Red Velvet Chocolate Chip Bundt Cake
A shortcut red velvet Bundt with sour cream, mayonnaise, and semisweet chips, finished with a thick cream cheese frosting.
Ingredients
Cake
- 1 15.25-ounce box red velvet cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- ¼ cup mayonnaise
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Frosting
- 8 ounces brick cream cheese softened
- ¼ cup butter softened
- 2½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Pan Preparation
- as needed butter or oil for greasing every groove
- as needed flour for light pan dusting
Instructions
- Heat to 350°F. Grease every groove and the center tube of a 10–12-cup Bundt pan, dust with flour, and tap away excess.
- Blend eggs, sour cream, vegetable oil, water, mayonnaise, and 2 teaspoons vanilla. Add the dry 15.25-ounce cake mix and mix until evenly combined. Do not add any extra ingredients from the box directions.
- Fold in the cup of semisweet chips. Spread into the pan, filling no more than two-thirds deep. Bake for 45–55 minutes or until the thick section is set and a tester away from chips has no raw batter.
- Let stand in the pan for 15 minutes, then invert carefully onto a rack. Cool completely, about 90 minutes more or longer as needed.
- Beat softened cream cheese and ¼ cup butter smooth. Gradually incorporate powdered sugar and the frosting vanilla. Spread or pipe onto the cold cake and refrigerate 30 minutes before cutting into 12 slices.
Notes
The schedule includes 15 minutes in the pan, approximately 90 minutes on a rack, and 30 minutes of chilling after frosting. A deeper pan or warm room can extend cooling.