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Red Velvet Bundt Cake with Kahlua Ganache: A Heavenly Delight

When it comes to decadent desserts, few can rival the elegance and allure of a Red Velvet Bundt Cake drenched in a luscious Kahlua ganache. This show-stopping cake is perfect for special occasions or anytime you want to treat yourself and your loved ones to something exquisite. With its vibrant red hue, velvety texture, and rich ganache, this cake is sure to impress both visually and with every bite. Let’s dive into the recipe and discover how you can create this masterpiece in your own kitchen.

The Magic of Red Velvet

Red velvet cake is a classic American dessert known for its striking red color and subtle cocoa flavor. The addition of buttermilk and vinegar gives the cake a unique tanginess and ensures a tender crumb. For this Bundt cake version, we’re enhancing the indulgence with a silky Kahlua ganache that takes the cake to a whole new level of deliciousness.

Ingredients

For the Cake:

• 1¼ cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tbsp red food color
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 2½ cups all-purpose flour
• 1¾ cups granulated sugar
• 2 tbsp Dutch process cocoa powder (not regular cocoa powder)
• 1 tsp baking soda
• ¾ tsp salt
• Sweetened coconut for sprinkling on top
• Valentine sprinkles for decoration

For the Kahlua Ganache:

• 9 ounces dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp Kahlua

Instructions

Preparing the Cake

1. Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). Properly prepare your Bundt pan by spraying it with Bakers Joy, which is highly recommended for its effectiveness with intricate Bundt designs. Alternatively, you can grease the pan thoroughly and dust it lightly with cocoa powder to ensure easy release.

2. Mix Wet Ingredients: In a large mixer bowl, combine the vegetable oil, buttermilk, eggs, red food color, vanilla extract, and white vinegar. Beat these ingredients together until they are well blended, creating a vibrant and aromatic mixture.

3. Combine Dry Ingredients: Gradually add the all-purpose flour, granulated sugar, Dutch process cocoa powder, baking soda, and salt into the wet mixture. Beat on medium speed until all the ingredients are fully incorporated, resulting in a smooth and homogenous batter.

4. Bake: Pour the prepared batter into your Bundt pan, ensuring it is evenly distributed. Bake the cake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. This indicates that your cake is perfectly baked.

5. Cool and Release: Allow the cake to cool in the pan on a wire rack. Once it has cooled, carefully invert the cake onto a serving plate. It’s now ready for its crowning glory—the Kahlua ganache.

Making the Kahlua Ganache

1. Melt and Combine: In a medium-sized saucepan, combine the finely chopped dark chocolate, heavy cream, unsalted butter, and Kahlua. Cook over medium heat, whisking continuously until all the ingredients melt together into a thick and silky ganache. Be careful not to let the mixture boil.

2. Drizzle and Decorate: Remove the ganache from heat and immediately drizzle it over the cooled Bundt cake, allowing it to cascade down the sides in a decadent display. For a festive touch, sprinkle sweetened coconut and Valentine sprinkles over the top.

Storing the Ganache

Any leftover ganache can be stored in an airtight container in the refrigerator for up to a week. This luscious ganache is versatile and can be used to elevate other desserts or even enjoyed by the spoonful!

A Delight for Every Occasion

This Red Velvet Bundt Cake with Kahlua Ganache is not just a dessert; it’s an experience. Whether you’re celebrating Valentine’s Day, a birthday, or simply indulging your sweet tooth, this cake is sure to make the occasion memorable. The combination of moist red velvet and the rich, coffee-kissed ganache creates a symphony of flavors that is both luxurious and comforting.

So, gather your ingredients, preheat your oven, and prepare to wow your guests (and yourself) with this stunning and delicious cake. Happy baking!

Red Velvet Bundt Cake with Kahlua Ganache

This Red Velvet Bundt Cake is a delightful treat, topped with a rich Kahlua ganache, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 300 ml vegetable oil
• 240 ml buttermilk
• 2 units eggs
• 2 tbsp red food color
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 320 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
• g Sweetened Coconut to sprinkle on top
• g Valentine Sprinkles

Ganache

• 255 g dark chocolate finely chopped
• 240 ml heavy cream
• 2 tbsp 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 and dust with cocoa powder.
3. In the mixer bowl, beat together oil, buttermilk, eggs, food color, vanilla, and vinegar.
4. Add in flour, sugar, cocoa, baking soda, and salt. Beat on medium until fully combined.
5. Pour the batter into the prepared pan and 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. Once cool, invert onto a serving plate.
7. Place chocolate, heavy cream, butter, and Kahlua in a medium-sized saucepan and cook over medium heat.
8. Whisk to combine ingredients until it is all completely melted and combined into a thick silky consistency. DO NOT allow to boil.
9. Remove from heat and immediately drizzle the ganache over the cake. Top with sprinkles and coconut if desired.

Notes

For the best results, ensure your ingredients are at room temperature before starting. The cake pairs wonderfully with a scoop of vanilla ice cream.