Copycat Nothing Bundt Red Velvet Cake
This Copycat Nothing Bundt Red Velvet Cake features a moist red velvet cake with chocolate chips and cream cheese frosting.
Equipment
- 12-Cup Bundt Pan
Ingredients
For the cake
- 1 box Red Velvet Cake Mix 15.25 ounces
- ¾ cup sour cream at room temperature
- ½ cup vegetable oil
- ½ cup water
- ¼ cup mayonnaise
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
For the frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the cake
- Preheat oven to 350°F. Grease and flour a Bundt pan. Set aside.
- Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
For the frosting
- Add the butter and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powdered sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag fitted with a standard plastic coupler. Pipe onto cooled cake. Serve immediately.
- Store covered in refrigerator for up to 5 days.
Notes
If you can't find a red velvet mix, use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring.
Nutrition
Serving: 1sliceCalories: 431kcalCarbohydrates: 46gProtein: 5gFat: 27gSaturated Fat: 15gCholesterol: 65mgSodium: 344mgPotassium: 201mgFiber: 2gSugar: 34gVitamin A: 402IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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