Red Velvet Zebra Bundt Cake
This gorgeous red velvet zebra bundt cake is perfectly sized for two! Cozy up with your sweetie and share this moist buttermilk cake with a hint of cocoa this Valentine’s Day. And don’t forget the warm chocolate sauce!
If you are looking for an absolute stunner of a dessert to whip up for tomorrow’s holiday, I totally have you covered.
This red velvet zebra bundt cake is as delicious as it is beautiful. It’s moist and buttery tasting, yet light as air. It’s made in a small (3-cup) bundt pan, so it’s the perfect size for sharing with your sweetie. It’s got a buttermilk tang and a hint of cocoa, and the Greek yogurt glaze on top is perfection. The warm chocolate sauce is completely outrageous!
You’re sure to get rave reviews for this gorgeous red velvet zebra bundt!
Head over to KitchenAid’s blog, The Kitchenthusiast, to download the recipe and read my Top Tips for a Romantic Dinner at Home!
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Red Velvet Zebra Bundt Cake
Ingredients
For the cake
- 1 1/4 cups (156.25 g) cake flour
- 3/4 cup (150 g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (177.44 ml) vegetable oil
- 1/2 cup (118.29 ml) buttermilk
- 1 egg white, (large)
- 1 1/2 teaspoons red food coloring
- 1 teaspoon cocoa powder
- 1/2 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
For the glaze
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon Greek yogurt
For the warm chocolate sauce
- 4 ounces (113.4 g) semisweet chocolate,, finely chopped
- 1/4 cup (59.15 ml) heavy cream
- 1 tablespoon light corn syrup
Instructions
To Make the Cake:
- Preheat the oven to 350 degrees F and grease a 3-cup (5-inch diameter) mini bundt pan with non-stick spray.
- In a large mixing bowl, combine the cake flour, sugar, baking soda, and salt.
- In a large glass measuring cup, combine the oil, buttermilk and egg white.
- Pour the buttermilk mixture into the dry ingredients, and mix on low speed until combined.
- Place the food coloring, cocoa, vinegar, and vanilla in a smaller bowl, and stir in about half of the cake batter.
- Using a large serving spoon or ice cream scoop, place some of the red batter into the greased bundt pan. Layer some of the white batter on top, then repeat again with red. Continue alternating until the pan is full and there is no remaining batter.
- Bake for 30 minutes or until a tester inserted in the cake comes out clean.
- Cool completely and unmold onto a serving plate, then top with the glaze.
To make the Glaze
- Stir the yogurt and powdered sugar together until smooth. Pour the glaze over the top of the bundt cake.
To make the Chocolate Sauce
- Place the chopped chocolate in a bowl and heat the cream in a small pot until simmering.
- Pour the hot cream over the chocolate and allow to stand for 5 minutes. Add the corn syrup and whisk until smooth.
hi allie..
i just love ur recipe and your choc and vanilla cupcakes recipes are a keeper! can u share your red velvet cupcakes recipe if you dont mind?
I haven’t made red velvet cupcakes, Rafidah, but I love the recipe on Sophistimom. She does it with beets so it’s all natural. So smart! Thanks for reading!
OMG Allie!!!!!!! Just read the recipe and I am DROOOOLING!!!!!! The zebra effect is just so coooool!!!!! and that photography!!!!! I can stare at your food photos for HOURSSSSS together!
Aw, thank you so much for clicking over, Samina! I loved the zebra effect too and it really lended itself well to the red velvet. I’m so happy you liked the pics too! Thanks for the awesome feedback 😀
This is one beauty!!! The color is just stunning! Love it Allie!
xox Amy
Thank you, my dear! So happy you enjoyed! 😉
This is such a gorgeous cake! Love the swirls :). Clicking over to the Kitchenaid blog now!
Thanks, Jessica! It was such a fun recipe to bake and I loved the taste. Thanks so much for reading! 😀