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A slice of red velvet Bundt cake showing its moist crumb and generous cream cheese frosting.
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Copycat Nothing Bundt Red Velvet Bundt Cake Recipe

A moist, tender red velvet Bundt cake topped with creamy, tangy frosting—just like the famous bakery favorite, but easy to make at home!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 2 hours
Total Time 2 hours 45 minutes
Servings 12 servings
Calories 635kcal
Author Deb Clark

Equipment

  • 1 10 cup bundt pan

Ingredients

  • 1 box red velvet cake mix 15.25 ounces
  • 3.9 ounce box instant chocolate pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup butter melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips I used mini chocolate chips.
  • For the frosting
  • 8 ounces cream cheese
  • 4 tablespoons unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons heavy cream as needed

Instructions

  • Preheat your oven to 350°F. Generously grease and flour a Bundt pan.
  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, melted butter, milk, and vanilla extract. Use a hand mixer and mix until smooth and creamy, about 2 minutes.
    Ingredients for red velvet Bundt cake in a mixing bowl, including eggs, sour cream, cake mix, and other wet and dry ingredients, with milk being poured in.
  • Fold in the chocolate chips gently. Don’t overmix—let them swirl in like little treasure bits.
    Mixing bowl filled with red cake batter, topped with a generous amount of mini chocolate chips being added with a spoon.
  • Spoon the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean (a little melted chocolate is okay!).
    Cake batter spread evenly in a greased Bundt pan with a spatula.
  • Let the cake cool in the pan for 10–15 minutes, then carefully flip it onto a wire rack or cake plate to cool completely.
  • To make the frosting, start with a large mixing bowl. Cream together the butter, vanilla and cream cheese. Gradually add the powdered sugar, beating until fluffy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until it reaches a thick but pipeable consistency.
    Mixing bowl of cream cheese frosting in progress, with powdered sugar being added by the spoonful.
  • Transfer the frosting to a piping bag with a large round tip. Pipe thick ribbons of frosting from the top of the cake down the sides to mimic the signature nothing bundt cake look.
    Finished red velvet Bundt cake on a white platter, decorated with piped cream cheese frosting and sprinkled with red velvet crumbs.
  • Refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.

Notes

Optional toppings include a small handful of chocolate chips, red velvet cake crumbs, or pretty sprinkles.

Nutrition

Calories: 635kcal | Carbohydrates: 75g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 583mg | Potassium: 317mg | Fiber: 2g | Sugar: 57g | Vitamin A: 867IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 3mg
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