Red, Moist, Soft and Delicious Bundt Cake

- Grease a Bundt pan with oil and dust a little flour on the inside. If you are using a non-stick Bundt pan then you can skip the oil.
- Preheat the oven to 350F.
- In a large mixing bowl, break in the eggs and add the buttermilk. Beat them together using an electric blender at high speed until they are well mixed.
- Add the sugar to the mix and beat some more to dissolve the sugar.
- Add the white vinegar, red food coloring and vanilla essence to the mix and beat well.
- In a separate bowl, sift together the flour, baking soda, salt and cocoa powder.
- Add the dry ingredients to the wet ingredients and beat the mix well so that there are no clumps present in the mix.
- Pour the prepared batter in the greased Bundt pan.
- Bake in the preheated oven for 45 minutes.
- Remove from the oven and let it cool in the pan for about 15 minutes. Remove from the pan and let the red velvet cake cool on a wire rack for about an hour before applying frosting.

While the cake cools you can prepare the frosting using:

- 1 cup of cream cheese frosting
- 1/2 cup of softened butter at room temperature
- 2 cups of powdered sugar
- 1 teaspoon of vanilla essence

Preparation:

- Beat the cream cheese and butter at high speed using an electric blender.
- Add the powdered sugar and vanilla essence and beat the mix until fluffy.
- Place the cooled cake on a cake stand and spread the frosting all over it. Or you can melt the frosting in the microwave for a few seconds and pour it on to the cake and let it flow down the sides and pool at the bottom. Cool before serving.
- Decorate with sliced strawberries or chopped walnuts.