Copycat Nothing Bundt Red Velvet Cake Recipe
This Copycat Nothing Bundt Red Velvet Cake recipe recreates the moist, flavorful red velvet bundt cake topped with rich cream cheese frosting just like the popular bakery treat. It combines a boxed red velvet cake mix with simple ingredients like sour cream, mayonnaise, and eggs for a tender crumb, then finishes with a luscious homemade cream cheese frosting infused with vanilla. Perfect for celebrations or dessert cravings, this easy recipe yields a classic southern-inspired bundt cake with a smooth, creamy frosting that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 box Red Velvet Cake Mix (15.25 ounces)
- 3/4 cup sour cream (at room temperature)
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup mayonnaise
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking, using Crisco or another shortening and enough flour to cover the surface evenly. Set the pan aside.
- Mix the Cake Batter: In a large mixing bowl, combine the red velvet cake mix, sour cream, vegetable oil, water, mayonnaise, eggs, vanilla extract, and semi-sweet chocolate chips. Using an electric mixer, start mixing on low speed until the ingredients are incorporated, then increase to medium speed and beat for about two minutes to create a smooth batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Place in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Once done, remove from oven and allow the cake to cool completely in the pan before removing.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed using an electric mixer for about two minutes until smooth. Reduce mixer speed to low and gradually add the powdered sugar and vanilla extract. Once combined, increase mixer speed back to medium and beat the frosting for another two minutes until fluffy and creamy.
- Assemble and Serve: Transfer the frosting to a pastry bag fitted with a standard plastic coupler. Pipe the frosting decoratively over the cooled Bundt cake. Serve the cake immediately or store covered in the refrigerator for up to five days to maintain freshness.
Notes
- Ensure eggs and sour cream are at room temperature for better batter consistency and texture.
- Greasing and flouring the Bundt pan well is crucial to prevent the cake from sticking.
- Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
- You can substitute semi-sweet chocolate chips with white chocolate chips for a different flavor twist.
- Store leftover cake covered in the refrigerator and allow it to come to room temperature before serving for best taste.