Ingredients:

  • 300g All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 170g Unsalted Butter, softened
  • 350g Granulated Sugar
  • 80ml Vegetable Oil
  • 2 Large Eggs
  • 3 tbsp Unsweetened Cocoa Powder
  • 2 tsp Vanilla Extract
  • 1 tbsp Red Food Coloring (liquid or gel)
  • 177ml Buttermilk
  • 1 tsp White Vinegar
  • 85g Unsalted Butter, softened
  • 226g Cream Cheese, softened
  • 240g Powdered Sugar, sifted
  • 1 tbsp Milk (or more, to desired consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease and flour the bundt pan, ensuring all crevices are coated.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the oil, cocoa powder, vanilla extract, and red food coloring. Mix until well combined. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vinegar, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely.
  8. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
  9. Gradually add the powdered sugar, mixing on low speed until combined. Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  10. Once the cake is completely cooled, frost the top and sides of the cake. Optionally, use a piping bag to create the signature Nothing Bundt Cake drizzle effect.
  11. Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.