Deliciously moist and tender Red Velvet bundt cake topped with creamy, sweet cream cheese frosting, and decorated with sprinkles!
Ingredients:
- 340g self-raising flour
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 115g unsalted butter, softened
- 450g caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- Liquid or gel red food colouring
- 240ml buttermilk
- For the Frosting:
- 225g cream cheese, softened
- 150g icing sugar
- 1 - 2 tablespoons milk (or more for drizzling consistency)
- 1 teaspoon vanilla extract
- Sprinkles (optional)
- 1 teaspoon vanilla extract
- Sprinkles (optional)
Instructions:
- Preheat the oven to 350F/176C. Spray or butter a 10" bundt pan and set aside.
- In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the eggs, and beat until combined. Beat in the vinegar and the food coloring.
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