Red Velvet Bundt Cake
Red Velvet Bundt Cake is simple and delicious. It has chocolate chips folded into the batter and a sweet cream cheese frosting on top.
Servings: 8 Slices
Calories: 908kcal
Equipment
- Bundt Cake Pan
Ingredients
- 1 box Red Velvet Cake Mix
- ¾ C sour cream room temperature
- ½ C Canola oil
- ½ C water
- ¼ C mayo
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 C semi-sweet chocolate chips
Cream Cheese Frosting Ingredients
- 1 - 8 oz cream cheese room temperature
- ¼ C unsalted butter softened
- 2 ½ C powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 and spray a 9inch bundt pan with pam baking spray, set aside
- Using a standing mixer or hand mixer, beat together all cake ingredients except for chocolate chips
- Fold in the chocolate chips
- Pour cake batter into the bundt pan and bake for 50 minutes or until a toothpick comes out clean
- Allow to cool completely before removing from pan
- Place onto a wire rack
Cream Cheese Frosting Instructions
- Using a standing mixer, beat the cream cheese, softened butter, powdered sugar, and vanilla together until smooth.
- Scoop into the piping bag
- Cut the tip off the piping bag
- Pipe the frosting over the cooled Bundt cake in long, slow streaks.
- Cut into slices and enjoy!
Notes
Ensure all of your ingredients are at room temperature before starting.
Also, make sure that you grease or spray your cake pan well before placing your batter into your pan.
Because this cake has cream cheese frosting, keep it covered in the refrigerator.
Nutrition
Serving: 1Slice | Calories: 908kcal | Carbohydrates: 91g | Protein: 9g | Fat: 59g | Saturated Fat: 21g | Cholesterol: 127mg | Sodium: 638mg | Potassium: 403mg | Fiber: 3g | Sugar: 68g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 4mg