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.
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.
Emilh says
How long do you wait to flip it out the pan?
Mom Loves Baking says
Let it cool completely.
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?
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.
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.
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!
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. 🙂
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 🙂
Alice says
You are right about the flour! And mini instead of regular sized chips work best. Reeeeeeeally good recipe, momlovesbaking!
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?
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.
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 ?
Marcy says
Kathy you are very rude. Try saying please or are you able to post the recipe
Molly says
Lol, Marcy you’re being silly, she used a ? emoji!
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 ?
Kimberly says
IT’S CALLED “ COPY RIGHT & INFRINGEMENT “ LAW! I sure you’ve all heard of that. AND THANK YOU VERY MUCH FOR POSTING THIS DELICIOUS COPYCAT RECIPE!!! mom loves baking. BLESSINGS ???♥️? Signed Very Grateful
Rita C. says
What’s the real recipe S Smith? Can you share? This cake was delicious, but I don’t think it’s close enough to the real thing. That’s why I’m giving it 4 stars. If it wasn’t a copycat recipe I’d give it a 5. This cake came out more light and fluffy IMO. And I bet it’s because of the cake mix. If I’m not mistaken, Nothing Bundt Cakes’ red velvet is really dense and rich. Nothing light and airy at all.
jennifer says
is the sour cream and mayonnaise part real or are u tricking me
Margot says
Any reason this wouldn't work as cupcakes you think?
Meghan says
Wondering the same thing as well as temp and baking time for cupcakes
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…
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.
Svil says
Did you use unsalted butter for the frosting as well?
Lise Ode says
Yes, I always use unsalted butter. Martha Stewart taught me that many years ago!