Red Velvet Nothing Bundt Cakes Copycat

Name: Red Velvet Nothing Bundt Cakes Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Cuisine: North America
Ingredients: 1 package red velvet cake mix (regular size); 1 package (3.9 ounces) instant chocolate pudding mix; 4 large eggs, room temperature; 1 cup whole milk; 1/2 cup vegetable oil; 1 tablespoon vanilla extract; 1 cup sour cream; 1 cup white baking chips; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 cup confectioners' sugar; 2 tablespoons vanilla extract; 2 teaspoons whole milk

Total Time Prep: 15 min. Bake: 30 min. + cooling

Yield 16 servings

If you’re a fan of red velvet, put this red velvet Nothing Bundt Cakes copycat recipe at the top of your list. It’s super moist and flavorful with a showstopping hue.

Ingredients

1 package red velvet cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup sour cream
1 cup white baking chips
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar
2 tablespoons vanilla extract
2 teaspoons whole milk

Directions

Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with baking cocoa and tap out excess.
In a large bowl, combine first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in baking chips. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a large bowl, beat cream cheese, butter, vanilla and milk until smooth. Gradually beat in confectioners' sugar. Pipe or spread over top of cake.

Nutrition Facts

1 piece: 461 calories, 29g fat (13g saturated fat), 91mg cholesterol, 358mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 5g protein.