Name: Red Velvet Bundt Cake #eastercontest
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 Cups All-Purpose Flour; 1 Teaspoon Baking Soda; 1 Teaspoon Baking Powder; 1 Teaspoon Salt; 2 Tablespoons Unsweetened, Cocoa Powder; 1 Cup Sugar; 1 Cup vegetable Oil; 2 Eggs; 1 Cup Buttermilk; 2 Teaspoons Vanilla Essence; 1-2 oz. Red Food Coloring; 1/2 Cup Plain Hot Coffee, prepared; 1 Teaspoon White Distilled Vinegar

If you are having problem recently in the kitchen when it comes to obtaining your cuisine perfect, you are not alone. Lots of people have natural cooking ability yet not quite enough knowledge to cook with excellence. This Red Velvet Bundt Cake #eastercontest dish is a good start, very easy to cook as well as delicious.

Red Velvet Bundt Cake #eastercontest

To make Red Velvet Bundt Cake #eastercontest you need 13 ingredients and 9 steps. Here is how you do that.

Ingredients of Red Velvet Bundt Cake #eastercontest :

You need to prepare All-Purpose Flour.

Provide Baking Soda.

Prepare Baking Powder.

Use Salt.

Provide Unsweetened, Cocoa Powder.

Provide Sugar.

Provide vegetable Oil.

You need to prepare Eggs.

You need to prepare Buttermilk.

You need Vanilla Essence.

You need to prepare Red Food Coloring.

You need to prepare Plain Hot Coffee, prepared.

Provide White Distilled Vinegar.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and once more at the very end. Your palate are the final guide here, so taste often.

instructions :Red Velvet Bundt Cake #eastercontest

Preheat oven to 375 F/190C. Generously grease and flour 9-inch bundt cake pan. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Whisk until well combined.

In another large bowl, combine the sugar and vegetable oil. Whisk to mix.

Add to the sugar-oil mixture the eggs, buttermilk, vanilla and red food color until combined. Stir in the hot coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, until just combined.

Pour the batter evenly into the prepared bundt cake pan. Hit the pan gently on a surface to remove any air bubbles and to level the batter.

Put the red velvet cake batter in the oven and set oven at 375F/190 C.

Bake for 35-40 minutes or until a toothpick/knife inserted into the cake comes out clean.

Let the red velvet bundt cake cool on a wire rack. Turn it over onto a plate once cooled.

Generously sprinkle with icing sugar or you can glaze the cake.

You end up with a moist yet crumbly red velvet cake perfect for Easter.

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