Rose Velvet Bundt Cake

This bundt cake is full of chocolaty red velvet goodness. Instead of covering the rose bundt with frosting, I put the frosting in the middle.

Did I mention that I collect bundt pans? I love them. This rose bundt pan is no exception. I was thinking of a red rose bundt cake and thought what better way to make it red than use a red velvet batter.


Ilove the cream cheese frosting that normally goes over a red velvet cake but did not want to hide the rose pattern of this bundt pan. So I decided to put the frosting in the middle of the pan.

The middle of this cake truly is good. It is a rich middle full of coconut goodness. If you are not a fan of coconut you can use vanilla extract instead of the coconut. Either way it is equally delicious!

Rose Red Velvet Bundt Cake

Ingredients:

Filling

1 package of cream cheese at room temperature

4 tablespoons butter at room temperature

1/2 cup granulated sugar

1 teaspoon coconut extract

Cake

2 cups flour

1 1/2 cups granulated sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cup cup vegetable oil

2 eggs

1/2 cup vanilla yogurt

1/2 cup milk

1 tablespoon cider vinegar

red food coloring

Directions:

Preheat oven to 350 degrees

Spray bundt pan with cooking spray and dust with flour.  In a bowl beat cream cheese, butter, sugar, eggs flour and coconut extract until smooth.  In a medium bowl combine flour, sugar, cocoa, baking soda and salt.  In a large bowl whisk vegetable oil, eggs, yogurt, milk vinegar and food coloring. Pour half the mixture into your bundt pan.  Top with cream cheese mixture and then the other half of the batter.  Insert knife or skewer into batter and swirl until desired effect. Bake 1 hour to 1 hour and 10 minutes or until a toothpick inserted in cake comes out clean.  Allow to cool 10 minutes before inverting onto plate. Sprinkle with powdered sugar.

Peace be with you,

Veronica