This Red Velvet Bundt Cake recipe is a copycat from our favorite bakery – Nothing Bundt Cakes! The cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.
This is one of our favorite recipes to make for Valentine’s Day. We have also recently started making Valentine’s Day Gingerbread Houses. Browse our list of Valentine’s Day recipes to get some inspiration! Whether you are cooking up a fancy dinner for your significant other, or making treats for Galentine’s Day, we have you covered!
Red Velvet Bundt Cake
There are few things I love more than a Nothing Bundt Cake – especially their Red Velvet Bundt Cake. If you have one nearby, you know what I’m taking about. They are dense and moist and delicious, but they are also a little pricey. You can make this bundt cake for a fraction of the cost. I guarantee you have most of these ingredients already in your fridge and pantry. If you don’t have a Nothing Bundt Cakes nearby the next best thing is to make your own. It tastes just like the real thing – plus you can steal a taste of the batter and eat as much frosting as you want. I won’t tell.
What is Red Velvet?
Red Velvet is a rich, chocolatey, tangy cake flavor that is thought to originate in Maryland. It almost always features these elements: cocoa, buttermilk, and red coloring. People used to use the juice from boiled beetroot to dye the batter, but now we just use food coloring. In this recipe, the dye is already in the cake mix, so you don’t have to boil any beetroots! 🙂
More Nothing Bundt Cakes
We are obsessed with Nothing Bundt Cakes! They are truly the best cakes ever. We are so glad that we’ve been able to recreate the magic in our own kitchens! Try some of our other bundt cake recipes.
- Lemon Bundt Cake
- Chocolate Chocolate Chip Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Double Chocolate Oreo Bundt Cake
- Pumpkin Chocolate Chip Bundt Cake
- Carrot Bundt Cake
How to Make a Red Velvet Bundt Cake
- Combine all the cake ingredients in a large bowl or in a stand mixer.
- Pour batter into a greased 10-inch bundt pan.
- Bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool for 20 minutes in the pan. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge for 2 hours.
For the Frosting
- In a stand mixer, or with a hand mixer, combine cream cheese and butter until soft and fluffy. Add vanilla and stir to combine. Add powdered sugar a little bit at a time and mix until thick.
- Spoon the frosting into a Ziplock resealable gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips.
- 10-inch bundt pan