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.
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.
Serving: 1g | Calories: 656kcal | Carbohydrates: 85g | Protein: 5g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 441mg | Potassium: 141mg | Fiber: 1g | Sugar: 82g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg