Introduction

This Nothing Bundt Red Velvet Cake is a moist, flavorful dessert perfect for any occasion. It combines a rich red velvet cake with a smooth cream cheese frosting, all baked in a beautiful Bundt pan for an elegant presentation.

Nothing Bundt Red Velvet Cake Recipe - Recipe Image

Ingredients

1 box Red Velvet Cake Mix (15.25 ounces)
3/4 cup sour cream (at room temperature)
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
3 large eggs (at room temperature)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
8 ounces cream cheese, softened
1/4 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking. Using Crisco or similar shortening works well.
Step 2: In a large bowl, combine the cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and chocolate chips. Mix on low speed with an electric mixer until just combined, then increase speed to medium and beat for two minutes until smooth.
Step 3: Pour the batter into the prepared Bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Step 4: For the frosting, beat the softened cream cheese and butter in a large bowl on medium speed for two minutes until creamy. Reduce the mixer speed to low and gradually add powdered sugar and vanilla extract. Once incorporated, increase speed to medium and beat for another two minutes until smooth.
Step 5: Transfer the frosting to a pastry bag fitted with a standard plastic coupler and pipe decorative swirls onto the cooled cake. Serve immediately or refrigerate as needed.

Tips & Variations

Room temperature ingredients help create a smooth, even batter and frosting.
For extra flavor, add a teaspoon of instant coffee granules to the batter to enhance the chocolate notes.
You can substitute the mayonnaise with Greek yogurt for a tangy twist.
Add crushed pecans or walnuts on top of the frosting for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 5 days. To keep frosting fresh and creamy, place the cake in an airtight container. Before serving, bring the cake to room temperature or warm slices gently in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can experiment with other cake mixes like chocolate or vanilla, but keep in mind that the texture and flavor will change accordingly.

Do I have to use a Bundt pan?

No, you can bake this cake in other pans such as a 9×13 inch pan or two 8-inch round pans; adjust baking times as needed and check doneness with a toothpick.

Nothing Bundt Red Velvet Cake Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

A luscious and moist red velvet Bundt cake made from a cake mix and enhanced with rich ingredients like sour cream, mayonnaise, and chocolate chips. Topped with a creamy homemade cream cheese frosting, this cake combines classic flavors with ease and elegance, perfect for celebrations or a delightful dessert treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 box Red Velvet Cake Mix (15.25 ounces)
3/4 cup sour cream (at room temperature)
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
3 large eggs (at room temperature)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Frosting Ingredients

8 ounces cream cheese, softened
1/4 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously using Crisco or another shortening to ensure the cake does not stick.
Mix Cake Batter: In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and chocolate chips. Using an electric mixer, start mixing on low speed until the ingredients are just combined, then increase to medium speed and beat for 2 minutes until smooth.
Bake the Cake: Pour the prepared batter evenly into the greased Bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
Prepare Frosting: While the cake is cooling, beat together the cream cheese and butter in a large bowl with an electric mixer on medium speed for 2 minutes until creamy and smooth.
Add Sugar and Vanilla: Reduce the mixer speed to low, gradually add the powdered sugar and vanilla extract, and mix until fully incorporated. Then increase the speed back to medium and beat for another 2 minutes until light and fluffy.
Frost the Cake: Transfer the frosting to a pastry bag fitted with a standard plastic coupler. Once the cake is completely cooled, pipe the frosting evenly over the cake in decorative patterns. Serve immediately or store covered in the refrigerator for up to 5 days.

Notes

Use room temperature ingredients like sour cream, eggs, and cream cheese for the best texture.
Greasing and flouring the Bundt pan thoroughly is key to removing the cake easily after baking.
You can substitute the semi-sweet chocolate chips with white chocolate chips or omit them for a classic red velvet flavor.
Store leftover cake covered in the refrigerator to keep the frosting fresh and the cake moist.
Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.

Keywords: Red Velvet Cake, Bundt Cake, Cream Cheese Frosting, Chocolate Chips, Easy Cake Recipe, Moist Red Velvet