Copycat Nothing Bundt Cake Red Velvet Perfection

Q: Is there a way to make this Red Velvet Bundt Cake recipe healthier? What about nutritional information?

While it's still cake, you *can* make some tweaks! You could substitute half the oil with unsweetened applesauce to reduce fat, or use a natural food colouring instead of artificial red dye. As for precise nutritional information, it's tough to give exact figures without specific brand details, but generally, one slice will clock in around 350-400 calories. Remember, it's all about balance and enjoying a treat in moderation!

Red Velvet Bundt Cake Recipe Copycat Nothing Bundt Cake

By Evelyn ThatcherSeptember 7, 2025

4.60 (10 Ratings)

Table of Contents

Recipe Introduction: Get Ready to Swoon!

Fancy a slice of pure bliss? I'm talking about a Red velvet bundt cake recipe that'll have you ditching the diet, stat ! This ain't your average bake.

It's a taste of velvet heaven, and honestly, you deserve it!

What's the Deal with Red Velvet Bundt Cake, Anyway?

The Red velvet bundt cake isn't just any dessert. Legend has it, it originated in the Southern United States. Think afternoon tea with a touch of sass.

This recipe is a medium difficulty bake, taking around 3 hours 15 minutes total. This recipe serves 16 happy souls!

Why You'll Love This Recipe

Honestly, who doesn't love cake? The cream cheese frosting steals the show. Make this for a birthday, a potluck, or just because you deserve something special.

The best part? This copycat Nothing Bundt Cake recipe captures all the bakery magic, but in your own kitchen!

Alright, Let's Bake Up a Storm!

It's time to get down and dirty with the ingredients! You know, softened butter, sugar, cocoa powder, buttermilk, all that jazz.

Before we dive in, let's chat about our secret weapon. We are gonna make a cake so good that would even make Paul Hollywood envious! Alright , this Red velvet bundt cake recipe is a star.

Don't have buttermilk at hand? No sweat! Just add one tbsp of lemon juice or vinegar to a cup of milk. Let it sit for five minutes.

Want to add an extra layer of flavour? A bit of cinnamon can spice things up and make your dessert unforgettable.

So, are you ready? Alright , grab your apron. Let's get baking!

Ingredients & Equipment: Ready to Bake!

Alright, let's bake up a storm! This Red Velvet Bundt Cake recipe is easier than you think. Honestly, the right ingredients and tools make all the difference.

Main Ingredients Breakdown

For the Red Velvet Bundt Cake recipe , precision is your pal.

Flour : 300g (2 1/2 cups) all-purpose.
Baking Soda : 1 tsp .
Salt : 1 tsp fine sea salt.
Butter : 170g (6 tablespoons) unsalted, softened.
Sugar : 350g (1 3/4 cups) granulated.
Oil : 80ml (1/3 cup) vegetable oil.
Eggs : 2 large. Make sure they are large.
Cocoa Powder : 3 tbsp unsweetened.
Vanilla : 2 tsp extract.
Red Food Coloring : 1 tbsp liquid or gel. Gel is better for vibrant color.
Buttermilk : 177ml (3/4 cup) .
White Vinegar : 1 tsp .
Cream Cheese : 226g (8 tablespoons) softened is your starting point to the perfect Copycat Nothing Bundt Cake recipe .
Powdered Sugar : 240g (2 cups) sifted, for that smooth frosting.
Milk : 1 tbsp (or more) to get the frosting consistency right.

For the butter and cream cheese, softened means actually soft. Not melted!

Seasoning Magic

The perfect Red velvet cake with cream cheese frosting needs a bit of flavor magic! A great Red velvet dessert recipes is what you need.

Essential Spice: We aren't really using anything!
Flavor Enhancers: Vanilla extract is a must. Don't skimp.
Substitution: If you are feeling adventurous, almond extract works great in place of vanilla.

Equipment Checklist

Nothing fancy needed, just the essentials!

Bundt Pan: A 10 inch pan is ideal. This is key to a proper bundt cake .
Mixer: Electric mixer (stand or hand). A stand mixer makes this so easy.
Mixing Bowls: You will need three different sizes.
Measuring Cups/Spoons: Gotta be precise.
Spatula: Silicone works best.
Wire Rack: For cooling. Important!

Don't have a stand mixer? No worries, a hand mixer works just fine. The Best red velvet bundt cake uses the best ingredients!.

And for the bundt pan, make sure to grease it like your life depends on it! You can also try out Red velvet bundt cake variations .

Let's Bake a Red Velvet Bundt Cake, Shall We?

Alright, let's bake up a storm for this Red Velvet Bundt Cake recipe that would make even Paul Hollywood proud! I'm talking about that perfect crumb, the tangy frosting, and that show stopping red colour.

Honestly, who can resist a slice of heaven like this? This copycat Nothing Bundt Cake recipe is seriously going to impress.

Prep Like a Pro: Getting Organized

First, mise en place is key. Get all your ingredients measured and ready to go. It sounds boring, you know? But trust me, it saves so much time.

Soften your butter and cream cheese! Room temperature ingredients are key for a smooth batter and frosting. Nobody wants lumpy frosting, that's for sure.

Speaking of keys, don't forget to grease and flour that bundt pan like your life depends on it. Avoid those baking nightmares.

Bundt Cake Magic: step-by-step

Preheat your oven to 350° F ( 175° C) . Get that pan prepped. Seriously, don't skimp on the greasing and flouring.
Whisk together the dry ingredients: flour, baking soda, and salt. Set aside. That sounds like a party!
Cream butter and sugar until light and fluffy. You know it's ready when it looks like fluffy clouds, not yellow butter and sugar.
Beat in the oil, cocoa powder, vanilla, and red food coloring. Add eggs one at a time, mixing well after each.
Alternate adding the dry ingredients and buttermilk. Don't overmix! Overmixing leads to a tough cake, and nobody wants that.
Pour the batter into your prepared bundt pan. Then, bake for 50- 60 minutes . A toothpick should come out clean.
Let it cool in the pan for 15 minutes before inverting onto a wire rack. Cooling is important so the cake set up.
Make that gorgeous cream cheese frosting while the cake cools. Blend together the butter, cream cheese, and powdered sugar. Frost once cooled.

Pro Baking Tips

Avoid overmixing. Mix until just combined. I've learned that the hard way with many cakes. So frustrating! Make sure your butter and cream cheese are truly softened.

It makes all the difference. For an extra layer of flavour, add some melted dark chocolate to the batter! You know? A little chocolate never hurt anyone.

Enjoy every bite of this moist red velvet bundt cake .

Recipe Notes for Your Red Velvet Bundt Cake Recipe

Alright, let's chat about some extra bits to make your Red velvet bundt cake recipe absolutely bangin' . We're aiming for best red velvet bundt cake here, right?

Plating Like a Pro: Serving Suggestions

This cake looks gorgeous as is. Honestly, a simple dusting of powdered sugar does wonders. But if you want to get fancy, try a few fresh raspberries nestled on top.

Or a scoop of good quality vanilla ice cream! It's amazing warm or cold. As for drinks? Black coffee, a strong cuppa, or even a glass of milk works perfectly.

It pairs great with any dessert wine.

Storage Tips: Keeping it Fresh

You know, cake never lasts long in my house. But if you've got leftovers, wrap them tightly in cling film.

Pop it in the fridge. It'll stay good for about 3 days. Freezing is also an option! Wrap individual slices well, they'll be good for up to 2 months.

Just thaw them in the fridge overnight. Reheating? A few seconds in the microwave does the trick, or just enjoy it cold!

Variations: Get Creative!

Fancy a twist? How about adding 1/4 cup of melted dark chocolate to the batter for a chocolate red velvet version? Or maybe a little spice? A teaspoon of cinnamon will warm it up nicely! For a dietary adaptation, you can sub the butter with vegan butter and use flax eggs instead of normal eggs.

You can also substitute buttermilk by adding 1 tbsp of lemon juice to the milk and let it sit for 5 minutes.

Nutrition Basics: The Good Stuff

Okay, so it's cake, so it's not health food. But a slice of this moist red velvet bundt cake is a treat, right? Each serving is roughly 350-400 calories, with about 3g of protein, 20g of fat, and 45g of carbohydrates.

Honestly, making this Red velvet bundt cake recipe is so much fun! Get stuck in, don't be afraid to experiment, and enjoy every bite.

The classic Red velvet cake with cream cheese frosting is worth the effort! You might end up with the best red velvet bundt cake in your neighbourhood! Alright, let's bake up a storm for this Red Velvet Bundt Cake recipe that would make everyone proud!

Frequently Asked Questions

Help! My Red Velvet Bundt Cake recipe is sticking to the pan. What am I doing wrong?

Ah, the dreaded bundt pan stick! Make sure you're greasing and flouring your pan very thoroughly. Think of it like preparing the stage for a West End musical every inch needs attention! Alternatively, use a baking spray that contains flour.

Also, be sure to let the cake cool in the pan for about 15 minutes before inverting it; patience, like a good cuppa, is key!

Can I make this Red Velvet Bundt Cake recipe ahead of time?

Absolutely! The unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze the unfrosted cake for up to 2-3 months; just make sure it's properly wrapped to prevent freezer burn.

Frost it closer to serving for the freshest flavour and presentation. Think of it as prepping for your own Bake Off technical challenge!

My frosting is too runny! How do I fix my cream cheese frosting for this red velvet bundt cake recipe?

Runny frosting can be a real bummer, but don't panic! The most common cause is that the butter or cream cheese were too warm. Pop the frosting in the fridge for about 30 minutes to firm up.

If it's still too runny after that, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. It's all about finding that sweet spot, innit?

I don’t have buttermilk. What can I use instead in this Red Velvet Bundt Cake recipe?

No buttermilk? No worries! That's easily sorted. Just add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for about 5 minutes. This creates a great substitute that provides the necessary acidity for the red velvet reaction. It's a proper handy kitchen hack!

Is there a way to make this Red Velvet Bundt Cake recipe healthier? What about nutritional information?

While it's still cake, you can make some tweaks! You could substitute half the oil with unsweetened applesauce to reduce fat, or use a natural food colouring instead of artificial red dye.

As for precise nutritional information, it's tough to give exact figures without specific brand details, but generally, one slice will clock in around 350-400 calories. Remember, it's all about balance and enjoying a treat in moderation!

Can I make mini bundt cakes instead of a large one using this Red Velvet Bundt Cake recipe?

You absolutely can! Reduce the baking time significantly, starting with around 20-25 minutes, and check frequently with a toothpick. Mini bundts are great for individual servings and perfect for parties. Just remember to grease and flour those mini bundt pans just as thoroughly as you would the full sized one.