Red Velvet Bundt Cake

Disclaimer: this story contains material that may be considered inappropriate (and nauseating) for some audience members ……

For Sabrina’s 10th Grade Human Physiology class, they have the distinct honor of performing dissections during the school year. I didn’t think too much of it, until about a month ago, when she advised me that for their first project, they would be dissecting a cat.

Yes, you read that correctly. Cat dissection.

It took me a full minute to absorb that information, after which I responded, “And where exactly are you getting a cat from?”

I think it’s best that she didn’t tell me about that part…

Anyway, she gave me the entire rundown of the process while I attempted to suppress my gag reflex…..I mean really, that is just over the top in terms of horrifying. But she had to participate, or risk failing the class. Poor girl would come home from school and plead with me to make salad or vegetables for her dinner, as she could not face looking at meat in any way, shape or form…

So, smart girl that she is, she negotiated a deal with me.

“After I complete this project, I want you to make something special for me. But not just anything. It has to be a red velvet cake.”

And once again, thanks to the wonders of Pinterest, I found exactly what I was looking for. I wanted to make a bundt instead of a traditional layer cake, as it’s easier to freeze  – and as an added bonus, she loves to eat her dessert frozen anyway ……


Red Velvet Bundt Cake – adapted from cake on a wire

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
1 tsp. baking soda
3 tbs. cocoa powder
1 tbs. white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
1 oz. red food coloring

Preheat oven to 325 degrees. Grease a Bundt pan really well. (I coated mine with granulated sugar to insure that the cake released from the pan). In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Pour the batter into your Bundt pan. Bake the cake for 50-55 minutes.
Cream Cheese Icing
8 oz. package cream cheese
1/2 cup unsalted butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup milk*

Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.

One thought on “Red Velvet Bundt Cake

  1. That IS really gross to dissect cats! Only thing I ever had to do was frogs in 7th grade. Is Sabrina already in college? 😉
    A couple years ago I tried a red velvet cake for my birthday and it just tasted like oil to me. Checking that recipe with this one, yours has less. Now I want to try it.

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