Red Velvet Bundt Cake With Cream Cheese Frosting

The key ingredients that make this cake so good and moist are the sour cream and pudding mixes. And then of course the cream cheese frosting doesn’t hurt!

You can use any bundt cake pan that you like. I LOVE this pan from Williams Sonoma or this one.

This recipe is really easy to make and super kid friendly so let your little sous chef help with most of the steps.

Cake Making Tip- It’s very important to grease and flour your cake pans properly when you will be removing them from the pan. My favorite product I like to use is the Wilton Cake Release. It’s so easy to use and my cakes always come out perfectly. I just brush it on with a pastry brush and I’m done in one step. Super easy, super effective!

Red Velvet Bundt Cake with Cream Cheese Frosting

• 1 package red velvet cake mix
• 2 small packages instant vanilla pudding
• 1 cup sour cream
• ½ cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 4 eggs
• 1 cup semi-sweet chocolate chips
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar (plus more if needed)
• milk
• mini chocolate chips (optional)

LSC Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan OR we recommend using THIS.
3. Pour cake mix, pudding mixes, sour cream, ½ cup milk, oil and 1 teaspoon vanilla into a large bowl.
4. Add eggs.
5. Using an electric hand mixer, carefully beat until completely combined.
6. Add 1 cup chocolate chips and stir into batter with a spatula.
7. Pour batter into prepared bundt pan and bake one hour.
8. Remove from oven and cool completely.
9. In a medium bowl, combine cream cheese, butter, 2 teaspoons vanilla, and powdered sugar.
10. Using an electric hand mixer beat until combined.
11. Carefully add a little milk and mix. Continue to add milk and mix until you get the desired consistency. If your frosting gets too runny, add a little more powdered sugar to thicken it.
12. Pour frosting into a piping bag or large ziploc bag fitted with a large round tip.
13. Frost cake.
14. Sprinkle the top of the cake with mini chocolate chips.

Ingredients

• 1 package red velvet cake mix
• 2 small packages instant vanilla pudding
• 1 cup sour cream
• ½ cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 4 eggs
• 1 cup semi-sweet chocolate chips
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar (plus more if needed)
• milk
• mini chocolate chips (optional)

Directions

1.  Preheat oven to 350 degrees.
2. Grease and flour bundt pan OR we recommend using THIS.
3.  Pour cake mix, pudding mixes, sour cream, ½ cup milk, oil and 1 teaspoon vanilla into a large bowl.
4. Add eggs.
5. Using an electric hand mixer, carefully beat until completely combined.
6. Add 1 cup chocolate chips and stir into batter with a spatula.
7. Pour batter into prepared bundt pan and bake one hour.
8. Remove from oven and cool completely.
9. In a medium bowl, combine cream cheese, butter, 2 teaspoons vanilla, and powdered sugar.
10. Using an electric hand mixer beat until combined.
11. Carefully add a little milk and mix. Continue to add milk and mix until you get the desired consistency. If your frosting gets too runny, add a little more powdered sugar to thicken it.
12. Pour frosting into a piping bag or large ziploc bag fitted with a large round tip.
13. Frost cake.
14. Sprinkle the top of the cake with mini chocolate chips.