RED AND READY!
It’s surprisingly easy to make this cake. If you’re a novice baker, try this one out. It will make you feel comfortable baking in no time. It’s a recipe that’s hard to ruin. One important thing to pay attention to is that you must make a paste out of the vinegar and cocoa powder before you add them to the batter. Once it has a pasty texture, add it in and then follow it with the vanilla.
Uh oh. Did you forget to buy buttermilk? No worries! Simply take 1 cup of milk and add 2 tablespoons of either vinegar or lemon juice to it for every cup of buttermilk needed. Voila! No extra trip to the store needed. Your food coloring is the last to go in. Make sure you add it in or it won’t be very red. Once it’s done baking, allow it to cool completely before you make that cream cheese icing. When it’s smooth, add it in a plastic bag and cut a corner off of it so you can pipe the frosting on. Even if you do it in haphazard lines, it will still have that charming effect you’re going for. Enjoy!
I found this classic recipe on the Chocolate, Chocolate and More blog. Click the link below to see the blog and full recipe for this Red Velvet Bundt Cake.
CLICK HERE FOR RECIPE
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