chocolate chip red velvet bundt cake
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(1 rating)
yield
8 - 10
prep time
45 Min
cook time
55 Min
Ingredients For chocolate chip red velvet bundt cake
- CAKE:
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2 x lgeggs
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1 cvegetable oil
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1 Tbspwhite vinegar
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1 Tbsppure vanilla extract
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1 cbuttermilk
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1 ozred food coloring
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2 1/2 call purpose flour
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2 csugar
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1 tspbaking soda
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1 tspsalt
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1/4 ccocoa powder
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1 csemi-sweet chocolate chips
- WHITE CHOCOLATE BUTTERCREAM FROSTING:
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1 stickbutter, room temperature
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2 1/2 cconfectioners' sugar
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1 Tbsppure vanilla extract
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4 ozwhite chocolate, chopped (not chips)
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3 Tbspheavy cream, cold
How To Make chocolate chip red velvet bundt cake
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1Preheat oven to 325 degrees F. Spray a bundt pan liberally with cooking spray, set aside.
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2In a medium sized bowl, add eggs & whisk until beaten. Add in the vegetable oil, vinegar, vanilla, buttermilk & red food coloring. Whisk together until combined, set aside.
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3In the bowl of a stand mixer, add in the flour, sugar, baking soda, salt & cocoa powder. Mix briefly on low to combine. With the mixer on low, slowly, pour in the wet ingredients. Increase speed to medium & beat until combined. Remove bowl from stand & stir in chocolate chips until evenly distributed.
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4Pour batter into your prepared bundt pan. Bake for 50 - 55 minutes, until a toothpick inserted comes out clean. Keeping cake in the pan, place pan on top of a cooling rack to cool completely.
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5FROSTING (BEST IF MADE THE DAY BEFORE): While cake cools, prepare your frosting. Place a small pot of water on the stove & bring to a simmer. In a small heat safe bowl or a double boiler, add the white chocolate. Place bowl over the pot of simmering water (making sure the water does not touch the bottom of your bowl) & stir chocolate until fully melted & glossy. NOTE: Alternatively you can heat in the microwave starting with 30 seconds, then for 15 second intervals until fully melted.
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6In the bowl of a stand mixer, cream butter until light & fluffly, 3 minutes. Add in vanilla. Reduce mixer to low & slowly add in confectioners' sugar 1/2 C at a time, mixing well between each addition. Once all sugar has been added, increase speed to medium & beat for 30 seconds. Scrape down the sides of the bowl. Add in the melted white chocolate & beat until fully incorporated. Reduced speed to low & add in heavy cream, 1 tbsp. at a time. Beat on medium speed until frosting reaches spreadable but thick & fluffy consistency. Refrigerate until ready to use. When ready to use, remove from the refrigerator & allow to come to room temperature. Stir well & frost.
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7Once cake is completely cool, turn pan out onto your serving dish. Frost with the white chocolate buttercream frosting. Store leftovers in an airtight container at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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