Red Velvet Nothing Bundt Cake Recipe

If you’ve ever enjoyed a slice of red velvet cake from a popular bakery, this homemade recipe will bring back that same delicious taste. It’s moist, chocolatey, and topped with rich cream cheese frosting. With its bright red color and simple ingredients, it’s perfect for special occasions or a treat at home, no fancy bakery needed.

What makes this cake so good is how the flavors and textures come together. The red velvet cake is soft, and the melty chocolate chips make it even more delicious.

The frosting is just sweet enough to go perfectly with the rich cake. It’s a favorite for any event, from holiday parties to a simple weekend treat. Plus, it’s surprisingly easy to make, even if you’re not an expert baker.

Why People Love This Red Velvet Nothing Bundt Cake

This cake is a big hit because it tastes both special and familiar. It’s a lot like the famous bakery version, with its classic red velvet flavor and touch of cocoa. But this recipe adds chocolate chips that get all melty and delicious. It’s the kind of cake that reminds people of happy times like birthdays or Valentine’s Day.

This cake is super moist and stays soft for days, thanks to ingredients like sour cream and oil. It’s also really easy to make, even if you’re new to baking. The recipe is simple to follow, and the cake comes out of the bundt pan perfectly every time. Plus, it looks amazing, the red cake with creamy white frosting is perfect for Instagram.

You can also change it up to fit your needs. Just use a gluten-free cake mix. If you prefer less sugar, you can easily reduce it in the frosting. Kids will love finding the chocolate chips inside, while grown-ups will appreciate the classic cream cheese flavor. It has just the right amount of sweetness, making it hard to resist a second piece.

Related: Sol Agave Butter Cake Recipe

Ingredients You’ll Need

This recipe makes one bundt cake, perfect for 12-16 slices. It’s inspired by Nothing Bundt Cakes but adjusted to be easy for baking at home.

For the Cake:

• 1 box (15.25 oz) red velvet cake mix
• 1 small box (3.4 oz) instant chocolate pudding mix
• 1 cup sour cream, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, if needed for consistency

These staples create a rich, moist cake with that tangy topping everyone craves. Feel free to use mini chocolate chips if you prefer smaller bursts of chocolate.

Tools and Equipment

Keep things simple with these basic kitchen items—no fancy gadgets required.

• 10-12 cup bundt pan
• Non-stick cooking spray or butter and flour for greasing
• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Piping bag or large zip-top bag for frosting
• Toothpick for testing doneness

With these, you’ll have everything set for smooth baking and assembly.

Step-by-Step Instructions

Baking this cake is straightforward, but take your time with prep for the best results. Start by bringing ingredients to room temperature.

Preheat and Prepare the Pan

First, heat your oven to 350°F (175°C). Grease the bundt pan well with spray or butter. Add some flour, move it around to coat the pan, and then tap out any extra. This will stop the cake from sticking.

Mix the Dry Ingredients

In a large bowl, combine the red velvet cake mix and instant chocolate pudding mix. Stir them together lightly with a spoon to blend evenly.

This dry base sets the foundation for the cake’s flavor and texture, incorporating the cocoa and red color from the mix.

Add Wet Ingredients

Add the sour cream, eggs, oil, milk, and vanilla to the dry mix. Use a mixer on low speed to mix everything. Then, turn the speed to medium and mix for 2 more minutes until smooth.

The batter will be thick and red. Scrape the sides of the bowl to mix it all in.

Fold in Chocolate Chips

Carefully stir in the chocolate chips with a spatula. Mix them just enough so they are spread through the batter. Don’t mix too much, or the cake will be tough.

This will give you yummy, melted chocolate in every bite.

Bake the Cake

Pour the batter into the bundt pan and smooth the top. Bake for 45-50 minutes at the set temperature. Check with a toothpick—if it comes out clean or slightly crumbly, it’s done. Rotate the pan halfway if needed.

Cool the Cake

Remove from the oven and let cool in the pan for 15-20 minutes. Then, invert onto a cooling rack and gently tap to release the cake; let it cool completely, about 1-2 hours.

Cooling fully prevents the frosting from melting when applied.

Prepare the Frosting

In a medium bowl, beat the softened cream cheese and butter with the mixer until creamy and smooth, about 2 minutes. Gradually add the powdered sugar and vanilla, mixing on low then medium speed until fluffy.

If too thick, add milk one tablespoon at a time until pipeable but still holds shape.

Frost the Cake

Transfer the frosting to a piping bag or zip-top bag with a corner snipped off. Pipe thick stripes from the outer edge inward, covering the top and letting some drip down the sides for that signature look.

Start with the cake fully cooled to keep the frosting neat and defined.

Chill and Serve

Refrigerate the frosted cake for at least 30 minutes to set the frosting. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly.

This final chill enhances the flavors and makes slicing easier.

Nutritional Information

Approximate values per slice, based on 16 servings. These can vary with ingredient brands or substitutions.

For lighter options, use low-fat sour cream or cream cheese to cut calories and fat.

Tips for the Best Bundt Cake

• Grease the pan well, especially the corners.
• Use room-temperature eggs and sour cream for a fluffy cake.
• Check the cake at 45 minutes to avoid overbaking.
• Chill soft frosting briefly before piping.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• Use gluten-free cake mix and check pudding labels for a gluten-free version.
• Add a pinch of salt to frosting for less sweetness.
• Test the cake in multiple spots to ensure it’s fully baked, especially around chocolate chips.

These hints help avoid common pitfalls and tailor the cake to your liking.

Serving Suggestions

• Slice and serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with fresh berries like raspberries or strawberries to cut through the richness.
• Offer at brunch alongside coffee or tea for a sweet morning treat.
• Decorate with edible flowers or chocolate shavings for special occasions.
• Cut into smaller pieces for a dessert buffet or party platter.
• Warm individual slices slightly in the microwave for gooey chocolate chips.
• Accompany with whipped cream and a drizzle of chocolate sauce for extra indulgence.

These ideas make the cake shine in various settings.

Summary

This homemade bundt cake is easy to make and tastes amazing. It has a moist red velvet cake, chocolate chips, and a creamy frosting. Simple tips help you make a perfect cake every time. Enjoy baking something that looks and tastes great.

FAQ

What if I can’t find red velvet cake mix?

You can use a white or yellow cake mix instead. Add 2 tablespoons of cocoa powder and some red food coloring. You might need to add a little more liquid.

Can I make this cake ahead?

Yes, bake and cool the cake up to 2 days in advance, then frost before serving. It stores well refrigerated, with flavors improving overnight.

Why add chocolate pudding mix?

It boosts moisture and chocolate flavor, making the cake denser and more tender without extra effort.

Is the frosting supposed to be thick?

Yes it’s meant for piping in ribbons. If too thin, add more powdered sugar; if stiff, a splash of milk helps.

Can I freeze the cake?

Freeze unfrosted slices wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, then frost fresh.

How do I prevent the cake from sticking?

Grease generously and flour the pan right before adding batter. Let it cool partially in the pan before inverting.

Red Velvet Nothing Bundt Cake Recipe

Saima

This red velvet nothing bundt cake recipe recreates the bakery classic with a moist, cocoa-infused base dotted with chocolate chips for extra indulgence. Using a simple cake mix hack, it combines sour cream and pudding for unbeatable tenderness and flavor. The vibrant red hue shines through, topped with a tangy cream cheese frosting piped in signature ribbons. It's perfect for holidays, birthdays, or any sweet craving, yielding a professional-looking dessert without much fuss. Preparation involves basic mixing and baking, with cooling time to ensure perfection. Overall, it's a forgiving bake that impresses crowds with its balance of sweetness and richness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 3 hours hrs

Course Cake, Dessert

Cuisine American

Servings 16 Servings

Calories 430 kcal

Equipment

• 10-12 cup bundt pan
• non-stick cooking spray or butter and flour
• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber Spatula
• Cooling rack
• piping bag
• toothpick

Ingredients

  

For the Cake:

• 1 box 15.25 oz red velvet cake mix
• 1 small box 3.4 oz instant chocolate pudding mix
• 1 cup sour cream at room temperature
• 4 large eggs at room temperature
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

For the Frosting:

• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk if needed for consistency

Instructions

 

Preheat and Prepare the Pan

• First, heat your oven to 350°F (175°C). Grease the bundt pan well with spray or butter. Add some flour, move it around to coat the pan, and then tap out any extra. This will stop the cake from sticking.

Mix the Dry Ingredients

• In a large bowl, combine the red velvet cake mix and instant chocolate pudding mix. Stir them together lightly with a spoon to blend evenly.
• This dry base sets the foundation for the cake’s flavor and texture, incorporating the cocoa and red color from the mix.

Add Wet Ingredients

• Add the sour cream, eggs, oil, milk, and vanilla to the dry mix. Use a mixer on low speed to mix everything. Then, turn the speed to medium and mix for 2 more minutes until smooth.
• The batter will be thick and red. Scrape the sides of the bowl to mix it all in.

Fold in Chocolate Chips

• Carefully stir in the chocolate chips with a spatula. Mix them just enough so they are spread through the batter. Don’t mix too much, or the cake will be tough.
• This will give you yummy, melted chocolate in every bite.

Bake the Cake

• Pour the batter into the bundt pan and smooth the top. Bake for 45-50 minutes at the set temperature. Check with a toothpick—if it comes out clean or slightly crumbly, it’s done. Rotate the pan halfway if needed.

Cool the Cake

• Remove from the oven and let cool in the pan for 15-20 minutes. Then, invert onto a cooling rack and gently tap to release the cake; let it cool completely, about 1-2 hours.
• Cooling fully prevents the frosting from melting when applied.

Prepare the Frosting

• In a medium bowl, beat the softened cream cheese and butter with the mixer until creamy and smooth, about 2 minutes. Gradually add the powdered sugar and vanilla, mixing on low then medium speed until fluffy.
• If too thick, add milk one tablespoon at a time until pipeable but still holds shape.

Frost the Cake

• Transfer the frosting to a piping bag or zip-top bag with a corner snipped off. Pipe thick stripes from the outer edge inward, covering the top and letting some drip down the sides for that signature look.
• Start with the cake fully cooled to keep the frosting neat and defined.

Chill and Serve

• Refrigerate the frosted cake for at least 30 minutes to set the frosting. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly.
• This final chill enhances the flavors and makes slicing easier.

Notes

When baking this cake, focus on greasing the bundt pan thoroughly to avoid sticking, as the intricate shape can be tricky. Let ingredients reach room temperature for a smoother batter and even rise. Check doneness early to prevent drying out, and chill the frosted cake briefly for clean slices. Remember, flavors meld better after a day in the fridge, so plan ahead for peak taste.

Keyword Nothing Bundt Cake Recipe, Nothing Bundt Cake Recipe red velvet, Red Velvet Nothing Bundt Cake, Red Velvet Nothing Bundt Cake Recipe