Night fell in layers, each one heavier than the last, the overhead sky black as spilled ink overhead. Thunder cracked like a shotgun as I pulled the cake from the oven, its intoxicating aroma curling through the air, whispering sweet secrets all through the house. Somehow sinister, with a boozy undertone, it clung to the air like ghosts to a grudge.
Red velvet cake has a dark side, you know. It’s not all cheery hues of crimson, especially when you take a more natural approach. Baked as a bundt, it takes the shape of a crown, denoting where it falls in the cake hierarchy, or so it would like to believe. Hard edges fall away to dense, moist crumb within, scented with rum, cocoa, and vanilla, luminously red as freshly spilled blood.
Though tame compared to the edible gore of previous years, the wickedly vivid, high-gloss drizzle turned out even better than expected. While it sets to an almost invisible gloss around each crenelation, it bleeds into the cake’s center with theatrical flair. Slice right away and you’ll have a glistening scarlet pool that spills onto the plate.
Pair thick, soft slices with jet black coffee or spiced cider, though it really comes alive alongside a dark rum cocktail, echoing the warmth that hides just beneath its brooding exterior. It has a haunting warmth that burns low and slow; comforting, but also cautionary. Too much of it, and things start to blur around the edges.
All work and no play makes for a dull baker. When I invite you to indulge, I don’t just mean in sugar and flour. Bake something that stains the plate red. Bake something that bites back.
Red Velvet Rum Bundt
This naturally colored red velvet bundt cake is rich with dark rum, cocoa, and vanilla, offering a dense, moist crumb and haunting flavor. Finished with a glossy, blood-red glaze that pools dramatically when sliced, it’s a bold, moody dessert perfect for Halloween or any darkly decadent occasion.
Ingredients
Red Velvet Rum Bundt:
- 3 Cups All-Purpose Flour
- 1 1/2 Cups Granulated Sugar
- 3 Tablespoons Natural Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 1 Cup Plain, Unsweetened Non-Dairy Milk
- 3/4 Cup Plain, Unsweetened Vegan Yogurt
- 1/2 Cup Avocado, Rice Bran, or Peanut Oil (or Any Neutral Vegetable Oil)
- 1/2 Cup Dark Rum
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Natural Red Food Coloring
- 2 Teaspoons Vanilla Extract
Red Rum Glaze:
- 1/2 Cup Vegan Butter
- 1 Cup Granulated Sugar
- 1/4 Cup Dark Rum
- 3 - 5 Drops Natural Red Food Coloring
Instructions
- Preheat your oven to 350 degrees. Lightly grease a 12-cup bundt pan and set aside.
- In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
- Separately, whisk together the non-dairy milk, yogurt, oil, rum, vinegar, food coloring, and vanilla. Beat thoroughly until smooth.
- Pour the wet ingredients into the dry and stir with a wide spatula, mixing just enough to bring the batter together smoothly. Pour it into your prepared bundt pan, tapping it on the counter a few times to knock out any air bubbles.
- Bake in the center of the oven for 50 - 60 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan, then invert onto a serving plate.
- For the Rum Glaze, place the vegan butter in a small saucepan over medium heat. Once melted, add the sugar, rum, and enough food coloring to tint the mixture blood red; a little bit goes a long way.
- Bring to a boil, stirring continuously for 5 minutes, making sure it doesn't boil over. Turn off the heat and wait for the bubbling to subside. While still warm, pour the glaze all over the cake, pooling the excess in the middle.
- Present to guest, slice, and watch the bloody brilliant results. Spoon any excess glaze over individual slices, as desired.
Recommended Products
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Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 11gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 2mgSodium: 295mgCarbohydrates: 64gFiber: 3gSugar: 38gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Your blog is a breath of fresh air in the often stagnant world of online content. Your thoughtful analysis and insightful commentary never fail to leave a lasting impression. Thank you for sharing your wisdom with us.
I just love your writing! Beautiful cake.
Thank you so much! I definitely had fun with this one.
you described it beautifully
You mean we were not supposed to roar with laughter and repost the red rum fun ere we cut a piece >>> come on :) !
That’s absolutely the perfect response! ;) I’m so glad you got a kick out of the whole package. Thank you for sharing!
The colour is amazing. Red rum was a famous racing horse if my memory serves me correctly.
Now that I didn’t know! I had to look it up, and you’re right. Fascinating, especially since I just finished reading Horse by Geraldine Brooks. Absolutely fantastic book and highly recommend it.
Your bloody cake may look spooky but sounds very tasty.
I’d call that a win-win! ;)
Looks beautiful and sounds amazing. Such passionate writing too.. by the time I finish reading your post- I am feeling revved!!
Thank you! I love an opportunity to tell a story. ;)
This looks delish Hannah. Thank you for sharing!