Copycat Nothing Bundt Red Velvet Cake

4.81 from 342 votes

Copycat Nothing Bundt Red Velvet Cake

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 431kcal

Author Lise Sullivan Ode

Equipment

1 12-Cup Bundt Pan

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