Red Velvet Bundt Cake
This Red Velvet Bundt Cake is is truly a showstopper and uses less than 10 ingredients. It’s a bakery-style dessert easily made at home using a boxed cake mix. Topped with a cream cheese frosting, everyone will love this cake.
Servings: 16 Servings
Calories: 369kcal
Ingredients
Cake
- 15.25 ounce red velvet cake mix
- 3.9 ounce instant chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- ½ cup water
- ½ cup canola or vegetable oil
Cream Cheese Frosting
- 8 ounce cream cheese softened
- ¼ cup salted butter softened
- 3-3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Grease a Bundt pan.
- In a large mixing bowl, combine the red velvet cake mix, instant chocolate pudding mix, sour cream, eggs, water, and oil. Mix with a hand mixer or whisk just until combined and smooth.
- Pour the batter into the prepared Bundt pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then invert the cake onto a cake plate. Allow the cake to cool completely before frosting.
- For the icing, in a mixing bowl, beat together the softened cream cheese and butter with a hand mixer or spatula until creamy and smooth. Add powdered sugar and vanilla, and mix again until smooth.
- Fill a pastry or Ziploc bag and cut off the corner. From the outside in, squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat around the whole cake.
Video
Notes
Storage:
Store the cake in an airtight container in the fridge for up to four days. Bring to room temperature before serving.
You can also freeze the cake as well for up to 2 months. We recommend slicing the cake and storing in individual slices for ease.
Tips:
- Don’t skip the pudding mix. This enhances the cocoa flavor of the red velvet cake and also adds a fudgy moist element to ensure its never too dry.
- Fully soften the cream cheese for the frosting as well as the butter. This is required to make sure it’s the right consistency and mixes evenly.
- Grease the bundt pan thoroughly. This ensures it unmolds with a beautiful shape.
- Don’t over-bake the cake. This will make it tough and hard in texture.
Nutrition
Serving: 1slice | Calories: 369kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 426mg | Potassium: 190mg | Fiber: 1g | Sugar: 34g | Vitamin A: 282IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg
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