Bundt Red Velvet Cake: 5-Step Ultimate Moist Cake.

Bundt Red Velvet Cake has been my bakery shortcut for holidays and busy weeks alike. I’m a chef who built Cook by Co to help American families—especially busy moms and professionals—achieve bakery-worthy desserts at home without the fuss. This Bundt Red Velvet Cake recipe is ultra-moist, studded with mini chocolate chips, and crowned with a silky cream cheese frosting. It’s designed for real life: make-ahead friendly, crowd-pleasing, and beautiful enough for gifts or holiday tables. In this guide, you’ll find my practical 5-step method, proven tweaks, and simple substitutions that keep the rich cocoa flavor front and center while staying approachable for home cooks juggling a million tasks. Read on, and you’ll finish with a cake others call “store-bought-nope—homemade” magic.

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what makes this recipe special

Bundt Red Velvet Cake looks dramatic on the table, but I love how it comes together with pantry staples. It delivers a moist, tender crumb thanks to sour cream and a touch of pudding mix, while mini chocolate chips add sweet bursts. It bakes like a bakery treat without hours in the kitchen.

I find it bakes evenly in a bundt pan and gleams with frosting, making it perfect for holidays, birthdays, or a stress-free weekend treat. When life gets busy, this cake brings celebration vibes with minimal planning—and plenty of wow. It’s a classic crowd-pleaser that never looks rushed.

Ingredients

Here are all the ingredients I reach for when making Bundt Red Velvet Cake. This lineup keeps the cake ultra-moist and bakery-worthy, with easy swaps if needed.

Cake ingredients

• 1 box red velvet cake mix
• 1 box instant chocolate pudding mix (3.4 oz)
• 4 large eggs
• ½ cup vegetable oil
• 1 cup sour cream
• ½ cup water
• 1 cup mini chocolate chips

Cream Cheese Frosting ingredients

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Substitutions and notes

• You can substitute Greek yogurt or dairy-free sour cream for a lighter tang or dairy-free version with plant-based cream cheese and butter.
• Optional garnish: extra mini chocolate chips for a decorative finish.
• (Note: Exact quantities are listed above for the cake and frosting; full printable version with measurements appears at the bottom of this article.)

How to Make Bundt Red Velvet Cake

I love turning simple pantry staples into bakery-worthy treats. This Bundt Red Velvet Cake comes together fast, stays super moist, and looks dramatic on the table. I’m sharing my practical, no-fuss method so you can bake with confidence, even on busy days.

Step 1: Prep and batter foundation

• Preheat oven to 350°F (175°C). Generously grease a bundt pan with pan release or butter and flour to prevent sticking.
• In a large bowl, whisk together the cake mix and instant pudding mix for even flavor and texture.
• In a separate bowl, beat eggs, oil, sour cream, and water until smooth and glossy.
• Add the wet ingredients to the dry and mix just until combined. Don’t overmix to keep the crumb tender.
• Tip: For extra moisture, fold in a little extra sour cream or a splash of water after mixing.

Step 2: Fold in chips

• Fold in mini chocolate chips evenly so every slice has a chocolate bite.
• Tip: Toss chips with a spoonful of flour before folding to help them stay suspended.

Step 3: Bake and cool

• Pour batter into the prepared pan and smooth the top for an even rise.
• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
• Tip: If the cake crowns, let it settle on the rack for neat edges.

Step 4: Frosting prep

• In a medium bowl, beat cream cheese and butter until smooth and fluffy.
• Gradually add powdered sugar, then vanilla, beating until the frosting is light and spreadable.
• Tip: If frosting feels thick, whisk in a splash of milk or cream to loosen into a silky cream cheese frosting.

Step 5: Frost and serve

• Once the cake is fully cooled, spread or pipe frosting over the top for a smooth finish.
• Garnish with extra mini chocolate chips if desired for a glossy, festive touch.
• Slice and serve to applause—the Bundt Red Velvet Cake never disappoints.

Tips for Success

• Use room-temperature ingredients for smoother mixing and a softer, more even crumb.
• Generously grease and flour the Bundt pan to prevent sticking and tearing.
• Mix wet and dry just until combined to keep the cake ultra-tender.
• Tap the pan gently on the counter to release trapped air and promote an even rise.
• Let the cake cool completely before frosting for clean edges and a beautiful shine.
• If frosting seems too thick, whisk in a splash of milk or cream.

Equipment Needed

• Bundt pan (12-cavity or standard 9-inch)
• Mixing bowls: large and medium
• Electric mixer or sturdy whisk
• Spatula and rubber scraper
• Cooling rack
• Toothpick or cake tester
• Parchment paper or pan spray for extra protection
• Alternative: tube pan or loaf pan with adjusted bake time
• Keep a spare cooling rack handy

Variations

• Add white chocolate chips for a lighter sweetness that complements the cocoa notes.
• Use cocoa powder or melted chocolate to deepen the chocolate flavor.
• Swap sour cream for Greek yogurt for a tangier texture and lighter crumb.
• Dairy-free version with plant-based cream cheese and butter for a vegan-friendly Bundt Red Velvet Cake.
• Add a pinch of espresso powder to intensify the chocolate flavor without altering the bright red interior.

Why You’ll Love This Bundt Red Velvet Cake

I adore how this Bundt Red Velvet Cake comes together, no drama.
Its moist crumb wears a bakery shine, with a simple glaze.
I can whip it up for friends, family, or busy clients.

The flavor stays bold yet approachable, a cocoa kiss with tangy frosting, really.
The Bundt pan earns its moment, delivering drama without extra effort.
Perfect for holidays, weeknights, or gift-worthy treats whenever time is truly tight.

Serving Suggestions

I love presenting Bundt Red Velvet Cake with crowd-pleasing touches.

• Serve Bundt Red Velvet Cake with coffee or punch.
• Dust with cocoa powder for an elegant finish.
• Garnish with extra mini chips or berries.
• Slice on a chilled platter for clean edges.
• Pair with vanilla ice cream or whipped cream.

Bundt Red Velvet Cake: Holiday Edition and Gift-Ready Ideas

Bundt Red Velvet Cake shines as a holiday centerpiece and a heartfelt gift.
I love turning a simple bake into something you’re proud to share.
With a little planning, this cake travels beautifully from my oven to someone’s holiday table.

Make-ahead magic is the secret here.
Bake a larger cake a day early and wrap it well, then frost right before gifting or serving.
That one extra step keeps moisture intact and the frosting silky smooth.

• Bake a larger Bundt Red Velvet Cake and wrap it tightly in parchment, foil, and a sturdy tin.
• Slice the cooled cake into gift-sized portions and stack with parchment between slices in gift boxes.
• Include a small card with serving suggestions and storage tips to extend the joy.

A little extra thought goes a long way.
Slip in a handwritten note with thawing and serving tips so the recipient feels pampered.
When I tuck frosting tips or a mini cookie scoop into the gift box, the presentation feels bakery-fresh.

In my kitchen, I often bake a Bundt and freeze half for last-minute gifting.
Keeping the cake cool, wrapped, and ready to frost minimizes holiday chaos.
Friends and colleagues savor that store-bought-nope kind of homemade goodness.

FAQs

Can I bake this Bundt Red Velvet Cake in a pan other than Bundt? Yes. You can bake the batter in a tube or loaf pan, but bake time will change. Start checking around 35–40 minutes and use a toothpick to test for doneness. The Bundt Red Velvet Cake remains moist and delicious.

How do I keep the Bundt Red Velvet Cake moist after baking? The sour cream and pudding mix help retain moisture. Avoid overbaking, and store leftovers tightly wrapped in the refrigerator. Reheat slices gently to restore softness and flavor.

Can I freeze the baked Bundt Red Velvet Cake or the frosting separately? You can freeze unfrosted Bundt Red Velvet Cake layers for up to 2–3 months, tightly wrapped; frost after thawing. Frosting can be prepared ahead and stored in the fridge for up to a week. Bring it to room temperature before use.

Is there a gluten-free version of Bundt Red Velvet Cake? Yes, substitute a gluten-free red velvet cake mix and GF pudding mix; expect minor texture differences and adjust bake times as needed. Use GF cream cheese and butter for the frosting.

Final Thoughts

This Bundt Red Velvet Cake turns ordinary days into a tiny celebration. I love how a few pantry staples become bakery-worthy magic, ready when deadlines loom and calendars fill. The moist crumb, glossy frosting, and chocolate chips sparkle like holiday twinkles, yet the recipe stays friendly and forgiving. Sharing it feels like giving a warm hug in dessert form, one that travels well and stays delicious after a night in the fridge. Every slice reminds me why I cook: not for perfection, but for connection, comfort, and a little joy that travels from my kitchen to yours this season ahead.

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