Kiss My Bundt!

I've been following an interesting thread on the Los Angeles Times Daily Dish food blog that's been developing over the last few weeks. In mid-August, the blog included post about the American Cancer Society's new official birthday cake, a "healthy" red velvet cake made with whole grain flour, beets, dried cherries, and applesauce. The post was titled "Call it whatever you want -- just don't call it red velvet cake," and included a video of the Times food staff tasting the cake. The staff's verdict was less than enthusiastic, including complaints that the cake wasn't red, had a beet aftertaste, and was "an insult to red velvet cakes everywhere." The conclusion was that on your birthday, you should splurge and eat a real red velvet cake.

In the blog post comments, Times readers overwhelmingly recommended the red velvet cake from Kiss My Bundt bakery as the best in town. Kiss My Bundt owner Chrysta Wilson provided the recipe to the Times staff, and their verdict was: "Amazing!" So when the blog finally ran the recipe on August 31, I knew I had to try it immediately. The recipe is very similar to my standard red velvet cake recipe from Cake Man Raven. The cake looks so pretty (pictured above) that it almost seems like a shame to frost it, especially since I always think that bundt cakes with frosting look awkward and messy.

This recipe made the perfect amount of sweet, light frosting. The cake itself was moist, flavorful, and I felt like it was slightly more dense than the Cake Man Raven recipe I normally use (although to be honest, I doubt that anyone at the office noticed that it was not my usual recipe). I think I'll stick with the recipe I know, just because I'm like that... But the Kiss My Bundt red velvet cake is definitely birthday-worthy!

Recipe: Kiss My Bundt Bakery Red Velvet Cake with Cream Cheese Frosting, Los Angeles Times Daily Dish Blog, August 31, 2009.

Previous Post: "Holiday Party Recap, Part III: Ready for the Throwdown!," December 17, 2008.