How Do You Make Red Velvet Bundt Cake
Theres nothing quite like a slice of red velvet cake thats ultra delicious, ultra moist and tender, with just the right amount of sweetness.
This recipe for homemade Red Velvet Bundt Cake is a true bundt cake classic!
This one-bowl recipe is a basic mix of dry ingredients , eggs, buttermilk, oil, and of course, red gel food colouring for that deep red colour!
Dont forget to grease your bundt pan generously for a quick and easy release after baking!
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Ingredients You’ll Need For Vanilla Chocolate Chip Bundt Cake
Yesssss! This recipe uses a boxed cake mix — making it a perfect cake to bake with small kids! They can basically do everything themselves except put the cake in the oven.
Here’s what you’ll need:
- vegetable or canola oil
- chocolate chips
Unlike some homemade cakes, this cake is very forgiving, so if you step away and your kids have added more sour cream — no biggie. You won’t have a sloppy mess of a cake if the measurements aren’t exactly right. That’s the beauty of boxed cake mix…very forgiving.
And I know Nothing Bundt Cake’s vanilla bundt cake does not contain chocolate chips, so feel free to leave these out. This cake is a hybrid between their classic vanilla and chocolate chocolate chip bundt cakes. It also ended a tiresome argument about what kind of cake we’re going to make because one is an adamant vanilla cake lover and the other chocolate.
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You Need This To Frost The Cake
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!
Is Velvet Cake Good For You
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.
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.
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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.
Nothing Bundt Cake Copycat Classic Vanilla Recipe
This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake — except with the addition of chocolate chips!
This past week, I craved a cake I’ve only had a couple of times. Isn’t that bizarre? Parents will sometimes drop off goodies to the main office randomly for staff to munch on — and when they have brought a Nothing Bundt Cakes bundt cake, my day is absolutely made. The bundt cakes are so moist, fluffy, and flavorful…I just don’t know what’s not to like.
Have you had one?
Their business model is ingenious and clearly they have a niche. There’s only a handful of flavors done well. I can’t say that I’ve had all of them, but the ones I have had are so good.
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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.
How To Make The Perfect Bundt
The key to a successful Bundt cake is to grease the pan REALLY WELL before pouring the batter in. I REPEAT, grease the pan REALLY WELL before pouring the batter in the pan. I used Crisco and the cake popped out very easily after it cooled. Isnt it pretty!
Then I whipped up my favorite cream cheese frosting which is the PERFECT icing for a red velvet cake!
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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.
What You Will Need For This Nothing Bundt Cake Frosting
For thisrecipe that is just like the famous Nothing Bundt Cake cream cheese frosting, you will need:
- 1 teaspoon vanilla extract
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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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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More About Nothing Bundt Cake Red Velvet Recipes
RED VELVET BUNDT CAKE – TASTES BETTER FROM SCRATCH
- In another bowl add the sugar and butter and cream together with an electric mixer until pale and fluffy, 4-5 minutes.
- Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.
RED VELVET BUNDT CAKE – FAVORITE …
- Bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool for 20 minutes in the pan. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge for 2 hours.
COPYCAT NOTHING BUNDT RED VELVET CAKE – MOM LOVES
- For the frosting, add the butter and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powdered sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag fitted with a standard plastic coupler . Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.
NOTHING BUNDT CAKES COPYCAT RECIPE RED VELVET
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Red Velvet Bundt Cake With Cream Cheese Frosting Recipe
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All the heart eyes for this Red Velvet Bundt Cake with Cream Cheese Frosting. Sour cream and buttermilk make it extra soft and fluffy. And I could eat the frosting with a spoon!
You guys already know how I feel about recipes that start with a cake mix . I love that working with a cake mix yields a consistently good product. You’ll always get soft, moist, and flavorful baked goods. This doctored up red velvet recipe is made EXTRA good by using buttermilk and sour cream to create an even fluffier crumb and accentuate that little bit of tang that gives red velvet it’s signature flavor ????????.
Ready To Bake: Tips To Keep In Mind
Before you bake keep these tips in mind. Prior to assembling your batter, set out your wet ingredients so they are room temperature, most importantly the buttermilk. Buttermilk is finicky, and if not treated properly, it can wreak havoc to your batter.
Make sure your batter is fluffy, not runny. It should have a thick, bouncy texture to it, and when you run your spoon through, you should see your path. The consistency of your batter is crucial to the texture of the baked cake.
Proper mixing techniques, like adding the eggs one by one and slowly incorporating the dry ingredients to the wet ingredients, will ensure you achieve the correct batter consistency.
Bundt cakes are best known for their shape. A special pan is required, so make sure youve got one, otherwise your cake will not be a Bundt cake.
Before pouring your batter into the pan, cover the inside with flour. This will make removing your Bundt cake much easier.
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How To Make Red Velvet Cake
This Bundt cake comes together in about an hour and is pretty enough to serve right out of the pan. For best results, use a stand mixer to make the batter. For the cream cheese frosting, I like to use a hand mixer.
Step 1: Whisk together the flour, cocoa powder, baking soda and salt.
Step 2: Add the butter, oil and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 1-2 minutes until light and fluffy.
Step 3: Add the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl as needed.
Step 4: Add the buttermilk, vanilla and vinegar. Mix on low speed to combine. Add the food coloring and mix until incorporated. Scrape down the sides of the bowl with a large spatula.
Step 5: Add the dry ingredients in two additions. For a soft and tender crumb, be careful not to over mix the batter. It should be light and fluffy with a rich, red hue.
Step 6: Once the batter is mixed, spray a 10-12 cup non-stick Bundt pan generously with baking spray. Be sure to cover the bottom and sides of the pan. Use a large spatula to transfer the batter to the prepared pan, smoothing the top to make it level.
Step 7: Bake the cake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. The cake should spring back when pressed gently.