If there is a dessert that is sure to impress guests it is a PERFECT bundt cake! 

Why not take it a step further and make it a delicious swirled red velvet bundt cake? 

This beautiful marbled bundt cake is perfect for Valentine’s Day, a romantic date night, a wedding shower, or any other event where a delicious cake should be swerved!

Personally I’ve always been a huge fan of bundt cakes because they look like they took so much more effort than they do. Once you’ve mastered a few simple concepts bundt cakes are amazing because you know you can have gorgeous cakes for dessert time after time.

All you need for a perfect bundt cake is:

– A quality bundt cake pan:

Personally I trust Nordic Ware because they are durable, produce consistent results, and come in beautiful designs! I’ve linked a few underneath the ingredient list including the bundt cake pan I used in this recipe!

– A reliable bundt cake recipe:

This bundt cake recipe is tried and true and even better it uses store bought cake mixes with extra ingredients so not only is it easier but the results will be consistent time after time. 

– Learning YOUR oven:

Every oven os just a little different in how it cooks so the first few times you cook a bundt cake in your oven you are going to want to check it at 45 minutes and every five minutes after with a toothpick. 

– Knowing my trick for prepping a bundt cake pan!

Which is the first step in the recipe below!

 

 

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Ingredients 

 

• 1 Stick of Unsalted Butter
• A Few Tablespoons of Flour
• 1 4 Ounce Baking  White Chocolate Bar
• 1 4 Ounce Baking Semi-Sweet Chocolate Bar
• 1 Box of Chocolate Pudding Mix (3.7 OZ) 
• 1 Box of White Chocolate Pudding Mix (3.7 OZ)
• 1 Box of Red Velvet Cake Mix 
• 1 Box Butter Golden Cake Mix 
• 2 1/2 cups of Sour Cream
• 1 Cup Warm Water
• 1 tsp Vanilla Extract ( This one is my FAVORITE) 
• 2/3 Cup Vegetable Oil 
• 8 Eggs 
• Optional : Cream Cheese Frosting 
• Bundt Cake Pan 
  

 

 

 

We are going to start with the MOST crucial part of the bundt cake baking process: preparing your bundt cake pan! 

If you don’t do this part correctly your cake will refuse to pop out of the mould and I reallllly wold prefer to save you from that fate with this east 4 step process. 

1. Coat the inside of your bundt pan in butter. I do this by rubbing a chilled stick of butter along the inside of the pan until I can see the pan has been coated however if your butter is softer you can also use a pastry or basting brush to apply the softened butter to the pan. 

 

 

2. Sprinkle generously with flour and tilt the pan until the entire inside is covered with a flour coating.

3. Turn the pan upside down over the sink or a trash can and knock off extra flour. 

 

 

4. Place in fridge for a minimum of 15 minutes while you prepare the cake mix. Remove from the fridge only when you are ready to fill with mix! 

 

Now preheat the oven to 325° F. 

 

Place the white and milk chocolate bars into separate gallon ziplock bags and crush with a rolling pin until you have pieces smaller than chocolate chips (alternatively you can finely chop the chocolate bars). 

 

 

Combine the butter golden cake mix, the white chocolate pudding mix, half of the sour cream (1 1/4 cups) , 1/2 a cup of warm water, 1/3 a cup of vegetable oil, and 4 eggs in a mixing bowl.

 

 

Mix well either by hand or using a mixer and set aside.

 

 

Combine the red velvet cake mix, the chocolate pudding mix, half of the sour cream (1 1/4 cups) , 1/2 a cup of warm water, 1/3 a cup of vegetable oil, and 4 eggs in a separate mixing bowl.

 

 

Thoroughly mix the ingredients together. 

 

 

Fold the semi-sweet chocolate into the red velvet bundt cake mix using a spatula. 

 

 

Fold the white chocolate into the butter cake mix. 

 

 

Take the bundt cake pan out of the fridge. 

 

Add a layer of butter cake mix to the top of the mould (this will just keep the top of the cake looking consistent).

 

 

Using 2 spatulas alternate layering the butter and red velvet cake mixes into the bundt cake pan until it is approximately 2/3 full. 

hint: Except for the top and bottom of the cake I typically add batter in a “checkerboard” pattern by alternating scoops of red velvet and butter cake mixes as I go around the mould and then on the next layer I add the opposite mix above those scoops. 

 

 

Drag a knife in long alternating strokes to swirl the cake mixes together. 

 

 

Once your  red velvet bundt cake is swirled it is ready for the oven! 

 

 

 

Bake for 45 minutes then check every five minutes by poking the middle of the cake with a tooth pick and checking to see if it comes out clean. 

hint: Depending on your pan and your oven, the bundt cake will be done between approximately 45 – 60 minutes. However it is better to slightly undercook a bundt cake than overcook it, so if you are on the edge go ahead and pull it out! 

 

Let the cake cool for 20 minutes before even attempting to remove it from the pan. 

 

 

After the 20 minutes do your good luck no-stick dance and flip the pan upside down and lift the pan, the cake should “fall out” efffortlessly. 

 

Serve as is or to frost microwave cream cheese frosting in a microwave safe container in five second increments until it is pourable. Pour it over the cake!