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–+ servings
Slice of red velvet cake with cream cheese frosting, raspberries, and blueberries on a white plate.

Red Velvet 4th of July Cake

A festive red velvet Bundt cake made with cake mix, sour cream, vanilla pudding, cream cheese glaze, fresh berries, and optional patriotic sprinkles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
rest time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • the Cake
  • 1 box red velvet cake mix 15.25 oz (432 g)
  • 4 large eggs
  • 1 cup sour cream 240 g
  • 1 package instant vanilla pudding mix 3.9 oz (110 g)
  • ½ cup water 120 ml
  • For the Cream Cheese Frosting
  • 8 oz cream cheese softened (226 g)
  • ¼ cup unsalted butter softened (57 g)
  • 3 cups powdered sugar 360 g
  • 1 teaspoon vanilla extract 5 ml
  • For Decorating
  • ¾ cup strawberries sliced, or raspberries as pictured (110 g)
  • ½ cup blueberries 75 g
  • Blue and white sprinkles optional

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Cooling rack
  • Microwave-safe bowl or measuring cup
  • Spatula
  • Toothpick
  • Serving platter

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 10- to 12-cup Bundt pan very well with baking spray.
  2. Add the red velvet cake mix, pudding mix, eggs, sour cream, and water to a large bowl.
  3. Beat until smooth and evenly combined.
  4. Pour the batter into the prepared Bundt pan.
  5. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for 30 minutes. Invert onto a wire rack or serving plate and cool completely.
  7. For the frosting, beat the cream cheese and butter until smooth.
  8. Gradually add powdered sugar, mixing after each addition. Add vanilla and beat until creamy.
  9. Warm the frosting in a microwave-safe bowl in 5-second intervals until it becomes thick but pourable.
  10. Pour frosting over the cooled cake. Decorate with berries and optional sprinkles.

Nutrition

Calories: 450kcalCarbohydrates: 67gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 110mgSodium: 410mgPotassium: 150mgFiber: 1gSugar: 51gVitamin A: 700IUVitamin C: 6mgCalcium: 100mgIron: 1.5mg

Video

Notes

  • Use baking spray to help the Bundt cake release cleanly.
  • Do not frost the cake while it is warm.
  • Warm the frosting slowly so it stays thick enough to drip.
  • Fresh raspberries match the styling shown in the uploaded photos.
  • Freeze the cake without frosting and berries for best results.
  • Nutrition is estimated per slice, including frosting and berries.

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