This year my daughter was really into 4th of July. Or as she called it, 4th in July. She asked for weeks when it was going to be 4th in July, what we were going to do, would there be fireworks, etc. We had no special plans since her Daddy had to work, so I tried to make it as exciting as I could for her.
She loves to help me cook, so when I saw the red, white and blue cake on my friend The Nifty Foodie’s blog, I knew she’d love to make it. We got all the ingredients, but then our day got busy so we didn’t actually bake this until a few days after the holiday! It was an easy cake to put together and the icing was fun to put on. Everyone said it looked like fireworks.
Red Velvet Bundt Cake with Cream Cheese Icing
Recipe from The Nifty Foodie, originally from Kiss My Bundt Bakery (via LA Times)
1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tbsp Wilton No Taste red gel food coloring
1 tsp white vinegar
1 tsp vanilla
2.5 cups all-purpose flour
1 3/4 cups sugar
1 tsp baking soda
3/4 tsp salt
1 tbsp cocoa powder
8 oz cream cheese, softened
4 oz butter, softened
2 cups powdered sugar, sifted
1/2 tsp vanilla
- Preheat oven to 350.
- For the cake, mix the oil, buttermilk, food coloring, eggs, vanilla and vinegar into the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for a minute.
- In another bowl, sift together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
- With the mixer on low, slowly add the dry ingredients. Make sure no clumps develop.
- Pour the mixture into a bundt pan that has been greased and floured. Bake for 45 minutes, or until a toothpick inserted in the cake comes out clean.
To make the icing, simply blend the ingredients together using a hand mixer, until it is light and fluffy. Divide into three bowls, and add a little red gel food coloring to one, blue to another and leave the third white. Place the icing into three ziploc bags and snip a small end off of the bottom point. Drizzle the icing over the cooled cake.