Red Velvet Cake | Copycat Nothing Bundt Cake

Name: Red Velvet Cake | Copycat Nothing Bundt Cake
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Yield: 1
Ingredients: Red Velvet Cake Mix; 3 eggs; 1/2 cup water; 1/2 cup oil; 1/4 cup mayonnaise (real mayo is the secret ingredient); 3/4 cup sour cream; 2 tsp. vanilla; 1 cup semi-sweet chocolate chips; 1 packet Hershey's hot cocoa powder (another secret tip); 1/2 cup butter, softened at room temperature; 8 oz cream cheese, softened at room temperature; 1 teaspoon vanilla extract, to taste; 3-4 cups powdered icing sugar, to personal preference

by Melanie Ferguson

1 bundt cake

59 min

Red velvet lovers, this one is for you! I’ve got a delicious and easy recipe for red velvet cake. This version is a copycat of one of the super-popular Nothing Bundt Cakes.

Another one of my go-to bundt cake recipes is my Copycat Nothing Bundt Lemon Bundt Cake. It has been quite popular!

This is a copycat red velvet bundt cake recipe with that famous cream cheese frosting for you that is just as tasty – if not more so – than the original. So get your baking supplies ready and let’s get started!

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Ingredients for Copycat Red Velvet Cake

3 eggs
1/2 cup water
1/2 cup oil of your choice (I used vegetable oil)
1/4 cup mayonnaise (real mayo is the secret ingredient–I use Hellman’s)
3/4 cup sour cream (the sour cream makes this cake recipe extra moist)
2 tsp. vanilla extract
1 cup semi-sweet chocolate chips
1 packet Hershey’s hot cocoa powder (another secret tip–read below)

red velvet cake copycat nothing bundt cake

Step 1. Mix Ingredients

Preheat oven to 350 degrees. Mix all wet ingredients and dry ingredients (except for chocolate chips) together using a Kitchenaid stand mixer or simple electric mixer like I did here for 30 seconds on low to blend and then on high for 2-3 minutes until light and fluffy.

Look at the amazing scarlet red velvet color of the cake batter! Isn’t it lovely?

Now, gently fold the 1 cup of chocolate chips into the wet ingredients. This is what makes this red velvet cake copycat recipe so rich and irresistible.

Step 2. Prepare the Bundt Pan

The bundt cake pan is what gives the cake that “copycat” look. Grease the entire pan. I used Pam Cooking Spray.

Quick Tip:

Sprinkle hot cocoa powder mix (instead of grease and flour) along the sides of the bundt pan to create a stick-free pan surface.

Next, pour the batter into the prepared bundt pan and gently tamp down the pan on the counter to settle any bubbles that may be in the cake batter.

Step 3. Bake the Cake

For a typical non-stick bundt pan, bring the oven to 350 degrees and bake the cake for 44-50 minutes until a toothpick inserted into the center comes out clean. This is the standard “toothpick inserted” method or test.

Then be sure to leave it in the pan for 10 minutes before attempting to pop it out of the bundt pan and move it onto a wire cooling rack to cool completely.

Step 4. Cool the Cake

You can put it in the freezer for about 30-45 minutes or wrap it in plastic wrap and foil before placing it in the refrigerator for several hours or even overnight in order to cool completely.

Don’t skip this important cooling step or your cream cheese frosting will surely melt right off the cake!

Ingredients for Cream Cheese Frosting

1/2 cup unsalted butter, softened at room temperature (make sure it’s unsalted butter)
8 oz cream cheese, softened at room temperature
1 teaspoon vanilla extract, to taste
3-4 cups powdered sugar as needed (if it gets too dry add a drop of milk)

Instructions on How to Make Cream Cheese Frosting