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A True Red Velvet Bundt Cake with White Chocolate Icing

A True Red Velvet Bundt Cake with White Chocolate Icing

Oh…baby, you can’t “Beet” this True Red Velvet Bundt cake for moist and delicious flavor in every bite.

Don’t be turned off by the mention of beets! It’s the secret what makes this delicious red velvet bundt cake so moist and delicious. One pan and one icing – how user-friendly is that! And it has a hole in the middle to hold extra stuff (My Big Fat Greek Wedding…anybody? ANYBODY??) The White Chocolate Icing…forget about it! Not really, it takes this cake over the top.

And the secret ingredient to get this baby to slip right out of those elaborate Nordic Ware Bundt Pans is…Baker’s Goop!

Serves 8-10

[ingredients title=”equipment”]

  • Electric standing mixer, with bowl and paddle
  • Hand mixer (for goop and icing)
  • Blender (for pureeing beets)
  • Bundt pan, standard size, Nordic Ware Magnolia Bundt Pan
  • Pastry Brush
  • Sifter and wax paper (for easy dispensing of sifted dry ingredients)
  • Measuring spoons and cups
  • Rubber spatula
  • Cake tester or wooden skewer
  • Cake rack
  • Sheet pan
  • Mixing bowl
  • Disposable gloves (as protection from icing gel color)
  • Plastic container for goop.
  • Large serving spoon
  • Cake lifter * (for transitioning cake to serving stand or plate)

[/ingredients]

[ingredients title=”Ingredients”]

  • 1/2 C        Butter, unsalted, softened
  • 3 C           All Purpose flour
  • 1/3 C        Cornstarch
  • 1 t             Baking soda
  • 2 T           Cocoa powder
  • 1/2 t          Salt
  • 2 C           Sugar
  • 1 C            Beets (plain or roasted) pureed (2-15oz. can, drained)
  • 4               Extra large eggs, separated
  • 1/2 T         Vanilla extract
  • 1 t             White balsamic vinegar
  • 1 C            Buttermilk
  • 1/2 oz.      Red gel food coloring by Wilton  *

White Chocolate Icing

  • 4 oz.            White chocolate chunks, by Callebaut
  • 1 1/2 – 2 C   Powdered sugar *
  • Pinch of salt
  • 1-3 T            Milk *
  • 1-2 t             Water *

Baker’s Goop **

  • 1 C       Crisco Shortening
  • 1 C       AP Flour
  • 1 C       Canola Oil

[/ingredients]

Chef Gerrie’s Notes:

* Bundt pan: Nordic Ware Platinum is the best. With a little non- stick spray, cake just pops out and it’s evenly cooked. Heritage, jubilee, or original style design pans are all great.

* Cake lifter: If you bake a lot, a cake lifter is an essential piece of small wares for your kitchen. With that said, it’s not totally necessary… You can use a couple of metal spatulas to transfer the cake to your serving stand or plate.

* Gel food coloring: The concentrated color gels by Wilton, are my personal favorite but you could also use conventional food coloring – use the whole bottle. (If you’re using a darker batter, you need to add more of the gel color. When starting with a white batter, add gel color little-by-little until you achieve your desired color). Be sure to wear gloves to avoid staining your hands!

* Powdered Sugar: When making powdered sugar icing, I always make a little more than I need just to make sure I’ll have enough. If your powdered sugar is clumpy, sift it! You can make your own powder sugar by blending, or using the food processor, to combine regular sugar, coconut sugar or turbinado sugar. Add a little of cornstarch to avoid clumping.

* Milk and water: These ingredients need to be added to the powder sugar a little at a time while mixing with the hand mixer. You want it smooth, not lumpy, and thicker than you may think. Then mix in your color until the icing slowly drapes off your spoon and onto the cake.

[directions title=”Directions”]

1. Preheat oven to 325° F.
2. Goop the bundt pan with a pastry brush.


NordicWare Magnolia Bundt Pan


Ready To Brush on the Goop!

3. Sift dry ingredients onto wax paper so you can easily add to the batter.


Sifted flour, cornstarch, baking soda, cocoa powder and salt on wax paper.

4. Cream softened butter and sugar then add oil slowly while mixing batter well. Incorporate the egg yolks one at a time, then add vanilla and vinegar. Mix well to reach a smooth batter.


Creamed softened butter and sugar.


After vinegar and vanilla extract has been added.

5. Lower mixer speed and add dry ingredients and buttermilk…but in this specific way. Start by lowering your mixer speed and then slowly add the sifted dry ingredients in thirds, alternating with buttermilk until batter is smooth.


Adding the dry ingredient mixture to the batter.


Adding buttermilk…my secret ingredient.

6. Add beets and a kiss of red gel food coloring and mix until totally incorporated. Keep in mind that the color of the cake will be darker after baking.


Addition of Beet Puree

7. Whisk egg whites in a separate clean bowl until very frothy and fluffy, but not stiff! Fold egg whites into batter a little at a time until totally incorporated.


Frothy and fluffy egg whites

8. Fill bundt pan evenly. Tap the pan onto a board or tea towel to release any air bubbles. Place in the middle of the preheated oven.


Ready to be Baked!

9. Bake 60 minutes. Use your cake tester to check the consistency at 55 minutes. If it comes out clean, it’s done, if not, keep it in for another 5-10 minutes.

Hot from the oven!

10. Prepare icing glaze while your cake is cooking… In a clean bowl, add powdered sugar, a tablespoon of milk, and a teaspoon of water with a pinch of salt. With a hand held mixer, slowly mix together and add another tablespoon of milk until icing is smooth and really thick. It should slowly drape off of the mixer blades when it’s ready. Add the melted white


Adding Milk and Water to Powdered Sugar, followed by Melted White Chocolate chocolate.

11. Cool your cake on a wire rack until you can hold the sides of the pan with your bare hands. Then invert the pan onto the rack.


Here it is – Slipped Right Out – NordicWare’s Magnolia Bundt Cake

12. Drape icing glaze with a large spoon in a two inch strip evenly on top of the cake. My secret to achieving an even glaze… Place your cake on the cooling rack over an inverted sheet pan to catch any extra glaze. Then drape a 2 inch strip of icing on top of the cake and strongly tap the rack onto the inverted sheet pan. Do this one or to times. Like magic, the glaze should flow  slowly down the crevices of the cake without hiding the design of the cake. Low and behold perfectly smoothed and even icing glaze.


White Chocolate Icing

13. Cut a big slice of this baby! The beets really make this red velvet cake so moist. And the white chocolate icing gives this red velvet bundt cake a rich buttery, sweet, and caramel taste.

A True Red Velvet Bundt Cake with White Chocolate icing

[/directions]

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