Red Velvet Bundt Cake
User Reviews
5
Red Velvet Bundt Cake
Description
This Red Velvet Bundt Cake combines a red velvet cake base with instant chocolate pudding mix and sour cream to improve moisture and density. Baking in a bundt pan produces a decorative ring-shaped cake with a tender crumb. The addition of buttermilk and oil contributes to the cake's soft texture. The cake is baked until a toothpick inserted near the center comes out clean, then cooled and chilled before frosting.
The frosting blends softened cream cheese and butter for a creamy, mild tang, enhanced with vanilla extract and sweetened with powdered sugar. Piping the frosting from a bag onto the chilled cake helps achieve an even coating without it melting or sliding down the sides.
For best results, chill the cake before frosting to prevent the cream cheese frosting from dripping. This bundt cake works well for gatherings where a visually appealing slice is desired. Leftover cake should be stored tightly wrapped in the refrigerator to keep it fresh.
In the notes, it is explained how to measure the instant pudding mix properly if a 3.4-ounce box is unavailable and suggests a simple substitution to make buttermilk by acidifying milk with lemon juice or vinegar.
Ingredients
- 1 red velvet cake mix
- 3.4 ounces instant chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 egg
- 1/2 cup neutral cooking oil generic cooking oil
- 1/2 cup buttermilk
For the Frosting
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar
Instructions
- Preheat the oven to 350. Spray cooking spray in a large bunt pan. Whisk all the cake ingredients together in a large bowl or in a stand mixer.
- Pour batter into the prepared bundt pan.
- Bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool for 20 minutes in the pan. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge for 2 hours.
For the Frosting
- In the large bowl of a stand mixer, or with a hand mixer, combine cream cheese and butter until soft and fluffy using the paddle attachment. Add vanilla and stir to combine. Add powdered sugar a little bit at a time and mix until thick.
- Spoon the frosting into a Ziplock resealable gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips.
Notes
- If a 3.4-ounce box of instant pudding is unavailable, measure out 1/2 cup loosely packed (or 1/2 cup plus 2 teaspoons if packed) from a 3.9-ounce box for this recipe.
- To substitute buttermilk, add 1 tablespoon lemon juice or vinegar to a 1/2 cup of milk and let it sit about 10 minutes before using.
- Chill the cake for 2 hours before frosting to prevent melting and dripping of the cream cheese frosting.
- Store leftover cake wrapped tightly in plastic wrap in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 610kcal | 31% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 539mg | 22% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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