Copycat Nothing Bundt Red Velvet Cake is a red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake.
Summer is here! Well, not the season but the kids are out from school. Yay for them! I’m so happy they can relax and take some time off. I remember being SO excited for Summer when I was a child. It’s so exciting. But now I’m a parent and it’s 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.
It’s 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! It’s the big challenge of parents today!
But you came here to find a recipe didn’t you! Thanks for letting me get that out. It’s not so bad, just needed a chance to complain a little. I’m very excited that I don’t have to wake up at 6:30 am for a couple of months!
When all else fails, make Copycat Nothing Bundt Red Velvet Cake! Have you ever had a “Nothing Bundt” cake? They’re super moist, delicious and of course, a Bundt shape. I had one for my birthday and I’m still thinking about it six months later! It’s just that good but I figured I could make it myself. I started with this red velvet cake mix to make it easier. And my secret ingredient to make it moist is mayonnaise!
The key to a successful Bundt cake is to grease the pan REALLY WELL before pouring the batter in. I used Crisco and the cake popped out very easily after it cooled. Isn’t it pretty!
Need a Bundt pan? Here’s a great one on Amazon. Check it out (affiliate):
Then I whipped up my favorite cream cheese frosting which is the PERFECT icing for a red velvet cake!
Then I poured the frosting into a pastry bag fitted with a standard coupler. I used Ateco brand and you can find it here on Amazon (affiliate):
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, y’all! It tastes so much like the store bought version, but it’s 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 I’ll create it for you!
Copycat Nothing Bundt Red Velvet Cake
Copycat Nothing Bundt Red Velvet Cake is a red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake.
Ingredients
- For the cake
- 1 box Red Velvet Cake Mix*
- 3/4 cup sour cream at room temperature
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup mayonnaise
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- For the frosting
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- *Note - If you can't find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring
Instructions
-
Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
-
Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
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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 (I used Ateco brand). Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.
This recipe is featured on the Southern Plate Meal Plan Monday.
Adrienne
What size bundt pan did you use?
Mom Loves Baking
10-inch bundt pan.
CakenGifts.in
This turned out so good! So good information for making a cake. I’ll need to use your tips 😉 this one looks amazing…
Margot
Any reason this wouldn't work as cupcakes you think?
jennifer
is the sour cream and mayonnaise part real or are u tricking me
S.Smith
I worked for the company for 6 years. This is not the recipe 🙂
Foodie
Because this is a “copycat” recipe and not “original” recipe (:
Kim
I have used your recipe several times. It is delicious! I need a strawberry bundt cake receipe and white bundt cake recipe similar to this one. I think I will try substituting strawberry cake mix and white cake mix in this recipe, leaving out chocolate chips and see how it turns out. What would you recommend? Thanks for sharing!
Mom Loves Baking
Yes, I think that would work!
Alyssa
Guys, seriously this recipe is AMAZING. I made it in mini bundlets and cupcakes and it was still so incredibly moist and incredible. The chocolate chips aresuch a great addition too. Literally everyone ravesabout these and asked for more Thanks for an awesome share!
Mom Loves Baking
I’m so glad you liked it! Thank you so much for the sweet comments! :-))
Ana
What was the timing for the mini cakes?
Alice Daood
Hi! I have one of the ceramic heart cake pans (casserole pan?) from Crate and Barrel. It is large enough for a whole cale mix, but isn’t a bundt pan. Do you guess this recipe will work in it or be too richly wet in the middle to cook?
Alice Daood
I made it in the ceramic Crate and Barrell
Heart casserole/baker. It did cook through the center, and a bundt pan would have been better. I used standard sized Nestle’s semi-sweet chocolate chips and they sank. It was a tasty chocolate layer at the bottom. I will try the mini-chips next time. One fun thing we did was put the frosting in a piping bag and let everyone apply some to their slice/ it was fun and custom, a memorable end to our B Day dinner. The frosting recipe here is terrific- smooth, easy to pipe.