Red Velvet Heart Bundt Cake

This is a sponsored post with Eggland's Best.

This Red Velvet Heart Bundt Cake is so tender and moist with the softest crumb. It's topped off with cream cheese frosting for the perfect touch.

I recommend getting a 10 cup Heart Pan for this recipe. The cake batter comes together quickly and has that bright red look.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

Mix together the softened butter, oil, and flour until combined. Carefully brush the mixture along the inside of a 10 cup Heart Bundt Pan, making sure to get into all the grooves, but not letting excess sit in one spot. Chill in the fridge until you're ready to bake.

Preheat oven to 325º F. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and egg yolk one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk, oil, vinegar and red gel food coloring to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated. Carefully pour the batter into the prepared pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.

Bake for 55-60 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out. Let cake cool completely. If any small specks of flour are seen on the surface of the cake, rub them away gently by hand or with a toothpick.

Cream together the cream cheese, powdered sugar, and cream on low until well combined. Scrape down the sides of the bowl as needed. Transfer to a pastry bag. Carefully transfer the cake to serving plate. Pipe zig zags of frosting along the top of the cake until fully covered. Enjoy!

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