Name: Red velvet bundt cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12
Ingredients: 2 1/2 cup (375g) Standard flour; 1 teaspoon baking soda; 1 tablespoon NESTLÉ BAKERS’ CHOICE Baking Cocoa; 1/2 teaspoon salt; 100 gram butter, softened to room temperature; 1 1/2 cup (330g) caster sugar; 1 cup (240ml) canola or vegetable oil; 3 eggs, room temperature; 1 1/2 tablespoon (22ml) vanilla extract; 1 teaspoon white vinegar; 4 tablespoon liquid or gel red food coloring; 1 cup (240ml) buttermilk, room temperature; 1 cup (150g) NESTLÉ BAKERS’ CHOICE White Melts, melted; 2 large candy canes, chopped

Ingredients

2 1/2 cup (375g) Standard flour

1 teaspoon baking soda

1 tablespoon NESTLÉ BAKERS’ CHOICE Baking Cocoa

1/2 teaspoon salt

100 gram butter, softened to room temperature

1 1/2 cup (330g) caster sugar

1 cup (240ml) canola or vegetable oil

3 eggs, room temperature

1 1/2 tablespoon (22ml) vanilla extract

1 teaspoon white vinegar

4 tablespoon liquid or gel red food coloring

1 cup (240ml) buttermilk, room temperature

1 cup (150g) NESTLÉ BAKERS’ CHOICE White Melts, melted

2 large candy canes, chopped

Method

1.Preheat oven to 160°C/140°C fan forced. Grease and flour a 2L capacity ring (bundt) tin.

2.Whisk the flour, baking soda, NESTLÉ BAKERS’ CHOICE Baking Cocoa, and salt together in a large bowl. Set aside.

3.Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.

4.Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.

5.Add eggs and vanilla. Beat on medium-high speed until combined. Scrape down the sides with a rubber spatula as needed.

6.Beat in the vinegar and the food colouring– until you reach your desired colour.

7.With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be silky and slightly thick.

8.Pour batter into cake pan filling 2/3 of the way full.

9.Bake for 30-35 minutes or until the top of the cake springs back when gently touched and a toothpick inserted in the center comes out clean. If the cake is not cooked bake for a little longer. However do not overbake; your cake may dry out. Remove from the oven and allow cake to cool in the pan, set on a wire rack. Cool completely.

10.Carefully pour over melted NESTLÉ BAKERS’ CHOICE White Melts over the top of cake and decorate with crushed candy canes. Serve.

The amount of red food coloring is up to you. To get a dark red colour, use 4 Tablespoons of liquid food coloring. Dye the batter until you are pleased with the colour. Buttermilk is required. You can make your own buttermilk and use it instead. Add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (skimmed or whole) to make 1 cup. Stir the two together and let sit for 5 minutes. This soured milk may be used instead of buttermilk.
Note

Woman's Weekly Food

Ingredients

Method

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