decorate it like a wreath like my very creative niece did one Christmas. Or frost it with cream cheese frosting and sprinkle with red and green sprinkles for your Christmas table. I can't even tell you what made this so good other than the texture was moist and that perfect bundt cake/pound cake texture while the flavor was delicious. One of my coworkers even told me she doesn't really like red velvet but she loved this cake. Another one called it AMAZING (caps are hers). So you don't have just my word for it.
Nothing Bundt Cakes, this one is very similar. Dare I even say better? Macaroni and Cheesecake makes the same claim and it's no lie. The only modification I would make for next time (and rest assured there will be a next time) is I would use mini chocolate chips instead of regular size chocolate chips. But that's a personal preference since I don't like anything "chunky" to stand out from the texture of the cake. I think mini chocolate chips would blend in better and add more chocolate flavor without interfering with the cake's texture.
1 cup vegetable or canola oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup buttermilk
1 ounce “no taste” red food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons unsweetened cocoa powder
3/4 cup semisweet chocolate chips
- Preheat oven to 325 degrees. Spray a bundt pan liberally with cooking spray, set aside.
- In a medium sized bowl, add eggs and whisk until beaten. Add in the vegetable oil, vinegar, vanilla, buttermilk and red food coloring. Whisk together until fully incorporated, set aside.
- In the bowl of a stand mixer, add in the flour, sugar, baking soda, salt, and cocoa powder. Mix briefly on low to combine. With the mixer on low, slowly, pour in the wet ingredients. Increase speed to medium and beat until incorporated. Remove bowl from stand and stir in chocolate chips until evenly distributed.
- Pour batter into your prepared bundt pan. Bake for approximately 50 to 55 minutes, until a toothpick inserted comes out with just a few moist crumbs attached. Keeping cake in the pan, place pan on top of a cooling rack to cool completely.
- While cake cools, prepare your frosting. Once cake is completely cool, turn pan out onto your serving dish. Frost with frosting of your choice if desired.