Description
A beautiful dessert that combines a rich, velvety texture with cream cheese glaze and tangy raspberry drizzle, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 3–4 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
- Crumbled red velvet cake scraps (optional)
- Pecan pieces or fresh raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or flour a bundt pan.
- In a bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 40–50 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- To make the glaze, beat the cream cheese until smooth, then gradually add powdered sugar and milk until you reach your desired consistency. Mix in the vanilla extract.
- For the raspberry drizzle, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir in the cornstarch slurry until thickened. You can strain it if you prefer a smoother drizzle. Let it cool.
- Once the cake is cool, drizzle it with the cream cheese glaze, then spoon the raspberry drizzle over it.
- If you like, garnish with crumbled cake pieces or pecans. Slice and enjoy!
Notes
Use room temperature ingredients for a better mix. Don’t overmix the batter; stop as soon as the wet and dry ingredients are combined. Let the cake cool completely before adding the glaze to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Red Velvet, Bundt Cake, Dessert, Cream Cheese, Raspberry Drizzle