Print Recipe

Copy Cat Red Velvet Bundt Cake from Nothing Bundt Cake

Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Nothing Bundt Cake, Red Velvet Cake

Equipment

Ingredients

Red Velvet Cake

  • 2 3/4 C All-Purpose Flour
  • 1/4 C Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 3/4 C Unsalted Butter, room temp
  • 1/3 C Vegetable Oil
  • 3 Large Eggs
  • 2 Large Egg Yolks
  • 1 Tbsp Vanilla Extract
  • 1 1/2 tsp Vinegar
  • 1 ounce Red Food Coloring, liquid
  • 1 1/3 C Buttermilk
  • 1 1/2 C Chocolate Chips

Cream Cheese Frosting

  • 16 Ounces Cream Cheese, room temp
  • 1/2 C Unsalted Butter, room temp
  • 2 tsp Vanilla Extract
  • 3-4 C Powdered Sugar

Instructions

  • To make the cake -
    The first step is to prep your bundt pan. You can use butter/Crisco and flour and prep the pan the traditional way or you can use the PAM baking spray. Either one will work well for this cake.
    Next, preheat your oven 350 degrees F.
    In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Be sure to whisk the mixture together getting out any lumps if necessary.
    Take your stand mixer and place the paddle attachment on. In the bowl, cream together the butter and sugar until it's pale and fluffy. This should take roughly 4-5 minutes. Room temperature butter works best.
    Add oil to the sugar and butter mixture and mix until combined.
    Add the eggs and yolks one at a time while the mixer is still mixing. Waiting until the eggs is combined with the mixture before adding another egg.
    Add the vanilla, vinegar and red food coloring. Be sure to mix well until everything is combined.
    Next, you are going to add 1/3 of the flour mixture. Mix until combined.
    Add 2/3 C Buttermilk and mix until combined.
    Repeat the flour and buttermilk until all is combined.
    Remove the bowl from the mixer and fold in the chocolate chips. We used milk chocolate chips but you could also use semi-sweet.
    Pour the batter into the prepared bundt pan and smooth the top layer so it's even all the way around the pan.
    Bake at 350 for 40-55 minutes. To check and see if it's done, insert a toothpick into the cake, if it comes out clean the cake is done. If not, bake for a few more minutes and test again.
    Let the cake cool in the pan for about 10 minutes. Then flip the cake pan on a wire rack to get the cake out. You may need to gently run a knife along the side of the pan to loosen the cake.
    Let the cake cool completely on the wire rack before you ice the cake.
    To make the frosting - 
    With you stand mixer and paddle attachment, beat together the cream cheese and butter until smooth.
    Add the vanilla extract and mix until combined.
    Add the powdered sugar 1 cup at a time until the frosting is fluffy. We used 4 cups of powdered sugar but you may want to do 3 cups if that is too sweet.
    Frosting the cake - 
    When the cake is completely cool it's time to frost the cake.
    Scoop the frosting into a pastry bag or gallon Ziploc bag. Snip the tip off. This will be the thickness of your stripe for frosting.
    Following the lines on your bundt cake and apply a generous stripe of frosting. Or you can create a design or simply use a knife and spread it on. It's completely up to you.