Hi everyone! It’s me, Gina from Kleinworth & Co. I’m back today to share with you this decadent Red Velvet Bundt Cake w/ Kahlua Ganache I made last weekend for my family. Everyone in my family absolutely loves red velvet – anything red velvet. If you have been over to visit me in my space- you have seen first hand that I am in red velvet overload over there. I can’t seem to make enough red velvet goodies, especially this time of year. I have been having so much fun creating sweet treats all decorated in pink & red – I can’t believe LOVE-Day is almost here already.

It was great to have red velvet cake. I would typically top it with a cream cheese frosting – but this time I decided to make a Kahlua Ganache instead. I then topped it with a little sweetened coconut & some Valentine sprinkles. I love how it turned out. Perfect for celebrating with your sweetie.

This recipe is rich & decadent – the ganache is the perfect compliment to the dense red velvet. Of course I’m a huge fan of cake. My mom was a cake decorator for part of her life so I had the pleasure of growing up eating all sorts of cake scraps all the time. I always had the most elaborate cakes for the most mundane of occasions – but I absolutely loved it. With her cakes- my mom had a way of making one feel like they were the most important person in the room. Guess that is why I have such a fondness for cake. It truly is my all time favorite dessert.

How cute is that??

Any excuse I can find to use my cake stands- I’ll take it. Something about placing your cake on a stand instead of a cake board or regular plate just makes it feel so special. Makes me smile every time.

Just look at that! We paired it with a little chocolate ice cream on the side. Mmmmmmm – thinking I need to make another.

Red Velvet Bundt Cake

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Ingredients

1-1/4 cups vegetable oil
1 cup buttermilk
2 eggs
2 tbsp red food color
1 tsp white vinegar
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1-3/4 cups granulated sugar
1 tsp baking soda
3/4 tsp salt
2 tbsp dutch process cocoa powder
Sweetened Coconut to sprinkle on top
Valentine Sprinkles

Instructions

Preheat oven to 350 degrees.
Spray bundt pan with Bakers Joy - I highly recommend this product, especially for bundt cakes
In mixer bowl - beat together oil, buttermilk, eggs, food color, vinegar & vanilla.
Add in flour, sugar, baking soda & cocoa.
Beat on medium until fully combined.
Pour batter into prepared pan & bake 45-60 minutes or until toothpick test is clean.
Allow to cool on wire rack before removing from pan.
Once cool- invert onto plate & make your ganache.
Top with sprinkles & coconut.