Nothing Bundt Cakes Opens Second Dayton
Nothing Bundt Cakes opened its doors in Beavercreek at 2418 Esquire Dr., Suite 4 on Thursday, Nov. 4, under a soft opening status that will last through the holiday season. This is the second Nothing Bundt Cakes bakery owned and operated by local husband-and-wife team, Jeff and Renee Hall.
The bakery will hold a grand opening sometime in January after the holiday rush.
In Sept. 2018, the Halls opened their first Nothing Bundt Cakes shop in Miamisburg at 9632 Springboro Pike in the Shoppes at the Exchange retail center north of Austin Landing. Its been a successful first three years, said Renee Hall, with over 12,000 customers who subscribe to the bakery’s “eClub.”
” have definitely been super supportive and excited for us,” Hall said. “It’s really been neat to see the customer reaction. When we tell them they’re excited for us and they’re happy for us. So, that makes for a good feeling.”
The shop operates as a carryout-only bakery, selling four different sizes of Bundt cakes ready for purchase. If a customer doesn’t see a cake in the flavor they like that’s ready to go, Hall said they can make a fresh, hand-crafted Bundt cake within 15 to 20 minutes.
There’s also a retail space in the bakery with balloons, small gifts, candles and more available.
At the new location, the Halls are especially looking forward to being closer to Wright-Patterson Air Force Base and serving the military community.
Mix The Cake Ingredients Together For Your Nothing Bundt Cakes Copycat Recipe
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.
Gather The Ingredients For This Nothing Bundt Cakes Copycat Recipe
There are several popular bundt cake flavors, but their Chocolate Chocolate Chip cake is our favorite, so that’s the one we decided to make. Our first step in developing copycat recipes usually begins with a look at the ingredients on the company’s website. Unfortunately, Nothing Bundt Cakes doesn’t say much other than their allergen disclosure: The cakes contain wheat, milk, eggs, and soy. So we had to start from scratch with this one, and we decided to keep it really simple.
We could have made the cake completely from scratch. Instead, we picked up a package of devil’s food cake mix and a box of instant chocolate pudding. Add in a cup of semi-sweet chocolate chips, and this cake would have a rich, super chocolatey backbone.
From there, we added the wet ingredients that would help this bundt cake achieve its characteristic level of moistness: water, canola oil, sour cream, and eggs. We could have used four eggs, but we swapped one of the eggs for mayonnaise . Finally, for the cream cheese frosting, we whipped together cream cheese, butter, powdered sugar, and vanilla extract.
You’ll find a full list of ingredients and step-by-step instructions at the end of this article.
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Nothing Bundt Cakes Delivery : Areas Hours Fees
Nothing Bundt Cakes delivery was founded by Debbie Shwetz and Dena Trip. In 1997, the two women started baking Bundt cakes together for their families and friends. Their cakes proved wildly popular, and Shwetz and Tripp thus realized there was enough demand for homemade Bundt cakes made from real eggs, cream cheese, butter and other tasty ingredients. A year later, they opened their first bakery in Las Vegas.
Yes Mayonnaise Is An Ingredient In Our Nothing Bundt Cakes Copycat Recipe
You might think there is one super weird ingredient in our Nothing Bundt Cakes copycat recipe: mayonnaise. It seems like a strange thing to put in a cake, considering that mayonnaise is usually used in savory applications and this cake is a sweet treat. We promise you it won’t turn out gross! Replacing one egg with mayonnaise is our secret ingredient to ensure the cake turns out rich and moist, every time.
It makes even more sense when you examine how mayonnaise is made: It’s a combination of egg yolks and a neutral oil like canola oil. You’ll notice that both of those ingredients are already on our cake recipe list. As you whisk the ingredients together, the egg acts as an emulsifying ingredient, creating a thick mixture that holds the oil in suspension. The oil keeps the cake tender, while the egg helps the batter stay nice and moist. Most mayonnaise brands also add vinegar or lemon juice, which can bring out even more chocolate flavor.
If you’re not sure about this secret, try it for yourself. Make one cake with mayonnaise and another replacing the mayo with an extra egg. You’ll see for yourself that the mayonnaise cake really does taste better.
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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:
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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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.
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.
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Copycat Nothing Bundt Cake Recipe
If you have a Nothing Bundt Cakes location near you, you know how amazing their cakes and pastries are.
It started with two women who just loved to bake for their friends and families. Today, it’s so much more than that: The growing chain now has franchises nationwide, and people love how they make their cakes with real eggs, butter, and cream cheese.
The frosting on their baked goods is incredible, but what really separates Nothing Bundt Cakes from the competition is the cake itself. Cakes can sometimes become dense as they bake, and it’s hard to make one that’s light and moist without sacrificing flavor. We wondered if we could pull it off and challenged ourselves to make a bundt cake that’s just as delicious for a fraction of the cost after all, $40 for a 10-inch bundt cake isn’t exactly affordable for every occasion.
So we took a few bites, tried to identify their secret ingredients, and went about building a copycat recipe of Nothing Bundt Cakes decadent Chocolate Chocolate Chip cake. Did we get close? Read on to find out.
About Nothing Bundt Cakes Delivery
As the name suggests, Nothing Bundt Cakes makes only Bundt cakes, which are ring-shaped cakes that had been popular during the 1950s and 1960s but later fell out of fashion. The cakes come in ten flavors, with the chocolate chocolate chip being the most popular. Only some of the 200-plus Nothing Bundt bakeries provide delivery services, and they can be found in 27 states.
While some of the Nothing Bundt Cakes delivery services do their own deliveries, most work with third party delivery companies. For example, many of the Nothing Bundt Cakes bakeries based in Texas use a courier service called Dropoff to deliver their cakes.
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What Time Does Nothing Bundt Cakes Close & Open On Weekdays
Majority of Nothing Bundt Cakes stores open at 9 a.m. and close at 6 p.m., Monday through Friday. Always remember that there is a slight variation in the operating hours of the stores. Hence, you are likely to find some locations that operate under hours that are slightly different. And also, note that the aforementioned hours may be slightly adjusted on some national holidays.
Pop The Copycat Nothing Bundt Cake Into The Oven
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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What Is Red Velvet Cake
You can never quite put your finger on it. Its a red cake that doesnt quite taste like chocolate or vanilla and sometimes feels like its just a carrier from cream cheese toppings. Im not even sure anyone can describe the exact flavor of it!
Historically, it was invented in the Victorian era. It was named a velvet cake because of its creamy and dense chocolate cake-like texture.
To achieve this texture, buttermilk and vinegar are two very common ingredients in red velvet cake. Once added to the batter, the two activate the baking soda to create a fluffy but velvety texture. And when the cake was first created, the cocoa powder used wasnt alkalized, so it would give the cake a reddish hue when combined with these ingredients.
So with the hint of cocoa and acidity, youre left with a slightly chocolatey, tangy, and silky red cake. While no one can pinpoint the exact origin of red velvet cake, were all in agreement that its a REALLY good cake that just never fails.