The classic red velvet we know and love—with a fun twist!
With just a few ingredients, this dessert comes together seamlessly, but your guests will never know how easy it truly was.
Note: This is excerpted from Sweet July Magazine. For all of the issue’s recipes, get the Reunion Issue here!
Red Velvet Bundt Cake with Irish Cream Glaze
1 15.25-ounce box red velvet cake mix
1 3.4-ounce package instant chocolate pudding
4 large eggs
1/2 cup vegetable oil
1 cup whole milk
1 cup semi-sweet chocolate chips, divided
Irish Cream Glaze (see below)
Irish Cream Glaze
2 cups confectioners’ sugar
1/4 cup Irish cream
- Preheat oven to 350° and prepare a Bundt pan with cooking spray.
- Add cake mix, pudding, eggs, oil, and milk to a large bowl and whisk together until combined. Pour half the mixture into prepared Bundt pan and top with half the chocolate chips. Cover with the remaining batter and top with remaining chocolate chips. Bake for 35 to 40 minutes until a wooden pick inserted in center comes out clean. Allow to cool and drizzle with Irish Cream Glaze. Top with chocolate shavings.
- For Irish Cream Glaze: Place sugar and Irish cream in a bowl and whisk together until there are no lumps and a glaze has formed. Add more Irish cream if you prefer a thinner glaze.