RED VELVET BUNDT CAKE with CHOCOLATE GANACHE

Red Velvet Bundt Cake with Chocolate Ganache

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. 

Red Velvet Bundt Cake with Chocolate Ganache & Fresh Berries

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.  

Red Velvet Bundt Cake with Chocolate Ganache

Red Velvet Bundt Cake with Chocolate Ganache

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 with Chocolate Ganache

Red Velvet Bundt Cake with Chocolate Ganache

RED VELVET BUNDT CAKE with CHOCOLATE GANACHE

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, Chocolate Ganache and fresh berries make this cake even more elegant – perfect for your sweetheart or any special occasion.  
​

Red Velvet Bundt Cake with Chocolate Ganache & Fresh Berries

INGREDIENTS:
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
 
Chocolate Ganache:
8 ounces good quality semisweet chocolate (I use Ghirardelli Chocolate Bars)
1 cup heavy cream
 
Garnish:
Fresh Raspberries & Strawberries
 
HOW I MAKE THIS:

1. Remove eggs and buttermilk from refrigerator and allow to come to room temperature.  Melt butter and set aside.
2. Preheat oven to 350 degrees.  Set out your bundt pan – for this recipe you can use either a 10-cut or 12-cup bundt pan. 
3. PREPARE RED VELVET CAKE:  In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.   (flour, cocoa powder, baking soda and salt); set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes).
5. Add the vegetable oil and beat again on medium until completely incorporated.  
6. Add the eggs one at a time, beating just until incorporated. 
7. Add the buttermilk, vanilla extract, vanilla and food coloring and beat on low speed just until blended. 
8. Turn the mixer down to low speed and add half dry ingredients, mixing just until blended; add remaining dry ingredients and mix just until blended.  DO NOT OVERMIX!
9. Prepare your bundt pan at this time.  Lightly grease and flour, or spray with non-stick baking spray (one that includes flour) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies. 
10. Pour the batter into the prepared bundt pan and gently smooth the top with a spatula. If using a 12-cup bundt pan, you’ll use all of the batter.  If using a 10-cut bundt pan, leave out about 1 cup of batter so that it doesn’t overflow when baked.  (You can bake the excess cake batter up as cupcakes for a sweet treat!)
11. Bake in preheated oven for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan, or until a toothpick inserted in the center comes out mostly clean.
12. Remove from oven and allow 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. 
13. 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. 
14. Allow the cake(s) to completely cool before frosting or decorating.  
15. Make the Chocolate Ganache:  Chop the chocolate bars into small pieces.  Place the chocolate in a small heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally.  Immediately pour the cream over the chocolate.  Swirl the bowl to ensure that all of the chocolate is coated with the cream.  Cover your bowl and leave it undisturbed for 5 minutes.  After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.  Let cool at room temperature for about 15 minutes, whisking occasionally.
16. Place the cake on a serving platter and pour the ganache evenly over the top of the cake. The cake can be kept, covered, at room temperature for up to 2 days (or in the refrigerator for up to 5 days). 

 
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.
​
RECIPE VARIATIONS:  

• Red Velvet Bundt Cake can also be served warm and sprinkled with powdered sugar rather than drizzling with Chocolate Ganache.
• Frost with Cream Cheese Frosting rather than Chocolate Ganache for a cake that is a great Better than Bundt Cake copycat!

Original recipe created and posted February 2022 by Snowflakes & Coffeecakes.
 
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