Red Velvet Nothing Bundt Cake Recipe
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.
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.