Ingredients:

  • 1 box (15.25 oz) Premium Red Velvet Cake Mix
  • 1 package (3.4 oz) Instant Chocolate Pudding Mix
  • 1 cup full-fat sour cream, room temperature
  • 0.75 cup vegetable oil
  • 4 large eggs, room temperature
  • 0.5 cup buttermilk
  • 2 tsp vanilla extract
  • 1 tbsp unsweetened Dutch-process cocoa powder
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature (for filling)
  • 1 tsp vanilla extract (for filling)
  • 2 tbsp all-purpose flour
  • 4 oz cream cheese, softened (for glaze)
  • 1.5 cups powdered sugar, sifted
  • 3 tbsp whole milk
  • 1 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or cake goop.
  2. In a stand mixer, combine red velvet cake mix, pudding mix, cocoa powder, sour cream, oil, 4 eggs, buttermilk, and 2 tsp vanilla. Beat on medium speed for 2 minutes until thick and glossy.
  3. In a separate bowl, beat 8 oz softened cream cheese and granulated sugar until light. Add 1 egg, 1 tsp vanilla, and 2 tbsp flour, mixing until smooth.
  4. Pour two-thirds of the red velvet batter into the pan. Use a spoon to create a trench in the center of the batter. Pour the cream cheese mixture into the trench, ensuring it does not touch the pan edges.
  5. Top with the remaining red velvet batter and smooth with a spatula.
  6. Bake for 45–55 minutes until a skewer inserted into the cake portion comes out clean. Cool in the pan for exactly 10 minutes before inverting onto a wire rack.
  7. Whisk 4 oz cream cheese, powdered sugar, milk, and 1 tsp vanilla until smooth. Drizzle over the cooled cake.