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+ servings

Red Velvet Pound Cake

This gorgeous cake starts with a cake mix - no one would guess! Filled with miniature chocolate chips and topped with homemade cream cheese frosting, this is a great dessert for Valentine's Day or any day!
Course Dessert
Cuisine American
Keyword red velvet cake recipe, red velvet pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 1262kcal


  • 15.25 oz pkg red velvet cake mix dry
  • 3.4 oz pkg instant chocolate pudding mix dry
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup sour cream
  • 4 eggs
  • 2 cups miniature semi sweet chocolate chips
  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar


  • In a mixing bowl, beat dry cake mix, dry pudding mix, oil, water, sour cream, and eggs until smooth.
  • Gently stir in 1 1/2 cups miniature chocolate chips. Spread evenly into a well-greased Bundt pan.
  • Bake at 350 degrees for 55-60 minutes or until a cake tester comes out clean. Turn out onto a wire rack and cool completely.
  • For frosting, beat together butter, cream cheese, and powdered sugar until fluffy. Spread over cooled cake.
  • Press remaining miniature chocolate chips over top of cake. Store cake covered tightly in the refrigerator until ready to serve.


Calories: 1262kcal | Carbohydrates: 143g | Protein: 12g | Fat: 74g | Saturated Fat: 32g | Cholesterol: 162mg | Sodium: 872mg | Potassium: 652mg | Fiber: 6g | Sugar: 111g | Vitamin A: 1065IU | Vitamin C: 0.2mg | Calcium: 194mg | Iron: 6.9mg