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Red Velvet Cake

Red Velvet Cupcakes from Kiss My Bundy by ChrystWilson.

Red Velvet Cupcakes from Kiss My Bundy by Chrysta Wilson.

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Updated: May 9, 2012 9:41AM


1¼ cups vegetable oil

1 cup buttermilk

2 eggs, room temperature

2 tablespoons red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla

2½ cups flour

1¾ cups sugar

1 teaspoon baking soda

¾ teaspoon fine salt

1 tablespoon high-fat cocoa powder

Preheat oven to 350 degrees. Using electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed 1 minute.

In separate bowl, sift together flour, sugar, baking soda, salt and cocoa powder. With mixer on low, add dry ingredients to wet mixture ½ cup at a time. Do this slowly so batter doesn’t develop clumps. Transfer batter to large Bundt pan that has been greased and floured, or coated with cooking spray that includes flour, filling ¾ full.

Bake until toothpick or cake tester comes out clean, about 40 minutes. Invert cake onto cooling rack or serving plate. If cake resists, cool in pan 15 minutes before inverting. (If cake still resists, cool additional 15 minutes in pan.) Cool completely (at least 1 hour) before frosting.

Note: Cake also can be baked in baby (or “muffin”) Bundts, mini-Bundts or as cupcakes. Bake 18 to 22 minutes for baby Bundts, 13 to 16 minutes for mini-Bundts or cupcakes.

From Kiss My Bundt by Chrysta Wilson

Nutrition facts per serving: 259 calories, 10 g fat, 6 g saturated fat, 64 mg cholesterol, 38 g carbohydrates, 23 g sugars, 4 g protein, 152 mg sodium, 1 g fiber

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