Having bought mini bundt tins, Spiced Red Velvet Bundt Cakes with Baked Cream Cheese Filling seemed like an obvious option. Yes, I know, I am a little obsessed with red velvet cake, but these little beauties will help you understand why. The hint of cinnamon really emphasised the chocolate flavour while the characteristic light crumb melted on your tongue. Throw in the excitement and luxury of a baked cream cheese filling and you’re onto a winner.
I always think that the colour of red velvet makes it a romantic gesture for Valentines Day, but they are also pretty for Christmas or anytime of year really! I know not everyone has mini red velvet bundt tins (I amn’t sure how these people manage) but this recipe would work in a greased muffin tin to produce little mini puddings, or could be baked in a ‘fullsize’ bundt tin.
Now before I get shot down for referencing Valentines day, I am going to mention ‘Gal’-entines day (or ‘Pal’-entines). I only heard of this recently but everyone else seemed to know about it – apparently it’s getting together with the ‘gals’ or your ‘pals’ to celebrate friendship. I amn’t sure I would be referring to meeting up with friends by these titles, however this dessert is great as an after dinner treat. It’s light, can be made ahead of time and also has the all important chocolate. I drizzled this with a vanilla water icing, but white or dark chocolate would also be pretty and add an extra chocolate dimension.
I am a fan of individual desserts, and really like the fact that these have that feeling of a cupcake without being swathed in buckets of frosting. The baked cream cheese filling inside really adds a lovely texture and creaminess. I think I will always be a fan of the drama that the red brings, but any colours work provided they compliment or drown out the colour of the cocoa. I always use a gel or paste coloring as it means you need less and get a really vivid colour. The buttermilk in Red Velvet really sets it apart from sponge cakes and I must admit that I am always a bit horrified when I see people colouring a sponge mixture red thinking that this makes red velvet. It really is the tang of the buttermilk that marries so well with the baked filling in this recipe and gives it that distinctive Red Velvet taste.
I really hope you’ll give it a try!
Red Velvet Bundt Cake
325 grams of plain white flour (Gluten free also works well)
200 grams of granulated sugar
240 ml of vegetable oil, or any other flavourless oil
1 teaspoon of salt
1 teaspoon of baking powder
1 1/2 teaspoon of cinnamon
3 tablepoons of cocoa powder
1 cup of buttermilk
1 teaspoon of vanilla extract
1 teaspoon of red gel food colouring
Cream Cheese filling
60 grams of unsalted butter (Softened)
200 grams of cream cheese (at room temperature)
100 grams of granulated white sugar
1 large egg
2 tablespoons of plain white flour
1 teaspoon of vanilla extract
Vanilla iced glaze
1 teaspoon vanilla extract
50 grams of icing sugar
1 tablespoon of nearly boiling water
First of all, make up the cream cheese filling. This is really easy as long as everything is at room temperature. (I didn’t follow this rule so my mix is a little lumpy!) Mix the butter, sugar, flour and cream cheese together. Then mix in the egg and vanilla extract until smooth. Leave this to one side until you need it later.
Preheat the oven to 180 degrees celcius. Grease your (6) mini bundt tins, full size bundt tins or muffin tins using melted butter or oil. Get into all those corners!
Now start on the cake mix. Break up the eggs with a whisk or fork. Add the oil, vanilla extract, buttermilk and food colouring and mix until it is all well combined.
Mix all the dry ingredients together (Flour, baking soda, cinnamon, salt, cocoa, sugar) in another bowl. Add your lovely red liquid to the flour mix and stir until just combined.
Fill your tin or tins to a third full. Pipe or spoon the cream cheese filling in a ring leaving a border on either side, and then top off with the remaining batter. The tins should be about two thirds full.
Bake a full size bundt cake for about 50 minutes. Mini bundt tins take about 18 – 22 mins while muffin tins take about 15 minutes. They are done once they are risen and a knife or skewer inserted in the cake comes out without any raw mix sticking to it. It will be a little damp as the cream cheese filling adds moisture.
Leave to cool on a wire rack. Turn the full size cake out after thirty minutes and the small cakes out after 10 – 15 minutes. Letting it cool allows the cake to shrink back from the tin, but also allows the cream cheese filling to cool so that it all holds together.
Once you’re ready to ice, mix together the ingredients for the vanilla iced glaze. I use hot water as it melts the sugar, making it smoother. It also sets quickly as it cools. Drizzle the icing over the cake. Add sprinkles if you like!
If you’re after some Classic Red Velvet Cupcakes,Coffee Sour Cream Bundt Cake with a walnut swirl or little mini Sticky Toffee Puddings – they are made without dairy, sugar or gluten!