Red Velvet Wildflower Cake
Our premium Bundt cake mixes are not only perfect for making moist, tender Bundt cakes that are big enough to serve a crowd of sixteen. They are also the trick to making these easy wildflower cakelets that need nothing more than a sprinkling of confectioners’ sugar to shine. And, since the recipe makes two loaf cakes, you can share one at a potluck and keep one to enjoy yourself.
Ingredients:
- 4 eggs, at room temperature
- 1 1/2 cups (12 fl. oz./375 ml) canola oil
- 1 1/2 cups (12 fl. oz./375 ml) buttermilk, at room temperature
- 1 Tbs. white vinegar
- 1 package Red Velvet Bundt Cake Mix
- Confectioners’ sugar for dusting
Directions:
Preheat an oven to 350°F (180°C). Butter and flour a floral loaf pan or other decorative loaf pan with a 6-cup (1.5-l) capacity.
In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, oil, buttermilk and vinegar. Beat on medium speed until combined, about 30 seconds. Add the cake mix and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.
Pour half of the batter (about 4 cups) into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 45
minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack, lift off the pan and let the cake cool to room temperature. Wash and dry the pan and repeat with the remaining batter to make a second cake.
Immediately before serving, dust the cakes lightly with confectioners’ sugar. Cut into slices and serve. Makes 2 cakes; serves 16.
Williams Sonoma Test Kitchen
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Sugg. Price $449.95 Our Price $349.95
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