Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting
Updated Oct 28, 2023
Meet Barrett, the musically inspired Maker
“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!”
See His Profile
If you’re looking for a spooky way to impress your friends this Halloween, look no further than this beautiful Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting! You can decorate it however you like, but a white chocolate spider web and bat decorations add a touch of whimsy and fright! This beautiful, marbled cake comes together in no-time, and it’s sure to be a hit at any Halloween party.
Frequently Asked Questions
Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting
- Prep Time 45 min
- Total 1 hr 45 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tablespoon black gel food color
- 1 tablespoon red gel food color
Frosting
- 2 oz (from 8-oz package) cream cheese, softened
- 2 teaspoons whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon black gel food color
Spiderweb
- 1/2 cup white vanilla baking chips
Instructions
-
Step1Use a pastry brush to generously brush room temperature butter on the inside of a fluted tube cake pan. Be sure to coat every inch of its surface. Sprinkle with all-purpose flour to coat, and tap out the excess. Set the pan aside.
-
Step2Preheat the oven to 350°F.
-
Step3In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer or whisk to combine for 1 minute and 30 seconds. Pour half of the batter into another bowl. Add 1 tablespoon black gel food color to one half of the batter, and 1 tablespoon red gel food color to the other half. With an electric mixer or whisk, mix for 30 seconds, or until the food color is evenly distributed. Using a cookie scoop or 1/4 cup measuring cup, begin to scoop the batter into the pan. Alternate the colors as you scoop so that red is always being added on top of black, and vice versa.
-
Step4Place the pan on a baking sheet to ensure that your cake is level, and place in the oven. Bake for 40-45 minutes, or until a toothpick or cake-tester comes out clean. Remove from the oven, and allow to cool for 15 minutes. After 15 minutes, use a paring knife or offset spatula to carefully loosen the edges of the cake from the sides of the pan (don’t forget the tube in the middle of the cake). Place a wire cooling rack on top of the pan, and invert the cake onto the cooling rack. Gently tap the pan and allow the cake to release. Remove the pan, and allow the cake to cool on the cooling rack completely.
-
Step5In a large bowl, combine the cream cheese and the milk. With an electric mixer, beat until combined. Add the heavy whipping cream, the powdered sugar, and 1 teaspoon black gel food color. Continue to beat until stiff peaks form (be careful not to overbeat, or the frosting may become grainy).
-
Step6In a double boiler or in the microwave, melt the white baking chips; spoon into a piping bag. Place a piece of waxed paper on a quarter baking sheet (or a dinner plate). Snip a small corner off the tip of the piping bag, and pipe a spiderweb shape. Place the quarter sheet pan in the freezer for 15 minutes to allow the spiderweb to harden.
-
Step7Frost the cake however you’d like. Remove your spiderweb from the freezer, and carefully remove the waxed paper. Place the spiderweb on top of the cake. Finish decorating the cake with bat toothpicks, if desired. (You can find these at a cake decorating shop or online.) Slice and enjoy!
Nutrition
Nutrition Facts are not available for this recipe
© 2025 ®/TM General Mills All Rights Reserved