Ingredients
- 250 grams Cake Flour
- 1/2 teaspoon Salt
- 15 grams Dutch Process Cocoa Powder
- 113 grams Unsalted Butter, room temperature
- 300 grams Extra-Fine Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 1 ounce bottle of Red Food Coloring
- 1 teaspoon Baking Soda
- 1 teaspoon White Distilled Vinegar
Recipe Description
Red Velvet Sprinkle Explosion Bundt Cake – red velvet cake topped with fluffy, rich cream cheese frosting and strewn with a barrage of sprinkles is a fun and scrumptious cake for any occasion. So, in memory of one of my favorite birthday cakes, I made a Red Velvet Sprinkle Explosion Bundt Cake. Next time you make a cake, add as many sprinkles as you want!
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