I am excited to share my Christmas Red Velvet Cake recipe. I combine all-purpose flour, granulated sugar, eggs, and red food coloring with semisweet chocolate chips and cocoa to create a treat. Finished with cream cheese frosting made from softened cream cheese and butter, this dessert completes the holiday menu.

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I’ve been working on a Copycat Nothing Bundt Red Velvet Cake recipe that totally hits the spot for any special festive occasion. This recipe isn’t just your everyday red velvet cake – it’s packed with semisweet chocolate chips that add a delightful crunch in every bite, plus a cream cheese frosting that really elevates the experience.

I mix together a precise blend of ingredients like all-purpose flour, granulated sugar, eggs, vegetable oil, buttermilk, cocoa powder, and red food coloring to create that perfect texture and bright, inviting color. Then there’s the cream cheese frosting made with softened cream cheese, unsalted butter, and powdered sugar mixed with a hint of vanilla extract that gives it a rich, tangy finish.

Every slice tastes like it could have come straight from the bakery. I love experimenting with red velvet variations like this one and discovering cool hacks on how to frost a Bundt cake perfectly.

Enjoy discovering this new favorite on your holiday menu!

Why I Like this Recipe

I like this recipe because it’s super moist, even though I’m kinda nervous about overmixing sometimes making cakes tough, but this one always turns out perfectly. I also really love the tangy kick from the buttermilk and cream cheese frosting; it balances out the sweetness in a way that feels just right. The little burst of chocolate chips in every bite adds a fun twist that makes eating it a surprise each time. Plus, baking this cake always fills me with a bit of holiday cheer – it’s like having a slice of that famous copycat Nothing Bundt Red Velvet cake, but with my own special touch!

Ingredients

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All-purpose flour: Provides structure and carbohydrates; lacks significant protein and fiber.
Granulated sugar: Main sweetener that boosts flavor; offers quick energy and carbs.
Buttermilk: Adds moisture and tang; tenderizes cake and gives a bit of dairy protein.
Unsweetened cocoa: Enhances rich flavor and color; gives antioxidants and slight bitter notes.
White vinegar: Creates leavening reaction; adds a sharp tangy zing to balance sweetness.
Vegetable oil: Ensures a moist texture; it’s pure fat that delivers rich calorie content.
Cream cheese: Creates a creamy tangy frosting; adds flavor even though its high fat content.
Unsalted butter: Boosts smooth taste and texture; pairs great with cream cheese.

Ingredient Quantities

Cake Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 large eggs

1 cup vegetable oil

1 cup buttermilk (room temp)

2 tablespoons unsweetened cocoa powder

2 tablespoons white vinegar

2 teaspoons vanilla extract

2 tablespoons red food coloring

1 cup semisweet chocolate chips

Cream Cheese Frosting Ingredients:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 to 4 cups powdered sugar (sifted, adjust for desired thickness)

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease your bundt pan well so the cake doesnt stick.

2. In a large bowl, combine 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Give it a good whisk.

3. In another bowl, whisk together 2 large eggs, 1 cup vegetable oil, 1 cup room temp buttermilk, 2 tablespoons unsweetened cocoa powder, 2 tablespoons white vinegar, 2 teaspoons vanilla extract, and 2 tablespoons red food coloring until smooth.

4. Slowly add the wet mix to the dry ingredients and stir until just combined; dont overmix or the cake might toughen.

5. Fold in 1 cup semisweet chocolate chips evenly through the batter.

6. Pour the batter into your prepared bundt pan and smooth out the top with a spatula.

7. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean.

8. Once baked, let the cake cool in the pan for about 10 minutes then carefully flip it out onto a wire rack to cool completely.

9. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup unsalted butter until smooth.

10. Gradually add 3 to 4 cups sifted powdered sugar and mix in 1 teaspoon vanilla extract until you have a thick, creamy frosting, then spread it generously on your cooled cake and enjoy!

Equipment Needed

1. Oven
2. Bundt pan (make sure it’s well-greased)
3. Two mixing bowls (one big for the dry ingredients and one for the wet ones)
4. Whisk (for mixing both the dry and wet ingredients)
5. Measuring cups and spoons (to get all your ingredients right)
6. Spatula (for smoothing the batter in the pan)
7. Toothpick (to check if the cake is done)
8. Wire cooling rack (for letting the cake cool properly)
9. Electric mixer or hand mixer (for beating the cream cheese frosting)
10. Sifter (for the powdered sugar used in the frosting)

FAQ

Q: Can i use homemade buttermilk for the recipe?

A: Yeah, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Q: How do i know when the cake is fully baked?

A: The best way is to do a toothpick test. If it comes out clean or with just a few crumbs, its done.

Q: Is it ok to substitute vegetable oil with another oil?

A: Sure, you can use canola oil as a substitute. It might change the flavor just a little bit tho.

Q: Can i adjust the amount of powdered sugar in the cream cheese frosting?

A: Yep, if you want a thicker frosting just add more powdered sugar till you get your desired consistency, or use less if you prefer it lighter.

Q: Any tips for keeping my cake moist?

A: Make sure to not over bake the cake, and using buttermilk helps alot in keeping it tender and moist.

Copycat Nothing Bundt Red Velvet Cake Easy Recipe Substitutions and Variations

Buttermilk substitution: Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using
Vegetable oil swap: You can use an equal amount of canola oil or even melted butter if you want a richer flavor
Red food coloring alternative: Try using a bit of beet juice concentrate, but use it sparingly since it can be quite potent
Semisweet chocolate chips hack: Dark chocolate chips work well, or even white chocolate chips if you’re feeling adventurous

Pro Tips

1. Make sure all your wet ingredients like buttermilk and eggs are at room temp coz it helps the batter mix together more smoothly and stops it from curdling.
2. Be super gentle when you’re folding in the chocolate chips so they dont break apart or sink too low in the cake.
3. When you’re mixing the cream cheese frosting, add your powdered sugar slowly, and beat it for a little longer than you think so you end up with a spreadable, creamy texture.
4. Let the cake cool just enough in the pan before flipping it out so it doesn’t break apart – a little extra patience here goes a long way.