Melt their heart this Valentine’s Day with a Red Velvet Bundt Cake with Chocolate Ganache and fresh berries. This old-fashioned recipe bakes up incredibly moist, with a melt-in-your-mouth velvet texture and signature light chocolate buttermilk red velvet flavor, and is so easy to make at home!
Rather than a typical creamy cream cheese frosting, a glaze of Chocolate Ganache and fresh berries make this cake even more elegant – perfect for your sweetheart or any special occasion.
WHAT IS RED VELVET CAKE?
Red Velvet Cakes are one of the most popular cakes worldwide! The first red velvet cakes are thought to have been created during the Victorian era, as a result of a chemical reaction between cocoa powder and vinegar. At that time, cocoa powder was not Dutch-processed, and vinegar was often used during that time to tenderize cakes, which caused a chemical reaction with the cocoa powder which created a beautiful red hue.
Dutch-processed cocoa powder does not react with vinegar in the same way, and so changes have been made through time - typically through the addition of red food coloring. Buttermilk became a popular ingredient as well, which added moisture and tangy flavor. The combination of Dutch-processed cocoa powder, vinegar and buttermilk softens the proteins in flour, which results in a finer, smoother texture than other cakes, and hence the term "velvet" cake came to be.
The signature red color is typically enhanced with red food coloring, and today even more natural types of coloring can be used - including powdered beet powder. Now that gel food coloring is more popular, red velvet cakes have become even more brilliant, and even led to new versions, including Blue Velvet Cake and Black Velvet Cake.
WHAT IS THE DIFFERENCE BETWEEN RED VELVET CAKE AND CHOCOLATE CAKE?
Red velvet cake recipes call for a hint of cocoa powder, while chocolate cakes have much more chocolate flavor. In addition, chocolate cakes many times rely on butter, milk and even coffee to help create a moist cake, whereas red velvet relies on buttermilk, vinegar and vegetable oil to create a moist cake and velvet crumb.
HOW TO GET A BUNDT CAKE TO RELEASE PERFECTLY:
One of the greatest challenges with bundt cakes is getting them to release perfectly, especially when there is an intricate design. Whether you are using a "standard", "bundtlette" or "tea cake" bundt pan, there is always that moment of terror wondering if your cake will come out of the pan in one clean and easy piece after baking.
Many bakers swear by greasing and then coating the pan - some recommend using flour, others insist sugar work best, or even recommend cocoa powder for chocolate bundt cakes. I personally don't care for the way that this leaves the outside of your cake looking - the residue is just not appealing. My trick is to use non-stick baking spray with flour, applied liberally right before pouring the cake batter in the bundt pan. For intricate designed pans, I use a pastry brush to make sure all the nooks and crannies are covered and there is no excess in the bottom of the pan.
Once your cake is done baking, remove it from the oven and allow it to cool for 10 minutes on a wire cooling rack. Not a minute more, and not a minute less! Attempting to remove the cake while it is still hot is NOT a good plan! As the cake cools slightly, it will naturally begin to pull away from the pan a bit.
Once your cake has cooled for 10 minutes, tap the bottom and sides of the pan with a few sturdy taps, which will help loosen any stubborn areas. Place your serving platter or tray on top of the pan, and using oven mitts, carefully flip everything over. Tap the top and sides a few more times and give the pan a slight shake, and then carefully lift the pan off the top. Most of the time the cake will pop right out when you turn it, but if not, give it some time and let gravity help. Allow the cake(s) to completely cool before frosting or decorating.
I also recommend using good quality cast aluminum bundt pans for the best and most consistent results. Skip the cheap imitations and go straight to Nordic Ware for the BEST bundt pans - and I'm not just saying that because I'm a Minnesota gal! Same goes for silicone bundt pans - they aren't worth your time, trouble or money.
Red Velvet Bundt Cake:
3/4 cup (160g) canola or vegetable oil
1/2 cup (110g) unsalted butter, melted
2 cups (400g) granulated sugar
2 large eggs (room temperature)
1 cup (240ml) buttermilk (room temperature)
3 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
3 teaspoons red gel food coloring (or 2 Tablespoons liquid red food coloring )
2 1/2 cups (300g) all purpose flour
¼ cup (25g) baking cocoa
1 teaspoon baking soda
1 teaspoon salt
8 ounces good quality semisweet chocolate (I use Ghirardelli Chocolate Bars)
1 cup heavy cream
Fresh Raspberries & Strawberries
HOW I MAKE THIS:
YIELD: 12 servings
INSPIRED BY: Great Gram and my Mom - the sweetest bakers I know!
RECIPE NOTES: You can make the ganache in advance; store covered at room temperature. If it thickens too much to drizzle, place the bowl over a pan of simmering water and stir until desired consistency is reached.
Original recipe created and posted February 2022 by Snowflakes & Coffeecakes.
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