About Red Velvet Bundt Cake
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.
Just sayin’.
Other lovely red velvet recipes
Recipe Details
Red Velvet Bundt Cake with Cream Cheese Frosting
Ingredients
Instructions
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.
Nutrition
Want. Now. I’m seriously drooling. Red velvet is my FAV! This bundt cake looks amazing-your photos of it jump off my screen!
Thanks Chrissa!
Your cake is stunning Chrisy! I can guarantee if I made it, it would NOT coming out looking so pretty! LOL I think I am going to have to try it though…it looks mouthwatering good! 🙂
It’s definitely worth a shot Michelle 😀 I’m sure it’ll be just as pretty!
6 years in America and I still haven’t tried Red Velvet Cake! I really should put that right 😉 And yours looks fantastic 🙂
Thanks Annabelt! Definitely worth a shot if you get a chance 😀
This looks absolutely delicious and magazine ready hehe 🙂
The thought of cream cheese and heavy whipping cream alone makes me want to create this now!
Thanks for the baking inspiration.
Thanks Kitty!
I’ve grown to really like red velvet cake over the last several years, however I’ve never actually made it. Your recipe has inspired me to put it on my “need to make” list!
Thanks Kathryn! I think this was my favorite red velvet recipe to date 😀
This cake looks beautiful and stunning! Your picture are just gorgeous, fantastic recipe!
Thank you Florian!
What a beautiful cake! I love red velvet and I love it even more in a bundt 🙂 That drizzle is GORGEOUS!
Thank you Trish!
Mmm, that looks delicious!
Thanks Angie!
Wow that looks wonderful! I love red velvet anything! Def going to try it! Thanks!
Valerie
Fashion and travel
Thanks Valerie!
I am obsessed with Nothing Bundt Cakes so if I can make their cakes at home I’ll pretty much just be in heaven!
I know, right? Recipes like this are dangerous… in a good way 😀
I saw your facebook post and all I can say is that it is never too early for Red Velvet cake!
Haha, I agree Jennifer! Red velvet is great all year round 😀
I am with you that anything that makes me think of Fall or cooler weather is A-OK with me. I love recipes like this one that make me want to put on a big bulky sweater, and curl up with a slice of this gorgeous cake. Yum!
That should so perfect Dee Dee. Soon it’ll be a reality 😀
I loved nothing bunt cakes! I am so glad I found this recipe since I now live over seas and can’t just order me some buntinies when ever I feel like it! Thank you for sharing a recipe that is similar (including added the chocolate chips) that I can now make at home. Priceless recipe right here!
Very glad to help Trisha! I hope it tastes like you remember 😀
What a gorgeous bundt! Can’t go wrong with the classic red velvet + cream cheese frosting combo 🙂
I agree June! Thanks!
Red velvet cake with cream cheese frosting – my favourite kind of cake! This looks delicious!
Thanks Marsha!
Red Velvet is nothing but cocoa powder and red food coloring. Nothing to write home in the books about, unless you want red poop the next morning.
how do you make a homemade cake with 2 eggs?
Hi! For the frosting, is it two packages of 8 oz cream cheese, or just 8 oz of cream cheese?
Thanks!
I had the same question regarding how many packages of cream cheese. It is TWO 8 oz. packages of cream cheese. I also increased the vanilla to a teaspoon. I put it on food network’s basic vanilla cake II and the sourness of the frosting compliments the sweet of the cake perfectly. Look forward to making this red velvet. This frosting is definitely going into the keeper file.
Could you substitute a cake mix? If so, would you go with yellow or butter recipe yellow? Thanks so much!