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.

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!

The Secret Ingredient

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!

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. Isn’t it pretty!

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

You Need This to Frost the Cake!

I poured the frosting into a pastry bag fitted with a standard coupler like this one. It’s the Ateco brand, available on Amazon.

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!

Tools for success

Nordic Ware Bundt Pan with Handles, 12-Cup

Pyrex Glass Measuring Cups (Set of 3)

Kitchenaid Mixer

Duncan Hines Red Velvet Cake Mix

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Print Recipe

4.62 from 109 votes

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.

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: copycat nothing bundt cake, red velvet bundt cake

Servings: 16 servings

Calories: 431kcal

Author: Lise Ode

Ingredients

For the cake

• 1 box Red Velvet Cake Mix (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)
• 3/4 cup sour cream at room temperature
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/4 cup mayonnaise
• 3 large 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

Instructions

For the cake

• Preheat oven to 350°F. Grease and flour 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.

For the frosting

• 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.

Nutrition

Calories: 431kcal | Carbohydrates: 46g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 344mg | Potassium: 201mg | Fiber: 2g | Sugar: 34g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

You might also like…

Pumpkin Spice Bundt Cake

Or Pumpkin Chocolate Swirl Bundt Cake

Or Cream Cheese Pound Cake

Or Watergate Cake

This recipe is featured on the Southern Plate Meal Plan Monday.

All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.