Can there be a better Valentine’s Day dessert than this?! Try out this recipe, courtesy of Bake from Scratch.
What You’ll Need:
- 1¼ cups unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup whole buttermilk
- 1 (1-ounce) bottle liquid red food coloring
- Cream Cheese Filling (recipe found here)
- Garnish: confectioners’ sugar, sugared rosemary
What to Do:
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Add food coloring, and stir until combined.
- Spray a 10-cup Nordic Ware Bavaria Bundt Pan with baking spray with flour. Spoon two-thirds of batter (about 936 grams) into prepared pan. Gently tap pan on counter several times. Using a small spoon, make a well in center of batter, slightly pushing batter up sides and center of pan. Spoon Cream Cheese Filling into well, making sure filling does not touch sides of pan, and gently tap on counter to release any air bubbles. Using a knife, swirl filling and batter, being careful not to touch edges of pan. Spoon remaining batter on top. Swirl filling and batter again, being careful not to touch edges of pan. Tap pan on counter to level batter and release any air bubbles. Smooth top with an offset spatula.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Remove from oven, and immediately tap pan on counter 4 to 5 times to release any air bubbles from Cream Cheese Filling. Let cool in pan for 30 minutes. Invert pan onto a wire rack, and let cake stand in pan for 5 minutes. Remove pan, and let cake cool completely. Garnish with confectioners’ sugar and sugared rosemary, if desired. Cover and refrigerate for up to 3 days.
Makes a Bundt cake — enjoy!
