5.0 from 84 votes
Red Velvet Bundt Cake
This Red Velvet Bundt Cake recipe is a copycat from our favorite bakery - Nothing Bundt Cakes! The cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
2 hrs 20 mins
Servings: 16
Calories: 610 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 red velvet cake mix
- 3.4 ounces instant chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 eggs
- 1/2 cup 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.
Cup of Yum
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
- Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons.
- MORE RECIPE TIPS:
- If you don't have buttermilk, add a tablespoon of lemon juice or vinegar to a 1/2 cup and then fill the rest with milk. Let sit for about 10 minutes and then add to the cake batter.
- It is best to frost this cake when it is cold so the frosting doesn't drip down the sides.
- Store leftovers in the fridge tightly wrapped in plastic wrap.
Nutrition Information
Serving
1g
Calories
610kcal
(31%)
Carbohydrates
84g
(28%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
94mg
(31%)
Sodium
539mg
(22%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
72g
(144%)
Vitamin A
974IU
(19%)
Vitamin C
0.1mg
(0%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 610
% 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.