Red Velvet Twinkie Cake
 
Prep time
Bake time
Total time
 
You will have extra buttercream leftover since you really don't need an entire recipe (even a half recipe) for this project
Buttercream stores in the refrigerator for over a month
Serves: serves 8ppl
Ingredients
Instructions
  1. Preheat the oven to 350°F
  2. Prepare the cake recipe as per the instructions on that recipe post but bake the batter in a well greased 6 cup capacity bundt pan
  3. It will take approximately 45-50 minutes or when a toothpick inserted into the center comes out with moist crumbs
  4. Cool the cake in the pan just until you can touch it with your fingers without burning yourself then flip it out onto a cooling rack while you prepare the buttercream recipe
  5. Prepare your favorite buttercream recipe as per the instructions on that recipe post
  6. When the cake is completely cooled, flip it back over and using an apple corer or a cupcake corer, make holes spaced around the bundt for a total of 6-8 holes
  7. Fill each hole with buttercream then flip it over again onto a serving platter
  8. Ice with optional sugar glaze.
  9. Simply whisk the sifted confectioners sugar with the plant milk to desired consistency, pour over cooled bundt cake
Notes
Red Velvet Twinkie Cake does not need refrigeration and will stay fresh wrapped loosely for up to 4 days.

For longer storage refrigerate for up to a week

Freeze for 1 month, wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=8666