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
Guittard Chocolate Chips – These are delicious!
Kitchenaid Mixer – This is my favorite baking tool of all time! (Comes in over 50 colors)
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Copycat Nothing Bundt Red Velvet Cake
Ingredients
For the cake
- 1 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 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
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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.
Adrienne says
What size bundt pan did you use?
Mom Loves Baking says
10-inch bundt pan.
Annnie says
is the butter you used unsalted?
Lise Ode says
Yes, I always use unsalted butter in my recipes.
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…
Margot says
Any reason this wouldn't work as cupcakes you think?
jennifer says
is the sour cream and mayonnaise part real or are u tricking me
S.Smith says
I worked for the company for 6 years. This is not the recipe 🙂
Foodie says
Because this is a “copycat” recipe and not “original” recipe (:
Kathy says
Then post the real recipe 😁
Tracey says
That’s why it’s called copycat. Since you worked there 6 years. post the real recipe.
Angelic says
S.Smith what are the ingredients?
Cake Lady says
It will never be the original recipe since the mix comes from corporate. I worked there for 4+ years too 🙂
Kim says
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 says
Yes, I think that would work!
Mom Loves Baking says
That sounds like a good plan. Let me know how it turns out.
Alyssa says
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 says
I’m so glad you liked it! Thank you so much for the sweet comments! :-))
Ana says
What was the timing for the mini cakes?
Mom Loves Baking says
Yay! I’m so glad you liked it! Enjoy! 🙂
Karen says
How long were the cupcakes cooked? Same temp?
Mom Loves Baking says
Karen – Add any extra batter to a muffin pan lined with cupcakes liners and bake at 350°F for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
Karen says
Thank you so much!!
Jennifer says
I’m wanting to make mini bundts too. Glad to know this works in the mini version. Any advice for modifying recipe or cooking tims?
Alice Daood says
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 says
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.
Mom Loves Baking says
I’m glad you had fun with the frosting. I just wanted to ask, are you sure you didn’t put too much water? The only reason why the chocolate chips would sink is if the batter is too runny. I just made this cake again recently and it came out perfect. I use regular sized chocolate chips. It also works best in a Bundt pan. I hope you will try it again sometime. 🙂
Michaela says
If you toss the chocolate chips in flour it helps them not to sink in recipes! I have learned this through the years 🙂
Denise Ward says
Can these be made ahead of time and frozen? Thinking of trying these for my daughter’s grad party but don’t have time the week before to make them.
Mom Loves Baking says
You could bake the cake a week ahead and freeze it (make sure to wrap well with plastic wrap or air tight container). But I wouldn’t frost it until the day of the party. 🙂
Trina says
This is my husband’s favorite cake from Nothing Bundt Cakes. We were not able to get it for his birthday this year, the store was remodeling. I found this recipe and he LOVED it! He said it tasted just like the original. Thank you so much!
Mom Loves Baking says
Yay! Happy Birthday to your husband. So glad he loved it!
Allison says
My daughter is turning 13 and she found this recipe online for me to make for her party. So excited to try it today. Is it imperative that the sour cream and eggs are room temperature? I’m in a bit of a time crunch.
Mom Loves Baking says
Allison – It is best but if you’re in a hurry, it should be ok. I like to put the eggs in a bowl and run some warm water over them for a few minutes if I need to get them to room temperature quickly. You could also put the sour cream in the microwave for 15 seconds or until room temperature to touch. I’d love to see a photo. Post a pic on Instagram and tag @momlovesbaking for a chance to be featured.
Suzanne says
Hi Lise….I need to make 5 dozen red velvet bundtinies hopefully using your recipe which looks fantastic. I’ll be baking them in the Wilton mini bundt pan 24 (https://www.amazon.com/Wilton-Mini-Fluted-Tube-24-Cavity/dp/B00DQR50FY) and was wondering if you had any suggestions as to how I could adapt your recipe for this? I’m seeing above that some people have used your recipe for making cupcakes, but the bundtinies are even smaller. Would appreciate any tips. They are being made for a church function this coming Monday. Also, since my pan only does 24 at a time, would it be best to put any left over batter in the refrigerator until I make the next batch. Thank you for posting scripture, too, on your site! Would appreciate hearing back from you at your earliest convenience. Blessings, Suzanne
Mom Loves Baking says
Hi Suzanne, I think that should work fine. My advice is to grease the pans REALLY well using CRISCO shortening, then dust with flour to make sure they don’t stick. Also, you might want to put the batter in the fridge while you’re waiting for the others to bake. Happy Baking! Tag your photos with @momlovesbaking on Instagram. I’d love to see what your bundtinies looked like.
Suzanne says
Thanks so much for you advice and quick response! I’m thinking I also need to reduce the cooking time, too! The instructions with the pan said for most mini cakes to fill cavities 2/3 full after preparing pan with vegetable cooking spray and then bake at 325 for 10-15 minutes or until toothpick comes out clean. I’m with you….I have better luck with using Crisco shortening making sure I get into all the tiny crevices and then using flour to prepare my pans! On to making 5 dozen red velvet, 5 dozen lemon and 4 dozen chocolate chocolate chip Bundtinies! Will post and tag for sure! Have an amazing weekend!
Lynette Weber says
Did you use mini chips in the mini bundtlet cakes? I need to make them for a large event and wondered if the mini chips would work better?
Julie says
How did they turn out. Making some minis tonight. Any recommendations?
Emilh says
How long do you wait to flip it out the pan?
Mom Loves Baking says
Let it cool completely.
Shannie says
Hello! I’ve never tried this recipe before but I’ve been craving a bundt cake and I found this recipe and was absolutely delighted considering I love nothing bundt cakes and red velvet cakes and cream cheese frosting too. So I just wanted to ask is there going to be extra frosting and if so do you think I could put it in a container and place it in the fridge? How long would it be good for if I place the frosting in the fridge? Also how long would the cake be good for and how would I go about to save it?
Anne says
You need to make the frosting on the spot and use it.. you may refrigerate it but not than more of two days. Use salted butter instead it is much more delicious….this is my tip!!!
Mom Loves Baking says
Hi Anne, Thank you for your comment. Just to let you know, the frosting lasts longer than 2 days in the refrigerator. I would say it lasts up to 2 weeks in the fridge. But all you have to do is take it out when you’re ready to use it, let it sit on the counter for about an hour, then beat it with an electric mixer to fluff it up again. I like your idea to use salted butter.
Crystal says
This looks so good, but I really HATE mayo. Can I leave it out or substitute it with something else? I know I won’t taste it in the final product, but I just can’t stand it at all. Help appreciated
Mom Loves Baking says
Crystal – I think you could probably use softened butter instead of the mayo but I haven’t tested the recipe like that.
Zel says
How about just the vanilla flavor? How do you make it?
Lily says
Hi! Can I use a regular cake pan instead of a bundt cake pan? Thanks!
Mom Loves Baking says
Sure. 🙂
Bernadette says
S. Smith that’s why it’s “copycat”, All seem happy with the recipe so your comment is unnecessary.
PJ MCKlane says
Tried this recipe for the first time to test how they compare to the Nothing Bundt Cake brand (And less expensive to make ourselves). They are AMAZING! I would use mini chocolate chips if you are making mini bundt cakes and let them cool completely before you can taste the similarity to the brand ones. They stayed moist and decadent.
Mom Loves Baking says
I’m so glad you liked it! Enjoy!
Laura Johnson says
hello! I’m trying this with the mini bundt pan, not bundtini’s. Any thoughts on baking time? Similar to cupcakes? Thanks so much.
Lise Ode says
Hi Laura, Yes, I believe it would be the same amount of time as cupcakes. I haven’t actually made the mini bundts with this recipe yet, but a lot of my readers have. Cupcakes generally take 20-23 minutes in a 350 degree oven or until a toothpick inserted in the middle comes out clean.
Cheryl Dillis says
This was sadly not very close to a Nothin Bundt cake. That being said, it’s delicious and I’d make it again.
Mamamia says
Gave this a try at a family function today. Family not typically a fan of red velvet so I expected leftovers. Was I ever wrong! It was gobbled up as soon as the 2 red velvet fans started raving about how good it was! Even the picky eater kids had a slice. I came home with an empty serving dish 😂Will definitely make again soon. Thanks for the great alternative!
Lise Ode says
So glad to hear that your family enjoyed it! Thank you for your sweet comments!
Ashley says
hi, I’ve been looking at different recipes for red velvet cakes and yours I’ve found has the most likes. That being said I would really like to try your recipe, but the mayo part is making me second guess. Do you think its possible to substitute the mayo with Buttermilk?
Lise Ode says
The mayo makes it super moist. Mayo is made of eggs and oil, so it’s really not a big deal. I promise you don’t taste the mayo in the cake.
Kathryn says
Hello! Can I use this recipe to make a layered cake? Has anyone tried it in a layered cake form?
Jordan says
Hi! I’m not sure if you need to know this, but this other blog has very obviously ripped off your entire post. It looks like they put it through a thesaurus or something, so now it looks like it was written by a CRAZY person, but after reading a fee lines, I realized it was the exact same article. Just thought you might want to know!
https://resepspecialmama.blogspot.com/2019/03/copycat-nothing-bundt-red-velvet-cake.html?m=1
Lise Ode says
That is CRAZY! The text makes no sense. You’re right, I think they used a thesaurus to change the words a bit. Most likely, they don’t even speak English. I don’t think there’s anything I can do but thanks so much for letting me know. I really appreciate that.
Nell says
This recipe sounds amazing. I was curious if it would hold up just as well in 9 inch rounds for a layer cake?
Morgan says
Hi! I was just about to make this and realized we don’t have any real butter in the fridge…just spreadable margarine we use for grilled cheese! Do you think that would be okay to use in the frosting?? 😩
Lise Ode says
No. Margarine will NOT work in this frosting. It has to be butter. Or, you could try substituting vegetable shortening (like Crisco) instead of butter.
Savannah says
What kind of mayo did you use for this recipe ?
Lise Ode says
I’ve used Hellmans and I’ve also used my local grocery store brand. Both worked great!
Celena says
Hi this may sound like a silly question to some but would it be ok to use chopped up semi sweet bars instead? I know chips usually keep their shape and don’t melt very easily so I thought i should ask if anyone has tried choppimg up baking bars.
Kimberly Mathias says
I LOVE this recipe! I’ve made it several times and always get a huge response from everybody that has a peice! Even the Head Chef who works at the restaurant that I serve for. Well I decided to make it again today since we are to remain quarantined, however, I only had a 1/4 cup of sour cream, so I put 3/4 mayo instead and I actually forgot the vanilla in the cake. Will it taste ok?
Kimberly Mathias says
Everybody… my great grandmother ALWAYS put mayo in her cakes!! It makes them wonderfully moist!
Toni Sibley says
Can you tell me how to adjust recipe to make a layered cake. Though the tasted is amazing, it doesn’t rise much, so I usually have to make a couple extra layers. Any suggestions?
jaya says
I tried this cake and the taste was good. But my bundt cake had a brown dry layer on the top all over and I had to scrape it off because the insides were soft and moist. What could have gone wrong?
Andy says
I was just wondering if I have to use boxed red velvet mix? Would it work if I do it from scratch?
Danielle says
Delicious recipe – so moist and great icing too!
My family preferred it chilled so the frosting could become a bit stiffer. Just like when you get it from Nothing Bundt Cakes – tastes wonderful!
Rainey says
Great cake! I was wondering how long does it last in the fridge/ freezer without frosting?
Lise Ode says
Hi Rainey, If you wrap it well in plastic wrap, then put in a sealed container or ziploc bag, it will last in the freezer for a month. Or store covered in the refrigerator for a week.
Lise Ode says
If you wrap it well in plastic wrap, then put in a sealed container or ziploc bag, it will last in the freezer for a month. Or store covered in the refrigerator for a week.
Kelsey says
One of my favorite cakes is the red velvet cake from nothing Bundt cakes so when I saw this recipe I knew I had to make it! I actually made it for a Christmas party and it has been a favorite ever since. The recipe was extremely easy to follow and it made such an amazing in moist cake, my icing skills were the only thing that gave up the secret that it wasn’t a Nothing Bundt Cake 🥴. 100/10, such a great cake!!!
Lise Ode says
Hi Kelsey, I’m so glad you liked it! Thank you so much for your great review of this cake recipe. Happy Baking! Lise
Lorraine Rangel says
This recipe was AMAZING!!!! It was definitely picky boyfriend approved!!! He and I both LOVE red velvet cake, and this recipe did not disappoint. I will definitely try tossing the chocolate chips in flour to avoid the chips from sinking. Other than that, it was absolutely delicious!!! Tried making a red velvet from scratch and it was terrible. This will be my go-to for sure!! THANK YOU!!!
Lise Ode says
Hi Lorraine, I’m SO glad that you and your boyfriend enjoyed this cake. Happy Baking, Lise
Candice says
Cream cheese frosting was great! I have eaten nothing Bundt cake quite often since I get their buy one get one free coupons regularly. Unfortunately this cake does not taste like their red velvet. Definitely bummed.
Sofia says
Hello! I have some gluten free family that I have to bake for and I was wondering if I could treat the cake mix in the same way?
Lise Ode says
Oh, I’m not sure on this one. But if you search “gluten free” on my site, you will find LOTS of gluten free recipes. I really like the Betty Crocker gluten free chocolate cake mix. And the King Arthur gluten free YELLOW cake mix is amazing.
Stacey says
Hi! I need to make this into a 3 layer cake for my son’s 8th bday. Do you think this will be enough batter to fill 3, 8.5 inch pans? Also what temp do you think is best by me doing it this way instead of using the Bundt pan? I want to make the icing into a dark chocolate cream cheese icing…do I just add the cocoa powder?
Thanks a bunch!!
Lise Ode says
I’m not sure if there’s enough batter for 3 layers but probably enough for 2. I would say to bake at 350°F for 30-35 minutes or until a toothpick inserted in the middle comes out clean. I think I would sift the cocoa powder and add it to the sugar before you add it to the other ingredients.
Stacey says
Thank you so much! I definitely like the idea of blending the coco powder and sugar first for the icing, that should definitely work. I think I will double up on the cake batter so that I can have 3 layers. I think I can use the leftover batter for something, pancakes maybe???
Cassie says
Hi I was wondering if I could make this in a 13x 9 pan if it would turn out ok?
Lise Ode says
Hi Cassie, I haven’t tried it in that size pan but I don’t see why it wouldn’t work. Let me know if you try it.
Grace Salinger says
Looks delicious, dont care for red velvet, can I substitute a dark chocolate cake mix?
Lise Ode says
Yes! You could most definitely substitute a chocolate cake mix for the recipe. I think it would be delicious!
C says
Hoping to try this tomorrow! Your pictured mix is 16.5 oz, but DHines has reduced its mix (again!) to 15.25 oz. I’ve bought two so that I can pull the missing ounces from 2nd one to make your recipe; any thoughts on the mix-size difference? And have you ever used a from-scratch red velvet recipe to successfully make a knockoff without a mix? I’ve heard DHines has padded its mixes w/ extra leaveners now, to cheaply make cake look taller but then the cakes often collapse as they cool–not sure if this tendency would be an issue w/ a doctored mix. Thanks for any input!
Lise Ode says
Hi, this is an interesting question. As for the new size of the mix, I don’t think the missing 1 ounce or so will make much of difference in the recipe. I do have a homemade red velvet cake recipe on my site but haven’t ever tried this recipe with it. Maybe I need to do that. Let me know how your cake turns out. Enjoy!
Lynne says
Had fun making this cake. The icing tasted just like Nothing Bundt. The cake came out good and tasted great but it seems that Nothing Bundt is a more dense cake, this cake came out light and fluffy. How or what can be done to make the cake more dense? Any suggestions?
Lynne says
Replying to my own question. If anyone had the same issue as I did with the cake being light and fluffy instead of a more dense cake like Nothing Bundt, here is how you do it:
(There are several ways to modify a boxed cake mix to make it more dense. You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake’s flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box.)
Lise Ode says
Sounds like these are all good ideas. I created this recipe as a way to make a less expensive version of the Nothing Bundt cake so it is not exactly identical to the original but my family (and especially my children) loved it. Let us know if you try these added ingredients and if you get a denser cake. Thank you for your comments.
Lynne says
Hi Lise, yes it is a great version and my guests loved it. When I go to make another one I’ll post what I came up with.
Thanks
Jackie Burton says
Made this several times . Love this recipe
Leah A Rutberg says
Tasted side by side with the real thing and found it to be far superior. Color was darker and subsequent flavor (cocoa) was deeper and more satisfying. The “real thing” tasted more like traditional vanilla birthday cake dyed red. I had trouble with the frosting being too runny and I have never had that issue before with a frosting. I softened the cream cheese (maybe because I didn’t use the square and I used the tub version?) I happened to have extra on hand so used that but in the future, Ill use the square again. Found it odd to add chocolate chips but it adds a nice touch. Not unlike the chocolate chip NBC copycat recipe. I would do dark chips instead but the semi-sweet works just fine. The balance between the somewhat bitter chocolate and sweet cake went well together with the sweet and sour icing. I also made the mistake of making this in a non-stick pan and ended up with a bit of a brown exterior. Didn’t affect taste but takes away from presentation a bit. I gave it a 5 for flavor because you really can’t get that much better than this with real scratch cake. Time to flavor ratio is spot on. This “semi-homemade” cake is far superior to anything at Nothing Bundt Cakes, and a lot cheaper using thinks you mostly already have in your refrigerator, like mayo.