red velvet bundtlettes

yes, i know another pound cake variation. i don’t know what it is that draws me to baking pound cakes, but it’s just very satisfying to me. in honor valentine’s day, i decided to fiddle with red velvet cake. i think the texture of this one could still use some refinement, but i was pretty happy with the finished cakelettes.

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next time, i will try to create a denser crumb. i wanted something close to the traditional red velvet flavor and used buttermilk, baking soda, vinegar and vegetable oil. i think next time there will be melted butter instead of vegetable oil and more flour.

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Red Velvet Bundt Cake



1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs at room temperature
2 tablespoons LorAnn Red Velvet Flavoring (if you can’t get LorAnn flavoring use 2 tablespoons red food coloring and 1 teaspoon vanilla extract)
1 teaspoon white vinegar
2 1/2 cups (320g) Cup4Cup gluten free flour blend
1 3/4 cups (350g) granulated cane sugar
1 teaspoon baking soda
3/4 teaspoon fine kosher salt
1 tablespoon high-fat cocoa powder (I used Valrhona cocoa)


1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat mixture on medium speed for 1 minute.
3. In a separate bowl, sift or whisk together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time (I use a big spoon). Do this slowly so that the batter doesn’t clump.
5. Pour the batter into pans that have been greased and floured with cocoa powder. The recipe will make one (10 to 12 cup) bundt cake.**
6. Bake until a cake tester or toothpick inserted into the cake comes out clean or the cake springs back when touched lightly, about 45 minutes*.
7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a regular sized bundt cake.

 Cream Cheese Frosting


8 ounces cream cheese, softened
4 ounces (113g 1 stick) unsalted butter, softened
2 cups powdered sugar (measured then sifted)
½ teaspoon vanilla extract


1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Mix on low speed  and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any of the mixture stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is creamy and fluffy.

*Makes a single 10-12 cup bundt cake, or 1 dozen bundtlette sized cakes or 2 dozen “bundt brownie” sized cakes. The smaller sized cakes will take between 15 to 25 minutes to bake

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