Just in time for Valentine’s Day, our Red Velvet Bundt Cake recipe is the best cake to make. It’s a moist red velvet bundt cake with cream cheese frosting recipe that is absolutely amazing.
You’re looking at your next favorite dessert recipe, this red velvet bundt cake recipe, perfect for Valentine’s Day. It is an easy cake mix recipe, but it’s so good, you’ll think you picked it up from a bakery.
You can easily impress some friends and make this for a party or get-together. Pretty much red velvet anything works great for holidays because of its gorgeous red color.
We also have a wonderfully simple cream cheese frosting recipe that you will make with the cake mix recipe that works out perfectly to top this delicious dessert. It might even become your favorite dessert recipe to make.
Recipe Ingredient Notes
To make Red Velvet Bundt Cake, you will need the following ingredients:
- Red Velvet Cake Mix
- Instant chocolate pudding mix
- Sour cream
- Eggs
- Water
- White chocolate chips
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Red Velvet Bundt Cake Recipe
Cake
- Preheat oven to 350℉.
- In a large bowl, mix together the cake mix and pudding mix, sour cream, beaten eggs and water. Stir in the white chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with cream cheese frosting.
Frosting
- Cream butter, cream cheese, and vanilla together, then add powdered sugar. Add more or less powdered sugar, depending on how thick you want the frosting to be. Spread or pipe frosting onto your cake.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Frequently Asked Questions
It comes down to using a good non-stick pan and then I love using Baker’s Joy – it’s a non-stick cooking spray that has flour in it! I have always had success getting my cakes out when I use it.
You can also make up a cake goop recipe. Yes, I know that doesn’t sound appealing, but you can make it with just a few ingredients and store it in an air-tight container and use it to grease your pans before baking a cake.
Sugar Geek Show has a great cake goop recipe also known as a homemade pan release recipe that you will love and make baking a cake just that much easier.
The secret ingredient is a pudding mix! Just the mix itself, don’t prepare the pudding as directed but use the dry powder. It makes the cake so soft every time!
While many might think that red velvet cake is pretty much just vanilla cake with a couple of drops of red food coloring, there is a little bit more to it.
Red velvet cake also needs a little bit of cocoa powder, along with the buttermilk and vinegar flavors to make that exquisite red velvet flavor and texture in addition to the red food coloring.
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Triple Chocolate Bundt Cake Recipe
- Lemon Blueberry Bundt Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Pineapple Coconut Bundt Cake
Red Velvet Bundt Cake Recipe
Ingredients
Cake
- 15.25 ounces Red Velvet Cake Mix, 1 package
- 3.9 ounces instant chocolate pudding mix, 1 box, (you could also use vanilla if you wanted to)
- 1 cup sour cream
- 4 eggs
- ½ cup water
- 1 cup white chocolate chips
Frosting
- 8 ounces cream cheese, 1 package
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Cake
- Preheat oven to 350℉.
- In a large bowl, mix together the cake mix and pudding mix, sour cream, beaten eggs and water. Stir in the white chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with cream cheese frosting.
Frosting
- Cream butter, cream cheese, and vanilla together, then add powdered sugar. Add more or less powdered sugar, depending on how thick you want the frosting to be. Spread or pipe frosting onto your cake.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews