"A fun but decedent bundt cake that has a little something for the adults tucked away. The perfect treat for Valentine's Day, Christmas, New Years or every weekend..."
Red Velvet Bundt Cake with Boozy Bailey's Glaze
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Prep time: 15mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 2 2/3 cup all purpose flour
- 1 1/3 cups white caster sugar
- 3 eggs
- 1 1/2 teasopon vanilla extraxt
- 1 1/2 teasopon red food colouring
- 1 tablespook white vinegar
- 1/2 cup coco powder
- 1 teasopon salt
- 1 teasopon baking powder
- 1 1/2 cups sour cream
- 1 1/2 cups icing sugar
- 3 tablepoons room temperature butter
- 1/2 teasopon vanilla extraxt
- 1/2 cup Bailey's liqueur
Method
Step 1
Pre heat the oven to 190℃ and line your bundt cake tin by rubbing butter then covering the butter with flour (this is the best rule for making a “natural” cake tin lining). Set aside.
Step 2
Beat the butter and sugar in a stand mixer fitted with a paddle attachment. The butter and sugar should became lighter, almost a pale colour. Add the eggs and vanilla, beating gently until incorporated. Add the red food colouring along with the vinegar and mix to combine.
Step 3
Sift together the flour, coco powder, salt and baking powder in either a small bowl or on a sheet of parchment paper. Alternate between adding the dry ingredients and the sour cream (in 3 lots) starting with the dry, mixing well between each.
Step 4
Pour the batter into the prepared bundt cake tin and bake for 60-65 minutes or until brown and cooked through (test with a cake test). Leave for 5 minutes before gentle turning upside down and giggling the cake out. Leave to completely cool.
Step 5
In a small bowl, whip the butter with a fork the add half the powdered sugar and then add the remaining ingredients. Whip until smooth and creamy. Drizzle over the cake and serve.