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Red Velvet Bundt Cake

Red Velvet Bundt Cake Recipe

Tuba
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. Ready in just 40 minutes of baking, it’s surprisingly simple to whip up, leaving you more time to enjoy its decadent charm.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 545 kcal

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.

Nutrition

Calories: 545kcalCarbohydrates: 74gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 132mgSodium: 458mgPotassium: 241mgFiber: 1gSugar: 69gVitamin A: 638IUVitamin C: 1mgCalcium: 135mgIron: 1mg
Keyword bundt cake recipe, easy dessert recipe, homemade cake baking, moist red velvet cake, red velvet cake
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