This Red Velvet Bundt Cake is a must-try—fluffy, loaded with chocolate chips, and topped with the dreamiest cream cheese frosting.
This Red Velvet Bundt Cake recipe is a colorful crowd pleasing dessert with a soft velvety texture, and a subtle cocoa flavor. Topped with a layer of smooth cream cheese frosting, this cake is perfect for Christmas, Valentine’s Day, or really any occasion.
Red velvet is a staple in our household! If you’re a fan of red velvet as well then you have to check out my Red Velvet Cupcakes, Red Velvet Cake with Vanilla Bean Cream Cheese Frosting and Red Velvet Cake Pops.
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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.”
Why We Love Red Velvet Cake
- This Red Velvet Bundt Cake with Chocolate Chips recipe is incredibly moist and fluffy, making every bite delightful.
- The addition of chocolate chips gives this Red Velvet Bundt Cake an extra layer of decadence.
- People love how versatile the Red Velvet Bundt Cake is, great for holidays, birthdays, and special gatherings.
Recipe Ingredients
- Cocoa Powder: Adds a subtle chocolate flavor and rich, dark color.
- Buttermilk: Gives a slight tang and tenderness to the cake.
- Vanilla Extract: Provides a warm, sweet aroma, making the cake taste richer and more complex.
See the recipe card for full information on ingredients and quantities.
Variations
- Greek Yogurt Frosting: Use Greek yogurt in place of cream cheese in the frosting to achieve a similar tangy flavor and creamy texture with added protein.
- Topping Options: Besides the classic cream cheese frosting, you can drizzle a white chocolate ganache over the cake for a rich, creamy finish. For a touch of crunch, sprinkle crushed pecans or toasted coconut on top. Fresh berries, like raspberries or strawberries, not only add a burst of flavor but also a beautiful pop of color.
How to Make Red Velvet Bundt Cake
Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour your Bundt cake pan and set aside.
Step 2: In a stand mixer or large bowl using a hand mixer, cream the butter and sugar together until fluffy.
Step 3: Next, add in the oil and mix. Then add in your eggs and egg yolks, mixing in one egg/egg yolk at a time.
Step 4: After mixing, add in the vanilla, vinegar, and red food coloring.
Step 5: In a medium bowl, combine the flour, baking soda, salt, and cocoa powder and whisk together.
Step 6: 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.
Step 7: Next, in a small bowl, add in your chocolate chips and 1 teaspoon of flour and mix until the chocolate chips are coated.
Step 8: Then, fold the chocolate chips into the batter.
Step 9: Pour the cake batter evenly into the Bundt cake pan and bake for 50 minutes to 1 hour until a toothpick comes out clean.
Step 10: While the cake is baking, prepare the frosting.
Step 11: In a stand mixer or bowl with a handheld mixer, beat the butter and cream cheese together until smooth.
Step 12: Then, add in the vanilla and powdered sugar one cup at a time until you have reached your desired consistency.
Step 13: Finally, once your cake has cooled, frost the top, serve, and enjoy!
FAQs
Insert a cake tester or a thin skewer into the cake. If it comes out clean or with just a few crumbs, the cake is ready. This ensures the cake is baked perfectly without being overdone.
Yes, you can use a red velvet cake mix for convenience. Follow the instructions on the box and adjust baking times as necessary for a Bundt pan. The result will still be delicious.
Storage Info
STORE your Red Velvet Bundt Cake leftover in an airtight container at room temperature for up to 3-5 days or refrigerate for up to a week. To FREEZE, wrap the cake tightly in plastic wrap and aluminum foil, and it will stay good for up to 1 month.
To REHEAT, thaw the cake at room temperature, then warm slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 10 minutes.
Red Velvet Bundt Cake Recipe
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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 food color or red gel food coloring
- 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 confectioners’ sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 yolks, 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 cake 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!
This red velvet bundt cake turned out so soft and rich, I couldn’t believe how perfect it looked right out of the pan!
Hi beautiful cake. I like this drizzle icing similar to a popular cake brand. Did you add a little milk to your icing to get the consistency? Thank you. Debbie.
Hi Debbie, if your icing gets too stiff, you can add a little milk, half and half or heavy cream. Add 1 teaspoon at a time until you get it where you like it.