I cracked the secret to a Red Velvet Nothing Bundt Cake Recipe that recreates the bakery favorite with chocolate chips and cream cheese frosting, and you can find the full recipe on my website.

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I kept saying no way I could mimic that bakery magic, but this Copycat Nothing Bundt Red Velvet Cake surprised me. I love how pockets of semisweet chocolate chips show up in every slice and the tang of cream cheese frosting tastes impossibly like the original.

I cut a few corners that actually make it easier without wrecking the texture, and yeah some things I tried first totally flopped. If you’re curious about my version of a Red Velvet Nothing Bundt Cake Recipe, stick around, because I’ll show the tricks that made this one vanish at our holiday table.

Ingredients

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All purpose flour: provides structure and carbs, low fiber, avoid overmixing.
Granulated sugar: sweetener, raises calories, helps tenderize, makes crumb soft, i admit.
Unsweetened cocoa powder: adds chocolate flavor, low fat, few nutrients, gives depth.
Buttermilk: gives tang and acidity, reacts with baking soda, keeps cake moist, kinda.
Sour cream: extra richness and moisture, adds slight tang and tender crumb.
Vegetable oil: neutral fat, keeps cake moist and soft, adds calories.
Cream cheese: for frosting, rich and tangy, adds fat and protein, very creamy.
Powdered sugar: makes frosting sweet and silky, mostly simple carbs, very sweet.

Ingredient Quantities

2 cups all purpose flour

1 1/2 cups granulated sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon fine salt

2 large eggs, room temperature

1 cup buttermilk, room temperature

1/2 cup vegetable oil

1/2 cup sour cream, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup semisweet chocolate chips

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

pinch of fine salt

1 to 2 tablespoons heavy cream or milk, if needed

How to Make this

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1. Preheat oven to 350°F and grease and flour a bundt pan well or spray with nonstick spray, place rack in the center.

2. In a bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda and 1 teaspoon fine salt.

3. In a large bowl whisk 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1/2 cup sour cream, 2 tablespoons red food coloring, 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar until smooth.

4. Pour the dry ingredients into the wet and mix just until combined, dont overmix. Fold in 1 cup semisweet chocolate chips but reserve about 2 tablespoons to sprinkle on top later.

5. Pour batter into the prepared bundt pan, smooth the top and gently tap the pan on the counter to release big air bubbles.

6. Bake 45 to 55 minutes at 350°F until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too fast tent loosely with foil.

7. Cool the cake in the pan on a wire rack for about 15 minutes, run a thin knife around the edges and invert onto the rack to cool completely. Dont try to frost while it is still warm.

8. Make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar, then stir in 1 teaspoon vanilla extract and a pinch of fine salt. Beat until fluffy and add 1 to 2 tablespoons heavy cream or milk if you need a looser, pipeable consistency.

9. If the frosting seems too soft chill it 10 to 20 minutes. Once the cake is fully cool spread or pipe the frosting over the cake and sprinkle the reserved chocolate chips on top or press them into the frosting.

10. Store the cake covered in the refrigerator up to 3 days. Let it sit at room temperature about 20 minutes before serving so the frosting softens. Tip: use room temp ingredients for the batter and dont overbake for the best tender crumb.

Equipment Needed

1. Oven set to 350°F, make sure it’s preheated
2. 10 to 12 cup bundt pan, greased and floured or sprayed well
3. Measuring cups and spoons for dry and wet ingredients
4. Mixing bowls, one large for the wet stuff and one medium for the dry
5. Electric mixer or hand mixer for the cream cheese frosting (you can use a strong whisk but it takes longer)
6. Whisk and a rubber spatula to mix and scrape the bowl
7. Silicone spatula or offset spatula to smooth the batter and spread the frosting
8. Wire cooling rack and a thin knife to loosen the cake before you invert it
9. Toothpick or cake tester to check doneness and a small bowl for reserve chocolate chips

FAQ

Q: Can I use regular milk instead of buttermilk?
A: Yes. For 1 cup buttermilk stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes until slightly curdled. It’s not exactly the same as store bought but it works fine.

Q: Can I make this as cupcakes or mini bundts instead of one big bundt?
A: Totally. Fill cupcake liners 2/3 full and bake 18 to 22 minutes. For mini bundts bake about 18 to 22 minutes too. A full 9 or 10 inch bundt takes roughly 35 to 45 minutes, test with a toothpick.

Q: How do I stop the chocolate chips from sinking to the bottom?
A: Toss the chips in a tablespoon of flour before folding them into the batter and fold gently at the end. That helps them stay distributed.

Q: My cake didn't turn bright red, what went wrong?
A: Red velvet is subtle by nature but if you want brighter color use gel food coloring or add another tablespoon of liquid dye. Also don’t overmix the batter because too much batter aeration can mute the color.

Q: How should I store or freeze the cake or frosting?
A: Unfrosted cake stays wrapped at room temp 2 days or refrigerated 4 to 5 days. Frosted cakes should be refrigerated up to 4 days. To freeze, wrap tightly and freeze up to 3 months, thaw overnight in the fridge.

Q: Any quick tips for the cream cheese frosting?
A: Make sure cream cheese and butter are fully softened, beat them smooth before adding powdered sugar. Sift the sugar if you want silky frosting. If it’s too stiff add 1 to 2 tablespoons heavy cream or milk, one tablespoon at a time. Don’t overbeat or it can get too fluffy.

Copycat Nothing Bundt Red Velvet Cake Easy Recipe Substitutions and Variations

2 cups all purpose flour: swap with cake flour for a lighter, more tender crumb (use same volume, sift it), or use a 1:1 gluten free all purpose blend with xanthan if you need GF.
1 cup buttermilk: make a quick sub by stirring 1 tbsp distilled white vinegar or lemon juice into 1 cup milk, let sit 5 minutes; or thin plain yogurt with a little milk (about 3/4 cup yogurt + 1/4 cup milk).
1/2 cup sour cream: plain Greek yogurt works 1:1 and gives same tang and texture, or use crème fraîche if you want richer flavor; for dairy free try full fat coconut yogurt but it’ll add a hint of coconut.
8 ounces cream cheese: mascarpone is a great 1:1 swap for a richer, smoother frosting, Neufchâtel works 1:1 if you want less fat, or use a store vegan cream cheese (softened) for a dairy free option.

Pro Tips

– Warm up the cold stuff fast but safe. Put eggs, sour cream or buttermilk in a bowl and sit that bowl in warm tap water for 5 to 10 minutes. For cream cheese and butter, a few 10 second microwave bursts usually do the trick, or set them in a sealed bag and float in warm water. Works way better than trying to mash cold cream cheese, trust me.

– Prevent a sunken middle and uneven bake by knowing your oven. Use an oven thermometer, bake on the center rack, and start checking about 40 minutes in. If your oven has hot spots rotate the pan gently halfway through. Also fold the chips in gently and try not to overmix the batter, or you’ll get a dense cake.

– For a clean bundt release use something other than straight flour. Rub the pan with a thin layer of shortening then dust with cocoa powder so you don’t get white residue showing on the red cake. If it sticks, let it cool those first 10 to 20 minutes, then run a thin silicone spatula around the edges and give it a couple firm taps on the counter.

– Frosting and slices: sift the powdered sugar to avoid lumps, chill the frosting 10 to 20 minutes if it feels too soft. If you need it thinner add heavy cream 1 teaspoon at a time. When slicing, dip your knife in hot water and wipe it between cuts for neat pieces; let the whole cake sit at room temperature about 20 minutes before serving so the frosting softens a bit.

Copycat Nothing Bundt Red Velvet Cake Easy Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I cracked the secret to a Red Velvet Nothing Bundt Cake Recipe that recreates the bakery favorite with chocolate chips and cream cheese frosting, and you can find the full recipe on my website.

Servings

servings

Calories

660

kcal

Equipment: 1. Oven set to 350°F, make sure it’s preheated
2. 10 to 12 cup bundt pan, greased and floured or sprayed well
3. Measuring cups and spoons for dry and wet ingredients
4. Mixing bowls, one large for the wet stuff and one medium for the dry
5. Electric mixer or hand mixer for the cream cheese frosting (you can use a strong whisk but it takes longer)
6. Whisk and a rubber spatula to mix and scrape the bowl
7. Silicone spatula or offset spatula to smooth the batter and spread the frosting
8. Wire cooling rack and a thin knife to loosen the cake before you invert it
9. Toothpick or cake tester to check doneness and a small bowl for reserve chocolate chips

Ingredients

2 cups all purpose flour
1 1/2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup semisweet chocolate chips
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
pinch of fine salt
1 to 2 tablespoons heavy cream or milk, if needed

Directions

Preheat oven to 350°F and grease and flour a bundt pan well or spray with nonstick spray, place rack in the center.
In a bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda and 1 teaspoon fine salt.
In a large bowl whisk 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1/2 cup sour cream, 2 tablespoons red food coloring, 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar until smooth.
Pour the dry ingredients into the wet and mix just until combined, dont overmix. Fold in 1 cup semisweet chocolate chips but reserve about 2 tablespoons to sprinkle on top later.
Pour batter into the prepared bundt pan, smooth the top and gently tap the pan on the counter to release big air bubbles.
Bake 45 to 55 minutes at 350°F until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too fast tent loosely with foil.
Cool the cake in the pan on a wire rack for about 15 minutes, run a thin knife around the edges and invert onto the rack to cool completely. Dont try to frost while it is still warm.
Make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar, then stir in 1 teaspoon vanilla extract and a pinch of fine salt. Beat until fluffy and add 1 to 2 tablespoons heavy cream or milk if you need a looser, pipeable consistency.
If the frosting seems too soft chill it 10 to 20 minutes. Once the cake is fully cool spread or pipe the frosting over the cake and sprinkle the reserved chocolate chips on top or press them into the frosting.
Store the cake covered in the refrigerator up to 3 days. Let it sit at room temperature about 20 minutes before serving so the frosting softens. Tip: use room temp ingredients for the batter and dont overbake for the best tender crumb.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.