Happy Birthday to my wonderful husband Adam!! Today is his birthday and this is the cake I made for him to celebrate. I sliced it up and sent it to work with him today so that he would have cake to share with his coworkers and then also some to keep here at home. I’ve mentioned it before but we love the cakes from Nothing Bundt Cakes but don’t live near one (we could’ve had it delivered but I didn’t think far enough ahead), so I set out to find a recipe that might be similar. This cake came very close! It was so moist and I added the chocolate chips just like they do at Nothing Bundt Cakes. This really makes the cake and adds great flavor! I topped the cake with white chocolate buttercream and it took it to a whole ‘nother level! This cake is rich, moist and definitely a crowd pleaser!
Red Velvet Chocolate Chip Bundt Cake
Source: Cake from Bird on a Cake, Frosting from How Sweet It Is
Ingredients:
2 eggs
1 cup vegetable or canola oil
1 tbsp. white vinegar
1 tsp. vanilla
1 cup buttermilk
1 ounce “no taste” red food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
3 tbsp. unsweetened cocoa powder
3/4 cup semi-sweet chocolate chips
White Chocolate Buttercream Frosting
Directions:
Preheat oven to 325 degrees. Spray a bundt pan liberally with cooking spray, set aside.
In a medium sized bowl, add eggs and whisk until beaten. Add in the vegetable oil, vinegar, vanilla, buttermilk and red food coloring. Whisk together until fully incorporated, set aside.
In the bowl of a stand mixer, add in the flour, sugar, baking soda, salt, and cocoa powder. Mix briefly on low to combine. With the mixer on low, slowly, pour in the wet ingredients. Increase speed to medium and beat until incorporated. Remove bowl from stand and stir in chocolate chips until evenly distributed.
Pour batter into your prepared bundt pan. Bake for approximately 50 to 55 minutes, until a toothpick inserted comes out with just a few moist crumbs attached. Keeping cake in the pan, place pan on top of a cooling rack to cool completely.
While cake cools, prepare your frosting. Once cake is completely cool, turn pan out onto your serving dish. Frost with the white chocolate buttercream frosting. Store leftovers in an airtight container at room temperature.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
happy birthday to your hubby! that cakes look so yummy…makes me wanna bust out my bundt pan.
Thanks Angela!
Happy birthday to your husband! The cake looks amazing and sounds delicious. I”ve never heard of no taste food coloring – you learn something new every day. Can I ask what brand/type of Bundt pan you use? I never have luck with the entire cake releasing from the pan. I’ve tried the silicone pans as well as nonstick and just get frustrated! Thanks!
Stephanie, I buy the Wilton no taste red food coloring gel and my bundt pan is also a Wilton Non-stick and I usually have no problem getting the cake to release, but this time I did have difficulty and had to kind of pry the cake out. I agree it can be very frustrating!
How much is 1 ounce? Do I use the whole thing? Not sure how they sell it.
If you buy the Wilton “no taste” Red Gel Food Coloring it is sold in a 1 oz. container so you would use the whole thing. Hope that helps!
@ Stephanie, I personally have a Nordic Bundt pan. I got it at Walmart I think. It is the one with the white insides. I have never had a problem with it. I have always greased well and floured. I am wondering if I could do so with this recipe as I really don’t like to use cooking spray. Would love to make this cake!
Jenny, thanks for the response. I”ll definitely check out the Nordic pan. I’ve been using cooking spray, so maybe I’ll get better pan coverage if I grease it by hand. Two good ideas!
This looks so yummy! Hope your hubby had a wonderful birthday 🙂
My girls love red velvet cake. They ask for it ever year for they birthday. I can’t wait to surprise them with this.
Red Velvet is my favorite too, hope your girls enjoy it!
I love that bundt cake – and this is gorgeous! I can taste it! Happy Birthday to him!
Thank you Dorothy!
oh goodness, this cake looks insanely good!! happy birthday to your husband 🙂
Thank you Sarah!:)
This looks Soooo yummy! You should probably make your Mom this for her birthday. I bet she would absolutely LOVE IT!!!
Haha!:) I absolutely can make this for your birthday!
Ooooh, red velvet is my favorite!!! Happy belated birthday to your hubby. Don’t worry, your bundt cake looks better (and probably is better) than Nothing Bundt Cakes!
That is a gorgeous looking bundt!!! Happy late Bday to your hubby!!!!
Thank you Jocelyn!!:)
I made this cake and just blogged about it on my blog – it’s amazing! Thanks so much for sharing the recipe.
I’m so glad you enjoyed it!! Yours looks great and great idea to use mini chocolate chips next time!
Can you make this cake in layers? If so, is there enough batter for two oR three layers?
I would think that you could, but I haven’t tried it. There is definitely enough batter for at least 2 layers, let me know how it turns out if you try it! 🙂
Hi! This recipe sound great but I wanted to know if i could make it in two 8 inch round cake pans instead so that I can use it in a tiered cake for my friends birthday. what TEMPERATURE and for how long should i bake it?
I would think it would work, the baking time would just need to be reduced. I would try baking it at 350 for 20-30 minutes, but as I’ve never tried this I can’t guarantee how it will turn out. I would definitely watch it closely, you want a toothpick inserted to come out clean and the tops to spring back a bit when touched. Hope that helps!
This is a wonderful recipe. I have made it several times. It was the first sweet that my two year old granddaughter had. Have pictures! She loved it? My friends love it too!
Thank you so much Sharon! I’m so glad your granddaughter and friends love it!
Can this be made into cupcakes?
Absolutely! You would just need to alter the baking time, I would think about 18-20 min but watch closely to be sure. Hope you enjoy!
HI I have made this cake twice now and both times its been a hit with the family and co-workers. I have always wanted to make red velvet cake but been scared of messing it up. but this recipe is hands down simple and tasty. will be using this again tonight for a bake sale im having this week. instead of cake i will turn into cupcakes. im sure it will be just as good :d thank you!!!
Oh yay!! I’m so glad you love it!
Hello, please Advise what could have gone wrong with my cake. The cake felt a little undone in middle even the top was hardening up very fast . Ibaked till the knifecame out clean with little moist crumbs on side
Amy, sorry you had a little trouble with it! You could try loosely covering with foil so the top doesn’t cook as quickly. Also maybe try lowering the temp just a tad and baking for a little longer. All ovens are different so it may be that yours runs a little hotter? Hope that helps!
I really wish I could find a red velvet recipe without the red food coloring…. It seems that even bakeries don’t know that red velvet used to not be made with food coloring. So many people are sensitive to the red dyes, and it just seems silly to not just use the real recipe instead. Instead of food coloring, you just use the oil, the dutch cocoa, the buttermilk and the vinegar and it turns red all by itself. no need to add in red food coloring….
You can definitely omit the red food coloring, it will taste the same it will just be a dark brownish red instead of the bright red. There are some recipes that use beets as the red color. Hope that helps