Red Velvet Sour Cream Bundt Cake

Red Velvet Sour Cream Bundt

Valentine’s Day is full of cute cupcakes and cookies, but what about a simple and delicious treat that’s beautiful, but not so high maintenance… This Red Velvet Sour Cream Bundt cake is just for you! Not that there’s anything wrong with Oreo Red Velvet Cupcakes or fun cookies, but Bundt cakes are just SO easy and you can even fill up the little “hole” with fruit to make it look really gorgeous.

Red Velvet Sour Cream Bundt Cake

I’ll forgo telling a story today.  My father thinks my spree of dating stories in the theme of Valentine’s Day sounds “desperate”… which I’m not!  I just think being single is a funny time of life full of hilarious situations!

Red Velvet Sour Cream Bundt Cake

Red Velvet Sour Cream Bundt Cake


Red Velvet Sour Cream Cake:
1 box Red Velvet cake mix
1 pkg. vanilla or white chocolate instant pudding
4 eggs
2/3 C. oil
1 C. Tillamook sour cream
1/2 C. milk or buttermilk
2 tsp. vanilla extract, optional
Chocolate Glaze:
1/3 C. unsweetened cocoa powder
1 1/2 C. powdered sugar, more if needed
3 Tbsp. butter, melted
2-4 Tbsp. milk
Vanilla Glaze:
1 2/3 C. powdered sugar, more if needed
3 Tbs. butter
2-4 Tbsp. milk


1. Preheat oven to 350 degrees and generously grease Bundt pan.
2. Sift cake mix into a large bowl.
3. Add pudding mix, egg, oil, sour cream, milk and vanilla and stir until smooth.
4. Pout into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean.
5. Make each glaze in a separate bowl using a whisk to combine ingredients. Use more or less milk or powdered sugar to make thicker or thinner. Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).
6. Share the love!

Naked Bundt!

Red Velvet Bundt Cake

You don’t have to do both glazes, I just wanted to do something a little different…

Chocolate Red Velvet Bundt Cake

This Northwest girl always uses Tillamook stuff, it’s an addiction.

baking with tillamook sour cream

41 thoughts on “Red Velvet Sour Cream Bundt Cake

  1. 1
    Olivia says:

    Hi Lizzy! This cake look delicious!!!! I am gluten-free, do you have a Red Velvet Cake mix substitute? Or a recipe I could use? Thanks!

  2. 2
    Veda says:

    Love your recipes, own your book and plan on purchasing your new book. BUT I don’t
    like how your recipes print off. As someone else mentioned a couple of weeks ago there is a large space between the picture and the recipe necessitating using 2 pages instead of just the i page and besides it does not look attractive.

    BUT I still love you, and I think you are amazing. 🙂

  3. 3
    Ellie says:

    Your incredible lizzy! I’m 15 1/2 and I would do anything to be like you in my future or meet you and learn how to be a better baker and cook! Your amazing! I’m like your biggest fan 🙂

  4. 4
    Bailey says:

    so simple yet pretty and delicious. and totally agree about being single! you have so much fun when you’re single!! ;P

  5. 5
    Krystal says:

    I want to make these as treats for my neighbors for valentines day. Would this recipe be ok to make in the mini bunt cake pans? How much batter do you think for each cake? I am not very good at baking but want to give these a shot.
    Thank you in advance

    • 5.1

      There are different sized mini bundts, but any size will work great! Fill each well about 2/3 or 3/4 full but baking time is where I can’t be too specific because I don’t know the size… 15-25 minutes will probably do it though! If they’re the small ones the size of cupcakes it will be closer to the 15 minute mark 🙂

  6. 6
    Selena says:

    Did I miss which size box of pudding to use? The bigger or smaller one? Thanks – can’t wait to bake this for the fraternity house I cook for!

  7. 7
    Jessica says:

    Is it OK to use any type of pan? I don’t own a bunt but have a metal wilt on cake pan?

  8. 8
    Debbie says:

    I love how you take a box mix, and make it completely different. I love to experiment with recipes also. Thanks 🙂

  9. 9
    Allison says:

    Can I replace any of the oil with coconut oil? If not, what do you suggest I use coconut oil for? I have no idea how to use it in every day things.

    • 9.1

      I will just be honest, I don’t know too much about that stuff besides the hair and skin treatments. I would just google it, there’s tons of information about coconut oil right now 🙂

  10. 10
    Mandy Lange says:

    Does the cake need to cool completely before putting the glaze on?

  11. 11
    Shelly Stertz says:

    Do you have to add the sour cream? Can you taste it?

  12. 12
    Carol Jones says:

    Red velvet cake is my daughters fav so I just made this for her for Valentines Day. Thank you.

  13. 13
    Diane Moore says:

    I just need to ask a question, do you use the instant pudding left as a powder or do you use the direction on the box . This is on the red velvet scour cream bundt cake ??

  14. 14
    Paula says:

    We tried this cake out a couple of weeks ago and it was such a hit, we’ve made at least 4 since then. I have my grandmothers original bundt pans and the cake turns out perfect. We took the latest cake made last evening to a dear friend who lost her husband. She told us today at the funeral visitation how wonderful the cake tasted and that it was perfect for all of her grandchildren who’d come in from out of town. Thank you so much for a wonderful recipe!

  15. 15
    Kathleen Price says:

    Thanks for the great recipe! I have made it for my family a few times now and they LOVE it!

  16. 16
    Betty says:

    What size bundt pan was used in this red velvet sour cream bundt cake.

  17. 17
    Michelle says:

    This looks delicious as a bundt cake!! I wonder if you think it could be used for making cupcakes, AS IS? I have to make 200 cupcakes and have been looking for a moist red velvet cake recipe that can be used for cupcakes without having to tweak the recipe. I look forward to hearing from you, thank you in advance for your help, and for the willingness to share your vast wealth of knowledge with us novice at home bakers!!

  18. 18
    Jessie says:

    Any thoughts on vanilla cream cheese glaze? I can’t have red velvet without cream cheese! 🙂 This looks amaze and I’m planning to make for my dinner club dessert this weekend!

  19. 19
    Nancy says:

    Help! I don’t have butter milk! Can I use regular milk instead?

  20. 20
    Julie Carpenter says:

    What a wonderful recipe. I made one using my Nordic Bundt Pan, most beautiful and delish cake! I used the same buttermilk-sour cream in a Lemon box cake mix using lemon instant pudding and a tablespoon of lemon zest. It too, turned out dense and moist.
    You have enlightened my baking Bundt Pan recipe file. I thank you!

  21. 21
    Heather says:

    Does this need to be refrigerated if I’m making it for the next day? I can’t wait to eat it! Thanks!

  22. 22
    Debbie says:

    Made this cake for our family Christmas Eve dessert. It taste like homemade and everyone enjoyed it. The cake is very moist, not dry at all. So easy to make and mine actually looked like the picture. Will try the ingredients with other box cake mixes. This recipe is a keeper. Thank you for sharing.

  23. 23
    sue says:

    Made this last night. So simple and turned out wonderful.

  24. 24
    Peggy R. James says:

    I wondered if you’re using the large or small box of pudding mix.
    Also, should a Bundt cake cool in the pan or should you take it out to cool.

  25. 25
    Rosa says:

    My question is: what size of instant pudding is used in this recipe? Will be making it this week for my son’s birthday!

  26. 26
    Carla says:

    I want to try this recipe, but the store shop don’t sell that type of sour cream can i use some other name brand sour cream also I don’t want the cake to be real dense is there something I can do to make it a little lighter but be still moist

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