Red Velvet Nothing Bundt Cake
A Red Velvet Nothing Bundt Cake is one of those desserts that instantly feels special, with its rich cocoa flavor, soft crumb, and just the right touch of tang.
If you’ve ever found yourself craving a dessert that looks impressive but doesn’t require complicated steps, you’re going to love this bundt cake recipe.
There’s something about the combination of velvety cake and smooth cream cheese frosting that keeps people coming back for another slice.
Whether you’re baking for a celebration or simply treating yourself, this is the kind of dessert that feels worth the effort and then some.
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How to Make a Nothing Bundt Red Velvet Cake
- All-purpose flour – Gives the cake structure while staying tender
- Cocoa powder – Adds light chocolate flavor
- Butter + oil – Butter for flavor, oil for moisture
- Granulated sugar – Sweetens and softens the crumb
- Eggs – Bind everything together
- Buttermilk – Adds moisture and slight tang
- White vinegar – Helps the cake rise and stay fluffy
- Vanilla extract – Rounds out the flavor
- Red food coloring – Creates the classic red color
- Cream Cheese Frosting – smooth, lightly tangy, and adds the classic bakery-style finish
How to Make a Copycat Nothing Bundt Red Velvet Cake
- Grease the bundt pan really well to prevent sticking, making sure to get into all the grooves.
- Bring ingredients to room temperature for a smoother batter and more even baking.
- Cream together the butter and sugar, then mix in the oil, cocoa powder, vanilla, food coloring, and eggs.
- Add half of the dry ingredients, followed by the buttermilk and vinegar, then finish with the remaining dry ingredients until smooth.
- Pour the batter into a prepared bundt pan and bake until a toothpick comes out clean.
- Let the cake rest briefly, then invert it onto a rack to cool completely before frosting.
- Whip the butter, cream cheese, and powdered sugar until smooth, adjust with milk if needed, then pipe the frosting along the cake’s ridges and center before serving.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
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Yes, the cake can be baked a day in advance. Store it tightly wrapped at room temperature and frost before serving.
Buttermilk helps create a tender crumb and classic red velvet flavor. If needed, you can substitute milk with a little vinegar or lemon juice.
The unfrosted cake freezes well. Wrap it tightly and freeze for up to 2 months, then thaw and frost when ready to serve.
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Baking Troubleshooting Guide
If you love recreating your favorite treats at home, you’ll definitely want to check out these delicious ideas next.
- Restaurant copycat recipes make it easy to enjoy popular bakery and restaurant favorites without ever leaving your kitchen.
- Red velvet recipes are perfect when you’re craving that classic cocoa flavor paired with a hint of tang and plenty of sweetness.
- These red velvet cake recipes offer even more ways to enjoy this timeless dessert for holidays, birthdays, and everyday baking.
Red Velvet Nothing Bundt Cake Recipe
Ingredients
Cake:
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup oil
- 2 large eggs
- 3 tablespoon cocoa powder
- 2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ¾ cup buttermilk
- 1 teaspoon white vinegar
Frosting:
- 6 tablespoon butter softened
- 8 tablespoon cream cheese
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Thoroughly spray your pan with non-stick cooking spray to insure 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 aside.
- In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring, and eggs. For a deeper red, add more food coloring as needed.
- Gradually add in half of the dry ingredients, followed by buttermilk and vinegar.
- Next, add the remaining dry ingredients to the mix until well combined.
- Pour batter into the prepared bundt pan and bake for 45-50 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 hand 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 frosting to a piping bag, cut the tip to your desired size and pipe along the ridges along the sides of the cake. Smooth some frosting on the inside hole of the cake.
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