Red Velvet Bundt with White Chocolate Roses

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Chocolate, chocolate, chocolate, who doesn’t like chocolate, everyone loves chocolate right?! Right! When faced with chocolate being February’s #Bundt Bakers theme you’d think the choice of what to bake would be easy.

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Wrong! It took me 3 weeks to choose what I wanted to bake, the scope for a chocolate bundt is huge but I couldn’t think of anything. Sure regular bundts with chocolate candies stuffed inside came to mind but I wanted something different, unusual perhaps?

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My bundt cake may not look like your average chocolatey bundt, but it is chocolate. The main chocolate source is the roses piped on top. My chocolate representation is in the form of white chocolate, being more precise a White Chocolate Swiss Meringue Buttercream.

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OMG….seriously you guys the best white chocolate icing ever! Smooth, luscious, as light as feather and laced with all the creamy sweetness of white chocolate.

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I adore Red Velvet and has been wanting to make one for a year or so now, this bundt version is incredibly light and moist. The recipe is oil based which accounts for its tender crumb. Considering it only has a dash of cocoa powder, you get a little hint of cocoa-y-ness.

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This would have been a great cake for Valentines and Christmas perhaps when Red Velvet always seems to be popular, I personally think it’s a lovely cake to make year round. It’s simple, yet stunning.

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Don’t be scared by the amount of red food dye, you’re not going to eat the whole cake and I highly doubt you eat copious amounts of food dye on a regular basis so just go with it and chuck the whole bottle in. I love baking red velvet cakes and can’t wait to experiment with different recipes and frosting. This recipe I have to say is the best I’ve tried so far.

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I didn’t want to hide its gorgeous red crumb, so decided to pipe white chocolate roses cascading down the cake, stopping halfway and at the top.

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As I only wanted a small amount of swiss meringue buttercream to decorat my cake with and not the usual amount to fill and cover an entire cake with I was lucky enough to come across this scaled down version. Not many egg whites are required and only minimal sugar and butter is needed. Sometimes the vast amounts of icing a recipe yields can be a little overwhelming but with this recipe you get the perfect amount.

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Whilst making the buttercream I got a little concerned as it wasn’t coming together, if you simply keep the mixer going it will come together so don’t fret! If you follow the recipe your guaranteed success.

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This cake was nearly too beautiful to be cut, bet hey-ho it’s only a cake, so grab the knife cut it and dig in, decadence awaits.

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Yields 1 Bundt Cake



  • 310 ml (1 1/4 cups Rapeseed oil
  • 250 ml (1 cup) Buttermilk
  • 2 Large eggs
  • 2 tablespoons Red food dye
  • 1 teaspoon White vinegar
  • 1 teaspoon Pure vanilla extract
  • 300 grams (2 1/2 cups) Plain flour
  • 350 grams (1 3/4 cups) Caster sugar
  • 1 teaspoon Bicarbonate soda
  • Pinch of Maldon sea salt
  • 1 tablespoon Cocoa powder

{white chocolate swiss meringue buttercream}


  • 100 grams (3 ounces) White chocolate
  • 2 tablespoons Cream
  • 3 Large egg whites
  • 150 grams (3/4 cup) Caster sugar
  • 113 grams (1 stick) Unsalted butter at room temperature, cubes
  • Pinch of Maldon sea salt


  1. Pre-heat the oven to 175C (350F) and spray the insides of a 9 inch bundt tin with non-stick cake spray making sure you reach all the corners, set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment mix together the rapeseed oil, buttermilk, eggs, food dye, vinegar and vanilla until full combined.
  3. In a medium bowl whisk together the flour, sugar, bicarbonate soda, salt and cocoa powder. Add to the liquid mixture in four additions making sure you get no lumps.
  4. Pour into the bundt tin and bake for 45 minutes or until a cake tester inserted into the deepest part of the bundt comes out clean. Leave in the tin on a wire rack for 20 minutes then transfer to the wire rack to cool completely.
  5. To make the swiss meringue buttercream place the white chocolate and cream into a small heatproof bowl and set over a pan of simmering water stirring constantly until melted. Set aside to cool.
  6. In a medium pan set over a pan of simmering water whisk the egg whites and sugar to temper the eggs until the mixture reaches 140F.
  7. Place in the bowl of an electric mixer fitted with a whisk and whisk until soft peaks begin to form, this will take around 8 minutes then add the butter a cube at a time. Add the white chocolate mixture and the salt and continue to whisk until light and fluffy.


* Recipe for the cake adapted from Overtime Cook and the recipe for the buttercream is adapted from Beyond Frosting

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

Thanks to Tanya from Dessert Stalking for this month’s choice. Now let’s check out what the other #Bundt Bakers made for February’s chocolate theme.




#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Here are February’s Chocolate themed Bundt Bakers:

57 thoughts on “Red Velvet Bundt with White Chocolate Roses

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