”If I knew you were coming, I would have baked a cake…”. . Well, we know no on…

🎶”If I knew you were coming, I would have baked a cake…”. 🎶. Well, we know no one is coming, but I am using this time to try more baking. Plus, I have buttermilk and very appreciative kids who are okay with my experimenting. This was a delicious and easy cake…I just need a tutorial in glazing! Thanks to butternutbakery for the recipe and video. It says that the cake will keep for 5 days in the fridge. Ours is NOT going to be here for 5 days. 😋 👩🏻‍🍳https://butternutbakeryblog.com/red-velvet-bundt-cake/. Red Velvet Cake

Preheat your oven to 350F but don’t touch your bundt pan just yet.
Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
In a large bowl, whisk together the oil, butter, and sugar. You want to whisk pretty aggressively so that the mixture is as smooth as you can get it.
Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
Switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
Now, prepare your bundt pan. Coat the inside of the pan with some nonstick cooking spray. Sprinkle in a generous amount of sugar and rotate the pan until it’s covered in sugar, all the way up the to edges. Don’t forget the center piece of the pan.
*See note below before pouring in your batter
Pour the batter into your pan and bake for 45 minutes or until a toothpick comes out clean.
Let it rest for about 30 minutes or until the outside of the pan is just warm to the touch. Turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
Cream Cheese Glaze

Mix together the cream cheese and powdered sugar, adding the milk as you go.
Once smooth, mix in the vanilla.
Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.

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