Red and white bundt cake
Recipe for marbled red velvet bundt cake
Today I have a red and white bundt cake inspired by the famous American Red Velvet cake. Here, fluffy, soft batter is intertwined with red colored batter, creating a bundt cake unique in taste and appearance. Preparing the bundt cake itself is very quick and even less experienced people can handle it. If you like simple and quick cakes that are super light and soft after baking, and not too sweet, then you must bake this red cake. I recommend it!
Table of content
Red and white red velvet bundt cake recipe step by step
If you are looking for a recipe for a quick, soft bundt cake baked in a small pan, then you must try this recipe!
Red and white bundt cake recipe with video
Wyposażenie
- Loaf pan approximately 25/11 cm.
Składniki
Ingredients for red and white bundt cake
- 200 g wheat flour – all-purpose (1 and 1/3 cups)
- 200 g sugar (1 cup)
- 1 teaspoon baking powder (- slightly heaped)
- 200 g butter (soft – at room temperature)
- 3 eggs (size L)
- 60 ml milk (1/4 cup)
- 3 tablespoons oil
- vanilla extract
- 1 teaspoon unsweetened cocoa powder
- approx. 0.5 teaspoon red food coloring
Instrukcja
How to make marble red velvet bundt cake step by step
Step 1 – preparing dry ingredients
- In a large bowl, add flour, sugar, and baking powder – mix with a spoon.200 g wheat flour – all-purpose, 200 g sugar, 1 teaspoon baking powder
Step 2 – preparing wet ingredients
- Mix together eggs, milk, oil, and vanilla extract.3 eggs , 60 ml milk, 3 tablespoons oil, vanilla extract
Step 3 – preparing the bundt cake
- Add butter in pieces to the dry ingredients and lightly mix everything together, or knead into a crumbly dough.200 g butter
- Pour in the wet ingredients and briefly mix the batter until it is relatively smooth.
- Set aside about 1/3 of the batter – for me, it was about 4-5 tablespoons of batter.
- To the reserved portion of the batter (smaller one), add cocoa and food coloring – mix with a spoon.1 teaspoon unsweetened cocoa powder, approx. 0.5 teaspoon red food coloring
Step 4 – adding batter to the baking pan
- Spread a portion of the white batter onto the bottom of the prepared pan (for me, lined with baking paper).
- Dollop some red batter in “mounds”.
- Add more white batter and some red batter until both are used up.
- Gently level the surface of the batter.
- With a sharp knife or a skewer, gently swirl the batters in the pan.
Step 5 – baking the red velvet bundt cake
- Place the pan with the batter into an oven preheated to 180 degrees Celsius (top/bottom heat mode) and bake for about 45-50 minutes – until a skewer inserted comes out clean.
- After baking, let the cake cool, and before serving, dust with powdered sugar.
Film
Uwagi
Wartości Odżywcze
Red velvet bundt cake – notes
I really like cakes, this is my today’s one. Very simple and quick to prepare. Not too sweet, and wonderfully soft, fluffy, and moist after baking. This is exactly what this American marbled bundt cake in red and white is like. You could say it’s a patriotic bundt cake :) Red velvet cake, which is the inspiration here, is a very popular cake in the United States. Here, it’s prepared in a simpler and quicker bundt cake form. There’s no buttermilk and baking soda, which are usually used to prepare red velvet cake, but there is butter and milk instead. I found the recipe for this bundt cake on the Butternut Bakery blog and I must admit I really liked it. And not just me – my daughter also really enjoyed this bundt cake. That’s why I highly recommend you bake it too!
What ingredients are needed to prepare a marbled bundt cake?
To bake this red bundt cake, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- butter – I used soft extra butter with 82% fat content – you can also use lightly salted butter, or optionally vegetable butter
- milk – I used 1.5% UHT milk – you can also use milk with a different fat content, or plant-based milk
- cocoa – to prepare the red part of the cake, you will need a little bitter cocoa – its purpose is to darken the cake so that not too much food coloring needs to be added – red food coloring alone added to light batter would create a pink color and a lot would have to be used to achieve a red color
- food coloring – gel or powder food coloring works best here, I buy my food colorings online, sometimes they appear in discount stores (more often around holidays)
What to substitute for food coloring in the cake?
If you don’t have food coloring and nowhere to buy it, first, you can make the cake with only added cocoa – it won’t be a red and white bundt cake, but it will still be very tasty, soft, and fluffy. Second, you can try to color the cake naturally – beetroot juice, which has a strong color, might work best here. However, natural juices tend to oxidize during baking, and after baking, the cake may take on a more “brownish” rather than red hue (even though the batter looks nice and has a good color before baking).
How to store red velvet bundt cake?
This red bundt cake does not need to be stored in the refrigerator. But it’s best to cover it with a cake dome or transfer it to a lidded container so it doesn’t dry out. In these conditions, the bundt cake will stay fresh for several long days. You can also cut the bundt cake into pieces and freeze it – it can stay in the freezer for about 3 months.
How many calories does a red and white bundt cake have?
In the table below the recipe, I stated that 100 g of the bundt cake has about 400 kcal. If you divide the bundt cake into 10 roughly equal portions, each piece will have about 359 kcal (carbohydrates – 33g, fats – 23g, proteins – 5g).
I hope this recipe, photos, and video have encouraged you to prepare such a marbled bundt cake in red and white. If so, I would be extremely happy if you share your thoughts in the comments for the recipe :)
Recommended bundt cake recipes
Be sure to try my other bundt cake recipes as well. Here I recommend three such recipes, among others, and many more on the blog. You are cordially invited.
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