Copy Cat Red Velvet Bundt Cake

Peyton and I have an addiction to Nothing Bundt Cakes. But their hours can make it difficult to stop by when they are open and to be honest I can’t keep spending $10 – $20 every time we go in there. So, I decided to and recreate Nothing Bundt Cakes iconic Red Velvet Bundt Cake. It’s Peyton’s favorite out of all the bundt cakes, she chooses it nearly every time we stop in. Needless to say, Peyton was extremely excited when she found out I was going to attempt this task. Mind you, I’ve never made a bundt cake before and I have no clue what I’m getting myself into. But after spending the afternoon in the kitchen we emerged with this beautiful, Red Velvet Bundt cake that tastes exactly like the bundt cakes from Nothing Bundt Cakes. Even the frosting is spot on! And it was fairly simple to make.

I did use a stand mixer with the paddle attachment to make this bundt cake. If you have a stand mixer I highly suggest it, otherwise, a hand mixer will do you will be holding it for periods of 3-6 minutes and have to take breaks when adding your eggs. Using a stand mixer makes the process smoother and moves a little faster.

You will need the following –

For the Red Velvet Bundt Cake –

2 3/4 C All-Purpose Flour
1/4 C Unsweetened Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt
2 C Granulated Sugar
3/4 C Unsalted Butter, room temperature
1/3 C Vegetable Oil
3 Large Eggs
2 Large Egg Yolks
1 TBSP Vanilla Extract
1 1/2 tsp Vinegar
1 ounce Red Food Coloring, liquid
1 1/3 C Buttermilk
1 1/2 C Chocolate Chips

For the Cream Cheese Frosting –

16 ounces Cream Cheese, room temperature
1/2 C Unsalted Butter, room temperature
2 tsp Vanilla Extract
3 to 4 C Powdered Sugar

To make the cake –

The first step is to prep your bundt pan. You can use butter/Crisco and flour and prep the pan the traditional way or you can use the PAM baking spray. Either one will work well for this cake.

Next, preheat your oven 350 degrees F.

In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Be sure to whisk the mixture together getting out any lumps if necessary.

Take your stand mixer and place the whisk attachment on. In the bowl, cream together the butter and sugar until it’s pale and fluffy. This should take roughly 4-5 minutes. Room temperature butter works best.

Add oil to the sugar and butter mixture and mix until combined.

Add the eggs and yolks one at a time while the mixer is still mixing. Waiting until the eggs is combined with the mixture before adding another egg.

Add the vanilla, vinegar and red food coloring. Be sure to mix well until everything is combined.

Next, you are going to add 1/3 of the flour mixture. Mix until combined.

Add 2/3 C Buttermilk and mix until combined.

Repeat the flour and buttermilk until all is combined.

Remove the bowl from the mixer and fold in the chocolate chips. We used milk chocolate chips but you could also use semi-sweet.

Pour the batter into the prepared bundt pan and smooth the top layer so it’s even all the way around the pan.

Bake at 350 for 40-55 minutes. To check and see if it’s done, insert a toothpick into the cake, if it comes out clean the cake is done. If not, bake for a few more minutes and test again.

Let the cake cool in the pan for about 10 minutes. Then flip the cake pan on a wire rack to get the cake out. You may need to gently run a knife along the side of the pan to loosen the cake.

Let the cake cool completely on the wire rack before you ice the cake.

To make the frosting – 

With you stand mixer and paddle attachment, beat together the cream cheese and butter until smooth.

Add the vanilla extract and mix until combined.

Add the powdered sugar 1 cup at a time until the frosting is fluffy. We used 4 cups of powdered sugar but you may want to do 3 cups if that is too sweet.

Frosting the cake – 

When the cake is completely cool it’s time to frost the cake.

Scoop the frosting into a pastry bag or gallon Ziploc bag. Snip the tip off. This will be the thickness of your stripe for frosting.

Following the lines on your bundt cake and apply a generous stripe of frosting. Or you can create a design or simply use a knife and spread it on. It’s completely up to you.

This is a simple and tasty cake that is sure to be a hit at your next event. The best part is this cake also freezes nicely. You can place it in a cake container and freeze to use at a later date or enjoy. Just be sure to keep the cake covered so the moisture stays in.