red velvet bundt 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.

Copycat Nothing Bundt Red Velvet Cake

box Red Velvet Cake Mix

sour cream (at room temperature)

vegetable oil

water

mayonnaise

eggs (at room temperature)

vanilla extract

chocolate chips

cream cheese, softened

butter, softened

sugar

vanilla

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 cake

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.

For the frosting

A simple version of an iconic cake with irresistible cream cheese icing. This easy, foolproof recipe is perfect for a birthday, dinner party, or weekend treat.

Red Velvet Bundt Cake

all-purpose/plain flour

cocoa powder

baking powder

baking soda

salt

eggs

buttermilk (at room temperature)

butter (melted)

vinegar

red food coloring gel

butter (softened)

cream cheese (softened)

Preheat oven to 350°F/180°C and generously grease a 12 cup bundt pan.

In a large bowl, whisk the dry ingredients until combined.

In a separate bowl, whisk together buttermilk, eggs, butter, oil, vinegar, vanilla, and red food coloring until well blended. 

Add the wet ingredients to the flour mixture and mix until combined.

Add the batter to the prepared pan. Bake for approximately 40 to 50 minutes or until a cake tester comes out clean.

Remove from the oven and let it cool for 10 minutes in the pan, then turn it out onto a cooling rack and to cool completely.

Remove a small amount of cake from the surface of the cake that will be on the bottom and crumble it onto a small plate and set it aside to use as decoration later (see photos).

For the cake:

Blend the softened cream cheese and butter in a medium mixing bowl until smooth.

Add the powdered sugar ½ cup at a time, blending after each addition.

Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency (I like mine quite thick).

Spoon or drizzle the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.

For the Icing

So easy and so delicious! Everyone loved it! I will be making again and again. The food gel did make the color more vibrant. Thanks for sharing. 
.

My cake came out slightly orange. I didn’t read carefully on type of food coloring. Otherwise it tasted great

Omg, yes yes YEESSS !! This was so easy to bake, and it tastes fantastic
Thank you so much for this great recipe!!!

Wow, just made this red velvet Bundt cake, and it was a showstopper! The vibrant color, the moist and tender crumb, and that delightful cream cheese glaze – it was pure perfection! This recipe is definitely a keeper for all my special occasions. Thanks for sharing this scrumptious treat! 🍰❤️

I give it 5 stars! 🌟 Everyone loved it and I loved that it was so easy to make!

https://content.jwplatform.com/videos/gvPf3uOk.mp4

The moist and tender crumb of this Red Velvet Bundt Cake, combined with the tangy sweetness of cream cheese icing, makes it hard to resist.

This is the BEST red velvet bundt cake recipe! It's incredibly moist and coated in a silky cream cheese glaze.

(160 grams) canola or vegetable oil

(110 grams) unsalted butter, melted

(400 grams) granulated sugar

(240 milliliters) buttermilk*

tsp vanilla extract

tsp white vinegar

tbsp red food coloring

(300 grams) all purpose flour **see notes for GF option

tbsp unsweetened cocoa powder

tsp baking soda

oz cream cheese, room temp

(240 grams) powdered sugar

tbsp milk

Preheat your oven to 350F and set out your bundt pan but don&#8217;t touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan. 

Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.

In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined. 

Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.

Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.

Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery&#8217;s Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies. 

Then pour in your batter. If you&#8217;re using a 12 cup bundt pan, you&#8217;ll use all of the batter. If you&#8217;re using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.

Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan. 

Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.

Red Velvet Cake

Mix together the cream cheese and powdered sugar, adding the milk as you go.

Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue (see image in post for reference). If it&#8217;s too thick, add 1/2 tbsp of milk at a time until smoothed. If too thin, add 1 tbsp of powdered sugar at a time until thickened. 

Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.

Cream Cheese Glaze

I made this cake using Bob's Red Mill GF 1:1 flour. This was by far the best GF cake I have eaten. Will definitely be making this again! 
P.S. Only 2 of us eating the cake, it took us almost a week, I kept it covered in the fridge. The last piece tasted as good as the first.

I made this recipe a few days for my brother’s birthday and it was a hit with everyone that tried it. The recipe was super quick and easy to follow. I’ll definitely make it again. Thanks!

Made it just like recipe and turned out fantastic!  Highly recommend and really easy to make.

This recipe filled my Christmas burnt pan (a ring of upright evergreen trees) perfectly. The recipe does not include baking powder and doesn't need it. The batter was only about 1-2 inches below the rim of the pan, but it still had enough room for a nice crumb. It was the traditional red velvet texture, something between a cake mix and a pound cake. I used the  buttermilk substitute (2%milk and vinegar) for economy, and it turned out perefectly. I baked it to 205 degrees in a 350 oven.  I split the cooled cake, hollowed out a tunnel, and added a ring of cream cheese icing inside the cake so the baking mold design wasn't covered up. A dusting of powered sugarr covered the split nicely.

Top 3 red velvet bundt cake recipes from across the web

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Red Velvet Bundt Cake

Red Velvet Bundt Cake

Top 3 red velvet bundt cake recipes from across the web

The most viewed red velvet bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Copycat Nothing Bundt Red Velvet Ca...

Red Velvet Bundt Cake

Red Velvet Bundt Cake

The most viewed red velvet bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine