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Copycat Nothing Bundt Red Velvet Cake

Red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake.

Copycat Nothing Bundt Red Velvet 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.

Copycat Nothing Bundt Red Velvet Cake

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!

Copycat Nothing Bundt Red Velvet Cake

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!

Copycat Nothing Bundt Red Velvet Cake

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):

Copycat Nothing Bundt Red Velvet Cake

Then I whipped up my favorite cream cheese frosting which is the PERFECT icing for a red velvet cake!

Copycat Nothing Bundt 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):

Copycat Nothing Bundt Red Velvet 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.

Copycat Nothing Bundt Red Velvet Cake

And then the tasting.

Copycat Nothing Bundt Red Velvet Cake

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

Yield: 14-16 cake slices


  • 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


  1. Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
  2. 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.
  3. 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.

Copycat Nothing Bundt Red Velvet Cake

6 Responses to Copycat Nothing Bundt Red Velvet Cake

  1. Adrienne says:

    What size bundt pan did you use?

  2. CakenGifts.in says:

    This turned out so good! So good information for making a cake. I’ll need to use your tips 😉 this one looks amazing…

  3. Margot says:

    Any reason this wouldn't work as cupcakes you think?

  4. jennifer says:

    is the sour cream and mayonnaise part real or are u tricking me

  5. S.Smith says:

    I worked for the company for 6 years. This is not the recipe 🙂