Red Velvet Bundt Cake with Kahlua Ganache is the perfect red velvet cake recipe for your Valentine’s Day. This is sure to bring big smiles from your sweetie this holiday.

Have you had enough red velvet yet? No- me neither??? I was going through all the boxes of cake pans I shipped home from my mom’s house & really wanted to make a cake with one of them. I only had one bundt pan prior the arrival of the boxes so I was itching to try out one of her pans to see if I would have a better result. This Red Velvet Bundt Cake w/ Kahlua Ganache turned out delicious!

Since it is inching closer to Valentine’s Day I had to make a Red Velvet Bundt & then I decided to top it with a Chocolate Ganache instead of cream cheese frosting. But not just any chocolate ganache would do. I decided to give it a little extra love & create something special.

Red Velvet Cake Recipe

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I had to add a little coconut & sprinkles on top.

I love a dense cake that doesn’t crumble or fall apart. This is the perfect consistency- dense but not heavy (if that makes any sense)

Red Velvet Bundt Cake w/ Kahlua Ganache

If you can- just let that ganache just drizzle & drip all over the place.

Not too much- but this was the perfect amount without overwhelming the flavor of the cake.

YUM-O!!

Red Velvet Bundt Cake w/ Kahlua Ganache

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Red Velvet Bundt Cake w/Kahlua Ganache

Ingredients

Cake

1-1/4 cups vegetable oil
1 cup buttermilk
2 eggs
2 tbsp red food color
1 tsp white vinegar
2 tsp vanilla extract
2-1/2 cups all-purpose flour
1-3/4 cups granulated sugar
1 tsp baking soda
3/4 tsp salt
2 tbsp dutch process cocoa powder
Sweetened Coconut to sprinkle on top
Valentine Sprinkles

Ganache

9 ounces dark chocolate - finely chopped
1 cup heavy cream
2 tbsp unsalted butter
1 tbsp Kahlua

Instructions

Cake

Preheat oven to 350 degrees.
Spray bundt pan with Bakers Joy - I highly recommend this product, especially for bundt cakes
In mixer bowl - beat together oil, buttermilk, eggs, food color, vinegar & vanilla.
Add in flour, sugar, baking soda & cocoa.
Beat on medium until fully combined.
Pour batter into prepared pan & bake 45-60 minutes or until toothpick test is clean.
Allow to cool on wire rack before removing from pan.
Once cool- invert onto plate & make your ganache.
Top with sprinkles & coconut.

Ganache

Place all ingredients in medium saucepan & heat on medium.
Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil
Remove from heat & immediately drizzle over your cake.
Store remaining ganache in airtight container in refrigerator for up to 1 week.