Red Velvet Bundle From Chiarapassion (Enrica Panariello)

My red velvet bundle

A couple of years ago I came across the red velvet cake recipe on Instagram and became very interested in trying it myself.

I got some help from my mother; I am still learning in the kitchen and she is definitely a better cook than I am!

What follows is basically a translation from the original recipe on the Chiarapassion food blog; if some of you can read and understand Italian I recommend looking at her website for food recipes and inspirations, otherwise you can follow my article, as I tried to recreate it.

The Red Velvet Bundle is a simplified version of the classic Red Velvet Cake recipe created by Enrica Panariello on; it is a red-colored cake which is perfect to celebrate Christmas, Valentine’s Day and other special occasions.

Compared to the classic version, there is the advantage of not having to prepare three separate bases to be filled with the cream, in fact thanks to the bundt cake mold it immediately becomes beautiful.

To make it, after preparing the buttermilk with yogurt, lemon and milk, all you have to do is mix the dry ingredients in one bowl (it is important to sift the flour) and the liquid ones in another, then combine the two compounds without mixing too much…and then off to the oven!

You can serve it au-naturel with a simple dusting of powdered sugar so that its red color is not revealed until you cut the slice, otherwise you can accompany it with mascarpone cream.

To get a nice red color, Enrica suggested using professional dye from Decora but the Wilton one is very good, too!


Cooking time : 45-50 minutes

Portions: 10 people


250 g buttermilk or (125 g low-fat yogurt + 125 milk + 1 teaspoon lemon)

1 teaspoon apple or white vinegar

1-2 tablespoons of Decora or Wilton red dye (I used one full of gel dye decora, like Enrica)

2 large eggs

2 teaspoons vanilla extract

200 ml peanut seed oil

350 g 00 flour

2 level tablespoons of bitter cocoa

300 g granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt


Start by making the buttermilk. In a jug, mix the yogurt with the milk and lemon juice; let stand for 30 minutes at room temperature.

In a bowl, with electric whips, whip the previously made buttermilk with the eggs, oil, vinegar, food coloring, and vanilla at medium speed for 1 minute.

In another bowl, sift the flour with the cocoa, baking soda, and add the sugar and salt. Combine the dry ingredients with the liquid ones and mix on low speed for 1 minute (you should not overwork the dough).

Grease well a 24-cm doughnut mold, pour the dough. Bake in preheated oven at 175° static function for 45-50 minutes, always do the toothpick test before baking.

Let stand for 10 minutes, unmold and cool completely on a wire rack. Serve with a dusting of powdered sugar.

As evidenced by Chiarapassion, to get a nice bright red color, it is important to use gel food coloring from Decora or Wilton, otherwise with ordinary coloring you find in the supermarket you won’t succeed; the cake will be just as good but not red.

It will keep moist and fluffy for up to 5 days under a glass bell.

On Chiarapassion there is also the mascarpone cream version, but I’m not a fan of mascarpone so I am sticking with this one. Overall I was happy with the result but I will admit that I had some difficulties with getting the cake to turn red; at first I may have used too little gel dye and it seemed to go towards shades of brown. All this was resolved after adding a little more. The cake tasted delicious and I will surely bake it again!

I suggest you try the recipe or if you are an expert at baking cakes and pastries you can put your own spin on it.

Thank you very much to for the inspiration ❤

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