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red velvet bundt cake

There are lots of Valentine cakes out there, but I decided on this Red Velvet Sour Cream Bundt Cake. You can make it even more beautiful by filling the center with strawberries drizzled in chocolate. The Valentine’s Day preparation has just begun!

Red Velvet Sour Cream Cake:
1 box Red Velvet cake mix
1 pkg. vanilla or white chocolate instant pudding
4 eggs
2/3 C. oil
1 C. Tillamook sour cream
3/4 C. milk or buttermilk
2 tsp. vanilla extract, optional
Chocolate Glaze:
1/3 C. unsweetened cocoa powder
1 1/2 C. powdered sugar, more if needed
3 Tbsp. butter, melted
2-4 Tbsp. milk
Vanilla Glaze:
1 2/3 C. powdered sugar, more if needed
3 Tbs. butter
2-4 Tbsp. milk

Directions

1. Preheat oven to 350 degrees and generously grease Bundt pan.
2. Sift cake mix into a large bowl.
3. Add pudding mix, egg, oil, sour cream, milk and vanilla and stir until smooth.
4. Pout into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean.
5. Make each glaze in a separate bowl using a whisk to combine ingredients.  Use more or less milk or powdered sugar to make thicker or thinner.  Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).
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