Red Velvet Nothing Bundt Cake Copycat
This copycat Red Velvet Nothing Bundt cake recipe is moist, tender, full of vanilla and chocolate flavor, and wrapped in their signature tangy cream cheese frosting bands. It's easy to make one of the most popular Nothing Bundt Cake flavors at home for a fraction of the cost!
Equipment
- 10-cup Bundt cake pan
- Piping bag with large round tip (1A)
- Stand mixer or electric hand mixer
- Baking spray with flour
Ingredients
For the cake:
- 1 Box of red velvet cake mix
- 3.9 oz chocolate instant pudding mix (optional) *The pudding mix will add to the chocolate flavor, but makes the cake a darker color. If you want a more vibrant red cake, leave it out.
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 tsp vanilla extract
- 1 tsp red gel food coloring
- 1/2 cup mini semi-sweet chocolate chips
For the cream cheese icing:
- 8 oz cream cheese at room temperature
- 1/4 cup unsalted butter at room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Copycat Red Velvet Nothing Bundt Cake Instructions
- Preheat the oven to 350 degrees.
- Spray the inside of the entire pan well with baking spray.
- Add all the cake ingredients except for the chocolate chips (cake mix, pudding mix*, sour cream, eggs, oil, water, vanilla, and food coloring) to a mixing bowl and beat with a stand mixer or electric mixer until combined.
- Stir in the chocolate chips and pour the cake batter into the prepared pan.
- Bake for 38-45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
- Let the cake cool in the pan for only 10-15 minutes, then flip it out onto a plate.
- While it’s still warm, wrap the cake airtight with Press 'N Seal or plastic wrap and place it in the freezer overnight.
- The next day, remove the bundt cake from the freezer and let it thaw for at least an hour before frosting. (You can set out the butter and cream cheese to soften for the frosting at the same time.)
Copycat Nothing Bundt Cake Frosting Instructions
- Set out the butter and cream cheese for at least a couple of hours before you plan to make the frosting. (Set it out when you take the cake out of the freezer.)
- Add the softened butter and vanilla to the mixer bowl and combine with a stand mixer or electric hand mixer.
- Add the room-temperature cream cheese and continue mixing until combined.
- Add the powdered sugar and mix until smooth and creamy. (I stir it a little first with a rubber spatula to wet the sugar so it doesn’t fly everywhere when I start the electric mixer.)
How to Frost a Cake Like Nothing Bundt Cakes.
- Cut off the pointed end of a piping bag just enough for the piping tip end to fit through.
- Push a large round piping tip down inside the bag into the hole so that just the end sticks out. I used a 1A piping tip.
- Fill the bag with the frosting, squeeze it to the bottom, and twist the top closed.
- To ice the cake, start at the bottom on the outside. Squeeze a line of icing up and over the top of the bundt cake, and let it break into the hole in the middle. Don’t press the piping tip too much against the cake when making the icing lines to keep them nice and round. Press icing down toward the bottom of the bag between piping each stripe to avoid breaking the lines.
- Repeat thick lines all the way around the cake. The width between stripes is up to you and how much icing you want. Just keep in mind the goal is to have a line of frosting down the side of each slice.
- Spread the remaining icing inside the hole with a knife or offset spatula until smooth.
Notes
Make sure the butter and cream cheese are completely softened at room temperature before making the icing.
Tried this recipe?Let us know how it was!