Easy Red Velvet Bundt Cake Recipe
My husband’s all-time favorite dessert is red velvet! So adding this Easy Red Velvet Cake recipe to my blog seems like the perfect thing to do. Who doesn’t love a super moist and chocolatey Bundt cake? Add the gorgeous red color, along with some cream cheese frosting and you have the perfect dessert. Especially when the bundt cake starts with a cake mix! This easy to make and extra fabulous red velvet cake is a keeper!
Do you love red velvet? Try this Easy Red Velvet Crumb Cake Recipe with a Cake Mix!
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Tips & tricks to achieve the most delicious cookies of your life!
Why you’ll love this Easy Red Velvet Bundt Cake Recipe
There are so many reasons why you will fall in love with this Red Velvet Bundt Cake! From the simplicity to the flavor, this cake is bringing it on all levels but I decided to go to the expert {my husband} and this is what he said.
- The cake is super moist and has the perfect crumb!
- The chocolate flavor is out of this world awesome. Adding the chocolate pudding mix to the cake batter was a great idea.
- There is the perfect ratio of cake to frosting. Too much frosting doesn’t allow you to enjoy this amazing cake and this bundt cake is just right.
- It is great days later. So it keeps for a long time at room temperature and even longer when refrigerated.
Ingredients Needed
- Red Velvet Cake Mix-An amazing place to start with this red velvet cake and also for these Red Velvet Sandwich Cookies.
- Chocolate Pudding Mix-Adds to the chocolate flavor and helps give you an extra moist cake.
- Butter-Substituted for the oil in the cake to give the cake a richer flavor.
- Milk-Substituted for the water in the cake so that cake isn’t lacking anywhere.
- Eggs-An extra egg {for 4 total} is added to create the perfect rise.
- Cream Cheese Frosting-Homemade is totally awesome but using store bought frosting keeps this cake so easy to make.
How to make a delicious Red Velvet Bundt Cake with a Cake Mix
- To prepare cake batter: Mix red velvet cake mix, chocolate pudding mix, milk, melted butter and eggs in a medium bowl and stir either by hand or with a hand held mixer until well combined.
- Pour prepared batter into a greased bundt pan.
- Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}.
- Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
- Take the metal cover off of the top of the cream cheese frosting. Microwave for 30 seconds, stir and microwave for 20 second intervals until you have a pourable but not too thin cream cheese glaze. Pour evenly over the top of the cooled cake. Spread the frosting out a bit if needed with an offset spatula or spoon.
- Serve and enjoy. Store leftovers in an airtight container in the refrigerator for best results.
Bundt Cake Tips & Tricks
- Prepare the bundt cake pan well. Spray it liberally with non-stick cooking spray at a bare minimum. You can also dust the pan with flour or cocoa powder {if you are baking a chocolate cake} to give it extra release power. I find that if I have a good nonstick pan that spray works great on its own.
- Spread the cake batter out evenly in the pan. This will allow the cake to bake evenly.
- Don’t over bake the bundt cake. It is important that you pull the cake out of the oven once the toothpick has a few crumbs on it {but no raw batter} and isn’t totally clean. If you wait until the toothpick is clean the cake will almost always be too dry.
- Give the cake ample time to cool. The time will vary depending upon the recipe, so be sure that you are reading the directions and following the cooling time in the pan for the specific recipe.
Storing & Freezing Tips
Storing:
This Red Velvet Cake can be stored at room temperature or in the refrigerator. Be sure it is in a good airtight container. I am in love with this one.
It will last a couple of days at room temperature and 3-4 days in the refrigerator, so I always go for the refrigerated option. Plus, I think this cake tastes great when it is chilled.
Freezing:
Freeze this cake for up to 3 months with or without the frosting. Again, be sure it is in a good airtight container {or wrapped well in plastic wrap}.
Frequently Asked Questions:
What is a red velvet cake?
A red velvet cake can be a bit hard to explain. Is it a vanilla cake? Is it a chocolate cake? The answer is that it is a chocolate cake that is made with cocoa powder and buttermilk.
The cocoa reacts with the acid in the buttermilk, creating a super moist cake that is also light and fluffy. It is then colored red with food coloring. I will admit that the chocolate flavor is mild but there is something so amazing about a red velvet cake.
They are unlike any other! Plus, they are gorgeous which is also a wonderful thing when you are baking.
I don’t have a Bundt pan. Can I still make this cake?
Absolutely! If you have two 9 inch round pans you can use them to make a layer cake. You can also bake the cake in a 9×13 baking pan. Follow the directions on the back of the cake mix box for the correct cooking time.
Can I make this cake ahead?
Yes, this cake is a great cake to make a day ahead of time and keep in the refrigerator or to make ahead and freeze.
Can I add chocolate chips to this Red Velvet Bundt Cake?
Adding chocolate chips would be a wonderful addition to this Red Velvet Bundt Cake. Toss them with a bit of the dry cake mix to make sure that they are coated. This will ensure that they suspend in the cake and don’t fall to the bottom when it bakes.
Can I make this Red Velvet Cake recipe into mini bundt cakes?
Making this recipe into mini bundt cakes would be a fun idea. It should make 12 mini bundt cakes. Fill the prepared pans 2/3 full and bake for 16-18 minutes or until a toothpick comes out with only a few crumbs {no raw cake batter}.
How do I make glaze out of store bought frosting?
Making a glaze out of store bought frosting is so easy. All you need to do is remove the foil packaging from the top of the frosting tub. Place it in the microwave and microwave for 30 seconds. Stir and continue to microwave in 15 second intervals until you have a pourable frosting/glaze.
Do you love all things red velvet? Try these amazing recipes…
- Red Velvet Cheesecake Cookies with a Cake Mix Recipe
- Crumbl Copycat Red Velvet White Chocolate Chip Cookies Recipe made with a Cake Mix
- Red Velvet Kiss Cookies Recipe
- Easy Red Velvet Crumb Cake Recipe with a Cake Mix
- Red Velvet Sheet Cake Cookies Recipe with a Cake Mix
- Red Velvet Cinnamon Roll Cake
- Easy Red Velvet Oreo Cookies
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Easy Red Velvet Bundt Cake
Ingredients
- 15.25 ounce box red velvet cake mix
- 3.4 ounce box chocolate pudding mix
- ½ cup butter {melted}
- 1 cup milk
- 4 eggs
- 16 ounces cream cheese frosting
Instructions
- Preheat oven to 350 degrees.
- Spray bundt pan liberally with nonstick cooking spray and set aside.
- To prepare cake batter: Mix red velvet cake mix, chocolate pudding mix, milk, melted butter and eggs in medium bowl and stir either by hand or with hand held mixer until well combined. Pour prepared batter into greased bundt pan.
- Bake in preheated oven for 35-40 minutes or until ta toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool in pan for 15 minutes and then invert onto cake plate and cool completely {about 45 minutes}.
- Take the metal cover off of the top of the cream cheese frosting. Microwave for 30 seconds, stir and microwave for 20 second intervals until you have a pourable but not too thin cream cheese glaze. Pour evenly over the top of the cooled cake. Spread the frosting out a bit if needed with an off set spatula or spoon. Serve and enjoy. Store leftovers in an airtight container in the refrigerator for best results.
