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Nothing Bundt Red Velvet Cake Recipe

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★★★★★

4.4 from 104 reviews

This delicious Nothing Bundt Red Velvet Cake is a moist, flavorful bundt cake made from a red velvet cake mix enhanced with sour cream, mayonnaise, and chocolate chips, then topped with a creamy classic cream cheese frosting. Perfectly baked in a Bundt pan, this cake offers a rich texture and beautiful presentation, ideal for gatherings and special occasions.

Ingredients

Scale

For the Cake

  • 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

For the Frosting

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

Instructions

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking, using Crisco or a similar shortening for best results. In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and semi-sweet chocolate chips. Use an electric mixer on low speed to mix until ingredients are just combined, then increase speed to medium and beat for two minutes until the batter is smooth.
  2. Bake the Cake: Pour the prepared batter into the greased Bundt pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan before removing.
  3. Make the Frosting: In a large mixing bowl, add the softened cream cheese and butter. Using an electric mixer, beat on medium speed for 2 minutes until creamy and smooth. Reduce mixer speed to low and gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Once combined, increase mixer speed back to medium and beat for an additional two minutes to achieve a fluffy frosting.
  4. Frost the Cake: Transfer the frosting into a pastry bag fitted with a standard plastic coupler. Pipe the frosting decoratively onto the cooled cake. Serve immediately, or store the frosted cake covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Ensure all refrigerated ingredients like eggs, sour cream, and cream cheese are at room temperature for best mixing results.
  • Greasing and flouring the Bundt pan thoroughly is crucial to easily release the cake after baking.
  • The addition of mayonnaise in the batter adds moisture and richness to the cake.
  • The semi-sweet chocolate chips add a pleasant texture and flavor contrast but can be omitted if preferred.
  • Store leftover cake in an airtight container refrigerated and consume within 5 days.
  • For softer frosting, allow the cake to reach room temperature before serving.

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

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