Red Velvet Bundt Cake w/Kahlua Ganache
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.
Servings 12
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.