Raspberry Red Velvet Bundt Cake

Servings

Serves 10–12

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Ingredients

Red Velvet Cake

• 2½ cups (315 g) all-purpose flour

• 2 tbsp cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups (300 g) granulated sugar

• 1 cup (240 ml) vegetable oil

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• 1 tsp white vinegar

• 1 cup (240 ml) buttermilk

• 1–2 tbsp red food coloring (gel preferred)

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Cream Topping

• 1 cup (240 ml) heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

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Garnish

• Fresh raspberries

• Powdered sugar (for dusting)

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Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.

2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat sugar and oil until smooth.

4. Add eggs one at a time, then mix in vanilla and vinegar.

5. Add dry ingredients alternately with buttermilk, mixing gently.

6. Stir in red food coloring until evenly colored.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.

9. Cool in the pan for 15 minutes, then invert onto a rack and cool completely.

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2. Make the Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Transfer to a piping bag with a round or star tip.

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3. Decorate

1. Dust the cooled cake lightly with powdered sugar.

2. Pipe small swirls of whipped cream around the top ring.

3. Place fresh raspberries on each swirl for decoration.

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Tips

• Do not overmix the batter to keep the cake soft.

• Let the cake cool fully before decorating to prevent melting cream.

• Store refrigerated for up to 3 days.