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Red Velvet Cake Recipe
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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.