Buttermilk Swirl Bundt Cake with Cream Cheese Glaze

Making New Year’s Eve cake over here.

I had my eye on a red velvet cake recipe for a few days, but sadly when i went to the grocery store, they were out of red food colour. Tragedy. I decided to go forth with it anyways.

It turned out really pretty, awesomely delicious. My best made cake ever!

The best part for me is perfect cream cheese glaze. Not too heavy, not too sweet, just perfection!

Red velvet cake calls for buttermilk, and if, like me, you don’t have it, you can make it very easily with normal full cream milk. Add 1 tbsp of vinegar to a cup of milk and rest for five minutes.

RECIPE:

Ingredients (For the cake)

  • 1 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 tablespoon red food colour (which i didnt have)
  • 1 teaspoon white vinegar
  • 2 1/2 cups flour
  • 1 3/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 tablespoon cocoa powder

Mix all the wet ingredients first, oil, buttermilk, eggs, vanilla extract. Then add in the dry ingredients, flour, sugar, baking soda, salt. Divide the batter into two halves. Add food color and cocoa powder to one part of the batter.

Preheat the oven to 350F. Lightly grease and flour a swirl budnt pan. Put random dollops of the two batters into the pan so that they don’t mix too well and create the marble look. You can also use a fork at the end to create some swirls. Bake at 350F for about 40-45 mins or until a toothpick comes out clean.

Cream Cheese Glaze:

  • 4 oz cream cheese
  • 1/2 cup powdered sugar
  • a pinch of salt
  • 3 tablespoons whole milk

Beat the cream cheese with an electric blender or a mixer till its soft and somewhat fluffy. Add sugar and salt and beat again until its completely combined. Add about 3 tbsp of milk and mix with hand. If its too thick, add one more tbsp of milk to make the consistency right.

Pour over the cake and enjoy with a cup of coffee 🙂

Happy New Year Everyone!

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