I have to say that RED VELVET cake is my ABSOLUTE favorite cake of all times!! Anywhere that I go and if they offer red velvet cake…I would definitely BUY!! Cake, cupcake, or even icecream flavor….I would get this flavor before any other flavor. I always get red velvet when we go to Nothing Bundt Cake…I love that it has these little chocolate morsels throughout the bundt cake. So tonight when I was making my red velvet cake…I threw in some semi sweet chocolate morsels in to try…and I have to say…I LOVE IT!!!  This is an easy way to satisfied my red velvet cake  craving.


For the CAKE
1 box Red Velvet Cake Mix
3/4 cup sour cream at room temperature
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
3 eggs (room temperature)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

8 ounces cream cheese softened
1/4 cup butter softened
2  cups powdered sugar
1 teaspoon vanilla extract



Preheat oven to 350°F. Grease a bundt pan. (I use Pam) Set aside.

Place all ingredients in a large mixing bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium. Making sure to scrape down the sides. Beat for about 2-3 minutes. Pour into prepared bundt pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let the cake cool while you are making the frosting.

To make the  frosting add the softened butter, vanilla extract and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add 1/2 cup of  powdered sugar at a time. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag or ziploc bag (snipe a little hole in the corner) and pipe BIG FROSTING onto the cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.









*****SIDE Note – If you can’t find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring.

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