Marbled Red Velvet Bundt Cake
A marbled red velvet Bundt cake made with buttermilk and vanilla, finished with cream cheese icing.
Ingredients
240 ml buttermilk
220 ml vegetable oil
2 eggs
1 tsp. white wine vinegar
1 tsp. vanilla bean paste
310 g plain flour
310 g caster sugar
1 tsp. bicarbonate of soda
1 tsp. fine sea salt
0.5 cocoa powder
1.5 tsp. red food colouring
For the icing
100 g cream cheese, at room temperature
200 g icing sugar, sieved
1 lemon juice
1 tsp. vanilla extract
Instructions
STEP 1/5
Grease the Bundt tin and dust with flour, tip out the excess flour
Preheat the oven to 160ºC
Fit the Whisk Tool to the machine
STEP 2/5
Add the buttermilk, oil, eggs, vinegar and vanilla bean paste into the 5L Mixer bowl
Attach the 5L Mixer bowl to the machine
Mix on speed 5 for 30 seconds
Remove the bowl from the machine and set aside
STEP 3/5
Remove the Whisk Tool, fit the K-beater
Add the flour, caster sugar, bicarbonate of soda and sea salt into the 7L Mixer bowl and fit the splash guard
Attach the 7L Mixer bowl to the machine
Mix on speed Min for 20-30 seconds until combined
While the machine is running, gradually transfer the contents of the 5L Mixer bowl into the 7L Mixer bowl
Mix on speed 1 for 30 seconds
Mix on speed 3 for 10 seconds
Divide the mixture evenly between the two Mixer bowls
STEP 4/5
Add the cocoa powder and red food colouring into the 7L Mixer bowl and fit the splash guard
Attach the 7L Mixer bowl to the machine
Mix on speed 1 for 30-40 seconds until combined with the flour mixture
Transfer alternate spoonfuls of each mixture into the prepared Bundt tin
Use a spatula or a handle of a spoon, to marble the two mixtures together in the tin
Bake at 160ºC for 50-55 minutes until a skewer inserted comes out clean
Remove from the oven and let cool in the tin for 10 minutes
Turn out onto a cooling rack and let cool completely
STEP 5/5
Retrieve, clean the 5L Mixer bowl and fit the Creaming beater
Add the cream cheese into the 5L Mixer bowl
Attach the 5L Mixer bowl to the machine
Mix on speed 1 for 20 seconds
Scrape the sides of the bowl with a spatula
Add the icing sugar, lemon juice and vanilla extract into the Mixer bowl
Mix on speed 1 for 1 minute until combined
Transfer the mixture into a piping bag
Cut off the end of the piping bag
Pipe the mixture over the cooled cake
Alternatively, drizzle the cake with the icing
Serve
To ensure the strength of colour for this red velvet cake you will need to source a strong red food colour gel which is bake stable – you can find this online.
Marbled Red Velvet Bundt Cake
A marbled red velvet Bundt cake made with buttermilk and vanilla, finished with cream cheese icing.
Ingredients
240 ml buttermilk
220 ml vegetable oil
2 eggs
1 tsp. white wine vinegar
1 tsp. vanilla bean paste
310 g plain flour
310 g caster sugar
1 tsp. bicarbonate of soda
1 tsp. fine sea salt
0.5 cocoa powder
1.5 tsp. red food colouring
For the icing
100 g cream cheese, at room temperature
200 g icing sugar, sieved
1 lemon juice
1 tsp. vanilla extract
Instructions
STEP 1/5
Grease the Bundt tin and dust with flour, tip out the excess flour
Preheat the oven to 160ºC
Fit the Whisk Tool to the machine
STEP 2/5
Add the buttermilk, oil, eggs, vinegar and vanilla bean paste into the 5L Mixer bowl
Attach the 5L Mixer bowl to the machine
Mix on speed 5 for 30 seconds
Remove the bowl from the machine and set aside
STEP 3/5
Remove the Whisk Tool, fit the K-beater
Add the flour, caster sugar, bicarbonate of soda and sea salt into the 7L Mixer bowl and fit the splash guard
Attach the 7L Mixer bowl to the machine
Mix on speed Min for 20-30 seconds until combined
While the machine is running, gradually transfer the contents of the 5L Mixer bowl into the 7L Mixer bowl
Mix on speed 1 for 30 seconds
Mix on speed 3 for 10 seconds
Divide the mixture evenly between the two Mixer bowls
STEP 4/5
Add the cocoa powder and red food colouring into the 7L Mixer bowl and fit the splash guard
Attach the 7L Mixer bowl to the machine
Mix on speed 1 for 30-40 seconds until combined with the flour mixture
Transfer alternate spoonfuls of each mixture into the prepared Bundt tin
Use a spatula or a handle of a spoon, to marble the two mixtures together in the tin
Bake at 160ºC for 50-55 minutes until a skewer inserted comes out clean
Remove from the oven and let cool in the tin for 10 minutes
Turn out onto a cooling rack and let cool completely
STEP 5/5
Retrieve, clean the 5L Mixer bowl and fit the Creaming beater
Add the cream cheese into the 5L Mixer bowl
Attach the 5L Mixer bowl to the machine
Mix on speed 1 for 20 seconds
Scrape the sides of the bowl with a spatula
Add the icing sugar, lemon juice and vanilla extract into the Mixer bowl
Mix on speed 1 for 1 minute until combined
Transfer the mixture into a piping bag
Cut off the end of the piping bag
Pipe the mixture over the cooled cake
Alternatively, drizzle the cake with the icing
Serve