Best Red Velvet Bundt Cake

Best Red Velvet Bundt Cake

Ingredients:

For the bundt cakes:

• 2½ cup all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, room temperature
• 1½ cup sugar
• 4 eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla
• ½ cup milk
• ⅛ teaspoon red food coloring
• 1½ cups chocolate chips

For the cream cheese frosting:

• 8 ounce cream cheese, room temperature
• ½ cup butter, room temperature
• 1 teaspoon vanilla
• 3 cups powdered sugar
• ⅛ cup milk

Optional: candy sprinkles

Instructions:

Preheat oven to 350° and spray a mini bundt pan with non-stick cooking spray. Set aside.

For the mini bundt cakes:

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together until combined.
In a large mixing bowl, using an electric mixer or stand mixer, beat butter and sugar together until light and fluffy.
Beat eggs, one at a time, then add sour cream and milk. Mix together on medium speed until well incorporated.
Add red food coloring and blend until mixed thoroughly.
Add flour mixture to wet ingredients and mix well.
Stir in chocolate chips.
Fill each mini bundt cake ¾ full and bake for 20-22 minutes or until a toothpick is inserted and comes out clean.

For the cream cheese frosting:

In a medium bowl, beat cream cheese and butter until fluffy.
Add vanilla, powdered sugar and milk and beat on medium speed until combined.
Once Bundt cakes have cooled, dip the top into the cream cheese frosting, turn over and place on wire rack.

Sprinkle with your favorite sprinkles, then enjoy!