Red Velvet Bundt Cake with Almond Cream Cheese Frosting

One of my favorite dessert hacks is to “doctor-up” a cake mix. By the addition of ingredients, you can use a boxed cake mix as the base of a beautiful cake.

Like this one, for example. This red velvet cake is one of my favorites and man, it is delicious and easy!

Ingredients

Cake

  • 3/4 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 3 whole large eggs room temperature
  • 1/3 cup vegetable oil
  • Tablespoon pure vanilla
  • 1/4 cup all purpose flour
  • 1 box Red Velvet Cake Mix

Almond Cream Cheese Frosting

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3 oz. cream cheese, room temperature
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon almond extract
  • 2-1/2 cups powdered sugar
  • heavy cream, for thinning

Instructions

  1. Preheat oven to 325 degrees and prep a Bundt pan with nonstick cooking spray and a dusting of flour. Set aside.
  2. In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vegetable oil, vanilla, and flour until completely combined. Sift in the red velvet cake mix and gently stir until all the powder has been incorporated. Don’t overmix.
  3. Spread the batter evenly in the prepared Bundt pan, and bake for 35-40 minutes until the center is completely baked. Remove from the oven, let cool in the pan for about a minute, then flip the cake out onto a wire rack to cool.
  4. In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until light and fluffy. Add in the salt, vanilla, and almond extract and whip up again.
  5. With the mixer on the lowest speed, add in the powdered sugar, then the heavy cream. Add a touch more heavy cream if needed, then turn the mixer on the highest speed for 2 minutes to add a soft texture and volume.
  6. Add the buttercream to a piping bag without a tip, and snip off the end to create a small opening. Starting almost at the bottom of the sides of the Bundt cake, pipe a straight line from the sides to the middle. Repeat. Add sprinkles on top and enjoy!

Red Velvet Bundt Cake with Almond Cream Cheese Frosting

Preheat oven to 325 degrees and prep a Bundt pan with nonstick cooking spray and a dusting of flour. Set aside.
In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vegetable oil, and vanilla until completely combined.

Sift in the flour and red velvet cake mix.

Gently stir until all the powder has been incorporated. Don’t overmix.

Spread the batter evenly in the prepared Bundt pan.

Bake for 35-40 minutes until the center is completely baked.

Let cool in the pan for about a minute, then flip the cake out onto a wire rack to cool.

In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until light and fluffy. Add in the salt, vanilla, and almond extract and whip up again.
With the mixer on the lowest speed, add in the powdered sugar, then the heavy cream. Add a touch more heavy cream if needed, then turn the mixer on the highest speed for 2 minutes to add a soft texture and volume.
Add the buttercream to a piping bag without a tip, and snip off the end to create a small opening.

Starting almost at the bottom of the sides of the Bundt cake, pipe a straight line from the sides to the middle. Repeat.

Add sprinkles on top and enjoy!

So pretty!

Slice and enjoy this beautiful cake!

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