One of my favorite ways to celebrate Valentine’s Day! This cake is so quick and easy to whip up. It can be made in a round bundt cake pan or in this heart shaped bundt pan to make it extra cute and festive.
Red Velvet Chocolate Chip Bundt Cake
- 1 package red velvet cake mix
- 2 small boxes instant vanilla pudding
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup semi-sweet chocolate chips
- CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 2 Tablespoons milk
- mini chocolate chips, for garnish
Preheat oven to 350 degrees.
Grease and flour a bundt pan very well. I recommend using Wilton Cake Release.
In a large bowl combine cake mix, pudding mix powder, sour cream, milk, vegetable oil, vanilla, and eggs. Beat together until completely combined.
Add chocolate chips. Mix until combined.
Pour into greased bundt pan. Make sure bundt pan is not filled more than 3/4 of the way full.
Bake 1 hour. Let cool completely and then remove cake from pan.
To make frosting, beat cream cheese and butter together until smooth. Add vanilla, 3 cups powdered sugar, and milk. Mix until smooth. Add more powdered sugar or milk if needed until frosting is thick but can still be drizzled.
Drizzle frosting over cooled cake. Sprinkle mini chocolate chips over frosting.
To keep it easy, I spoon the frosting into a large ziplock bag and clip the corner of the bag to drizzle the frosting over the cake.