Red Velvet Bundt Cake with a Cream Cheese Ribbon

• Vegetarian

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 1/2 tsp Baking soda
  • 2 tbsp Cocoa powder, unsweetened
  • 1 1 oz. bottle Food coloring, red
  • 1 3/4 cup Granulated sugar
  • 2 cup Powdered sugar
  • 1 pinch Salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Distilled white vinegar

• Dairy

  • 12 tbsp Butter, unsalted
  • 4 tbsp Butter
  • 1 cup Buttermilk
  • 1 1/2 8 oz. package Cream cheese
  • 2 tbsp Milk

Found on two-in-the-kitchen.com

Description

Ingredients

• 1 8 oz. package of cream cheese -softened
• 1/4 c. granulated sugar
• 1 egg
• 1 t. vanilla
• 2 1/4 c. all purpose flour
• 1 1/2 t baking soda
• pinch of salt
• 1 c. buttermilk
• 2 large eggs
• 1 TBLS distilled white vinegar
• 1 t. vanilla
• 2 TBLS unsweetened cocoa powder
• 1 oz. bottle of red food coloring
• 12 TBLS unsalted butter -softened
• 1 1/2 c. granulated sugar
• 4 oz. cream cheese -softened
• 4 TBLS butter -softened
• 2 c. powdered sugar
• 1/2 t. vanilla
• 2-3 TBLS milk (until you reach a pourable consistency)

Directions

• Pre-heat the oven to 325 degrees.
• In a small mixing bowl, place all ingredients and beat until well incorporated. Place aside.
• Spray a bundt pan with baking spray.
• In a medium bowl, stir together flour, baking soda and salt. Place aside.
• In a small bowl, whisk together buttermilk, eggs, vinegar and vanilla. Place aside.
• In a small bowl, mix cocoa powder with red food coloring and place aside.
• In a large mixing bowl, cream together the butter and sugar. Add flour mixture and buttermilk mixture alternatively together, mixing thoroughly after each addition until well blended. 2-3 incorporations apiece. Add cocoa mixture and blend thoroughly.
• Assemble cake by pouring half the cake batter into the prepared pan. Using a large spoon or spatula, drop cream cheese mixture carefully around the center of the bundt pan, trying to keep it away from the sides. Pour the remaining cake batter over the top.
• Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be cake like and not batter like.
• Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
• Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl till smooth. Add the powdered sugar one cup at a time, blending after each addition. Add the vanilla and 2 TBLS of milk (I used 1%) If needed, add 1 more TBLS milk. (The icing needs to be pourable)
• Pour over the cooled cake and garnish with sprinkles or decorations as desired.