Red Velvet Bundt Cake

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.

Course Dessert

Cuisine American

Keyword red velvet bundt cake

Prep Time 10 minutes

Cook Time 45 minutes

Cooling Time 2 hours 20 minutes

Servings

Calories 656kcal

Author Favorite Family Recipes

Equipment

10-inch bundt pan

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

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.

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