"A Nothing Bundt Cake copycat recipe that hits the mark: ultra moist red velvet bundt cake topped with deliciously fluffy cream cheese frosting."
As promised, I’m delivering on another red velvet post: a classic recipe for red velvet bundt cake, complete with gooey cream cheese frosting and sprinkled with mini chocolate chips.
This is my all time favorite cake, and my weakness for it only gets worse as the calendar inches closer to fall.
It’s a tradition in our house to treat ourselves to a few goodies from Nothing Bundt Cakes for our November birthdays, and it’s something I forward to it every year.
But you know what?
November still months away.
That’s like, an eternity.
I don’t have that kind of patience.
In fact, I have no patience when it comes to any type of food I’m craving, especially when it comes food like this.
But can you blame me?
I mean, really.
The bundt cake itself is extremely moist, especially after letting the cake rest overnight (covered) before piling on the frosting. The chocolate chips both inside and out give the cake a delicious dark chocolate undertone, but if dark chocolate isn’t your thing, you can ease up on the semi-sweet chips or substitute them for milk chocolate instead. I can already tell you from experience that red velvet and milk chocolate go together like peas and carrots or dating myself and old movie references (because yes, Forrest Gump is old now – 21 years in fact).
This cream cheese frosting is also my favorite out of all the ones I’ve made so far, with it’s extra fluffy consistency and doubly sweet taste.
It has the perfect texture for fancy decorating (although hopefully you’ll do a better job than I did here!) or you can just cut to the chase and spread around it on top.
That’s totally what I would have done if I wasn’t posting this on the internet.
Oh, and feel free to eat some of the frosting directly from the bowl, too. Really, I insist.
It’d be kind of weird if you didn’t.
Red Velvet Bundt Cake with Cream Cheese Frosting
Red Velvet Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 1/2 tbsp unsweetened cocoa powder
- 2 egg
- 1 cup vegetable oil
- 1 tbsp white vinegar
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp red food coloring (1 oz)
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips for decoration (optional)
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup heavy whipping cream
For the Red Velvet Bundt Cake
- Preheat oven to 325 degrees F. Generously butter a 10" bundt pan and dust with flour. Set aside.
- In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- Using a stand mixer (or a hand mixer + large bowl), add in eggs, vegetable oil, white vinegar, vanilla, buttermilk, and red food coloring. Beat on low until smooth, about 2-3 minutes.
- Keeping mixer speed on low, slowly add the dry ingredients in with the ingredients, mixing until batter is smooth with no clumps.
- Use a spatula to fold in the semi-sweet chocolate chips evenly throughout batter.
- Pour batter in prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean with moist crumbs (mine took 57 minutes).
- Place cake, still in bundt pan, on a wire rack to cool. Let cake cool completely before removing from bundt pan.
For Cream Cheese Frosting
- Using a stand mixer (or a hand mixer + small bowl bowl), beat cream cheese, butter, and vanilla on low until fluffy, about 2-3 minutes.
- Keeping speed on low, add in the powdered sugar and heavy cream, mixing until incorporated
- To decorate, put frosting in a ziplock and make a 1/2 inch cut to one of the bag's corners. Decorate cake by piping frosting along the grooves of the bundt cake. Sprinkle mini chocolate chips on top.
- Store bundt cake in an airtight container. Cake can last 2-3 days on the counter or 5-6 days refrigerated.