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.
You might also like these chocolate mini Bundts cakes, decorated for Easter with Peeps on top! Or maybe you would like Red Velvet Cake Mix Cookies - so quick and easy!
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!
Copycat Nothing Bundt Red Velvet Cake
Equipment
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)
- ¾ cup sour cream at room temperature
- ½ cup vegetable oil
- ½ cup water
- ¼ 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
- ¼ cup butter, softened
- 2 ½ 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.
Video
Nutrition
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.
Mt says
Hello, this turned out to be more of a cake consistency. Do you think adding pudding would make it taste more like nothing bunt cake? Thanks
Lise Ode says
It is supposed to be a cake consistency. If you prefer a moister cake, you could add pudding.
Matt says
so I just did this cake on Sunday...I baked it for 42 min I believe...I thought with the sour cream as well as mayo that this thing would be super moist, but I kinda found it to be a bit more of a drier, cake like consistency...if that makes sense...Compared to the white cakes and devil's food cakes I've done...
Matt says
one more question, if I leave out the chocolate chips, will that mess up the consistency of the cake or baking time?
Matt says
I want to try this cake...I may have missed it, but for the box cake mix, what size ounce box do we use?
Diane says
How long would you bake them using buntini pans?
Kim Strenger says
I waited till too late in the day to bake this to finish it tonight. Is it OK if it cools in the Bundt pan in the refrigerator and tomorrow I can take it out of the pan and put the frosting on it then?
Savannah says
Hi! Can this cake be made successfully in two round pans? Thanks!
Lise Ode says
I haven't tried it that way. There's probably enough batter for three 9-inch round pans. If you decide to try it, make sure to reduce the baking time. Each layer should only bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Stephany says
Can this be made into a brownie? If so what size pan to use for this recipe?
Desiree says
Great recipe! The frosting ingredients make ALOT of frosting, so I halved it and was perfect.
Lise Ode says
So glad you enjoyed it!
Sara says
I have come back to this recipe for every single one of my son's & hubby's birthday cakes for the last 3 years. They LOVE this cake & ask for it every birthday! I use light mayo & light sour cream & it turns out just fine. I also use the Ghirardelli Milk Chocolate chips, I don't have a problem with them settling
Lise Ode says
Hi Sara, This is awesome! I'm so happy that you and your family have enjoyed this recipe. Thank you so much for your kind words. xo, Lise
Emily says
how did you get the chocolate chips to not fall to the bottom.
Elle Fennema says
Lightly coat them in flour before adding to the batter! Same with fruit and nut inclusions.
Linda says
I would love to have their recipe for the White Chocolate Raspberry Bundt ?Can you replicate that one ?
Thank-you for this recipe ……
Linda
Lise Ode says
I'll see what I can do. 🙂
Vic says
I made this. The only thing I changed was I used mini semi sweet chocolate chips. They all just fell directly to the bottom, so the top of the cake is dark brown. Do you think that’s because they are mini? I would have thought regular would’ve fallen even more. The red velvet part is not as vibrant red as yours. And since I prepared the Bundt with crisco and flour, it sure did come out perfectly but the cake is covered in flour, also taking away from vibrant red I believe. What do you think? I want to try again.
Lise Ode says
It sounds like the batter might have had too much liquid and that's why the chips sank. You can omit the flour after you grease the pan really well, if you want to.
Nicola says
Put some flour on top of you chocolate chips and make sure there coated before folding them into the cake batter. This should help with them sinking.
Sharleen says
Delicious!!! I don’t think the consistency is the same as NBC which was fine because everyone thought it was better. Thanks for such an amazing recipe! Also I used the same recipe for 24 cupcakes. I baked at the same temp & in my oven took 16 mins. I also used the same frosting. It was too thin for the design I wanted to pipe so I added an addt cup of powdered sugar & it helped a little to keep my design…I’ll be researching a pipeable cream cheese frosting & hope it will taste as amazing as this one!!!
Nicki Brooks says
My favorite pipeable cream cheese is 1/2 cup of butter, 8oz cream cheese, 4 cups of powdered sugar and 2 tsp vanilla. Cream butter and cream cheese together, add powdered sugar 1 cup at a time. With the last cup, add the vanilla. I usually finish up with a splash of whipping cream as it is whipping up. So good! I use it with this cake recipe and it is great!
Turner says
What kind of mayo
Debbie says
Be sure to use REAL full fat mayo. I used Hellman’s.
Maria says
Hi,
I loved your red velvet Bundt cake recipe. I would love a recipe for a copycat lemon Bundt cake.
Thanks!
Lise Ode says
I'll see what I can do. Stay tuned. 🙂
Yuko Abundis says
I used Great Value Walmart and it was so good.