Description

Bundt Red Velvet Cake: Copycat Nothing Bundt Red Velvet Cake that’s ultra-moist, bakery-perfect, and studded with mini chocolate chips, topped with a silky cream cheese frosting. Perfect for Christmas, holidays, or celebrations, this easy 5-step recipe delivers rich cocoa flavor, tender crumb, and a glossy frosting that makes it disappear quickly.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C) and generously grease a bundt pan.
In a large bowl, mix cake mix, pudding mix, eggs, oil, sour cream, and water until smooth.
Fold in mini chocolate chips evenly throughout the batter.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
In a medium bowl, beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, mixing until creamy and spreadable.
Pipe or spread frosting over the cooled cake and serve.

Notes

Let the cake cool completely before frosting for best adhesion.
Store leftovers covered in the refrigerator for up to 3 days.
Warm slices slightly for easier frosting if serving cold leftovers.
Garnish with extra mini chocolate chips if desired.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 420
Sugar: 40 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: Bundt Red Velvet Cake, Nothing Bundt Cake copycat, red velvet cake, chocolate chips, cream cheese frosting, bundt cake, holiday dessert