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

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour a Bundt pan thoroughly to prevent sticking; using Crisco works well. Set the pan aside.

Step 2: In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and chocolate chips. Mix on low speed with an electric mixer until the ingredients just come together, then increase to medium speed and beat for 2 minutes.

Step 3: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before turning it out.

Step 4: For the frosting, place the softened butter and cream cheese in a large bowl. Beat on medium speed for 2 minutes until smooth and creamy.

Step 5: Reduce the mixer speed to low and gradually add the powdered sugar and vanilla extract. Once combined, increase the speed to medium and beat for an additional 2 minutes to achieve a fluffy texture.

Step 6: Transfer the frosting into a pastry bag fitted with a standard plastic coupler. Pipe the frosting decoratively onto the cooled cake.

Step 7: Serve immediately or store the cake covered in the refrigerator.

Tips & Variations

Make sure all your ingredients, especially eggs, sour cream, and cream cheese, are at room temperature for a smoother batter and frosting.

For extra flavor, gently fold the chocolate chips into the batter after mixing to avoid overbeating.

If you don’t have a pastry bag, you can spread the frosting using a spatula or knife for a more rustic look.

Try adding chopped pecans or walnuts to the batter for added texture and a nutty twist.

Storage

Store the frosted cake covered in an airtight container or cake dome in the refrigerator for up to 5 days. When ready to serve, you can remove it from the fridge about 30 minutes beforehand to allow the frosting to soften slightly. Leftovers can be frozen for up to 2 months; wrap the cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

FAQs

Can I use homemade red velvet cake batter instead of a box mix?

Yes, you can substitute homemade red velvet cake batter if you prefer. Just be sure to keep the other ingredients and proportions similar to maintain the cake’s moist texture.

Do I have to use mayonnaise in this recipe?

Mayonnaise adds moisture and richness to the cake, helping keep it soft and tender. If you prefer, you can substitute it with an equal amount of sour cream or Greek yogurt.