Easy Red Velvet Bundt Cake Using Cake Mix

Name: Easy Red Velvet Bundt Cake Using Cake Mix
Prep time: 20 min
Cook time: 50 min 45 s
Total time: 2 h 30 min 45 s
Yield: 1
Cuisine: American
Ingredients: 1 box (approximately 15.25 ounces) red velvet cake mix; ¾ cup sour cream, room temperature; ½ cup canola or vegetable oil; ½ cup water; ¼ cup regular mayonnaise; 3 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup semisweet chocolate chips; 8 ounces cream cheese, softened; ¼ cup unsalted butter, softened; 2½ cups powdered sugar; 1 teaspoon pure vanilla extract

This easy red velvet Bundt cake using cake mix has a moist, tender crumb, plenty of chocolate chips, and a thick homemade cream cheese frosting.

Starting with a box cake mix makes this recipe approachable, while a few simple additions give the finished dessert a richer, more homemade flavor.

The beautiful Bundt shape and piped topping make this an impressive dessert for Christmas, Valentine’s Day, birthdays, anniversaries, and holiday parties—without the work of assembling and decorating a layer cake.

Easy Red Velvet Bundt Cake Using Cake Mix

Table of Contents

Why You’ll Love This Red Velvet Bundt Cake

It begins with a cake mix. There is no need to measure flour, cocoa powder, baking soda, or additional food coloring.
It tastes richer than an ordinary boxed cake. A few extra ingredients improve the flavor and texture.
Semisweet chocolate chips are mixed through the batter before baking. They add small pockets of chocolate throughout every slice.
A Bundt pan creates a beautiful shape. You can achieve an elegant presentation without stacking or decorating layers.
The cream cheese frosting is homemade. Its slightly tangy flavor balances the sweet red velvet cake.
It works for several occasions. The gorgeous red color makes it especially pretty for Christmas and romantic celebrations.

Sliced red velvet bundt cake using cake mix

What Does Red Velvet Cake Taste Like?

Red velvet cake has a mild cocoa flavor rather than the strong chocolate flavor of a traditional chocolate cake.

Its flavor falls somewhere between vanilla cake and chocolate, and it is traditionally paired with a tangy cream cheese topping. The red color comes from the red velvet cake mix, so this recipe does not require extra red food coloring.

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Ingredients for Red Velvet Bundt Cake

The exact quantities are included in the printable recipe card at the bottom of the post.

Red velvet cake mix

One box of red velvet cake mix provides the dry ingredients and signature color. A standard box weighing approximately 15.25 ounces works well.

Do not prepare the box mix according to the instructions on the back. Use the ingredients and measurements in this cake recipe instead.

Sour cream

Sour cream adds richness and moisture while helping create a soft, tender crumb. For the best results, allow it to come to room temperature before mixing.

Mayonnaise

Mayonnaise may sound unusual in a cake, but it is made primarily from eggs and oil. A small amount adds moisture without making the finished dessert taste like mayonnaise.

Use regular, full-fat mayonnaise rather than a flavored variety.

Canola oil

Oil helps create a super moist Bundt cake, even after it has been refrigerated. You can swap canola oil for the same amount of vegetable oil.

Water

Water provides the liquid needed to turn the dry cake mix into a smooth mixture.

Eggs

Three large eggs bind the ingredients and help the cake rise. Room-temperature eggs will blend more evenly with the other ingredients.

Vanilla extract

Vanilla extract gives the boxed mix a fuller, more homemade flavor.

Semisweet chocolate chips

Chocolate chips add texture and strengthen the cocoa flavor. Semisweet chips balance the sweetness of the cake and topping, but milk chocolate or white chocolate chips can also be used.

Equipment Needed:

A 9- or 10-inch Bundt cake pan with approximately a 10- to 12-cup capacity
Nonstick baking spray containing flour
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Wire cooling rack
Cake plate
Disposable piping bag or large zip-top bag

A decorative piping tip is not necessary. Cutting the end from a disposable piping bag creates the thick, rounded lines shown in the photographs.

How to Prepare a Red Velvet Bundt Cake Using Cake Mix

1. Prepare the oven and pan

Preheat the oven to 350°F.

Coat the inside of the Bundt pan thoroughly with nonstick baking spray containing flour. Be sure the spray reaches the center tube and every ridge and curve.

This is one of the most important steps because an inadequately greased pan can cause the cake to stick when you attempt to remove it.

2. Combine the cake ingredients

Place the red velvet cake mix, sour cream, canola oil, water, mayonnaise, eggs, and vanilla in a large mixing bowl.

ingredients needed to make a red velvet bundt cake form a cake mix recipe

Beat with a hand mixer or stand mixer on low speed until the dry ingredients are moistened.

Increase to medium speed and mix for approximately two minutes, stopping to scrape down the sides and bottom of the bowl as needed.

The finished mixture should have a thick, smooth consistency.

3. Add the chocolate chips

Fold the semisweet chocolate chips gently into the mixture using a spatula.

Stir only until they are evenly distributed. Excessive mixing after adding the chocolate chips is unnecessary.

4. Fill the Bundt pan

Pour batter evenly into the prepared pan. Smooth the top and gently tap the pan on the counter once or twice to release large air pockets.

Do not fill the pan more than approximately three-quarters full. If your pan is smaller, reserve any excess mixture and bake it separately as cupcakes.

5. Bake the cake

Transfer the filled pan to the preheated oven and cook for 45–50 minutes.

Begin checking at around 45 minutes, as oven and pan times vary. The cake is done when the top springs back lightly and a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.

If the skewer hits a melted chocolate chip, test another area before deciding whether it needs more time.

Avoid overbaking, as the cake will continue to cook slightly from the pan’s heat after it leaves the oven.

6. Cool and remove the cake

Place the pan on a wire rack and cool in the pan for 15–20 minutes.

Carefully loosen only the upper edges if necessary. Place a cooling rack or cake plate over the pan, hold the two together securely, and invert them in one smooth motion.

Lift away the pan and allow the cake to cool completely before decorating. Depending on your kitchen temperature, this may take approximately one hour.

Do not add the topping while the cake is still warm. It may melt and slide down the sides.

red velvet bundt cake made from a cake mix

How to Make Cream Cheese Frosting

This thick cream cheese frosting can be piped over the cake for an easy bakery-style finish rather than using a thin cream cheese glaze.

You will need:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Make sure the cream cheese and butter are properly softened before mixing. Using them straight from the refrigerator can leave small lumps.

Prepare the frosting

Beat the softened cream cheese and butter together until completely smooth.

Gradually add the powdered sugar, mixing on low speed after each addition. Add the vanilla and continue beating until the mixture is light and fluffy.

If it seems too soft to hold its shape, refrigerate it for approximately 15 minutes before piping.

Frost the cake

Transfer the prepared topping to a disposable piping bag or large zip-top bag. Cut an opening approximately ½ inch wide from one corner.

Beginning at the outside edge, pipe a thick line up and over the top and slightly into the center. Repeat these lines all the way around the cake.

Finish with extra chocolate chips, red velvet crumbs, or festive sprinkles if desired.

Tips for a Moist Red Velvet Bundt Cake

Use room-temperature ingredients

Room-temperature eggs and refrigerated ingredients that have had time to warm slightly will combine more evenly. Remove them from the refrigerator about 30 minutes ahead of baking.

Grease every part of the pan

Bundt pans have many curves where the finished dessert can stick. Apply baking spray immediately before adding the mixture so it does not slide down and collect at the bottom.

Do not follow the cake-box directions

Use the mix as a dry ingredient and follow the measurements in this Bundt cake recipe. Combining the box directions with this recipe’s measurements would produce the wrong consistency.

Avoid overmixing

Beat the batter only until it is smooth and combined. Too much mixing can create a heavier or tougher texture.

Check with a long skewer

A standard toothpick may not reach the center of a deep cake. A wooden skewer can test the thickest section more accurately.

Do not leave it in the pan until completely cool

Let the cake rest long enough to stabilize, then invert it after 15–20 minutes. As it reaches room temperature, the sugars may stick more firmly to the pan.

Wait before frosting

The topping should only be applied to a cooled cake that has reached room temperature.

Ingredient Substitutions and Variations

Can I omit the mayonnaise?

You can replace the mayonnaise with an equal amount of additional cultured dairy. The texture may be slightly different, but the cake should remain moist.

Can I use vegetable oil?

Yes. Use the same amount of vegetable oil as canola oil.

Can I leave out the chocolate chips?

Yes. The cake will still bake properly without them. Leaving them out will produce a smoother crumb with a more traditional red velvet texture.

Can I use miniature chocolate chips?

Mini chocolate chips work very well and distribute more evenly throughout each slice.

Can I use white chocolate chips?

Yes. White chocolate chips create a sweeter dessert and a pretty contrast against the red crumb.

Can I use canned frosting?

Homemade frosting provides the best flavor, but store-bought cream cheese topping can be used as a shortcut.

Warm it only briefly—approximately 10 seconds at a time—until it becomes soft enough to drizzle. Do not make it so hot or thin that it runs completely off the cake.

Tips for Preventing a Bundt Cake From Sticking

Bundt cakes most commonly stick because the pan was not greased thoroughly or the dessert was left in the pan for too long after baking.

For a clean release:

Use a good-quality nonstick cake pan.
Apply baking spray containing flour to every curve and ridge.
Fill the pan immediately after spraying it.
Let the baked cake rest in the pan for 15–20 minutes.
Gently shake the pan to determine whether it has released.
Invert it confidently onto a cooling rack or serving plate.

If the cake does not release immediately, place a warm, damp kitchen towel over the outside of the inverted pan for several minutes and try lifting it again.

When to Serve Red Velvet Bundt Cake

The rich red appearance makes this decadent dessert especially suitable for:

Valentine’s Day celebrations
Christmas
Birthdays
Anniversaries
Bridal showers
Baby showers
Mother’s Day
Graduation parties
Family dinners
Church gatherings
Potlucks

Add heart-shaped sprinkles for a romantic theme or red, green, and white sprinkles for Christmas.

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How to Store Red Velvet Bundt Cake

Because the cake has a dairy-based topping, store it covered in the refrigerator.

It will keep for approximately four to five days. Let individual slices sit at room temperature for 15–30 minutes before serving so the crumb and topping can soften.

Do not leave the decorated cake at room temperature for extended periods.

Can This Dessert Be Made Ahead of Time?

Yes. Bake the cake one day in advance, let it cool to room temperature, then store it tightly covered.

Prepare the frosting separately and refrigerate it in an airtight container. Let it soften slightly and beat it again before decorating.

For the freshest presentation, add the topping on the day you plan to serve it.

Can You Freeze Red Velvet Bundt Cake?

You can store the cake in the freezer for up to three months before adding the frosting.

Allow it to cool completely, wrap it securely in plastic wrap, and then wrap it in aluminum foil or place it in an airtight container.

Keep the cake wrapped and place it in the refrigerator until it has fully thawed. Bring it to room temperature and decorate before serving.

Individual frosted slices may also be frozen, although the topping’s texture and appearance may change slightly after thawing.

More Easy Dessert Recipes

copycat nothing bundt cakes recipe red velvet boxed cake mix

Easy Red Velvet Cake From a Box

This red velvet cake recipe combines the convenience of a cake mix with the flavor and appearance of a special homemade dessert.

The added ingredients help make it moist and delicious; the semisweet chocolate chips provide extra richness, and the piped topping creates a beautiful finish without complicated decorating.

Serve it for Christmas, a birthday, an anniversary, or anytime you need an easy recipe that looks impressive on the dessert table.

Does this recipe require instant pudding mix?

No. This recipe does not contain pudding mix or chocolate pudding mix. The added dairy and mayonnaise provide richness and moisture, while chocolate chips contribute extra flavor and texture.

What size cake mix should I use?

Use one standard box of red velvet cake mix, approximately 15.25 ounces. Slight differences among standard boxed mixes should not substantially affect the recipe.

What size Bundt pan do I need?

Use a 9- or 10-inch Bundt pan with a capacity of approximately 10- 12 cups. The mixture should not fill the pan more than three-quarters full.

Why did my Bundt cake fall?

The cake may fall if it is underbaked, if the oven door is opened too early, or if too much air is incorporated during mixing. Verify your oven temperature and bake until a skewer inserted into the thickest section shows no uncooked mixture.

Why is my cake dry?

Overbaking is the most likely cause. Start checking at 45 minutes and remove it when a skewer has no raw mixture. A few moist crumbs are fine.

What caused my cake to stick when I removed it from the pan?

The pan may not have been coated thoroughly, or the cake may have rested too long before it was inverted. Use a baking spray containing flour, then turn it out after 15–20 minutes.

Will this recipe work with a regular baking pan?

The mixture could be divided between appropriately sized cake pans, but the baking time would change. This recipe was developed for a Bundt pan, so watch it closely and test it early if using a different pan.