Copycat Nothing Bundt Cake Red Velvet

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Copycat Nothing Bundt Red Velvet Cake

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  • Grease a 10-inch bundt cake well with butter or vegetable shortening. Dust a layer of flour over the top of the butter, pour out the excess flour, and set aside.
  • In the bowl of a stand mixer, add the devil’s food cake mix, chocolate instant pudding, sour cream, mayonnaise, eggs, water, and canola oil. Mix using the paddle attachment until the mixture just comes together. It’s okay if there are some clumps, but you don’t want any dry pockets of flour.


  • Preheat oven to 350 degrees F, and grease and flour your bundt cake pan.
  • Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn’t sticking, before I turn it out.
  • Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.







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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.

You Want This To Frost The Cake

I poured the frosting right into a pastry bag fitted with a typical coupler like this one. Its the Ateco model, obtainable on Amazon.

Then I piped lengthy, thick strains of frosting up and down over the cake and a big dollop within the center within the type of the Nothing Bundt muffins.

After which the tasting.

This Copycat Nothing Bundt Crimson Velvet Cake is amazingly scrumptious! So good, yall! It tastes a lot like the shop purchased model, however its way more economical! Nothing Bundt muffins are a bit costly, so why not make one at residence!

It was enjoyable making a copycat recipe. Are there every other copycat recipes you want you had? Let me know within the feedback and perhaps Ill create it for you!

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The Best Food Coloring To Use In Red Velvet Cake

To get that signature red velvet color, 2 tablespoons of red food dye are added to the batter. For red velvet cakes, I choose to use a liquid red food dye that you can find in just about any grocery store. It easily blends into the batter without creating an overly vibrant red color.

I would stay away from using gel food coloring as it has a much stronger opacity than liquid food color. Its very easy to go overboard with the red color when using gel. Although in any other case, I choose to use gel when I only need a few drops to color things such as cookies or frosting.

Let The Copycat Nothing Bundt Cake Rest And Cool


The waiting is always the hardest part, and we have quite a bit of waiting left to do once the cake is finished baking. If we were to ice it right away, the frosting would melt and create a messy, sticky situation!

First, you want to let the cake cool in the pan for a full ten minutes. This gives the cake a few extra minutes to finish cooking, but it also firms up the batter. If you take it out too early or too late, the texture of the cake will be off.

Then, gently run a butter knife around the edges of the pan to be sure it won’t stick. The cake should come out clean if you followed the steps above, but it’s always better to be safe than sorry.

Place a wire cooling rack on top of the bundt pan and invert the pan so it’s upside down. Carefully pull the pan up, leaving the cake to cool uncovered on the rack. It should take anywhere from one to two hours to cool. If you don’t have time to wait, place the cake in the refrigerator after 30 minutes and let it cool there.

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You Need This To Frost The Cake

I poured the frosting into a pastry bag fitted with a standard coupler like this one. Its the Ateco brand, available on Amazon.

Then I piped long, thick lines of frosting up and down over the cake and a large dollop in the middle in the style of the Nothing Bundt cakes.

And then the tasting.

This Copycat Nothing Bundt Red Velvet Cake is amazingly delicious! So good, yall! It tastes so much like the store bought version, but its much more economical! Nothing Bundt cakes are a bit expensive, so why not make one at home!

It was fun creating a copycat recipe. Are there any other copycat recipes you wish you had? Let me know in the comments and maybe Ill create it for you!

White Chocolate Raspberry Bundt Cake

I am in love with this White Chocolate Raspberry Bundt Cake . . .truly, truly in love ! Youre going to love me or hate me for sharing this recipe.

I posted this recipe over four years ago and its another one of those recipes that was in desperate need of new pictures and maybe a few new notes based on comments left.

If youve ever had a cake from Nothing Bundt Cakes, then you know how amazing they are. I really do love their cakes, but I think they are pricey, especially when I can make my own and have it be just as good.

This cake will truly knock your socks off. I could eat this every day for the rest of my life and die happy.

I took some to my mom and she called me raving about it. A little while later my sister called raving about it and asked me to make her one for her birthday next month. Then a few hours later she called asking if I had any left because she went to have another bite and it was gone. My mom and dad had finished it off . I cut a couple more pieces and put them away for her but she hasnt come to get them yet so Im thinking Im going to have to eat them now . . . .oh darn!

Im not lying when I tell you this cake is out of this world. Get your fat pats out and/or your running shoes ready because you are going to need one or both of them. Probably both.

Its simple to make and costs a fraction of what you would pay if you went and bought one.

Ive made this cake countless times and its a smashing hit every single time.

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Funfetti bundt cake recipe bundt cakes recipes. Copycat nothing bundt red velvet cake is a red velvet cake with chocolate chips and a cream cheese frosting that tastes.

Funfetti bundt cake recipe cake recipes funfetti cake. Even my husband commented on how it tastes very much like the nothing bundt cakes version.

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Is Velvet Cake Good For You

NOTHING BUNDT CAKES Copycat Recipe Red Velvet Chocolate Chip Bundt|ÙÙÙØ© رد Ù?ÙÙ?ت ÙÙÙØ© اÙØ´ÙÙÙÙاتÙ

Red velvet cake is quite high in fat, containing 18 to 23 grams per serving, with up to 4 grams of saturated fat and 1 gram of trans fat, both of which can be damaging to your health. Each serving also contains 73 milligrams of dietary cholesterol, approximately 25 percent of the 300 milligram daily limit.

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Nothing Bundt Cake Copycat Recipe Ideas

The Best Ideas for Nothing but Bundt Cake .A classic, easy cake recipe for Victoria sponge is one of the recipes that you should have in your repertoire. As soon as you understand this, bake sales as well as afternoon tea will no more be overwhelming, and also making variants will be simple.

The Bundlet Was $5 And 8 Inch For $25

Nothing bundt cakes gluten free chocolate chip cookie. Nothing bundt cake lasts a maximum up to 5 days in the. Cakes may contain traces of tree nuts and peanuts. Our cakes contain wheat, milk, eggs, pecans and soy.

It was topped with their signature cream cheese frosting. Nothing bundt cakes offers a gluten free chocolate chip cookie cake that is delicious! Nothing bundt cakes offers a gluten free chocolate chip cookie cake that is delicious!

Chocolate fudge, lemon poppy seed, cinnamon apple spice cake, and gingerbread. Two sizes are available gluten free. So, it can be left out for up to 48 hours.

Cakes may contain traces of tree nuts and peanuts. Our cakes contain wheat, milk, eggs, pecans and soy. Increase oven heat by 25 degrees f for light colored pans

The cake may include traces of peanuts and nuts. Red velvet chocolate chocolate chip Prep time 5 mins cook time 45 mins

The bundtlet was a large muffin size, moist and dotted with mini chocolate chips. The nothing bundt cake can be left unrefrigerated for up to 48 hours. Its been off limits until i learned this past fall that they have one gluten free flavor .

National chocolate chip day is may 15, 2021! nothing bundt cakes chocolate, chocolate chip. Contact your local bakery for details.

Invert the cake on a cooling rack and allow it to settle onto the cooling rack. Most of those calories come from fat and carbohydrates . For my recent birthday, we celebrated in style with nothing bundt cakes gluten free mini cakes.

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Why Does My Red Velvet Cake Taste Bitter

In fact, the original red velvet cake got its name because the buttermilk and the vinegar naturally bring out the red undertones in the cocoa powder, giving the cake a red tint. Red food coloring actually tastes really bitter so if youve ever had an overly colored red velvet cake recipe, it probably tasted really bad.

What You Will Need For This Nothing Bundt Cake Frosting

Copycat Nothing Bundt Red Velvet Cake â Debstudio

For thisrecipe that is just like the famous Nothing Bundt Cake cream cheese frosting, you will need:

To prepare this frosting, you will need a large bowl and an electric mixer. Using the whisk attachment will allow the frosting to achieve the best texture.

Make sure that the butter andcream cheese are softened before making this recipe. You do not want them to be melted, otherwise, the frosting will not achieve a creamy, fluffy texture. If the cream cheese and butter are too cold it may cause the frosting to curdle.

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Properly Greasing The Bundt Pan Will Make Or Break The Recipe

greasing the panwith shortening and flour

  • Shortening. Spread a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
  • Dust with flour. Take a little pinch of flour and dust it over the pan. then hold the pan over the sink and tap it hard, moving it in a circular motion so that the flour lightly covers the pan. Now youre ready to add the cake batter!

If you do happen to have any parts of the cake stick to the pan, you could gently scoop them up and into the position they would have rested on the top of the cake. The chocolate ganache will cover any imperfections and no one will know!

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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