Copycat Nothing Bundt Red Velvet Cake

This amazing easy Copycat Nothing Bundt Red Velvet Cake recipe is just as moist and delicious as its famous bakery namesake. The tender crumb texture is achieved with its use of buttermilk for a red velvet cake that is rich and velvety smooth. The highlight of this cake is the traditional rich and flavorful cream cheese frosting with its well known classic white draped design.

For more bundt desserts try my marble bundt cake, Hummingbird bundt cake, white chocolate raspberry bundt cake, Monkey bread with biscuits and my easy rum bundt cake with cake mix.

this recipe!

Red velvet bundt cake recipe

This recipe is a great way to safe some money by making your own Nothing bundt cake recipe at home.

With its elegant appearance and great taste this red velvet cake is a crowd pleaser served at any celebrations or family gatherings like anniversaries, showers and the holidays.

I also love to make this bundt cake as a birthday cake for my son who loves red velvet cake.

Nothing bundt cake red velvet ingredients

Red Velvet Bundt Cake

• All Purpose Flour
• Baking Soda
• Sea Salt – fine sea salt
• Butter – softened
• Granulated Sugar
• Oil – vegetable oil or canola oil
• Eggs – at room temperature
• Cocoa Powder
• Vanilla Extract
• Red Food Dye
• Buttermilk
• White Vinegar

Cream Cheese Frosting

• Butter – softened
• Cream Cheese
• Powdered Sugar
• Milk

How to make nothing bundt cake red velvet recipe

STEP ONE – Preheat the oven to 350°F. Thoroughly spray your pan to insure a smooth release of the
cake.

STEP TWO – For the batter, mix the all-purpose flour, baking soda, and salt; set aside.

STEP THREE – In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring,
and eggs.

STEP FOUR – Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a
deeper red, add more food coloring as needed.

STEP FIVE – Next, add the remaining dry ingredients to the mix until well combined.

STEP SIX – Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a skewer
inserted into the center comes out clean.

STEP SEVEN – 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.

STEP EIGHT – Using a 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.

STEP NINE – Add the frosting to a piping bag, cut the tip to your desired size and pipe the ridges of the cake. Smooth some frosting on the inside hole of the cake. Enjoy!

Storage instructions

Store using an airtight container in the fridge for 3 to 4 days.

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