I’ll be completely honest here… I don’t get the whole red velvet craze.
I have no idea why people think this cake is so good or any different from any other cake. But I am totally smitten with how it looks. That beautiful red color, just in time for the holiday season, will win me over any time. And if you add in some peppermint, whipped cream… ohhhh, baby, I am all in!
Red Velvet Bundt Cakes
2 1/2 cups flour
2 cups granulated sugar
1 cup vegetable oil
1 tsp. baking soda
1 tsp. salt
3 tbsp. cocoa powder
1 tbsp. white vinegar
1 tsp. vanilla extract
1 cup buttermilk (or 1 c. milk + 1 tbsp. lemon juice)
1 oz. red food coloring
Preheat the oven to 325. Grease a mini bundt cake pan REALLY well.
Slightly beat eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk all together and set aside.
In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill your greased, mini bundt pan about half full. Bake for about 25 minutes or until it tests done. I use a convection oven and they take about 20 minutes in that.
1 cup cold whipping cream
1/4 cup powdered sugar
1/2 tsp. peppermint extract
Whip the whipping cream until slightly thickened. Ad the powdered sugar and peppermint extract and beat until stiff.
Once your mini bundts have cooled completely, spoon some of the peppermint filling into the center of each and sprinkle on crushed candy canes.
The best part is that you can make these a couple days in advance. Just wrap your bundts really well in saran wrap and keep your whipped cream in the fridge. When you’re ready to serve you just have to quickly fill the whole and sprinkle and you’re ready to go!