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.
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.
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!
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.
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?
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.
Kathryn says
Hello! Can I use this recipe to make a layered cake? Has anyone tried it in a layered cake form?
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.
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!
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.
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.
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!
Bernadette says
S. Smith that's why it's "copycat", All seem happy with the recipe so your comment is unnecessary.
Lily says
Hi! Can I use a regular cake pan instead of a bundt cake pan? Thanks!
Mom Loves Baking says
Sure. 🙂
Zel says
How about just the vanilla flavor? How do you make it?
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.