I can’t make anything red velvet without thinking of my Aunt Penny. It’s her all-time favorite dessert (besides creme brulee) that she loves so much I even paid her in Red Velvet Cupcakes for letting me stay at her house for a month in grad school. Just kidding, she wasn’t going to make me pay. But she wasn’t going to let me leave without making red velvet cupcakes, either.
I made this red velvet bundt cake for a get-together with friends and it was a big hit. The cake is more dense than your typical red velvet cake, as I’d compare it more to a pound cake, but it still has the unmistakable flavor of red velvet. I think the denseness of the cake has largely to do with me using butter instead of vegetable oil, which I preferred because it ensured the cake would stand up to the bundt pan and come out of the pan safe and sound. Perhaps with a few strongly worded suggestions from moi. What? You don’t talk to your bundt pan? Me either.
Now, I know you might be a little scared to look at the recipe because you’re thinking you will find two cake batter recipes BUT! Have no fear. It’s one batter, divided into two and made into their respective flavors of red velvet and a simple vanilla cake. I contemplated doing two different cakes but when it came down to it, less bowls to clean = happy Taylor.
Obviously you just cannot have red velvet cake without cream cheese frosting. I’m pretty sure it’s illegal. The frosting recipe makes quite a bit too, leaving the perfect amount to scrape the bowl and lick the spatula. You’re welcome.