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This Red Velvet Bundt Cake recipe is a copycat from our favorite bakery – Nothing Bundt Cakes! The cake is tender, rich and chocolatey and it is topped with a sweet cream cheese frosting.
Featured with this Recipe
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 cream cheese icing as you want. I won’t tell.
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!
Ingredients in Red Velvet Bundt Cake
- Red Velvet Cake Mix – using a cake mix makes this recipe super easy! The cake mix already contains the dry ingredients including all purpose flour, baking soda, salt, flavoring, and red food coloring.
- Chocolate Pudding Mix – chocolate pudding mix adds moisture and chocolate flavor.
- Sour Cream
- Large Eggs
- Vegetable Oil
- Buttermilk – if you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a ½ cup and then fill the rest with milk. Let sit for about 10 minutes and then add to the cake batter.
- Optional: For even more chocolate flavor in your Red Velvet Bundt Cake try adding chocolate chips!
Frosting
- Cream Cheese
- Butter
- Powdered Sugar – also called confectioners sugar.
- Vanilla Extract
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 powder, 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! 🙂
Frequently Asked Questions
Yes! In this recipe, with the addition of sour cream and pudding mix, it fills up a large bundt cake pan just fine!
This recipe has so many ingredients that add moisture – sour cream, chocolate pudding mix, and buttermilk. These create a tender moist cake that you won’t be able to get enough of!
Yes, you can. You can freeze an unfrosted bundt cake for up to three months. Let the cake cool completely to room temperature on a cooling rack. Wrap it tightly in plastic wrap and then in aluminum foil. Place on a plate and then put in the freezer.
Read Next: 35+ Valentine’s Day Dessert Ideas
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 Red Velvet Bundt Cake
Red Velvet Bundt Cake
Equipment
- 10-inch bundt pan
- Hand Mixer
- Mixing Bowls
Ingredients
- 1 red velvet cake mix
- 3.4 ounces instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- 1/2 cup oil
- 1/2 cup buttermilk
For the Frosting
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar
Instructions
- Preheat the oven to 350. Spray cooking spray in a large bunt pan. Whisk all the cake ingredients together in a large bowl or in a stand mixer.
- Pour batter into the prepared 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 the large bowl of a stand mixer, or with a hand mixer, combine cream cheese and butter until soft and fluffy using the paddle attachment. 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.
Notes
- If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a ½ cup and then fill the rest with milk. Let sit for about 10 minutes and then add to the cake batter.
- It is best to frost this cake when it is cold so the frosting doesn’t drip down the sides.
- Store leftovers in the fridge tightly wrapped in plastic wrap.
what is the baking time for mini bundt cakes?
We haven’t tried making it in smaller bundt pans so I am not sure! I would look up other mini bundt cake recipes and base it off of those!
Hi! How would you adjust the time/temp for minis?
TIA!
We haven’t tried making it in smaller bundt pans so I am not sure! I would look up other mini bundt cake recipes and base it off of those!
Wonderful Recipe! Delicious & Moist! I tried this & its a keeper! Going to try mini bundt cakes for neighbor xmas gifts! Thank you!
Hi Sandy! Can I ask the time/temp that you baked your minis at?
Thanks!
I just love bundts! This red velvet version is delicious and it’s perfect for any occasion!
So delicious! Thank you for this amazing recipe!
The cream cheese frosting on this cake is so good! I never made a red velvet cake before; glad I found this recipe.
Looks fabulous. Will be making it fir Valentine’s Day.