Introduction

Nothing Bundt Red Velvet Cake is a moist and decadent dessert that’s perfect for any occasion. This recipe combines a rich red velvet cake with a creamy cream cheese frosting, all baked in a classic Bundt pan for an elegant presentation.

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 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 semi-sweet chocolate chips. Mix on low speed with an electric mixer until ingredients are 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. Allow the cake to cool completely before frosting.
Step 4: To make the frosting, beat together the softened cream cheese and butter in a large bowl on medium speed for 2 minutes until creamy.
Step 5: Reduce the mixer speed to low and gradually add the powdered sugar and vanilla extract. Once combined, increase the mixer speed to medium and beat for another 2 minutes until smooth and fluffy.
Step 6: Transfer the frosting to a pastry bag fitted with a standard plastic coupler. Pipe the frosting onto the cooled cake in decorative patterns. Serve immediately.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and your cake rises beautifully.
Try adding chopped nuts or strawberries to the batter for added texture and flavor.
If you don’t have a Bundt pan, use a tube pan or two 9-inch round pans, adjusting baking time accordingly.
For a richer frosting, add a teaspoon of lemon juice to brighten the cream cheese flavor.
Make sure to grease the pan generously to avoid the cake sticking to the sides and bottom.

Storage

Store the frosted cake covered in the refrigerator for up to 5 days. Keep it well covered to prevent the cake from drying out or absorbing other refrigerator odors. Before serving, you can let the cake sit at room temperature for about 20 minutes to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without mayonnaise?

Mayonnaise adds moisture and richness to the cake, but you can substitute it with an equal amount of sour cream or Greek yogurt if you prefer.

Do I need a special pastry bag for the frosting?

A standard plastic coupler fitted to a pastry bag works well for piping the frosting. If you don’t have one, you can spread the frosting with a spatula for a more rustic look.

Nothing Bundt Red Velvet Cake Recipe

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★★★★★

4.7 from 100 reviews

This classic Nothing Bundt Red Velvet Cake offers a rich, moist texture combined with a luscious cream cheese frosting. Perfect for celebrations or any occasion, this Bundt cake is easy to prepare using a boxed red velvet mix enhanced with sour cream, mayonnaise, and cream cheese frosting for a homemade touch that elevates the flavor and moistness.

Author: Ella
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

Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly using vegetable shortening such as Crisco to ensure easy release of the cake after baking.
Mix the Cake Batter: In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and semi-sweet chocolate chips. Using an electric mixer, start mixing on low speed until the ingredients just come together. Increase the speed to medium and beat for two minutes to achieve a smooth, uniform batter.
Bake the Cake: Pour the batter into the prepared Bundt pan and spread evenly. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let the cake cool completely in the pan before inverting.
Prepare the Frosting: In a clean large bowl, beat the softened cream cheese and butter on medium speed using an electric mixer for about two minutes until light and fluffy. Reduce speed to low and gradually add powdered sugar and vanilla extract. Once combined, increase speed to medium and beat for another two minutes until creamy and spreadable.
Frost the Cake: Transfer the frosting into a pastry bag fitted with a standard plastic coupler. Pipe decorative dollops or swirls of cream cheese frosting onto the cooled Bundt cake. Serve immediately or store the frosted cake covered in the refrigerator for up to 5 days.

Notes

Ensure all refrigerated ingredients like eggs and sour cream are at room temperature for better mixing and texture.
Greasing and flouring the Bundt pan well is essential to prevent sticking.
Use a toothpick or cake tester to check doneness; the cake should come out clean or with a few moist crumbs.
The chocolate chips add a nice texture contrast but are optional.
Store leftovers covered in the refrigerator and bring to room temperature before serving for best flavor and texture.

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