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–+ servings
A red velvet bundt cake on a cake stand
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5 from 28 votes

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. 
Prep Time10 minutes
Cook Time45 minutes
Cooling Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet bundt cake
Servings: 16
Calories: 610kcal
Author: Kelsey Crist

Equipment

  • 10-inch bundt pan
  • Hand Mixer
  • Mixing Bowls

Ingredients

  • 1 red velvet cake mix
  • 3.4 ounces instant chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
  • 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.
    Red Velvet Cake Batter in a glass bowl with a whisk
  • Pour batter into the prepared bundt pan.
    Batter poured into a bundt pan
  • Bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
    Cooked bundt cake
  • 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.
    Unfrosted bundt cake on a plate

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.
    Cream cheese frosting
  • 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.
    Red Velvet Bundt Cake

Notes

*IMPORTANT NOTE ON INSTANT DRY PUDDING MIX:

Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons. 
MORE RECIPE TIPS:
  • If you don't have buttermilk, add a tablespoon of lemon juice or vinegar to a 1/2 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. 

Nutrition

Serving: 1g | Calories: 610kcal | Carbohydrates: 84g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 539mg | Potassium: 191mg | Fiber: 1g | Sugar: 72g | Vitamin A: 974IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 2mg