Black Bottom Cakes: Red Velvet Bundt Cake Recipe with Cake Mix

Every year around this time I try my hand at a new red velvet dessert.  It is my Darb’s favorite cake and everyone should have their favorite on their birthday.  We won’t go into the exact date or how old my guy will be {because he doesn’t like that stuff} but we will definitely be having this cake to celebrate.  A moist and delicious red velvet bundt cake that is filled with a cream cheese and mini chocolate chip filling sounds like perfection to me.  Keep scrolling so you can get the recipe and make at your house too. 

The original Black Bottom Bundt Cake here at Practically Homemade is a popular one.  Honestly, that doesn’t surprise me because the combination of flavors and textures is just so darn good.

Every time I make a Black Bottom Cake I am reminded of my childhood.  My sweet aunt Meme would make the cupcake version and I always loved them so darn much.

Turning a childhood favorite into a Bundt cake has been such a fabulous idea!  

Now you can get all of the awesomeness with a Red Velvet Black Bottom Bundt Cake and that might just take the cake {literally}.

Thank you so much for stopping by! This red velvet bundt cake recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!

How to make a Black Bottom Red Velvet Bundt Cake

In my opinion, the very best way to start any red velvet cake is to use a cake mix.  I have made homemade versions and they are good but the box mix makes it so simple.

The extra bonus is that you don’t have to deal with a bottle of red food coloring.  Combine the cake mix, oil, water, eggs and sour cream with a handheld mixer {or by hand}.

Mix for a couple of minutes or until you have a deep red, thick and beautiful batter.

Pour 2/3 of the batter into a bundt pan that has been liberally sprayed with nonstick spray.

Black Bottom Bundt Cake Filling

The filling is a combination of cream cheese, an egg, sugar, vanilla and mini chocolate chips.  Use a handheld mixer to combine the cream cheese and sugar until creamy.

Then add the egg and vanilla, mix until incorporated.  Lastly, add the mini chocolate chips and mix in by hand until evenly distributed.

Once the filling is nicely combined, pour it over the red velvet cake batter that is in the pan.

Be sure to make a ring with it.  You don’t want it to hit the out side or inside of the pan.  We want it to bake in the middle of the cake.

Finally, add the remaining 1/3 of remaining red velvet cake batter over the top of the filling and spread to cover.

Bake in a 350 degree oven for 40-45 minutes or until the bundt cake springs back when you press down on it.

The toothpick test doesn’t always work with this cake because it can go into the filling and give you an inaccurate reading.

Allow the cake to cool in the bundt pan for 10 minutes and then invert it onto a cake plate.

As you can see…there was a place or two where my cake stuck to the pan.  Just place it back on the cake and move on.  You will never notice it once glazed.

To frost the cake, use a tub of store bought chocolate {or cream cheese} frosting.  Remove the foil layer and microwave it for 30 seconds.

After 30 seconds, stir it.  If the frosting is pourable then it is ready to go.  If not, continue to microwave in 15 second intervals until you get the right consistency.

Using a spoon, drizzle/pour the frosting over the top of the Red Velvet Black Bottom Bundt Cake.

It will give it the most beautiful glaze look and the best part is that it is super easy and delicious.

The only thing left to do is make the decision.  Do I wait for the frosting to set up or dig in?

Let me help you with that…DIG IN!!!  Cut yourself a slice and enjoy a bite of awesomeness.

I am so excited to celebrate my favorite guy with this cake.  But like I always say…you don’t need a celebration to bake dessert.

Everyday is a good day for that!

5 Tips for Making the Perfect Black Bottom Bundt Cake

1. Use a good non-stick Bundt pan and spray it liberally with nonstick spray.  
2. Add 2/3 of the batter before adding the filling.  The filling is heavy, so it will sink.  Adding more cake batter to the bottom {which will eventually be the top}, allows the filling to sink but not all of the way through.
3. Add the cream cheese filling to the cake in a ring shape.  You don’t want it to hit either the outside or inside of the pan.  The goal is for it to bake inside the cake.
4. Bake the cake until it bounces back when you press down on the top.  A tooth pick test isn’t always accurate when you have a filling.
5. Allow the cake to cool in the pan for 10 minutes before inverting it to the serving pan.

Do you love Bundt Cakes too?  Try these recipes…

• Pecan Upside Down Bundt Cake
• Black Bottom Bundt Cake
• Better Than Anything Bundt Cake
• Lemon Pound Cake
• Texas Sheet Cake Bundt Cake
• Baklava Bundt Cake