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.
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!
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!
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.
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???
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.
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.
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
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
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.
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!
Andy says
I was just wondering if I have to use boxed red velvet mix? Would it work if I do it from scratch?
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?
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?
Kimberly Mathias says
Everybody... my great grandmother ALWAYS put mayo in her cakes!! It makes them wonderfully moist!
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?