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My Go-To Red Velvet Bundt Cake Recipe for Perfect Results Every Time
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May 17, 2025
How to Make the Perfect Red Velvet Bundt Cake | Easy & Moist Recipe Craving a dessert that looks just as good as it tastes? This Red Velvet Bundt Cake is the ultimate showstopper! With a rich cocoa flavor, a velvety soft texture, and a tangy cream cheese frosting, this cake is perfect for Valentine’s Day, birthdays, or just because you deserve a treat. 🎂💖 In this video, I’ll guide you step by step through making the most indulgent Red Velvet Bundt Cake, from mixing the batter to perfectly baking and decorating with fresh strawberries. Plus, I’ll share my secrets for achieving that vibrant red color and ensuring the cake is moist and flavorful every time! 🍓✨ 📌 In This Video, You’ll Learn: ✔️ How to mix the perfect batter for a light and fluffy bundt cake ✔️ The secret to getting that classic red velvet color ✔️ My foolproof method for greasing a bundt pan so the cake releases perfectly ✔️ How to make the creamiest cream cheese frosting ✔️ Pro tips for baking at different altitudes and cooling your cake properly ✔️ The best way to store and transport your Red Velvet Bundt Cake 🔗 Full Recipe and More Tips: https://arinaphotography.com/red-velvet-bundt-cake/ 🎥 Watch Next: 👉 Why Everyone Is Obsessed with This Valentine’s Charcuterie Board https://youtu.be/aa16atrgfXg 👉 The Secret to Perfectly Packaging Bundt Cakes Like a Pro https://youtu.be/IWKtjCFQqcs
View Video Transcript
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[Music] have you ever craved a cake that not only tastes incredible but looks like it
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belongs in a bakery window well today I making a red velvet
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bunt cake that's rich velvety and guaranteed to impress whether you're
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celebrating Valentine's Day or just craving something indulgent this cake has got you covered
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our talking about buttery soft texture deep cocoa flavor and that classic red
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Hue that makes it so special and to top it all off are finishing with a smooth
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cream cheese frosting and fresh fresh
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strawberries trust me this is a dessert worth making let's jump in before I
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start let's get everything measured and ready I have learned the hard way that
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scrambling for ingredients mid recipe is a Sure Fire way to forget something
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important having everything prepped beforehand makes the process smooth and
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stress-free the foundation of any great cake starts with the dry ingredients
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each one plays an essential role in achieving the perfect texture and taste
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first I have 2 and 1/2 cups of allpurpose flour this ingredient is the
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backbone of our cake giving it structure and ensuring it holds together while staying light and
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fluffy next I add half a teaspoon of salt you might not think salt belongs in
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a cake but trust me it enhances all the flavors and balances out the sweetness
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preventing the cake from tasting onedimensional then there's 1 teaspoon of baking powder
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this is our magic ingredient that helps the cake rise without it I'd have a
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dense heavy cake instead of a beautifully soft and Airy one finally I
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incorporate 1/2 cup of unsweetened cocoa powder this is what gives our red velvet
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cake that slight hint of chocolate making it unique and irresistibly Rich
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the cocoa also deepens the color pairing beautifully with the red food coloring later on I whisk these ingredients
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together to evenly distribute them ensuring no surprise clumps of baking powder or salt in the final batter if
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you don't have a whisk a simple Fork will do the trick I whisk these together
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to evenly distribute the ingredients ensuring that each bite of cake has a
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balanced flavor and texture this step also helps prevent clumps of baking
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powder or cocoa which could create unpas and surprises in the final product
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if you don't have a whisk a simple Fork will do the job just fine this is my
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process for most of my baked goods I always prep my dry ingredients first and
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then move on to the wet ingredients it makes the process much easier and keeps everything organized rather than adding
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ingredients one at a time and risking over mixing or forgetting something along the way now that our dry
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ingredients are ready it's time to bring in the wet once these ingredients will
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add moisture richness and depth of flavor ensuring our cake is soft and
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packed with taste first I have four eggs eggs are the glue that holds our cake
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together they help bind all the ingredients while adding structure and
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richness without them the cake would crumble apart instead of holding that
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beautiful bunt shape next I add 2 tpoon of vanilla extract this might seem like
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a small amount but vanilla plays a huge role in enhancing the overall flavor it
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gives a warm aromatic depth that compliments the cocoa and balances the
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sweetness beautifully finally I pour in one cup of Buttermilk this is our secret
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ingredient for achieving a perfectly moist cake buttermilk has a subtle Tang
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that not only adds flavor but also reacts with the baking powder to create a light tender crumb if you don't have
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buttermilk on hand don't worry you can make a quick substitute by mixing one
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cup of milk with a tablespoon of vinegar or lemon juice let it sit for a few
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minutes and you've got yourself a homemade buttermilk alternative that
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works just as well [Music]
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I continue by adding one cup of room temperature butter to a large mixing
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bowl butter is the foundation of this Cake's texture at room temperature it
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blends effortlessly with sugar creating a smooth creamy base if it's too cold it
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won't incorporate properly leaving lumps behind if it's melted the batter won't
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hold air resulting in a dense cake the perfect consistency is soft and pliable
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making it easy to whip into a light Airy mixture next I add two cups of sugar to
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the Bowl sugar does more than just sweeten it's essential for texture as it
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mixes with butter it creates tiny air pockets ating the batter and ensuring a
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tender Bak b style crumb skipping or rushing the step could leave you with
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dense cake instead of the soft delicate bunt I'm aiming for I use a hand mixer
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to beat the butter and sugar together as they mix the color lightens and the
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texture becomes fluffy this is a sign that enough air has been
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Incorporated this process takes about 3 to 5 minutes and patience is key the
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longer you cream the better the the final texture if you don't have a hand mixer a sturdy whisk will do the trick
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though it takes more effort just keep mixing in circular
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motions until you achieve that smooth fluffy
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consistency the key here is patience whipping in enough air is what makes this cake melt in your mouth soft once
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the butter and sugar are perfectly creamed the mixture should be pale
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smooth and slightly glossy that's my cue that it's time to
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move on to the next step the foundation of a great cake is in the details and
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this creaming process sets us up for success
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[Music] I mix the eggs buttermilk and vanilla
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into the butter and sugar mixture blending until smooth and wel combined
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this keeps the batter silky and prevents curdling
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next I add the dry ingredients and mix with a hand mixer on low speed just
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until everything is incorporated over mixing can lead to a dense cake so I
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keep a close eye stopping as soon as the batter looks smooth even with a simple
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hand mixer a light touch is all it takes to keep the texture soft and fluffy
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did you know that bun cakes actually have a pretty cool history they may seem
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like a classic American dessert but their roots go way back to Europe
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specifically Germany and Austria there people made a type of cake called Google
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hoop which was a yeasted fruit studded cake baked in a decorative ring-shaped
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pan it was super popular especially for special occasions fast forward to the 1950s when
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a group of Jewish women from Minnesota wanted to recreate the traditional Google ho from their Homeland they
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reached out to a company called Nordic wear and asked them to design a similar
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Pan the company tweaked the design using aluminum and adding those signature
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ridges and boom the bun pan was born at first bun cakes weren't all that popular
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but everything changed in the 1960s when a recipe called The Tunnel of Fudge cake won second place in a
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Pillsbury baking contest people went crazy for it and suddenly everyone wanted a bunt pan
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sales skyrocketed and the bunt cake became a staple in American kitchens what makes
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bun cakes so fun is that they're more about the shape than a specific recipe
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you can make them in all sorts of flavors chocolate lemon pumpkin spice
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red velvet like the one I just made you name it the pan does all the work in
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making them look fancy so even a simple recipe turns out stunning so next time
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you bake a bun cake just remember it's not just a delicious dessert it's a
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little piece of History shaped to perfection
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and now the most exciting part red food
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coloring this is where the cake transforms from a rich cocoa infused batter into the vibrant red velvet
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Beauty I know and love I carefully measure 1 and 1/2 teaspoons of liquid
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red food coloring and drizzle it into the bowl as I begin to mix the batter
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slowly takes on that deep signature Hue blending beautifully with the cocoa and
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buttermilk if you don't have liquid food coloring don't worry gel food coloring
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is an excellent alternative just remember it's more concentrated so
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you'll only need a small amount about half a teaspoon to start I always recommend adding the coloring gradually
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until you reach your desired shade G is a bold red that stands out but still
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maintains that classic velvety richness if you want to experiment there are also
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natural food coloring options made from beet powder or pomegranate juice while
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they won't be as vibrant they provide a more subtle earthy red tone for a more
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natural take on red velvet once the color is fully Incorporated I take a moment to admire
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the transformation it's like watching magic happen in the mixing bowl with the
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batter now beautifully red it's time to move on to the next step prepping the
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bunt pan [Music]
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before I even think about pouring the batter I take a moment to prepare the
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boond pan this step is crucial there's nothing worse than putting all that
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effort into a cake only for it to stick to the pan trust me I've been there and
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it's not fun scraping pieces of cake out of the pan instead of admiring a
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beautiful intact bunt I start with 1 tblspoon spoon of
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vegetable shortening and use a sandwich bag over my hand to spread it evenly
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across every nook and cranny of the pan making sure no spot is left dry if you
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want to get fancy disposable vinyl gloves work great too I've been using
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them a lot lately when baking those intricate boond pan designs may look
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stunning but they're also notorious for trapping cake a thorough greasing is the
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key to ensuring a clean Flawless release when you flip the cake out no one wants
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half their cake stuck to the pan next I grab 1 tblspoon of allpurpose
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flour and sprinkle it evenly over the greased pan I either do this by hand or use a
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small sifter for a more even dusting then I rotate and tap the pan
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ensuring the flour coats every surface this creates a protective barrier between the batter and the pan
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helping the cake slide out effortlessly once baked if you don't have shortening
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butter works just fine just be sure to coat every inch thoroughly another great
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alternative is a non-stick baking spray with flour it's an all-in-one solution
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that saves time and makes this step even easier just be sure to spray from a
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distance to get an even coating without pooling in one area with the pan now
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perfectly prepped I take a moment to appreciate that this simple yet
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essential step is going to make all the difference when it's time to reveal the
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finished cake now are finally ready to pour in the batter
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[Music] I pour the batter evenly into the
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prepared bunt pan making sure it's smooth on top so it bakes evenly a level
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batter helps Ensure the cake Rises uniformly without creating any uneven
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spots into the preheated 350° fah oven it goes for 50 to 65
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minutes baking time can vary depending on altitude if you're at a higher
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altitude above 3,000 ft you may need to slightly reduce the baking temperature
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to 325° fah and check for dness a little
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earlier as baked goods tend to cook faster at higher
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elevations if you're unsure when it's done insert a toothpick in the center if it comes out clean it's ready after
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baking I let it cool in the pan for 10 minutes before flipping it onto a cooling rack this brief resting period
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allows the cake to set while still releasing easily if you don't have a cooling rack a large plate works fine
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just make sure air can circulate so the cake cools evenly however patience is
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key cooling completely before adding any frosting is essential if the cake is
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still warm the frosting will melt right off instead of spreading smoothly for
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the best results I let the cake cool for at least 1 hour at room temperature
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ideally around 70° fah 21° C if the
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kitchen is warm it may take up to 2 hours to cool fully to be sure the cake
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is ready for frosting I sometimes check the temperature with a digital kitchen
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thermometer the cake should be around 75° F or 24° C or cooler before frosting
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if it's still above that I give it more time rushing this step can ruin the
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final look and texture
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while my bun cake is cooling I take care of two important steps prepping the
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strawberries and making the frosting if the cake is even slightly warm the
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frosting will melt instead of forming that beautiful thick layer patience is
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key waiting until the cake reaches room temperature in ensures a Flawless finish
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the final touch to this red velvet bunt cake is a rich smooth cream cheese
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frosting it's luscious slightly Tangy and perfectly balances the sweetness of
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the cake I start by washing the strawberries in a vinegar solution a simple mix of
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one part vinegar to three parts water this helps remove dirt bacteria
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and any lingering pesticides while also extending their freshness I
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let them soak for about 5 minutes then rinse them thoroughly under cold running water to ensure there's no vinegar taste
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Left Behind for a step-by-step guide on how I properly wash and prep fresh
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berries check out my video the best way to clean and store fresh
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strawberries next I slic the strawberries in half making sure to keep
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them looking uniform and beautiful for decorating to keep them from browning or
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losing their bright red color I place them in a bowl of cold water mixed with
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fruit fresh produce protector this step is key for
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maintaining their freshness color and texture especially if I'm prepping them
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ahead of time for more details on how I use fruit fresh and other methods to
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keep fruit looking fresh longer check out my video how to keep
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strawberries fresh and bright for hours now that the strawberries are
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prepped and picture [Music]
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perfect I begin with 2 and 1/2 cups of powdered sugar which gives the frosting
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both structure and the right level of sweetness I like to sift it first to
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prevent any lumps ensuring a silky smooth texture next I add 4 oz of room
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temperature cream cheese this is the star ingredient providing that signature
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Tangy flavor using cream cheese at room temperature is essential for a smooth
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blend preventing any clumps in the frosting for extra depth I stir in 1/2
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teaspoon of vanilla extract even a small amount enhances the flavor and
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complements the Cake's cocoa undertones beautifully to get the perfect drizzle
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consistency I add 3 tblspoon of milk this helps thin the frosting just enough
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to flow effortlessly over the cake if it's still too thick I add more milk one
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teaspoon at a time until I reach the ideal texture once everything is in the
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bowl I grab my hand mixer and beat the ingredient ingredients until the frosting is smooth creamy and glossy no
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hand mixer no problem a strong whisk works too it just takes a little more
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elbow grease the key is to keep mixing until there are no lumps and the
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frosting has a light velvety finish at first my frosting turned out a bit too
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runny so I added a little more powdered sugar to thicken it up just a small
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adjustment made all the difference bringing it back to the perfect consistency for drizzling now that the
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frosting is just right it's time to bring this red velvet bun cake to life
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[Music] you know what's cool about
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strawberries their peak season in the USA is usually from April to June but it
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depends on where you are California grows about 90% of the nation's
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strawberries crazy right Florida is another big player especially in the
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winter and up in Oregon and Washington they're famous for those super sweet and
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juicy summer strawberries here's something fun strawberries can taste a
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little different depending on where they're grown California berries tend to
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be larger and firm with um mild
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sweetness making them great for shipping and snacking Florida strawberries are
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often smaller and have a tart Edge that's perfect for desserts and those summer berries from Oregon and
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Washington they're known for being super sweet and soft almost like nature's candy it's amazing how much the region
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can influence the flavor oh and here's a fun little nugget
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strawberries love well- drained soil and lots of
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sunshine which is why they thrive in those places and get this the average
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American eats around 8 lb of strawberries a year I mean who can blame
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us they're so good
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I start by placing the fully cooled cake on a cake stand to make clean up easier
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I sometimes slip small pieces of parchment paper under the edges of the cake this catches any drips and can be
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removed afterward for a neat presentation I slowly drizzle the frosting over the top of the cake
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letting it naturally flow Down The Ridges I work my way around allowing the
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frosting to Cascade beautifully creating that signature Bond cake look if I want
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a thicker layer I go over certain areas twice making sure the frosting settles
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evenly for extra control I sometimes use a Piping Bag or a zip top bag with a
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small Corner snipped off this lets me guide the frosting exactly where I want
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it while still keeping that elegant drizzled effect once the frosting is set
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I take it up a notch by adding fresh strawberries some on top and others
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arranged beautifully around the base of the cake the vibrant red berries not
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only complement the rich red velvet color but also add a fresh juicy
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contrast to the creamy frosting now with the final touches in place I take a
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moment to admire the cake it's a showstopper all that's left to do is
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slice serve and enjoy [Music]
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Joy if you have leftovers lucky you here's how to store your cake properly
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so you can enjoy every bite just as fresh as the day it was baked first if
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you plan to finish the cake within a few days storing it at room temperature is
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the easiest option I place the cake in an airtight container and keep it in a cool dry
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Place away from direct sunlight this keeps the cake moist and delicious for up to 3 days if you don't
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have an airtight container wrapping it tightly in plastic wrap or aluminum foil
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works just as well if you need to store it a bit longer the refrigerator is a
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great choice I transfer the cake to an airtight container and refrigerated for
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up to 5 days before serving I always let it come back to room temperature usually about 30 minutes to an hour so the
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texture softens and the flavors Shine for long-term storage freezing is the best method to freeze the entire cake I
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first wrap it tightly in plastic wrap making sure no part is exposed to air
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then I place it in a freezer safe bag or airtight container to prevent freezer
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burn if I'm Freez using individual slices I wrap each slice separately
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before placing them in a freezer bag this way I can thaw only the portions I
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need the cake stays fresh for up to 3 months in the freezer when I'm ready to
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enjoy it I transfer the cake to the refrigerator overnight to thaw slowly
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then bring it to room temperature before serving for the best texture and flavor
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one final tip if the cake seems a bit dry after Refrigeration or freezing a
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quick 10-second zap in the microwave can bring back some of that freshly baked moisture making it taste like it just
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came out of the
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[Music] oven if you need to take this cake somewhere make sure it arrives in one
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piece I recommend using a cake carrier or placing it in a deep box with
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non-slip padding underneath to prevent sliding I actually have a separate video
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where I show you the most budget friendly and efficient way to transport cakes so be sure to check that out if
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you need some extra tips
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if you're on the hunt for more Valentine's Day treats be sure to check out my next video why everyone is
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obsessed with this Valentine's Shaker board trust me you won't want to miss it
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see you there I've also left the full recipe and links to all the tools I used
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in the description below so you can easily grab everything you need and
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there you have it a stunning moist and flavor packed red velvet bunt cake the
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rich cocoa Tangy cream cheese frosting and juicy fresh strawberries come
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together in absolute dessert Perfection if you try this recipe I'd love to hear
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how it turns out and if you enjoyed baking with me today don't forget to like subscribe and hit that Bell icon so
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you never miss another delicious creation also drop a comment what's your
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favorite Valentine's Day dessert I'd love to know happy baking and I'll see
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you in my next video [Music]
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