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A delicious plate of Red Velvet Bundt Cake with Kahlua Ganache

Red Velvet Bundt Cake with Kahlua Ganache

A decadent red velvet bundt cake topped with a rich Kahlua-infused ganache. Perfect for special occasions or as a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 295 ml vegetable oil
  • 240 ml buttermilk
  • 2 g eggs
  • 2 tbsp red food color
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 315 g all-purpose flour
  • 350 g granulated sugar
  • 2 tbsp dutch process cocoa powder not regular cocoa powder
  • 1 tsp baking soda
  • 0.75 tsp salt
  • to taste g Sweetened Coconut to sprinkle on top
  • to taste g Valentine Sprinkles
Ganache
  • 255 g dark chocolate finely chopped
  • 240 ml heavy cream
  • 28 g unsalted butter
  • 1 tbsp Kahlua

Equipment

  • Bundt Pan

Method
 

  1. Preheat the oven to 350 degrees.
  2. Spray bundt pan with Bakers Joy or heavily grease the pan and dust lightly with cocoa powder.
  3. In the mixer bowl, beat together oil, buttermilk, eggs, food color, vanilla & vinegar.
  4. Add in flour, sugar, cocoa, baking soda & salt. Beat on medium until fully combined.
  5. Pour the batter into the prepared pan & bake for 45-60 minutes or until the toothpick test is clean.
  6. Allow to cool on a wire rack before removing from the pan.
  7. Once cool, invert onto a serving plate & then make the ganache.
  8. Place chocolate, heavy cream, butter and kahlua in a medium-sized saucepan & cook over medium heat.
  9. Whisk to combine ingredients until completely melted & combined into a thick silky consistency. DO NOT allow to boil.
  10. Remove from heat & immediately drizzle the ganache over the cake.
  11. Top with sprinkles & coconut if desired.

Notes

This cake is perfect for Valentine's Day or any special occasion. Store any leftover cake in an airtight container to keep it moist.