Perfect Red Velvet Bundt Cake


Food.com
95 mins (prep 45, cooking 50)
15 ingredients
1 servings
I have tried many supposedly good Red Velvet recipes as it is my daughters favorite, but every time they are too dry. I have heard this complaint a lot. This recipe, however, yields a dense, moist cake worthy of any professional bakery. I do recommend using a bundt pan. It seems to turn out a more consistent product. A glaze instead of this frosting is also nice, but this frosting is wonderful. Do not use butter or cake flour in the cake. It turns out dry.

Categories:  cakes , number-of-servings , <-4-hours , time-to-make , for-large-groups , dessert ,
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Ingredients

Nutrition

Serving Size (1618.62 g)
Servings 1
Amount per Serving
Calories 6381.19 Calories from Fat 3350.43
% Daily Value *
Total Fat 372.27g 572.72%
Saturated Fat 68.36g 341.8%
Trans Fat 10.05g %
Cholesterol 213.16mg 71.05%
Sodium 5436.5mg 226.52%
Total Carbohydrate 708.48g 236.16%
Dietary Fiber 15.89 g 63.57%
Sugars 450.61 g %
Protein 80.75g 161.5%
Vitamin A 2378.71IU% Vitamin C 0.0mg%
Calcium 1176.8mg% Iron 18.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
red food coloring, apple cider vinegar, confectioners' sugar
 

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