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Red Velvet Bundt Cake

A woman with white shirt holding a slice of red velvet bundt cake with white glaze, a mulberry and mint garnish in a ceramic white plate.

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Red velvet bundt cake with semolina and kefir, glazed with a simple pudding with mascarpone.

Ingredients

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Red Velvet Cake:

  • 2 cups flour
  • ½ cup semolina
  • 1 and ½ cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 cup vegetable oil
  • 1 cup kefir
  • 4 medium eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar
  • 2 teaspoons vanilla extract

Glaze:

  • 2 cups milk
  • 4 tablespoons sugar
  • 1 and 1/2 tablespoons corn starch
  • 2 tablespoons mascarpone

Instructions

  1. Preheat oven to 350F. Butter a bundt pan well.
  2. In a medium mixing bowl, sift together flour, semolina, sugar, baking soda, salt and cocoa. Set aside.
  3. In a large mixng bowl, whisk together oil, kefir and eggs.
  4. Add in the dry mixture gradually. Mix with a spatula until combined.
  5. Stir in the food coloring, vinegar and vanilla extract.
  6. Pour the batter into the prepared pan and bake 50-55 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. Let it cool and prepare the glaze.
  8. Put everything except mascarpone in a small pot and cook over medium low heat, stirring continuously until it boils.
  9. Bring the heat to the lowest and cook until thickens a bit. It’s a glaze, so it shouldn’t be too thick.
  10. Remove from heat and stir in the mascarpone. Let it cool for about 10 minutes. Don’t wait a lot; otherwise it gets thicker. Pour it over the cake and wait until it sets. Then top the cake with your favorite berries (I used mulberries).

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