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 to 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!
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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 Bundt Cake
I don’t know about you, but red velvet is a must-make this time of year. Don’t get me wrong, we enjoy it year-round.
But when we are coming up on Valentine’s Day – we are in red velvet overload around here.
I had to add a little coconut & sprinkles on top.
Red Velvet Cake Recipe
I love a dense cake that doesn’t crumble or fall apart. This is the absolute perfect consistency- dense but not heavy (if that makes any sense)
red velvet cake
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.
red velvet cake from scratch
Here are some commonly asked questions
What is the best way to store leftover red velvet cake?
Because of the ganache on this cake, I recommend placing it in an airtight container or wrapping it with plastic wrap and keeping it in the refrigerator for up to 4 days.
How many can this serve?
It will really depend on how you slice the cake. We are able to have enough for the 5 of us for at least 2 days – sometimes more depending on how we potion things out. But you could definitely get at least 12 slices out of this cake.
Can the ganache be made without the kahlua?
Yes – if you don’t want to add Kahlua to this recipe – you can use vanilla extract instead.
homemade red velvet cake
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Can this be made with cream cheese frosting instead?
Of course, it can! If you prefer cream cheese frosting with your red velvet cake – try this cream cheese frosting recipe here.
easy red velvet cake
HOW DO YOU MAKE Red Velvet Bundt Cake?
- Preheat the oven to 350 degrees.
- Spray bundt pan with Bakers Joy – I highly recommend this product, especially for bundt cakes. OR you can heavily grease the pan and dust lightly with cocoa powder.
- In the mixer bowl – beat together oil, buttermilk, eggs, food color, vanilla & vinegar.
- Add in flour, sugar, cocoa, baking soda & salt.
- Beat on medium until fully combined.
- Pour the batter into the prepared pan & bake for 45-60 minutes or until the toothpick test is clean.
- Allow to cool on a wire rack before removing from the pan.
- Once cool- invert onto a serving plate & then make the ganache.
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Kahlua Ganache
HOW DO YOU MAKE Kahlua Ganache?
- Place chocolate, heavy cream, butter and kahlua in a medium-sized saucepan & cook over medium heat.
- Whisk to combine ingredients until it is all completely melted & combined into a thick silky consistency. DO NOT allow to boil.
- Remove from heat & immediately drizzle the ganache over the cake.
- Store remaining ganache in an airtight container in the refrigerator for up to 1 week.
- Top with sprinkles & coconut if desired.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
To make Red Velvet Bundt Cake you will need…
- vegetable oil
- buttermilk
- eggs
- red food color
- vanilla extract
- white vinegar
- all-purpose flour
- granulated sugar
- dutch process cocoa powder – not regular cocoa powder
- baking soda
- salt
- Sweetened Coconut to sprinkle on top
- Valentine Sprinkles
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
To make Kahlua Ganache you will need…
- dark chocolate – finely chopped
- heavy cream
- unsalted butter
- Kahlua
Can this red velvet bundt cake be frozen?
Yes, I do it often. Just make sure to wrap it tightly with plastic wrap before freezing. I recommend freezing the cake without the ganache and adding that fresh once you are ready to serve the cake.
best red velvet cake
Products I love when making this red velvet cake recipe…
This red velvet cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made red velvet cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Red Velvet Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Red Velvet Bundt Cake w/Kahlua Ganache
Ingredients
Cake
- 1¼ cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 tbsp red food color
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- 2 tbsp dutch process cocoa powder not regular cocoa powder
- 1 tsp baking soda
- ¾ tsp salt
- 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 the oven to 350 degrees.
- Spray bundt pan with Bakers Joy – I highly recommend this product, especially for bundt cakes. OR you can heavily grease the pan and dust lightly with cocoa powder.
- In the mixer bowl – beat together oil, buttermilk, eggs, food color, vanilla & vinegar.
- Add in flour, sugar, cocoa, baking soda & salt.
- Beat on medium until fully combined.
- Pour the batter into the prepared pan & bake for 45-60 minutes or until the toothpick test is clean.
- Allow to cool on a wire rack before removing from the pan.
- Once cool- invert onto a serving plate & then make the ganache.
Ganache
- Place chocolate, heavy cream, butter and kahlua in a medium-sized saucepan & cook over medium heat.
- Whisk to combine ingredients until it is all completely melted & combined into a thick silky consistency. DO NOT allow to boil.
- Remove from heat & immediately drizzle the ganache over the cake.
- Store remaining ganache in an airtight container in the refrigerator for up to 1 week.
- Top with sprinkles & coconut if desired.
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