Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Ridiculously Easy Peppermint-Glazed Red Velvet Bundt Cake

 A moist, rich red velvet Bundt cake made with buttermilk, cocoa and brown sugar, then brushed while warm with a light peppermint-vanilla glaze that soaks into the cake.



Servings: About 12–16
Prep Time: About 20 minutes
Cook Time: 45–60 minutes

Cake

Ingredients:

  • ½ cup neutral-flavored oil
  • ½ cup butter, salted or unsalted
  • 1 cup water
  • 2½ tablespoons unsweetened cocoa powder (not Dutch-process or dark cocoa)
  • 1¼ cups buttermilk
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking soda
  • ½ teaspoon kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar
  • Baking spray, for the pan

Peppermint Glaze

Ingredients:

  • ¼ cup water
  • ¾ cup powdered sugar
  • ½ teaspoon mint extract
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F.
  2. Generously spray a large Bundt pan with baking spray. Use a paper towel to distribute the spray over all the surfaces, including the center core, then lightly spray the pan once more.
  3. Place a cooling rack over a sheet of parchment paper or foil and set aside.
  4. Combine the oil, butter and water in a large microwave-safe bowl. Microwave on high for 2–3 minutes, or until the butter is melted.
  5. Whisk in the cocoa powder and buttermilk until thoroughly combined.
  6. Add the granulated sugar, brown sugar, eggs and vanilla. Whisk until well incorporated.
  7. Sprinkle the baking soda and salt evenly over the batter. Whisk thoroughly until no small lumps of baking soda remain.
  8. Add the flour and whisk until the batter is smooth.
  9. Add the red food coloring and vinegar and stir until evenly incorporated.
  10. Pour the batter into the prepared Bundt pan.
  11. Bake for 45–60 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean. If using an instant-read thermometer, the center of the cake should register approximately 200–205°F.
  12. Toward the end of the baking time, prepare the glaze. Combine the water, powdered sugar, mint extract and vanilla extract in a small bowl and stir until smooth. If necessary, microwave for 30–60 seconds and stir again to remove any remaining lumps.
  13. Allow the baked cake to cool in the pan for 10 minutes.
  14. While the cake is still in the pan, brush the exposed top generously with some of the peppermint glaze.
  15. Carefully invert the cake onto the prepared cooling rack. Slowly brush the remaining glaze over the entire warm cake, allowing it to soak into the surface. Use all of the glaze.
  16. Allow the cake to cool completely before moving or serving.

Tip: Use a full-size Bundt pan with sufficient capacity for this recipe. The original recipe specifically cautions that the batter can overflow a smaller Bundt pan.

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