Red Velvet Bundt Cake Recipe

5 from 1 vote

This Red Velvet Bundt Cake recipe is fluffy, filled with chocolate chips and topped with a smooth cream cheese frosting!

Prep Time25

Cook Time1

Total Time1 25

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: slices

Calories: 420kcal

Author: Andrea

Equipment

Kitchenaid Stand Mixer

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
1/3 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!

Video

Notes

You can store this recipe 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, in your freezer for up to 1 month.

Nutrition