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Nothing Bundt Red Velvet Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://platedandproud.com/nothing-bundt-red-velvet-cake-recipe/