Red Velvet Bundt Cake


  • 16.5 ounces Red Velvet Cake box mix
  • 3.9 ounces Instant Chocolate Pudding Mix
  • 4 large Eggs
  • ½ cup Water
  • 1 cup Semi sweet chocolate chips or any flavor of your liking
  • 1 cup Sour Cream


  • 4 ounces Cream Cheese
  • ½ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 3-4 tablespoons Milk


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the cake mix, instant pudding, sour cream, eggs and water. Mix until well combined, about 2 minutes on medium speed.
  • Fold in the chocolate chips.
  • Prepare a bundt pan by coating the inside of the pan with shortening, then sprinkling flour over the shortening. Gently tap the pan upside down over the sink to get rid of any excess flour.
  • Pour the cake batter into the prepared pan.
  • Bake for 45 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then turn the cake out onto a cooling rack and allow cooling completely. Don’t allow it to cool too much longer in the pan; you might have problems getting it out without sticking.
  • While cooling, prepare the cream cheese glaze. 
  • In a bowl, with a mixer or an electric mixer, beat the cream cheese until it’s smooth and creamy. Slowly, add in the powdered sugar until combined. Then add in the vanilla and milk. Mix until well combined. If you want a thinner glaze, add a tiny bit more milk.
  • Once cooled completely, drizzle the cream cheese glaze over the cake to your liking.
  • Store in an airtight container.

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