One thing about this blog that has been a bit of a learning experience for me is photographing food.
I have made a couple of things that taste absolutely amazing, but aren’t very pretty to look at, so they don’t make the cut. Seriously, how do you make a casserole or something made in your slow cooker look good?! It’s a bit of a challenge.
Most of my photos happen right on the kitchen table. My family knows that before they can eat their food, mom has to photograph it first. It’s kind of become the joke in our home. 🙂
Sometimes it is absolutely painful for my family to wait for me to photograph food . . . especially when it comes to dessert. 
Exhibit A – my 4 year old son and this cake. He had helped me make the cake and watched carefully while I frosted it. It was complete torture for him to wait to while I photographed it. A couple of times I caught him trying to stick his finger in the icing.
The second I was done, I gave him the photographed piece of cake and let him dig in. This recipe is definitely Mason-approved!
Serves: 8
Red Velvet Bundt Cake Recipe
The delicious Red Velvet cake in Bundt form with the most amazing frosting!
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 degrees F .
- 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.
Nutrition
Calories: 545 kcal · Carbohydrates: 74 g · Protein: 7 g · Fat: 25 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 132 mg · Sodium: 458 mg · Potassium: 241 mg · Fiber: 1 g · Sugar: 69 g · Vitamin A: 638 IU · Vitamin C: 1 mg · Calcium: 135 mg · Iron: 1 mg
Equipment
- Mixing Bowl
- Non-stick Cooking Spray
- Bundt Pan
- Plate
Recipe Details
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every time I make a bundt cake I have a hard time getting it to come out nice. Part of it always sticks to the pan, any advise?? Thanks! -Emily
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Hi just a question on the 1 cup of oil in this recipe, I have made this bundt cake yesterday and it is beautiful but very oily? Should it maybe be less oil?
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I recently made this recipe, but did so as cupcakes, rather than a bundt cake. I ended up with 19 cupcakes and just enough frosting for all 19. I do not recall the baking time, I just "eyeballed" it (sorry I didn't monitor that better for commenting). This recipe is delicious! The cream cheese frosting is spot-on and the cake is moist and tasty.
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I am always looking for yummy recipes, but easy ones....cupcakes just take too long. I have become a lover of any kind of bundt cake. This is a keeper. Took to work yesterday and every single piece of this cake was eaten up! Thank you - great recipe!
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Hi, i can replace sour cream with greek yoghurt?
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This cake was gross! I never thought I would find myself blotting grease off of a cake before. There is so much oil in this cake that the outside formed a crispy crust that over a day or so separated from the dense oily inside. If I lightly touch it with my finger, there is a grease slick on my skin. Please consider revising (or better yet, proofreading because this has to be a typo) this recipe and cut the amount of oil in half at least.
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After reviewing all the comments on this cake regarding too much oil, I made it using only 2/3 cup of oil and it came out perfectly! Thanks for a fantastic recipe!
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Could you pour this cake into two regular cake pans instead of a bundt pan?
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If I wanted to do this with a mini bundt pan, how long would I bake it?
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I made this for a potluck once and it was absolutely delicious!! The problem is, my daughter is terribly allergic to the red dye (she throws up uncontrollably). Would it turn out the same with a devil's food cake, or a regular chocolate cake mix? Thanks!
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Can you use red velvet cake mix with instant pudding already in it
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Thank you so very much for clarifying my question. I can't wait to make this cake it looks very yummy Helena
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The recipe doesn't call for any oil? So do we use it or not?
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I was confused by the oil comments too. We just made it according to the directions above (no oil- just the mix, sour cream, eggs and water) and it's delicious. I'll be making another one this week to take to a holiday party and have a feeling this one will be gone by ten tomorrow at my office.
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*and the pudding mix* left that off my original post.
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the recipe doesn't call for any oil. just the cake mix, pudding mix, sour cream, eggs, water, and white chocolate chips.
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Have not made it yet But wouldn't there be oil in the box cake recipe? And do we just use the box cake mix but not follow the box cake instructions
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I have made this cake the last three Christmas’s and everyone loves it. I just substituted semi sweet chocolate chips and eliminated the frosting. Just a dusting of confectionary sugar. Thank you.
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I see no oil called for in the recipe.
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Can I freeze this cake? if so, can I freeze it iced? My daughter wants it for her bday cake and it will be traveling 7 hours in the car. I figured i would make it, freeze it, and it would be ready to eat when i got there
