This Red Velvet Bundt Cake recipe is fluffy, filled with chocolate chips and topped with a smooth cream cheese frosting!
Red Velvet is a staple in our household! If it is a favorite in your home as well then you have to check out my Red Velvet Cupcakes, and Red Velvet Cake with Vanilla Bean Cream Cheese Frosting!
It is almost Valentine’s Day, and if you are like me and have kids, it’s harder to make time to go out and have a date night. But one thing there is always time for in my house is baking! It is also a win for me because my husband’s FAVORITE cake is red velvet which works perfectly for this holiday! So, in order to make a fun and festive Valentine’s Day for us this year, I made this beautiful red velvet Bundt cake topped with smooth cream cheese frosting.
Where did red velvet cake come from?
As a former Hotelier, one of the brands I used to work with was Hilton. One thing you may not know is that red velvet cake was actually created within a Hilton Hotel. It was invented at New York’s own Waldorf-Astoria hotel and is also known as the “Waldorf-Astoria cake”.
How to make Red Velvet Cake
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 350 degrees Fahrenheit. Butter and flour your Bundt cake pan and set aside.
In the bowl of a stand mixer using the paddle attachment or large bowl using a hand mixer, cream the butter and sugar together until fluffy.
Next add in the oil and mix. Then add in your eggs and egg yolk, mixing in one egg / egg yolk at a time.
After mixing add in the vanilla, vinegar, and red food coloring.
In a medium bowl combine the flour, baking soda, salt and unsweetened cocoa powder and whisk together.
After combined, add ½ of the flour mixture to the wet ingredients and mix together. Then add in the buttermilk and finally the other ½ of the dry ingredients.
Next in a small bowl add in your chocolate chips and 1 teaspoon of flour and mix until the chocolate chips are coated.
Then, fold the chocolate chips into the batter.
Pour the batter evenly into the Bundt cake pan and bake for 50 minutes to 1 hour until a toothpick comes out clean. Then set onto a cooling rack to let the cake cool to room temperature.
While the cake is baking, prepare the cream cheese frosting.
In a stand mixer or bowl with a handheld mixer, beat the butter and cream cheese together until smooth.
Then, add in the vanilla and confectioners sugar one cup at a time until you have reached your desired consistency.
Finally, once your cake has cooled, frost the top, serve, and enjoy!
Notes before making this red velvet Bundt cake
Red Food Coloring
This recipe calls for 2 Tablespoons of red food coloring. It might not sound like a lot, but it is. I’m not really a fan of adding food coloring but this is what gets that beautiful red coloring for the cake. With that being said you will likely need to purchase a larger food coloring than the ones that come in the little 4 packs. With that being said you can use liquid food coloring or gel food coloring. I have used both and they both come out beautifully! Of course adding the food coloring is 100% optional. It will not change the overall flavor or taste of the cake, it simply changes the color.
Flouring the Chocolate Chips
This may seem like a silly step, but it makes ALL the difference. The reason you flour your chocolate chips is so that they don’t sink to the bottom of the pan. Flouring them adds a little resistance when they are folded in so that they are more evenly dispersed throughout the red velvet Bundt cake.
To Frost or not to Frost
If it was me, frosting is always the answer. However, with that being said, this red velvet cake truly is good enough to eat without any frosting on top. So, if you are more of a plain cake kind of person then feel free to leave the frosting off. I know you will still love this delicious, moist, and fluffy cake!
Storage Information
You can store this red velvet Bundt cake in an airtight container on your counter for 3-5 days or in your fridge for up to 1 week. If you are wanting to freeze this cake you can do so, unfrosted, wrapped in plastic wrap and placed into an air tight container in your freezer for up to 1 month.
More fluffy Bundt cake Recipes you must check out!
- Lemon Blueberry Bundt Cake
- Marble Bundt Cake
- Blueberry Almond Bundt Cake
- Best Ever Banana Bundt Cake
- Apple Bundt Cake with Apple Cider Caramel Sauce
Red Velvet Bundt Cake Recipe
Recommended Products
Ingredients
For the Cake
- 2 3/4 cups all-purpose flour
- 1/4 cup cocoa powder - I use Hersey's
- 1 tsp baking soda
- 3/4 tsp salt
- 2 cups granulated sugar
- 3/4 cup butter
- ⅓ cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 Tbsp vanilla extract
- 1 1/2 tsp white vinegar
- 2 Tbsp red food coloring - liquid or gel
- 1 1/3 cups buttermilk
- 1 cup chocolate chips
For the Frosting
- 8 oz cream cheese
- 1/4 cup butter
- 1 tsp vanilla extract
- 2 1/2 cups confectioner's sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Butter and flour your Bundt cake pan and set aside.
- In a stand mixer or large bowl using a hand mixer, cream the butter and sugar together until fluffy.
- Next add in the oil and mix. Then add in your eggs and egg yolk, mixing in one egg / egg yolk at a time.
- After mixing add in the vanilla, vinegar, and red food coloring.
- In a medium bowl combine the flour, baking soda, salt and cocoa powder and whisk together.
- After combined, add ½ of the dry ingredients to the wet ingredients and mix together. Then add in the buttermilk and finally the other ½ of the dry ingredients.
- Next in a small bowl add in your chocolate chips and 1 teaspoon of flour and mix until the chocolate chips are coated.
- Then, fold the chocolate chips into the batter.
- Pour the batter evenly into the Bundt cake pan and bake for 50 minutes to 1 hour until a toothpick comes out clean.
- While the cake is baking, prepare the frosting.
- in a stand mixer or bowl with a handheld mixer, beat the butter and cream cheese together until smooth.
- Then, add in the vanilla and powdered sugar one cup at a time until you have reached your desired consistency.
- Finally, once your cake has cooled, frost the top, serve, and enjoy!
