How To Make A Nothing Bundt Cake

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Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

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

Okay, guys. Do you want the BEST bundt cake recipe ever? Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world! Yes, this amazing copycat recipe is absolutely scrumptious. It is actually surprisingly easy to make too. The hardest part is piping the icing onto the cake since it must be refrigerated before using.

Watch Our Step By Step Video

Everything is better in miniature form. This is why cupcakes are so popular! Delicious single portion desserts that are just plain fun to eat. I bought a mini bundt cake pan so that I could start making my own knock-off Nothing Bundt Cake creations. Their cakes are so delicious, but the mini bundt cakes are my favorite.

If youd rather make your carrot cake completely from scratch youll love our homemade carrot cake recipe! If youd like to check out my semi-homemade version, stick around! I rarely make cakes from scratch. I took a series of cake decorating classes ten years ago and my instructor said that when she ran her business she used cake mixes and doctored them up. Ive been doing this ever since!

Then Finish Your Nothing Bundt Cakes Copycat Recipe By Frosting The Cake

Now comes the fun part: frosting the cake. One of the things that makes Nothing Bundt Cakes so fancy is their piped frosting design. It’s much easier than you think, so we suggest giving it a try. If you’re not into it, feel free to spread the frosting out over the entire cake using a knife. You may have to double the cream cheese frosting recipe if you’re going this route to make sure you have enough.

To pipe on the frosting, use a pastry bag with a large, round tip. Or, place the frosting in a plastic bag and cut a hole in one corner. Start at the bottom edge of the cake and squeeze the frosting from the top of the bag, pulling a line of frosting over top of the cake and into the large hole in the center. When you reach the center, pinch off the frosting and repeat the process. You should have about an inch of unfrosted cake in between each frosting line.

When you’re finished, slice the cake into 16 portions and eat it right away. Or, you can loosely cover it with plastic wrap and store it in the refrigerator for up to five days.

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How To Make Sure Your Nothing Bundt Cakes Copycat Recipe Doesn’t Stick

The most frustrating part of making a bundt cake is removing it from the pan. If you haven’t properly prepared the pan, it will stick and destroy the cake’s beautiful look. This can even happen with nonstick bundt pans. Luckily, we have a method that ensures that the cake won’t stick to the pan.

Start by spreading a thin layer of butter over the entire pan. You can also use shortening, if you prefer, but don’t use oil or nonstick spray you want to use something that’s solid at room temperature.

Use your fingers to smooth the butter over every crevice in the pan. Then, grab a pinch of flour and dust it over the pan, making sure it hits all the buttered surfaces. When the entire pan has a thin layer of flour, turn it upside down over the trash can to shake out the excess. Now, when you add the cake batter, it won’t stick to the sides.

Pop The Copycat Nothing Bundt Cake Into The Oven

Nothing Bundt Cakes

Now that your bundt pan is prepared to prevent sticking, it’s time to get baking. Preheat the oven to 350 degrees Fahrenheit. Pour the batter into the cake pan and tap it lightly on the counter to level it out. You can also use a rubber spatula to smooth out the bundt cake’s surface so it lays in an even layer. Bake the cake for 45 minutes to an hour.

It’s important to note that everyone’s oven is different, and factors like humidity and outside temperature can affect cake baking times. The cake may need more time than we suggest, and it can take as long as 90 minutes to cook. At the 45 minute mark, remove the cake from the oven and insert a toothpick into the center of the batter. If it comes out clean, the cake is finished. If any moist bits cling to the toothpick, bake the cake for an additional 15 minutes and test it again.

Sometimes, it’s hard to tell if the moist bits are melted chocolate or raw cake batter. In that case, you can also use an instant-read thermometer to check if the cake is done. When it reads 210 degrees, the cake is finished.

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More Nothing Bundt Cake Copycat Recipes

  • Carrot Cake I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.
  • White Chocolate Raspberry Cake White chocolate chips and a raspberry filling give this cake so much flavor!
  • Try the Pumpkin Chocolate Chip Cake A rich and moist pumpkin cake that is perfect for the holidays.
  • Chocolate Chocolate Chip Cake This Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.
  • Red Velvet Cake The cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.

Bundt Release Method: Shortening And Almond Flour

  • Timing: 30 to 60 seconds
  • Rating: 7/10

About this method:King Arthur Baking Company suggests greasing your Bundt pan with nonstick vegetable oil spray or softened shortening and spreading it with a pastry brush to get the fat into every nook and cranny. For an extra barrier between cake and pan, King Arthur also suggests coating your pan with nut flour, taking extra care to coat the center tube. For this test, I chose softened shortening and almond flour.

Results: The cake released immediately from the pan with ease. The biggest issue with this method is the appearance and texture of the cake. Instead of an even, golden-brown exterior, the cake is splotchy from where the almond flour either baked or didnt bake at all. The cake had an almost ombré look, similar to what happens when you coat the pan with all-purpose flour. The parts of the cake where the almond flour baked developed a crunchy exterior, which competed with the fluffy cake. The cake also had a lot of crater-like specks throughout, where the heavy almond flour sunk into the cake, leaving holes instead of a smooth surface.

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Nothing Bundt Love For Their Cakes

Since my craving didn’t allow me to place an order in advance, I scoured the interwebs for the Nothing Bundt Cakes secret recipe that makes the cake so moist. I knew the recipe had to have pudding for sure — and I also didn’t really feel like making a cake from scratch because #kids. Thanks to some pantry staples, we ended up with our take on their classic vanilla bundt cake, with the addition of some chocolate chips because, again, #kids.

Feel free to leave those out if you want to stay true to the OG classic vanilla recipe.

Baking Tips For The Best Bundt Cake

Chocolate Chip Red Velvet Bundt Cake Recipe | Inspired by Nothing Bundt Cakes

For starters, the bundt cake pan you use makes a HUGE difference. Ive tried a variety of bundt pans and believe me when I tell you that all bundt cake pans are created equal.

We used an ancient bundt cake pan when we made this in New Hampshire.

And while the cake tasted delicious, it didnt come out of the pan so great. Look how terrible this cake looks.

We used this Nordic Ware Bundt Cake pan when we got home and made it again and it turned out perfectly! Ive used this Nordic Ware Bundt Cake for a ton of different recipes and it gives me great results every time.

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Can You Freeze Nothing Bundt Cakes

  • You betcha! Even frosted you can freeze these cakes or bundtlets. If freezing before frosting, simple cool completely (very important so you dont form ice crystals, then wrap well in plastic wrap and then in foil.
  • Much like this Banana Bread, I think its better then second day, allowing the flavors to mingle and meld.
  • If freezing after icing, simply place in the freezer for 30-50 minutes to harden the icing, then cover with plastic wrap well then again in foil. Keeps frozen for up to 3 months, if you can keep yourself from digging in.

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We are still in the middle of lock down for Corona Virus here in Texas. However, as I type this, we are getting to open up S-L-O-W-L-Y. But back in April my neighbor across the street was talking with my husband. She was sharing her woes over trying to make this recipe and having a colossal fail each time. He told her she needed to talk with me and perhaps we could put our heads together and diagnose what went wrong.

She said it turned out so oily that they had to throw the whole cake out . So I asked her to send me the recipe and see what I could do. Apparently she was trying to work with two different recipes and thats where her problem started. One of them called for 1 1/2 cups oil. Yikes. It also called for the bundt pan to be greased with lard. LARD? Who uses lard anymore. Most of us dont. While I would use it in cooking, I would NEVER use it in baking.

She sent me this particular recipe and as I looked at the ingredients, I couldnt see anything that would cause such a fail. I told her I would make it as many times as necessary tweaking here and there until it came out the way they liked it. My first try was a success.

My husband took the cake over to them and they loved it. Apparently my neighbors mother loves Nothing Bundt Cakes. But they are really expensive to ship. So she was trying to come up with a recipe her mother could make at home. My neighbor never told me what other recipe she was using in combo with this one, but I felt this recipe was excellent.

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How To Make A White Chocolate Raspberry Bundt Cake

Preheat your oven to 350 degrees.

Grease your bundt cake pan with butter or spray with cooking spray.

Mix cake mix, instant pudding mix, sour cream, eggs, 1/2 cup butter and water in a large bowl. You can use a stand mixer or a hand mixer for this.

Add the white chocolate chips and mix well.

Pour your raspberries into a small bowl.

Add 1 Tablespoon of flour and mix til your raspberries are well coated.

Now back to your cake mix

Pour half of the batter into your prepared bundt pan.

Spoon half of the raspberry filling into separate clumps on the batter in the bundt pan. Use a knife to swirl your raspberries through the batter.

Pour the rest of your cake batter into the bundt pan.

Add the rest of your raspberry mix and repeat the knife swirl again.

Put cake in preheated oven and bake for 45-50 minutes at 350 degrees.

Youll know your scrumptious white chocolate cake is done when its golden brown and a toothpick comes out clean.

When your bundt cake is finished cooking, remove it from the oven and allow it to cool for 10-15 minutes.

Remove from cake from the bundt pan and place on a serving plate.

I find the best way to do this is by putting the plate upside down on top of your bundt pan and then flipping the whole thing together.

Let your cake cool.

When your cake has fully cooled, wrap well with plastic wrap and place it in the fridge or freezer to chill for 2-3 hours.

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

The best 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.

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Summer is here! Well, not the season but the kids are out from school. Yay for them! Im so happy they can relax and take some time off. I remember being SO excited for Summer when I was a child. Its so exciting. But now Im a parent and its a bit different. I love my kids so much and truly enjoy spending time with them, but Summer is HARD for blogging mommies. And also for work from home daddies.

Its very tricky trying to navigate a work from home situation when the kids are home from school! And summer camps are so expensive. I feel like I spend a lot of time trying to entertain the kids, coordinate play dates and basically just doing anything I can to keep them from staring at a computer screen or an iPhone all day long! Its the big challenge of parents today!

But you came here to find a recipe didnt you! Thanks for letting me get that out. Its not so bad, just needed a chance to complain a little. Im very excited that I dont have to wake up at 6:30 am for a couple of months!

How To Make Cream Cheese Frosting

While your cake is baking, youll want to make this amazing cream cheese frosting.

Cream your cream cheese and butter together in a medium bowl.

Add the vanilla and mix well with an electric mixer..

Add 2 cups of powdered sugar and mix.

Slowly add the other 2 cups of powdered sugar until you have a thick creamy frosting.

Add the frosting to a decorating bag or if you dont have one of those handy, a gallon size Ziplock bag will work. Fill the bag and then store in the fridge until youre ready to frost your cake.

When you are ready to serve the cake, frost it using your decorating bag or snip off the bottom corner of your Ziplock bag.

Squeeze the bag to frost cake in large frosting strips.

Then garnish with raspberries and white chocolate chips.

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