Recipe: Red Velvet Bundt Cake | Williams Sonoma

Ingredients

• 8 oz. (226 g) cream cheese, at room temperature
• 1 Tbs. unsalted butter, at room temperature
• 1/2 cup (60 g) confectioners’ sugar
• 1 egg yolk
• 1/2 tsp. vanilla extract
• 20 Tbs. (2 1/2 sticks) (284 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 3 eggs and 1 egg yolk, at room temperature
• 1 1/2 tsp. vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 3/4 tsp. kosher salt
• 1 cup (250 ml) whole buttermilk
• 1-oz. bottle liquid red food coloring
• Confectioners’ sugar and sugared rosemary for garnish