Red Velvet Bundt Cake
Prep time
Cook time
Total time
This Bundt-sized cake is filled with mini-chocolate chips for little bursts of chocolate flavor in evert bite, and frosted with Cream Cheese frosting. I filled a pastry bag, fitted with a coupler, no tip, and simply piped the frosting along the groves of the Bundt cake, then added some white sparkling sugar for some extra sweet sparkle.
Recipe type: Dessert | Chocolate Cake | Bundt Cake
Serves: 10 to 12 Servings
  • Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 2½ cups all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon salt
  • 1 teaspoons baking soda
  • 1 cup buttermilk (preferable whole buttermilk)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 tablespoon cider vinegar or white vinegar
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup semi-sweet mini-chocolate chips
Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
Decoration (optional:)
  • About 1 teaspoon white sparkling sugar
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan; grease the pan with shortening and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine flour, cocoa, salt, and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, liquid red food coloring, and vinegar together. Set aside.
  3. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 2 to 3 minutes until the eggs become slightly thickened. With the mixer still on medium-high speed, add the sugar one tablespoon at a time, beating 2 to 4 minutes until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium-low; slowly pour the oil into the batter in a slow steady stream down the inside edge of the bowl, and then beat for 1 minute longer at medium speed.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer and stir in the mini-chocolate chips.
  7. Bake: Pour the batter into the prepared pan. Bake 60 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Tip: 68 minutes was the perfect bake time for my oven.
  8. Place pan on a wire cooling rack to cool for about 30 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting d over top and sides of cake, or fill a pastry bag fitted with a coupler with frosting and pipe lines of frosting down the cake. Decorate with sparkling sugar.
  3. Refrigerate until ready to serve. Refrigerate leftovers.
Recipe Notes
Pan: One 9-inch Bundt pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

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