Red Velvet Nothing Bundt Cakes Copycat

Countless times I’ve had an incredible dessert from a bakery and wondered how to re-create it at home. That’s exactly what Taste of Home creator Alex Bala did with this red velvet Nothing Bundt Cakes copycat recipe.

Nothing Bundt Cakes has hundreds of locations across the United States, with a focus on Bundt cakes for a hint of nostalgia. Red velvet cake is a top-ordered flavor, and Alex has made it so easy to bake one at home by turning it into a shortcut cake mix recipe. Enriching the mix with instant pudding mix, extra eggs, sour cream and vanilla makes it exceptionally moist and flavorful. The addition of white baking chips and a cream cheese frosting is the icing on the cake! With a vibrant color, this red velvet Bundt cake is an eye-catching dessert for any occasion.

Ingredients for Red Velvet Nothing Bundt Cakes Copycat

• Red velvet cake mix: The key to this easy copycat recipe is a red velvet cake mix. It has all the essential dry ingredients and is then doctored up for extra moisture. I tested and tasted the best red velvet cake mixes so you can get this cake started off right.
• Instant chocolate pudding mix: Adding a box of instant pudding to a cake mix is my secret to a super-tender cake. Since red velvet cake usually has cocoa powder, this recipe uses chocolate pudding mix.
• Eggs: Your cake mix may call for fewer eggs, but we’re using four in this red velvet Nothing Bundt Cake copycat recipe. I always bake with room-temperature eggs so they are easier to incorporate into the batter. The eggs help bind the ingredients and also create an even richer texture.
• Milk: Cake mix instructions usually list water to moisten the dry ingredients, but we’re using milk instead. Use whole milk for the best flavor and texture, or swap in 2% if that’s what you have on hand.
• Sour cream: If you are noticing a theme with all the extra ingredients creating more moisture in the cake, you are spot on, and sour cream does that as well. It also adds a touch of tang that complements the cream cheese frosting.
• Vegetable oil: Vegetable oil is key for adding fat to the cake batter, which results in a super plush texture. If you don’t have vegetable oil, use another neutral oil or swap in melted butter.
• Vanilla extract: Some baking recipes call for just a splash of vanilla. We’re using a significant amount (3 tablespoons total), so you’ll want to use the best vanilla extract to ensure the flavor is as good as it can be.
• White baking chips: For a bit of texture and more sweetness, this cake is studded with white baking chips. They’re not all created equal, but we found the best white chocolate chips to use.
• Cream cheese frosting: The pairing of cream cheese frosting and red velvet cake is a favorite for many. It’s certainly mine! Just beat a mixture of softened cream cheese, softened butter, whole milk and vanilla extract until smooth, then beat in the confectioners’ sugar to sweeten and thicken it up.

Directions

Step 1: Prep the cake pan

Preheat the oven to 350°F. Grease a 10-inch fluted tube pan and dust it with baking cocoa. Tap out the excess.

Editor’s Tip: Dusting the pan with baking cocoa helps prevent sticking, and the dark color blends in with the cake much better than white flour.

Step 2: Make the batter

In a large bowl, combine the red velvet cake mix, instant chocolate pudding mix, eggs, milk, sour cream, vegetable oil and vanilla. Beat on low speed for 30 seconds. Then, beat on medium speed for two minutes. Stir in the white baking chips and transfer the batter to the prepared pan.

Step 3: Bake the cake

Bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Step 4: Top with frosting

In a large bowl, beat the cream cheese, butter, vanilla and milk until smooth. Gradually beat in the confectioners’ sugar. Pipe or spread the frosting over the top of the cake.

Red Velvet Nothing Bundt Cakes Copycat Variations

• Try other chips: This copycat recipe has white baking chips in the cake, but you can choose another option, such as the semisweet chocolate chips that Nothing Bundt Cakes typically uses. Try dark chocolate chips for a bolder flavor.
• Use another frosting: Cream cheese frosting is a classic choice for red velvet cake, but you can branch out. If you need another option, try a simple vanilla frosting or a timeless ermine frosting.

How to Store Red Velvet Nothing Bundt Cakes Copycat

Because of the cream cheese frosting on top, this red velvet cake should be stored in the refrigerator. Tightly wrapping it can squish the frosting, so it’ll be less messy to transfer leftover cake to a large, airtight storage container. The cake will last for up to one week.

Can you make the red velvet cake ahead of time?

This is a great make-ahead cake. You can bake and cool the cake, then tightly wrap it and store it at room temperature for three to seven days before frosting. You can also place the wrapped cake in a freezer bag and freeze it for up to two months. Let it thaw at room temperature and frost it before serving.

Red Velvet Nothing Bundt Cakes Copycat Tips

Can I make this cake in a different type of pan?

This copycat red velvet Bundt cake is baked in a tube pan to mimic the shape of the bakery cakes. However, if you don’t have a Bundt or tube pan, you can bake it in a 13×9-inch pan or use two 8-inch round cake pans and turn it into a layer cake.

Can I use this recipe to make cupcakes?

Instead of one large cake, you can divide the batter between 24 cupcake liners and bake cupcakes. They will bake faster, so keep an eye on the oven and use the same toothpick test to gauge doneness. You could also divide the batter into mini Bundt pans to match what Nothing Bundt Cakes does for its little cakes.

How should I decorate a red velvet cake?

A red velvet cake is a classic stunner with a vibrant red hue and contrasting white on top, so it doesn’t need much decoration, especially if you pipe the frosting. Enjoy it as is, or add some fresh raspberries or strawberries, a drizzle of melted chocolate or crushed cookie crumbs.