Red Velvet Bundt Cake Recipe

Red velvet Bundt cake with cream cheese frosting on a cake stand.

5 from 2 votes

This Red Velvet Bundt Cake is a must-try—fluffy, loaded with chocolate chips, and topped with the dreamiest cream cheese frosting.

Prep Time25

Cook Time1

Total Time1 25

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 460kcal

Author: Andrea

Equipment

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 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!

Video

Notes

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.

Nutrition