Kiss My Bundt Red Velvet Bundt - Day #29 - I Like Big Bundts

Saturday, November 14, 2009

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
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!

I Like Big Bundts Logo by JustJenn Designs
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. :)

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
Yup. That is two tablespoons of red food dye.

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
It is so cute out of the oven. In addition to the red food coloring, there is one tablespoon of cocoa in the batter.

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
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!

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
This Bundt covers the entire cake with the cream cheese frosting. To me, Red Velvet cake is simply a vehicle for the cream cheese frosting. ;)

Kiss My Bundt Red Velvet Bundt - I Like Big Bundts
If you making a Bundt for National Bundt Day, let me know by commenting or emailing me! I'll try to put together a little round up next week.

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
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Audrie said... [Reply to comment]

I've never thought to make red velvet cake in a bundt! I make it every Christmas (just cos it's red lol) so perhaps this year it'll be in a bundt!

Unknown said... [Reply to comment]

I have been following the best bundts too! The vivacity of the frosting is breath taking. I can't wait to celebrate National Bundt Day!! I do enjoy big bundt!

Karen said... [Reply to comment]

Out of an entire month of bundts, I think this is my absolute favourite. It looks divine.

Mary Ann said... [Reply to comment]

What a pretty red velvet bundt! I have decided that you can pretty much turn anything into a bundt, Mary!
I made a big bundt with shredded butternut squash and mini bundts for tomorrow! So excited and it is all because of you. Thanks for making me aware of National Bundt Day!

Unknown said... [Reply to comment]

Help! I want to celebrate National Bundt Day tomorrow but all of the bundts are so beautiful and I can't decide! What is your favorite?

Bec said... [Reply to comment]

Congratulations on your 29th day . . . it's been a lot of fun! I made pumpkin spice bundt a couple of weeks ago and I just pulled the chocolate cinnamon one out of the oven to serve tomorrow on National Bundt Cake Day :) Now on to that mocha icing . . . you rock!

Federica Simoni said... [Reply to comment]

wow รจ splendida questa torta!! veramente deliziosa!! ciao!

Michelle said... [Reply to comment]

Ohhh man, I'm studying for midterms right now and all I can think about it getting my hands on a piece of this bundt and kissing it like crazy!!!

Damaris @Kitchen Corners said... [Reply to comment]

I LOVE RED. My favorite color. This cake looks beautiful. I've been inspired by your recipes and decided to try the pumpkin-apple (delish) and I even created a new bundt recipe. Check my blog sometime next week (maybe the little foodie blog, I haven't decided yet) for a recipe of sweet potato-yogurt bundt cake. It sounds weird but it turned out great.

Mary said... [Reply to comment]

Where is the cake? All is see is delicious frosting? That one looks great....I think I have to make a bundt for the big day tomorrow too!

Katrina said... [Reply to comment]

Beautiful, Mary! Love it!
So excited for the BIG day tomorrow! ;)

Unknown said... [Reply to comment]

This looks so delicious. Congrats for sticking it out until the end. This was certainly a big undertaking and I'm so glad you did it. Seeing all these different cakes was an inspiration.

Way to go!

Steph said... [Reply to comment]

I'm kind of sad that the 30 days of bundts is almost over. It has been so fun to see you tackle all different kinds of flavours. You've inspired me to try some of my own. I just wish I had some mini bundt pans so that they'd be easier to give away. I might have to wait til christmas!

Red velvet is definitely a vehicle for cream cheese frosting! It looks so gorgeous!

Dorothy said... [Reply to comment]

I agree with Captain Karen--this is my favorite Bundt so far! Red velvet is a staple down here, but I've never seen it in Bundt form! So cool :) I'll have to try it too!
I've already made my big Bundt for tomorrow's big day; it'll publish tonight at midnight :D

chickpea8 said... [Reply to comment]

Thanks for doing this, I've enjoyed clicking over to your site everyday to see what the next bundt creation will be. Could you perhaps list your top 5 favorites?

The Food Librarian said... [Reply to comment]

chickpea8...that's a tough question. Tomorrow, I'm posting my absolute favorite! :) For this series, I like the Pumpkin Buttermilk, Matcha Mochi, Chocolate Peanut Butter, Jello Bundt and Chocolate Zucchini. Thanks for coming by my blog! I appreciate the support! - mary the food librarian

Rina said... [Reply to comment]

Thanks so much for the mention!!! I've been love love loving your bundts series - my husband actually giggled when I told him the name. ;)

Suzy said... [Reply to comment]

Wow..your the man...ummm WO-Man.. I am just finding your blog, so will need to browse through your other bundts. I'm seriously impressed with your achievement :-) The red velvet is beautiful. As a true southerner I'm supposed to love them, but the abundance of red dye has always made me shy away. But they are pretty.

2.46% said... [Reply to comment]

I love red velvet and this looks fantastic! I'm putting this on my list!

Amanda said... [Reply to comment]

You are amazing. I love red velvet cake and have truly enjoyed all of the fabulous cakes you have made this past month!

Nutmeg Nanny said... [Reply to comment]

Mmmmmmm red velvet and cream cheese...delicious! It's really adorable in bundt form:)

Esi said... [Reply to comment]

I looove KMB and their red velvet. Gorgeous as always!

Emm said... [Reply to comment]

Could you describe the texture of this Red Velvet bundt? I made it last night, it was delicious but I'm not sure the texture was right and I may have messed up. It was very heavy, dense and oily. Congrats on your 30/30 feat and I will be trying a couple of your other bundt recipes. Love your blog and I read it daily.

Monica H said... [Reply to comment]

I love red velvet and will definitely be giving this a try! Love how intensely red it is too.

I also made a blueberry sour cream bundt!

Ronnie said... [Reply to comment]

The boyfriend specifically requested red velvet bundt cake, but I told him I was not aware of such a thing and made him the Cinnamon Chocolate bundt instead. He'll be so delighted when I make this!

Pamela said... [Reply to comment]

Ooh! You got such great red color on this one!

The Food Librarian said... [Reply to comment]

Emm, Re: Texture.
I have to tell you I only had one bite of this Bundt (after making so many, I didn't want my actual Big Bundt to get any bigger)...and my bite was mostly cream cheese frosting. It was a heavy bundt when I carried it around. I've never made a Red Velvet cake and I haven't had Kiss My Bundt's version from their bakery (I go for other flavors). I'm sorry I'm not much help here! The Los Angeles Times Food section seemed to really like it, but everyone's taste preference is different. I was a bit confused on the instructions of just how much to mix the oil & egg mixture. Did they want us to whip up big time, or just to combine? I don't know if that would make a difference. (My co-workers ate the whole thing...but, no offense to co-workers, they will eat a cardboard bundt ;) know what I mean?) - mary the food librarian

Whitney said... [Reply to comment]

This is BEAUTIFUL! I don't think I've ever seen a red velvet bundt cake and I must say I am intrigued. YUM! I have loved seeing all of your bundts over the month! Congrats on making it

Trish said... [Reply to comment]

Yeah, I know this is a super-old post, but I HAVE to comment on this cake. My grandmother, who resides in Kentucky, is practically famous among the family and local churches for her Red Velvet Cake. I got it every year for my birthday when I was a small child living in there. This bundt cake almost tastes EXACTLY like my grandmother's! I was so excited when I tasted this really brought me back to my childhood and the excitement of celebrating my birthday at my grandmother's house.

Unknown said... [Reply to comment]

when you say 2 tablespoons of red food coloring, do you mean the thin liquid kind or the gel type?

The Food Librarian said... [Reply to comment]

@Jackie I used 2 tablespoon of liquid (not gel) food coloring.

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