I have always enjoyed a good, rich red velvet cake. But I only just found out that it was a chocolate cake just with food coloring and buttermilk. This year for my daughters first birthday I made this recipe and it turned out great!

Ingredients

Red Velvet Cake

• 3/4 cup vegetable oil
• 1/2 cup unsalted butter, melted
• 2 cups sugar
• 2 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring
• 2 1/2 cups all purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt

Cream Cheese Glaze

• 4 oz cream cheese, room temp
• 2 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Preheat your oven to 350F and set out your bundt pan but don’t touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan. 
2. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
3. In a large bowl, whisk together the oil, butter, and sugar. Mix for a good 1-2 minutes on medium speed until well combined.
4. Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
5. Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. Fold in the rest until smooth.
6. Now, prepare your bundt pan. The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery’s Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
7. Then pour in your batter. If you’re using a 12 cup bundt pan, you’ll use all of the batter. If you’re using a 10 cup bundt pan leave out about 1 cup of batter otherwise it will overflow when baked.
8. Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan. 
9. Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.

Cream Cheese Glaze

1. Mix together the cream cheese and powdered sugar, adding the milk as you go.
2. Once smooth, mix in the vanilla. The consistency should be able to pour down the cake but not run completely off and puddle at the bottom.
3. Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.