Thursday, February 16, 2017

Red Marble Bundt Cake #BundtBakers

Yours Truly is hosting #BundtBakers this month.  I chose the theme of RED for this month's challenge.  Red for heart health month.  Red for Valentine's Day.  Red for Chinese New Year and the carpet at the Oscars.

Image result for Red

Yep, we are seeing RED this month and we invite you to join us as we all share what we baked up for you this month.

I found this easy recipe at Southern Living during a Google Search.  It was posted as a Christmas Cake but I knew it would be perfect for this month's theme as well.

Once you color part of your batter, use an ice cream scoop to first put down a layer of white on the bottom of your bundt.  Then place a scoop of red on top of the white, in between every 2 scoops.  Repeat until all the batter is gone.  No swirling.  Just pop it as is into the oven.

It's a big cake so make sure you use a full size Bundt Pan.  Let it cool for 10 minutes in the pan, set on a rack, before flipping it out to cool completely on the rack.

I always hold my breath during this part.  I find that using baking spray to coat the bundt pan is the best way to hit all those nooks and crannies, giving you a perfect bundt each time.

I carried out the RED them by adding some sprinkles to the glaze.  The glaze is easy peasy.  2 1/2 c. powdered sugar mixed with 3 Tablespoons of milk and a teaspoon of vanilla.  This glaze works on Bundt cakes, cinnamon rolls, coffee cakes....anywhere you want a touch of sweetness without a full blown frosting.  I think this cake would also be very lovely served with whipped cream and garnished with strawberries.

The cake is marbled, without swirling, when you cut it open.  It is a beautiful presentation and I am so happy that I found this recipe to share with you this month.  Don't forget to scroll past the recipe to see what all of my friends are sharing today.

Red Marble Bundt Cake
source: Southern Living

1 c. butter, softened
1/2 c. shortening
2 1/2 c. sugar
6 eggs
3 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. milk
1 t. vanilla
1 T. unsweetened cocoa powder
1 T. red food coloring

Beat butter and shortening in large bowl of stand mixer, fitted with paddle attachment, until creamy. Gradually add sugar  until light and fluffy.  Add eggs, one at a time, beating after each, until blended.

Mix the flour, baking powder and salt together and add it, alternately with the milk, to the butter mixture.  Stir in vanilla.
Treat a bundt pan liberally with baking spray or grease and flour very well, making sure to get into all areas of the pan.
Remove 2 1/2 c. of the batter to another bowl and stir in the cocoa and food coloring.  Using an ice cream scoop, place scoops of the white batter along the bottom of your bundt.  Add scoops of the red batter on top and in the center of each two white scoops.  Continue in this manner until all the batter is used.  
Place in a preheated 325* oven for 55-60 minutes, until a skewer inserted in the center removes cleanly.  Remove from oven and let cool in the pan, on a cooling rack for 10 minutes.  Flip the cake from the pan onto the cooling rack and let cool completely.  Print Recipe

More RED Bundt Cakes just in time for Valentine's Day


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