Are Nothing Bundt Cakes Made From Scratch

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Nothing Bundt Cakes: Picking The Best Ingredients

Copycat Nothing Bundt Cake | Triple Chocolate with Signature Frosting | Julia Pacheco

When making this cream cheese frosting recipe, it is best to use real and fresh ingredients. When selecting cream cheese, real full fat cream cheese in brick form is best to use. It has the least amount of water and is easy to use.

You will want to avoid using whipped or spreadable cream cheese because they will change the consistency of the frosting. These types of cream cheese tend to have more water which leads to a runny frosting.

For this recipe, it is best to use real butter and not imitation butter or margarine. It is also ideal to use real sugar and avoid using artificial sweeteners. Using only real ingredients will give it a pure and delightful taste.

Carrot Bundt Cake An Affair From The Heart + Videogobs

This carrot cake bundt should be stored in the fridge and will keep for at least 5 days.

Carrot Cake Nothing Bundt Cake Always a hit at parties and special events. Bear in mind i make bundt cakes from scratch and, modesty aside, i think some of them have been pretty good. Preheat oven to 350 degrees. When it is completely mixed in, fold in carrots and raisins. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. This carrot cake bundt should be stored in the fridge and will keep for at least 5 days.

Recommended Reading: Gluten Free At Nothing Bundt Cakes

How Close Did We Get To The Original Nothing Bundt Cake Chocolate Chocolate Chip

Our version of Nothing Bundt Cakes Chocolate Chocolate Chip Cake was nothing short of phenomenal. The combination of eggs, sour cream, and mayonnaise was the perfect recipe for keeping the cake batter light and moist.

When it came to chocolate flavor, this cake certainly had it. The chocolate pudding was rich, and the chocolate chips melted in your mouth as you took a bite. When you combined that ultra-rich chocolate flavor with the sweet, slightly tangy cream cheese frosting, it almost tasted like an Oreo cookie.

Did they have a leg up on us when it came to decoration? Perhaps. The frosting on our cake was a little clunky looking compared to the original, but these guys are experts who frost cakes every single day. From afar, you really couldn’t tell that our version wasn’t made in a professional kitchen. Up close, you might see a few imperfections, but they won’t matter once you dig in and take a bite.

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What Is The Best Nothing Bundt Cake Flavor

Warne said her favorite flavor changes from time to time. But the No. 1 seller at her stores is definitely the chocolate chocolate chip, followed close behind by red velvet, white chocolate raspberry and lemon. Each one of those four most popular flavors are available in single-serving sizes every day.

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Nothing bundt cake recipe from scratch,

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Nothing Bundt Cake Gluten Free

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Nothing Bundt Cake: Step By Step Instructions

Step One: Beat the Cream Cheese and Butter

In a large bowl, beat the cream cheese and butter until it reaches a light, fluffy consistency.

Step Two: Add the Vanilla Extract

Mix in the vanilla extract until the mixture is fully combined.

Step Three: Add the Powdered Sugar

Add the powdered sugar and beat together for several minutes until the frosting is smooth and creamy. You may add more powdered sugar to reach your desired taste. Be careful to not over mix the frosting, as it will lose its form and become runny.

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Meanwhile Make The Cream Cheese Frosting For This Nothing Bundt Cakes Copycat Recipe

While the cake is baking, you can prepare your cream cheese frosting. If you like, you can make the frosting a day in advance and store it in the refrigerator.

Place the room temperature cream cheese and butter in a bowl. Using a whisk attachment of your stand mixer or a hand mixer, beat the mixture until it’s light and fluffy, about three minutes. Add the vanilla and 1/2 cup of the powdered sugar. Beat the sugar until it’s smooth and creamy before adding another 1/2 cup. Continue until all the sugar is added and everything is well mixed. Taste the frosting and add more sugar if you prefer a sweeter frosting.

From there, you can store the frosting in the refrigerator in the bowl, but we think it’s easier to store it in a piping bag, as the frosting stiffens as it cools. Use a rubber spatula to remove the frosting from the bowl and scoop it into a piping bag with a large, round piping tip. If you don’t have a piping bag, you can use a plastic bag instead.

Making The Lemon Cake Batter

Banana-Loaded Bundt Bread Cake Super Moist & Delicious Made from Scratch

This lemon cake recipe uses the creaming method to make a cake that has a fine crumb and moist texture. It definitely isnt as dense as a pound cake, but I wanted it to be decently sturdy which is necessary for baking in a bundt pan.

First, youll zest the lemons and juice them. Make sure to zest the lemons first as it makes the whole process so much easier. Youll need about 4-6 lemons total for both the cake and the glaze. And please, do not use lemon juice from the bottle as it does not provide the same fresh, lemon flavor.

Then we whisk together the dry ingredients flour, baking powder, baking soda and salt. I sift the flour first to remove any lumps first, then whisking the dry ingredients together ensures even distribution of the baking soda and baking powder throughout the batter. In a liquid measuring cup we whisk together the sour cream, buttermilk and fresh lemon juice. I find the combination of sour cream and buttermilk provides the most tender, moist crumb.

Then spoon the batter into your prepared bundt pan and its time to bake. If you have a 10-inch bundt pan the bake time will be about 55-65 minutes, but with a 12-cup bake bundt pan the bake time will be shorter.

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This Fort Lauderdale-based boutique bakery specializes in nothing but baking cakes, all made from scratch using fresh ingredients. They wanted their cornerstone to be a bundtcake that had the tropical flavor of Key lime and succeeded when it was chosen as

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Nothing Bundt Cakes ‘moist And Delicious’

Whether youre in the mood for a bite of cake or a whole one, Nothing Bundt Cakes in Murfreesboro has you covered.

They are the most moist and delicious. Its the best cake youre ever going to eat, share or give, said co-owner Lynne Warne.

She and husband, Jeff Warne, opened the first Nothing Bundt Cakes in Tennessee seven years ago in Nashville, followed by a store in Franklin.

I thought it was kind of crazy. It was such a niche product. But I have such a sweet tooth and I said, Let me be the judge of some good cake. And every single one was so good, Warne said.

After the grand opening Aug. 16, the response has been overwhelming from the Murfreesboro community, Warne said.

More:Nothing Bundt Cakes to open Murfreesboro location Wednesday

Nothing Bundt Cake has 10 flavors in four basic sizes. But each one has the same signature cream cheese frosting. If youre having an event, Nothing Bundt Cakes offers decorated cakes to suit your special occasion.

There’s red velvet, chocolate chocolate chip, confetti, lemon, cinnamon swirl, marble, pecan praline, carrot, classic vanilla and white chocolate raspberry.

Warne said her favorite flavor changes from time to time. But the No. 1 seller at her stores is definitely the chocolate chocolate chip, followed close behind by red velvet, white chocolate raspberry and lemon. Each one of those four most popular flavors are available in single-serving sizes every day.

Also Check: Turtle Ice Cream Cake Baskin Robbins

What Is Hummingbird Cake

I had never had hummingbird cake until I made these mini bundts. After years of pinning several recipes, I finally decided to give it a try and Im so glad I did. Hummingbird cake is a staple in the south and for good reason. Its a lightly spiced super moist pineapple banana cake. Throw in some chopped toasted pecans for crunch and add some cream cheese frosting and you are in southern cake heaven! Think carrot cake style, but with tropical flavors.

Mix The Cake Ingredients Together For Your Nothing Bundt Cakes Copycat Recipe

Nothing Bundt Cake

Okay, it’s time to get started making our Nothing Bundt Cakes copycat recipe. There are two sections of this recipe: the bundt cake and the frosting. We’ll start with the cake ingredients. Because we’re using a prepared cake mix, this process is very simple. Simply add the ingredients to the bowl of a stand mixer: the devil’s food cake mix, chocolate instant pudding, sour cream, mayonnaise, eggs, water, and canola. We’ll leave the chocolate chips out for now and add them in later.

Mix the cake using the paddle attachment of a stand mixer. If you don’t have a stand mixer, you can mix the cake with a spoon or use a hand mixer. You’re looking to fully incorporate the flour without overmixing. It’s okay if there are some lumps, but you don’t want to see any dry bits of flour.

When the batter has come together, add the chocolate chips. Fold them into the batter gently using a silicone spatula or a large wooden spoon. Again, you don’t want to overmix the batter here, but we do want to distribute the chocolate chips throughout the cake mix.

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What Is It Like Working At Nothing Bundt Cakes

The people were very nice, lots of free cake, lots of opportunity to work extra hours. Intensely physical manual work, high time pressure, constant pressure to work more hours. The work you do at Nothing Bundt Cakes is very fun. A lot of busy work up front and crafting, but frosting and baking can get quite busy.

Tips For Making A Perfect Cream Cheese Icing

The icing on top is absolute perfection. Its creamy, silky, tangy, and the perfect pairing to the moist and rich red velvet cake. Here are a few things to keep in mind when making the glaze:

  • Make sure the cream cheese is softened to room temp before use. Otherwise, youll be left with a lumpy glaze that looks more like cottage cheese.
  • You can choose to mix it by hand or with an electric mixer. If mixing by hand, start out with a fork and mash the cream cheese smooth. Then mix in 1 cup of powdered sugar along with 1 tablespoon of milk. Continue to mix and mash with a fork until youve reached a thinner consistency. Then switch to a whisk to smooth out the icing.
  • The fluidity of the icing must be just right in order to get those creamy drips down the sides of the cake. Youre looking for a consistency thats just a hair thinner than craft glue. When you lift the whisk out of the bowl, it should fall back in a solid stream and then slowly disappear back into the bowl. If its too thick, add 1/2 tablespoon of milk at a time until its just right. If its too thin, do the same but with 1-2 tablespoons of powdered sugar at a time.
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    The Best Lemon Bundt Cake

    This lemon bundt cake is simple, elegant and perfect for lemon lovers. Theres nothing fancy here just a simple, moist lemon cake thats golden brown on top, has a soft, moist crumb, and is topped with a sweet lemon glaze. Its not a lemon pound cake per se instead, its more tender, less dense, and infused with lemon zest and fresh lemon juice in every bite. It has all the flavor it needs without any frosting, but a simple lemon glaze is the perfect addition. Or you could even frost it with cream cheese frosting if thats your style.

    Business Spotlight: Nothing Bundt Cakes

    Chocolate Bundt Cake | Copycat Nothing Bundt Cakes

    Nothing Bundt CakesWhat inspired or motivated you to open your very own Nothing Bundt Cakes franchise? What does a typical day look like for you?What does being a small business owner mean to you?What is the most rewarding part of being a small business owner? What do you love about Tucker? What are the 3 things you recommend one needs to successfully run a bakery?What delicious goodies are available at Nothing Bundt Cakes?Where are you located?

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