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Picture of the top of a nothing bundt red velvet cake on a wood cutting block.

Copycat Nothing Bundt Red Velvet Cake

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  • Author: Sandra Flegg
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Description

This amazing easy Copycat Nothing Bundt Red Velvet Cake recipe is just delicious and moist 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.

Ingredients

300 g (2 1/2 cup) all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

6 tablespoons butter, softened

1 3/4 cup granulated sugar

1/3 cup oil

2 large eggs

3 tablespoon cocoa powder

2 teaspoon vanilla extract

1 tablespoon red food dye

3/4 cup buttermilk

1 teaspoon white vinegar
Frosting

6 tablespoon butter, softened

8 tablespoon cream cheese

2 cups powdered sugar

1 tablespoon milk

Instructions

  1. Preheat the oven to 350°F. Thoroughly spray your pan to insure a smooth release of the
    cake.
  2. For the batter, mix the all-purpose flour, baking soda, and salt; set aside.
  3. In a mixer, combine butter and sugar, and then blend in oil, cocoa, vanilla, food coloring,
    and eggs.
  4. Gradually add in half of the dry ingredients, followed by buttermilk and vinegar. For a
    deeper red, add more food coloring as needed.
  5. Next, add the remaining dry ingredients to the mix until well combined.
  6. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a skewer
    inserted into the center comes out clean.
  7. 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.
  8. 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.
  9. 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.

Notes

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

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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Find it online: https://shesnotcookin.com/copycat-nothing-bundt-red-velvet-cake/