Red Velvet Pound Cake

My husband needed a dessert for a work Christmas party so I thought I would try the Red Velvet Bundt Cake recipe.  It turned out really good, and looked very festive for the holidays.

Red velvet cakes are a chemistry lesson which makes it a lot of fun to make.  I mean how many cakes have vinegar in them?

Start with 2 eggs in a bowl.

Whip them up a little.

Add 2 cups of oil.

Beat and then add 1 Tablespoon of vinegar.

Add 1 teaspoon of vanilla.

Add 1 cup buttermilk.

Then add 1 oz of red food coloring which is one small bottle.

It is part of what makes the cake so red.  This is a pretty color but I like the color better when the cocoa is added.

Add 2 cups sugar.

Add 1 teaspoon baking soda

Add 1 teaspoon salt.

Add 3 Tablespoons cocoa powder.

Add 2 1/2 cup all purpose flour.

Grease and flour a bundt or tube pan and pour the batter into the pan.  Place the pan in a preheated 325 degree oven. Bake for 50-55 minutes.  Insert a toothpick to see if the cake is done.

Let the cake sit in the pan for about 5 minutes then turn out onto a plate.  Let cool completely.

This is what you need for the icing for the cake.

Start with 8 oz cream cheese and 1 stick of butter that have both been softened.

Whip that first then add about a teaspoon of vanilla.

Then add 4 cups of confectioners' sugar one cup at a time.  Beat well after each cup.

Then add about 1/4 cup milk.

Here's the icing.

Just loosely ice the cake.  I added some red and green sprinkles on top for decoration. Afterwards I thought if I had had some red and green gumdrops I could have rolled them out and cut out green leaves and red berries to decorate the top.  I'm sure you can think of something to make it look festive.

Red Velvet Bundt Cake Recipe

2 1/2 cup all purpose flour
2 cup sugar
1 cup oil
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cocoa powder
1 tablespoon vinegar
1 teaspoon vanilla
2 eggs
1 cup buttermilk
1 oz red food coloring

Cream Cheese Frosting Recipe
8 oz cream cheese softened
1 stick butter softened
4 cups confectioners' sugar
1 teaspoon vanilla
1/4 c milk