Print

Nothing Bundt Red Velvet Cake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://ellaeatsdaily.com/nothing-bundt-red-velvet-cake-recipe/