Indulge in the decadent delight of Nothing Bundt Red Velvet Cake! Discover why this recipe will become a favorite cake for celebrations, gatherings, or simply satisfying your sweet tooth.
This red velvet nothing bundt cake recipe is a classic dessert that is the epitome of indulgence, featuring the perfect balance of deep cocoa notes and luxurious cream cheese frosting.
Why is a nothing bundt red velvet cake so delicious? Well it practically melts in your mouth with every bite. It’s got that perfect balance of deep cocoa flavor and subtle sweetness that makes this red velvet bundt cake recipe utterly irresistible.
And let’s not forget about the cream cheese frosting – it’s like a creamy goodness takes this cake to the next level of yum!
With this recipe, you can now recreate the mouthwatering goodness of Nothing Bundt Cakes right in your own kitchens.
Whether you’re celebrating a birthday, an anniversary, or just surviving a tough week, this red velvet bundt cake copycat recipe is the perfect pick-me-up. It’s also a crowd-pleaser at potlucks, family gatherings, or any occasion where you want to spread some sweet joy.
With its gorgeous red color and irresistible flavor, this homemade cake is treat that’s sure to brighten up any occasion!
How to Make a Nothing Bundt Red Velvet Cake
Ingredients
Cake
- 2 1/2 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.
Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a deeper red, add more food coloring as needed.
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.
Enjoy!
Try These Recipes:
- Great Recipes for Valentine’s Day
- Delicious Bundt Cakes
- Favorite Dessert Recipes
- Mini Bundt Cakes
- Chocolate Bundt Cake
FAQs about Nothing Bundt Red Velvet Cake
Can I make this cake ahead of time?
Yes! You can bake the cake in advance and store it in an airtight container at room temperature. Frost the cake just before serving for the best taste and texture.
Can I freeze leftover cake?
Absolutely! Wrap leftover slices tightly in plastic wrap and then aluminum foil before placing them in the freezer. Thaw in the refrigerator before serving.
Tips for Making Nothing Bundt Red Velvet Cake
- For best results and an extra moist red velvet bundt cake, do not overmix the batter.
- Customize your cake with additional mix-ins such as chopped nuts or white chocolate chips.
- Experiment with different frostings or glazes to add your own twist to this classic recipe.
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Copycat Nothing Bundt Red Velvet Cake Recipe
Indulge in the decadent delight of Nothing Bundt Red Velvet Cake! Discover why this recipe will become a favorite cake for celebrations, gatherings, or simply satisfying your sweet tooth.
Ingredients
- 2 1/2 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.
Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a deeper red, add more food coloring as needed.
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.
Enjoy!