callebaut)*
1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.
5. Pour the batter into pans that have been greased and floured. [I use Pam with Flour spray]. The recipe will make one (10 to 12 cup) bundt cake.**
6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.
7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar (measured then sifted)
1/2 teaspoon vanilla extract
1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is smooth and fluffy.
*[Los Angeles Times] Test Kitchen note: we used unsweetened dutch-process (processed with alkili) cocoa powder
**Instead of a single large cake, the recipe states it will make about 1 dozen "baby bundt" (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.
I Like Big Bundts recap:
Introduction: The Food Librarian confesses: I Like Big Bundts
Recap: Bundts made in the past by the Food Librarian
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Day 23: Peanut Butter and Chocolate Bundt
Day 24: Brown Sugar and Chocolate Chip Pound Bundt with Maple-Espresso Glaze
Day 25: My Big Fat Greek Yogurt Lemon Bundt
Day 26: Orange Cranberry Bundt
Day 27: Peanut Butter and Jelly Swirl Bundt
Day 28: Matcha Mochi Bundts with Sweetened Red Bean Filling