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.
Susan says
Nothing like Nothing Bundt cakes-turned out heavy and spongy texture-won't make this again!
Philip King says
Absolutely delicious! so tasty and mouth-watering. Thank you for sharing.
Lise Ode says
Awesome! Enjoy!
Pat says
I was really looking forward to it but it was way too dry! Loved the frosting.
Cathy says
I'm planning on making this delicious-looking recipe but in two 6-cup bundt pans. Can you help me with baking time using two 6-cup pans? Thank you.
Sophia says
My mouth is watering 🙂 Can't wait to try it. Thanks for such an amazing recipe.
KERI says
Can you use light mayo?
Lise Ode says
Sure, I don't see why not.
Cheryl Wright says
Are the chocolate chips regular size or mini?
Aakash says
Awesome recipe! Just bake it 15 minute less, at least in my oven. Not quite nothing bundt cakes but DELICIOUS
Toni Sibley says
Lise, love this recipe! Thank you for posting. I’ve been making it for quite a while now but it tends to come out dry in order for the center to be cooked. Is it because I make it into an 8” cake instead? Would it be a good idea to up the mayo to 1/2? I’ve tried adding an extra egg but that’s not the issue. I’m also in the south so I’m not in a dry climate. Thanks so much!
Lise Ode says
Hi Toni, great question. I've actually never made this cake as an 8 inch. I'm not sure why you're having this issue. Could be your oven? Have you tried it as a Bundt cake? That's the way it works best for me.
SaraB says
This cake is amazing! I also tried it with funfetti cake mix and left out the chocolate chips, my whole family loved it! I did have a problem with the frosting be super runny! I even tried refrigerating for awhile to see if it would thicken and it didn't.. I'm not sure what I did wrong? Help lol
SaraB says
I tried it again and it was perfect, this time with the red velvet and chocolate chips. I think last time I melted the butter too much and shorted the sugar
Lise Ode says
So glad it worked out, Sara!
Cassie says
This cake looks absolutely delcious!!!
Carolyn says
So much yumminess!
Jackie Burton says
This is my go-to red velvet cake recipe!
I have used the same ingredients for a basic chocolate cake , just used a little less sour cream and oil. Comes out fabulous
Esha says
This recipe was amazing and a huge hit!! Thank you!
Quick question- can I substitute chocolate cake baking mix for the red velvet? Since this recipe worked so well I wanted to swap and see!
Lise Ode says
Yes! I think that would work great! Enjoy!
Leah A Rutberg says
Recipes can not be copyrighted. Look it up. It is a "secret recipe" that they don't give out but if you happen to find it, they can't sue you. If you sell it under the same name, then they have a claim.
maria says
HI! Thanks for the recipe! what cake mix brand do you use? thanks!
Lise Ode says
Hi Maria, I use Duncan Hines Red Velvet Cake Mix for this recipe.