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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.
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.
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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.
Becoming A Bundt Boss
Nothing Bundt Cakes is looking for like-minded candidates who are ready to jump at the opportunity of joining our growing and successful family of franchisees. We look for owner/operators or investors with solid operators in mind who possess the following:
- Ability to lead, yet follow a system
- Financial capability
- A strong belief in the Nothing Bundt Cakes product
- Business management/hr/marketing experience
- Passion for delighting guests
If you feel that you meet the ideal characteristics above, we would love to get to know you and find out if we are a good fit for each other. Please note, prior restaurant/baking experience is NOT required.
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Nothing Bundt Cakes: A Versatile Frosting
Not only does this frosting go great with Bundt cakes, but it tastes great with several other desserts. It has a great sweet taste that compliments many baked goods. This frosting also goes great with cinnamon rolls, brownies, red velvet cake, carrot cake, and sugar cookies.
This frosting is also easy to work with. It works great for piping decorations and is easy to spread. However, it does not hold up well if it is in warm temperatures.
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.
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How Long Is Nothing Bundt Cakes Copycat Recipe Good For
This Nothing Bundt Cakes copycat recipe seems to get better and better every day. It was good on day one, but it was fantastic a few days later. We’d recommend making it the day before you need it. That way, you won’t have to stress about letting it cool before frosting it, and it will taste even better than the first day.
If you really want to keep your Nothing Bundt Cakes copycat cake fresh, you’ll need to store it in the refrigerator, where it’s good for up to five days. It’s best to keep the cake whole and loosely wrap it in plastic wrap so it will stay as moist as possible. But, you could also store individual slices if you prefer.
If you still have leftovers , you can freeze them for up to three months. The best way to freeze this frosted bundt cake is to put it in the freezer for 15 minutes to set the frosting. Then, wrap it very tightly with a layer of plastic wrap. Finish by wrapping it in aluminum foil and store it in the freezer for up to three months. When you’re ready to eat, let the cake thaw in the refrigerator overnight.
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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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!
More Than Meets The Eye
Because of the richness of Nothing Bundt Cakes Lemon Cake, one bundt cake can easily serve 15-20 people. It saves in the refrigerator for several days if you have leftovers. The cake can also be frozen and then thawed in the refrigerator before it is frosted. Make sure it is wrapped in plastic wrap and then in foil before freezing to maintain the moisture and texture of the cake.
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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.
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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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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