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.

A Pinterest pin image showing a slice of red velvet bundt cake with cream cheese frosting, labeled "Easy Red Velvet Nothing Bundt Cake Copycat."

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

A variety of ingredients for red velvet cake including flour, sugar, cocoa powder, eggs, and buttermilk, arranged on a wooden surface.

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

A mixing bowl with cream cheese, butter, cocoa powder, and red food coloring for red velvet cake batter.

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.

A mixing bowl with red velvet cake batter after mixing, showing a smooth, vibrant red mixture.

Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a deeper red, add more food coloring as needed.

A bundt pan filled with red velvet cake batter, ready to be baked.

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.

A freshly baked red velvet bundt cake in a bundt pan cooling on a wooden surface.

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.

A red velvet bundt cake with cream cheese frosting on a wooden cutting board, with a piping bag filled with frosting beside it.

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, pastry bag, or a Ziplock sandwich bag, cut the tip to your desired size and pipe the ridges of the cake in thick lines on to the top and sides of the cake. Smooth some frosting on the inside hole, the center of the cake. 

A close-up shot of a slice of red velvet bundt cake with cream cheese frosting on a white plate, showing the cake's moist texture and rich red color.

Enjoy!

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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

A top-down view of a red velvet bundt cake with cream cheese frosting on a glass cake stand, accompanied by baking ingredients and utensils.

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 baking, and may your kitchen soon waft with the rich aroma of chocolate, a testament to your efforts and a precursor to the joy of sharing. 

📖 Recipe

Nothing Bundt Cakes Red Velvet Recipe

Recreate the beloved Nothing Bundt Cakes Red Velvet Cake at home with this easy and delicious copycat recipe. Featuring a moist, rich red velvet cake topped with cream cheese frosting. Enjoy bakery-quality flavor in every slice, right from your own kitchen!
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A top-down view of a red velvet bundt cake with cream cheese frosting on a glass cake stand, accompanied by baking ingredients and utensils.
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes

Ingredients

Cream Cheese Frosting

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

Calories: 366kcal | Carbohydrates: 53g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 284mg | Potassium: 65mg | Fiber: 1g | Sugar: 38g | Vitamin A: 380IU | Calcium: 28mg | Iron: 1mg
Servings: 16 servings
Calories: 366kcal
Author: Mary Beth
Cost: $10.00

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