Introduction

Nothing Bundt Red Velvet Cake is a moist, rich treat with a perfect balance of cocoa and tangy cream cheese frosting. This classic cake is easy to make and impressive to serve, perfect for any special occasion or cozy dessert craving.

Nothing Bundt Red Velvet Cake Recipe - Recipe Image

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 extract

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour a Bundt pan thoroughly—using Crisco or another shortening works well to prevent sticking. 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 just combined, 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 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan.
Step 4: While the cake cools, prepare the frosting. In a large bowl, beat the softened butter and cream cheese 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 incorporated, increase to medium speed and beat for another 2 minutes until fluffy.
Step 6: Transfer the frosting to a pastry bag fitted with a standard plastic coupler. Pipe the frosting decoratively onto the cooled cake. Serve immediately for the best texture and flavor.

Tips & Variations

Make sure all refrigerated ingredients are at room temperature to ensure a smooth batter.
For added texture, try folding in chopped pecans or walnuts along with the chocolate chips.
If you don’t have a pastry bag, you can spread the frosting with a knife or offset spatula.
Substitute mayonnaise with sour cream in equal measure for a slightly tangier cake.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture. If storing unfrosted, wrap tightly in plastic wrap and keep at room temperature for up to 2 days or refrigerate up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can bake this cake in two 9-inch round cake pans. Adjust the baking time to 30-35 minutes and check for doneness with a toothpick.

Can I freeze Nothing Bundt Red Velvet Cake?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Nothing Bundt Red Velvet Cake Recipe

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★★★★★

4.5 from 146 reviews

This Nothing Bundt Red Velvet Cake is a moist, luscious cake made from a red velvet cake mix enhanced with sour cream, mayonnaise, and chocolate chips for extra richness and texture. Topped with a creamy, smooth cream cheese frosting, this cake is a perfect dessert for any occasion, baked conveniently in a bundt pan to create an elegant presentation.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake 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

Frosting Ingredients

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

Instructions

Preheat and Prepare Pan: Preheat your 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. Set the pan aside.
Mix Cake Batter: In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and chocolate chips. Using an electric mixer, mix on low speed until the ingredients are combined, then increase speed to medium and beat for 2 minutes to ensure a smooth batter.
Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan.
Prepare Frosting: In a large bowl, add softened cream cheese and butter. Beat on medium speed with an electric mixer for about 2 minutes until smooth and creamy. Reduce the mixer speed to low and gradually add powdered sugar and vanilla extract. Once blended, increase speed to medium and beat for an additional 2 minutes to achieve a fluffy frosting.
Frost the Cake: Transfer the frosting to a pastry bag fitted with a standard plastic coupler. Once the Bundt cake is completely cooled, pipe decorative frosting onto the cake as desired.
Serve and Store: Serve the cake immediately for best flavor and texture. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Notes

For best results, make sure the sour cream and eggs are at room temperature before mixing.
Greasing and flouring the Bundt pan thoroughly helps prevent the cake from sticking.
If you don’t have a pastry bag, you can spread the frosting with a knife or spatula.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
This cake can be stored covered at room temperature for up to 1 day, but refrigeration helps maintain freshness longer.

Keywords: Red Velvet Cake, Bundt Cake, Cream Cheese Frosting, Chocolate Chip Cake, Dessert, Easy Cake Recipe