Two simple recipes for a really fun spin on a new cake idea!
No dye red velvet cake made with beet root powder is a natural way to get super vibrant red velvet cake
Baked into a bundt pan and stuffed with buttercream
Instant Red Velvet Twinkie Cake is born!
It’s a one bowl mix for the no dye red velvet cake makes life in the kitchen easy
With No Shortening~ American Style Buttercream that can easily be turned into cream cheese icing if you think that is a better match for Red Velvet Cake!
Check out the link above for a one ingredient fix for instant Cream Cheese Icing that needs no refrigeration!
But a traditional Twinkie always had that pure white cream center
So I stuck with the basic recipe for buttercream on this one!
Feel free to take this idea and then pick and choose the recipes you like the best!
I have a traditional Red Velvet Cake recipe for those who cannot get (or do not like) beet root powder
CLICK THE LINKS BELOW FOR ALL THE RED VELVET OPTIONS!
- Red Velvet Cupcakes
- Red Velvet Cheesecake
- Red Velvet Cookies
Red Velvet Cookies (all natural- no dye – vegan)
Buttercream stores in the refrigerator for over a month
- ½ Recipe American Style Buttercream
- 1 Recipe No Dye Red Velvet Cake
- For the Sugar Glaze:
- 1 cup confectioners sugar
- 1 Tablespoon Plant Milk of your choice
- *confetti sprinkles optional
- Preheat the oven to 350°F
- 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
- It will take approximately 45-50 minutes or when a toothpick inserted into the center comes out with moist crumbs
- 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
- Prepare your favorite buttercream recipe as per the instructions on that recipe post
- 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
- Fill each hole with buttercream then flip it over again onto a serving platter
- Ice with optional sugar glaze.
- Simply whisk the sifted confectioners sugar with the plant milk to desired consistency, pour over cooled bundt cake
For longer storage refrigerate for up to a week
Freeze for 1 month, wrapped well
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