Red Velvet Bundt Cake Recipe
Just in time for Valentine’s Day, our Red Velvet Bundt Cake recipe is the best cake to make. You'll love this moist red velvet bundt cake!
Serving8 Servings
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 cup 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
To make sure your cake comes out of the pan use a good non-stick pan and then I love using Baker’s Joy - it’s a non-stick baking spray that has flour in it! I have always had success getting my cakes out when I use it.
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