This incredible moist red velvet bundt cake will remind you of a Nothing Bundt Cakes. It’s loaded with chocolate chips and topped with cream cheese frosting.
The Story Behind the Red Velvet Bundt Cake
If the month of December isn’t already crazy enough, we add three birthdays to celebrate in my house. Against my will, my two boys share a birthday exactly 5 years apart. We call them our birthday twins. It’s great, but we also celebrate my husband’s birthday three days prior to theirs. I’ve just come to expect a crazy first week of December every year.
This year my brother-in-law was staying at our house for his birthday which just happens to be three days before Christmas. It was a crazy December. We spent his birthday morning playing games with family. By the time we headed home we needed to adjust his evening birthday celebrations.
His pregnant wife really wanted to get him a Nothing Bundt Cake. However, we decided the almost hour round trip wasn’t worth it. Instead, we decided to bake our own Nothing Bundt Cake. It was so good. Not only was it super chocolatey and moist, but it was covered in the best cream cheese frosting. We had the entire cake gobbled up by lunch the next day.
I have thought about that bundt cake for two months now. With Valentine’s coming up, I knew I wanted to make something special and red, so I created this red velvet bundt cake. It’s the perfect dessert to to celebrate love, or no love. Whichever boat you are in, it’s a good way to celebrate Valentine’s Day.
Not only is this cake moist, but it also has mini chocolate chips scattered throughout the batter. The top is covered in luscious cream cheese frosting. In fact, the frosting is so good that I will sometimes add any leftovers into the middle of the bundt cake so whoever wants extra frosting can grab some with their slice.
F.A.Q.S for Red Velvet Bundt Cake
Additional Recipes You May Enjoy
Red Velvet Bundt Cake
- 1 box Red Velvet Cake
- 3.9 oz box instant chocolate pudding
- 1 cup sour cream
- 4 eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 cup mini chocolate chips
- additional chocolate chips for the top optional
For the Cream Cheese Frosting
- 8 oz block cream cheese
- ½ cup butter softened
- 3-4 cups powdered sugar
- 1-2 tbsp milk, if needed
- Preheat the oven to 350°.
- Grease a large bundt pan and set aside.
- In a large mixing bowl, combine the cake mix and pudding (dry mix, don't make the actual pudding). Whisk together.
- Add in the eggs, sour cream, buttermilk, and oil. Mix together until there are no dry spots left.
- Quickly stir in the mini chocolate chips.
- Pour the batter into your greased bundt pan and bake for 45-50 minutes, or until the top bounces back.
- Cool the cake in the pan for 10 minutes before flipping it out onto a cake plate.
- Let it cool completely before adding the frosting.
For the Cream Cheese Frosting
- In a medium-sized bowl mix together the cream cheese and softened butter with a hand mixer until smooth.
- Slowly add in 3-4 cups of powdered sugar. I know everyone enjoys their cream cheese frosting a little different. I prefer to not have a strong cream cheese taste, so I tend to lean closer to the 4 cups of powdered sugar.
- If the frosting is too stiff, add in 1-2 tbsp of milk to get a softer consistency. It should hold its shape when piped.
- Using a Wilton 1A piping tip, pipe lines of frosting about 1/2 inch apart on the top of the cake, going all the way to the bottom.