This Red Velvet Bundt Cake is a showstopper, blending rich cocoa with a hint of tangy buttermilk for a flavor that’s both bold and balanced. Its velvety crumb and vibrant red hue make it as stunning as it is delicious, perfect for any celebration or cozy afternoon treat. Ready in just 40 minutes of baking, it’s surprisingly simple to whip up, leaving you more time to enjoy its decadent charm.
Topped with a luscious cream cheese glaze, every bite offers a symphony of textures—moist, tender cake meets smooth, creamy frosting. With a total time under 2.5 hours, including cooling, this cake is a fuss-free indulgence that’s sure to impress. Whether you’re a seasoned baker or a beginner, this recipe promises a slice of pure joy.
Ingredients for Red Velvet Bundt Cake
- Cake:
- ▢ 15.25 ounces Red Velvet Cake Mix (1 package)
- ▢ 3.9 ounces instant chocolate pudding mix (1 box, or substitute with vanilla pudding mix if preferred)
- ▢ 1 cup sour cream
- ▢ 4 eggs, beaten
- ▢ ½ cup water
- ▢ 1 cup white chocolate chips
- Frosting:
- ▢ 8 ounces cream cheese (1 package, softened)
- ▢ ¼ cup butter (softened)
- ▢ 3 cups powdered sugar (adjust for desired thickness)
- ▢ 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare the cake batter: In a large bowl, combine the red velvet cake mix, instant chocolate pudding mix, sour cream, beaten eggs, and water. Mix until smooth and well combined.
- Add white chocolate chips: Gently fold in the white chocolate chips to evenly distribute them throughout the batter.
- Prepare the bundt pan: Spray a bundt pan generously with non-stick cooking spray to prevent sticking.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes. The cake is done when the top is springy to the touch and a wooden toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 90 minutes. This ensures it sets properly before inverting onto a plate.
- Make the frosting: While the cake cools, prepare the frosting by creaming together the softened cream cheese, butter, and vanilla extract. Gradually add the powdered sugar, mixing until smooth. Adjust the amount of powdered sugar to achieve your desired frosting consistency.
- Frost the cake: Once the cake is completely cooled, spread or pipe the cream cheese frosting over the top. Alternatively, you can dust the cake with powdered sugar for a simpler finish.
- Serve and enjoy: Slice and serve your delicious Red Velvet Bundt Cake!
Sauce and Topping Ideas
While this Red Velvet Bundt Cake is delightful on its own, you can elevate it with some creative toppings. A classic cream cheese frosting is a natural pairing, but consider drizzling a white chocolate ganache or a raspberry glaze for extra flair. For a nutty twist, sprinkle chopped pecans or walnuts on top. If you’re feeling indulgent, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
Serving Suggestions
This cake shines as a centerpiece for special occasions like birthdays, Valentine’s Day, or holiday gatherings. Pair it with a hot cup of coffee or a glass of cold milk for a cozy treat. For a more elegant presentation, slice it into even portions and garnish each plate with a few fresh berries or a sprig of mint. It’s also perfect for potlucks—just transport it in a cake carrier to keep it pristine.
Storage and Reheating Tips
Store your Red Velvet Bundt Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, chilling is best to keep the frosting fresh. To reheat, warm individual slices in the microwave for 10-15 seconds for a gooey, just-baked feel. For longer storage, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months—thaw at room temperature before serving.
Recipe Variations
Feel free to get creative with this recipe! Swap the white chocolate chips for dark or milk chocolate, or add a handful of chopped nuts for extra texture. If you prefer a tangier flavor, use a vanilla pudding mix instead of chocolate. For a non-dairy version, substitute sour cream with coconut milk yogurt and use a vegan cream cheese alternative for the frosting. The possibilities are endless!
Equipment Guidance
For this recipe, a non-stick bundt pan is essential to ensure the cake releases cleanly. Be sure to spray it generously with cooking spray, or use a butter and flour mixture for extra insurance. A stand mixer or hand mixer will make whipping up the frosting a breeze, while a toothpick or cake tester is your best friend for checking doneness. A wire cooling rack is also handy for letting the cake cool evenly.
Red Velvet Bundt Cake Recipe
Ingredients
Cake
- 15.25 ounces Red Velvet Cake Mix, 1 package
- 3.9 ounces instant chocolate pudding mix, 1 box (you could also use vanilla if you wanted to)
- 1 cup sour cream
- 4 eggs
- ½ cup water
- 1 cup white chocolate chips
Frosting
- 8 ounces cream cheese, 1 package
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake mix and pudding mix, sour cream, beaten eggs and water. Stir in the white chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with cream cheese frosting.
- Cream butter, cream cheese, and vanilla together, then add powdered sugar. Add more or less powdered sugar, depending on how thick you want the frosting to be. Spread or pipe frosting onto your cake.