Nothing Bundt Cakes started as two women who loved to bake for their friends and family, but they have become a national sensation. They're truly a lifesaver for anyone who stresses about baking! It's easy for a bundt cake to become dense and dry as it bakes, but Nothing Bundt Cake red velvet cake turns out moist and delicious, every time. This cake is a true Southern gem, with a rich, velvety cocoa batter that's studded with semi-sweet chocolate chips.
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Of course, while Nothing Bundt Cake products are worth every penny, you can save quite a bit of money by making the cake yourself. So we tried making a homemade version of Nothing Bundt Cake with a box of red velvet cake mix, and we found that a few secret ingredient additions transform that box into a true copycat recipe. So grab your 10-inch bundt pan and get ready to bake.
What Goes In Nothing Bundt Cake Red Velvet?
Lindsay D. Mattison
Nothing Bundt Cake's website does not disclose the ingredients in their red velvet cake except to say that their cakes contain wheat and soy. So we had to use our taste buds to identify the ingredients in Nothing Bundt Cake Red Velvet.
The simplest way to make this copycat recipe was to use a box of red velvet cake mix. We also know that every cake from Nothing Bundt Cake contains chocolate chips, so we added that to the mix. From there, we used a few old tricks to make the cake moist and delicious. The first was to use sour cream. This acidic ingredient helps to enhance chocolate taste while keeping the batter creamy and moist. The second was to replace one of the eggs with a little bit of mayonnaise. It seems strange, but mayonnaise is just an emulsion of egg and oil—two ingredients that are already in most cake recipes—with a touch of vinegar or lemon juice which helps bring out the chocolate flavor in red velvet cake.
Finally, we tackled the cream cheese frosting. We used a classic recipe made with cream cheese, butter, powdered sugar, and vanilla extract.
What Flavor is Red Velvet?
Lindsay D. Mattison
Red velvet is a Southern staple with a vibrant color and a sweet-and-tangy flavor. It's a yellow cake that's been flavored with cocoa powder, and Nothing Bundt Cake amps up the chocolate vibes by adding chocolate chips to the mix.
The cake has a bright red color, which looks even brighter when contrasted with white cream cheese frosting. According to Food Network, the red color originally came from a chemical reaction between the cocoa powder and the vinegar added to tenderize the cake. At some point, processing changed so cocoa powder no longer turned red when it encountered an acid, so beet juice was used to create the cake's color. Today, red food coloring is used to make red velvet cake.
How Long Does Nothing Bundt Cake Red Velvet Last?
Lindsay D. Mattison
This cake makes about 16 servings, so you may end up with leftovers if you're not serving it at a party. Luckily, the cake will keep in the refrigerator for up to five days. Before placing it in the refrigerator, carefully tent the cake in plastic wrap or store it in a cake container. The cake tastes best at room temperature, so be sure to remove it from the refrigerator a few hours before serving.
You can also freeze your bundt cake for up to three months. You'll want to make sure it's completely cooled before freezing it, and it should be sufficiently covered to prevent freezer burn. Wrapping it in plastic wrap and storing it in a freezer-safe bag should do the trick.
Copycat Nothing Bundt Cake Red Velvet Recipe
Ingredients
- 1 15.25-ounce package red velvet cake mix
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1 cup semi-sweet chocolate chips
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease a 10-inch bundt cake well with butter or vegetable shortening. Dust a layer of flour over the top of the butter, pour out the excess flour, and set aside.
- In the bowl of a stand mixer, add the red velvet food cake mix, sour cream, mayonnaise, eggs, water, and canola oil. Mix using the paddle attachment until the mixture just comes together. It's okay if there are some clumps, but you don't want any dry pockets of cake mix. Add the chocolate chips and gently fold them into the batter.
- Pour the batter into the prepared bundt cake pan, tapping the pan on the counter so the batter lays in an even layer. Bake the cake for 45 minutes to an hour, until a toothpick inserted in the center comes out clean or the internal temperature of the cake reads 210°F.
- Remove the pan from the oven and let the cake cool in the pan for 10 minutes.
- Gently run a butter knife around the edges of the pan. Turn the cake out onto a wire cooling rack and let it cool completely before frosting it.
- Meanwhile, beat the cream cheese and butter using the whisk attachment of your stand mixer for about 3 minutes, until the mixture is light and fluffy. Add the vanilla and beat in the powdered sugar 1/2 cup at a time, mixing until it's smooth and creamy before adding the next addition. Taste the frosting and add additional powdered sugar to taste.
- When the cake is completely cool, transfer the frosting into a pastry bag with a large, round tip or a plastic bag with a cut corner.
- Place the bundt cake on a plate. Starting at the bottom edge of the cake, squeeze the frosting bag and pull a line of frosting over the top of the cake. When you reach the center hole, pinch off the frosting and repeat the process.
- Store the cake, covered lightly with plastic wrap, in the refrigerator for up to 5 days. Or, freeze it for up to 3 months.
