Nothing Bundt Cakes Red Velvet Recipe Copycat
Nothing Bundt Cakes has carved a niche in the hearts of dessert lovers, especially with their red velvet bundt cake. It's more than a cake; it's a celebration in every slice. I have enjoyed its moist texture, the rich red color that catches your eye, and the signature cream cheese frosting that adds a delightful finish.
Because my family and I enjoy it so much I wanted to create a copycat recipe of our favorite cake that I could share and that you could make in your own kitchens for a fraction of the cost and so I embarked on a quest to perfect a moist red velvet bundt cake recipe that anyone could make at home. This blog post is my attempt to share a recipe for one of the best cakes I've ever tasted (IMO) and one of my all-time favorite recipes.
If you love homemade cakes you will love this German Chocolate Cake and this moist Pumpkin Bundt Cake with Chocolate Chips.
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Ingredients
Cake
- all-purpose flour
- baking soda
- fine sea salt
- butter
- granulated sugar
- oil
- eggs
- unsweetened cocoa powder
- vanilla extract
- red food coloring
- buttermilk
- white vinegar
Frosting
- butter
- cream cheese
- powdered sugar
- milk
See recipe card for quantities.
To make this moist red velvet bundt cake, gathering the right ingredients is important and easy; nothing fancy here!
Instructions
Preheat the oven to 350°F. Thoroughly spray your pan to ensure a smooth release of the cake.
For the cake batter, mix the all-purpose flour, baking soda, and salt in a large mixing bowl; set dry cake mix flour mixture aside.
In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring, and eggs.
Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a deeper red, add more food coloring as needed.
Next, add the remaining dry ingredients to the mix until well combined.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.
Upon taking the cake out of the oven, let the cake rest for 15 minutes on a cooling rack, then promptly remove the cake from the pan. Carefully loosen the cake by gently using a flexible spatula. Place a wire rack or cake plate on top of the cake, and with oven mitts, carefully flip the cake upside-down to release it from the pan. Let the cake cool completely before finishing with frosting.
Using an electric mixer, whip the butter, cream cheese, and powdered sugar on medium speed until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.
Add the signature cream cheese frosting to a piping bag,
Enjoy!
Tips for the Perfect Bundt
To achieve the moist red velvet bundt cake of your dreams, the correct use of a bundt cake pan is important. Before starting, be sure to spray the entire pan meticulously (don't miss any spots), a task where Baker's Joy or shortening followed by a little pinch of flour comes in handy, ensuring nothing sticks. For storage, place in a cake container or wrap the cake in plastic wrap, then placing it in an airtight container preserves the moistness of this classic recipe.
Celebrate with Style
This popular Nothing Bundt Cake copycat is perfect for celebrating Valentine's Day and each slice of red velvet cake, with its luscious cream cheese frosting, promises a taste of heaven.
Happy
📖 Recipe
Nothing Bundt Cakes Red Velvet Recipe
Equipment
Ingredients
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tbs unsalted butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs large
- 3 tablespoon cocoa powder
- 2 teaspoon pure vanilla extract
- 1 tablespoon red food dye
- ¾ cup buttermilk
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 6 tablespoon butter
- 8 tablespoon cream cheese softened
- 2 cups powdered sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F. Thoroughly spray your pan to insure a smooth release of the cake.
- For the batter, mix the all-purpose flour, baking soda, and salt; set aside.2 ½ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring, and eggs.6 tbs unsalted butter, 1 ¾ cup granulated sugar, ⅓ cup vegetable oil, 2 large eggs, 3 tablespoon cocoa powder, 2 teaspoon pure vanilla extract, 1 tablespoon red food dye
- Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a deeper red, add more food coloring as needed.¾ cup buttermilk, 1 teaspoon white vinegar
- Next, add the remaining dry ingredients to the mix until well combined.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.
- Upon taking the cake out of the oven, let the cake rest for 15 minutes, then promptly remove the cake from the pan. Carefully loosen the cake by gently using a flexible spatula. Place a wire rack or cake plate on top of the cake, and with oven mitts, carefully flip the cake upside-down to release it from the pan. Let the cake cool completely before finishing with frosting.
- Using a mixer, whip the butter, cream cheese and powdered sugar on medium speed until a velvety consistency forms. If it appears too thick, adjust its consistency by incorporating a dash of milk, as necessary, until the desired level of creaminess is achieved.6 tablespoon butter, 8 tablespoon cream cheese, 2 cups powdered sugar, 1 tablespoon whole milk
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
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