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Red velvet bundt cake with white chocolate peppermint cream cheese glaze - the perfect festive cake!
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Red Velvet Bundt Cake With White Chocolate Peppermint Cream Cheese Glaze

Author Domestic Gothess

Ingredients

  • 300 g (2+½ cups) plain flour
  • 45 g (generous ⅓ cup) cornflour (cornstarch)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoon cocoa powder
  • ½ teaspoon salt
  • 150 g (½ cup + 2tbsp) butter unsalted, softened
  • 400 g (scant 2 cups) caster sugar
  • 100 ml (⅓ cup + 1tbsp) vegetable oil
  • 4 large eggs separated
  • ½ tablespoon vanilla extract
  • 1 teaspoon white wine vinegar
  • 240 ml (1 cup) buttermilk
  • 2 teaspoon red gel food colouring (approx)

Glaze:

  • 100 g (3.5oz) white chocolate chopped
  • 100 g (3.5oz) cream cheese
  • splash warm milk
  • couple of drops peppermint extract
  • 1 candy cane crushed

Instructions

Cake:

  • Preheat the oven to 170C/325F/gas mark 3. Thoroughly grease a 10 cup bundt tin and dust with flour, tapping out the excess over the sink.
  • Sift together the flour, cornflour, bicarbonate of soda, cocoa powder and salt, set aside. Using an electric mixer, whisk together the butter and sugar until well combined. Whisk in the oil a little at a time, whisking well after each addition. Whisk in the egg yolks, vanilla extract and vinegar, beating until well combined.
  • With the mixture on a low speed, fold in one third of the flour mixture, followed by half the buttermilk, then another third of flour, the remaining buttermilk then the remaining flour.
  • Add red gel food colouring a little at a time until you reach the desired shade, bear in mind that the colour will darken a fair bit when the cakes are baked so you don't need to get it as dark as you want it to be.
  • In a clean bowl, vigorously whisk the egg whites with a balloon whisk until good and frothy but not yet beginning to stiffen then fold them into the cake batter.
  • Pour the mixture into the prepared tin and level the surface. Tap the tin on a worktop protected with a tea towel a couple of times to burst any air bubbles.
  • Bake the cake in the centre of the oven for about 50-65 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs. Cover loosely with tin foil after 30/40 minutes to prevent the top from browning too much.
  • Leave the cake to cool in the tin for about 20 minutes then carefully turn it out onto a wire rack and leave to cool completely.

Glaze:

  • Melt the chocolate, either in a bain marie or in short bursts in the microwave, then whisk in the cream cheese. Add a little bit of warm milk - just enough that it becomes a pouring consistency; then add a couple of drops of peppermint extract to taste.
  • Place the cake on a serving platter and pour over the glaze; top with crushed candy cake just before serving.

Notes

You will need a 10 cup bundt tin.