This Red Velvet Nothing Bundt Cake Copycat recipe gives you the same moist, rich flavor as the bakery favorite right from your kitchen. With simple pantry ingredients and a few pro tricks, you’ll recreate the famous taste at home without the bakery price tag.
Making your own Bundt cake means you control the ingredients, avoid preservatives, and enjoy it fresh from the oven. Plus, this copycat recipe uses a clever mayonnaise trick and bakery-style piping to deliver that signature taste and look.
Table of Contents
Table of Contents
Why You’ll Love This Red Velvet Nothing Bundt Cake Copycat
Bakery quality taste at home
The combination of sour cream, mayo, and chocolate chips creates a tender crumb that rivals the bakery version.
Simple ingredients and easy method
You don’t need fancy tools or hard-to-find items. A boxed cake mix and everyday pantry staples do the heavy lifting.
Perfect for celebrations and holidays
This cake looks stunning on any dessert table and is always a crowd-pleaser for holidays, birthdays, or potlucks.
The Secret to the Perfect Red Velvet Bundt
The mayonnaise trick (extra moisture)
Mayonnaise adds richness and guarantees the ultra-moist texture Nothing Bundt Cakes is famous for.
Properly greasing the Bundt pan
Generously grease with shortening (like Crisco) and flour to prevent sticking. Every nook and cranny needs coverage.
Frosting like the bakery with a piping bag
Pipe thick, draped lines of cream cheese frosting using a coupler or round tip for that classic bakery look.
Ingredients You’ll Need
For the cake
| Ingredient | Amount |
|---|---|
| Red Velvet Cake Mix | 1 box (or white cake mix + 3 Tbsp cocoa + 2 Tbsp red food coloring) |
| Sour cream | ¾ cup, room temp |
| Vegetable oil | ½ cup |
| Water | ½ cup |
| Mayonnaise | ¼ cup |
| Large eggs | 3, room temp |
| Vanilla extract | 2 tsp |
| Semi-sweet chocolate chips | 1 cup |
For the frosting
| Ingredient | Amount |
|---|---|
| Cream cheese | 8 oz, softened |
| Butter | ¼ cup, softened |
| Powdered sugar | 2 ½ cups |
| Vanilla extract | 1 tsp |
Step-by-Step Instructions
Step 1 – Prepare the Bundt pan
Preheat oven to 350°F. Grease and flour a Bundt pan thoroughly, making sure no spots are missed.
Step 2 – Mix the cake batter
Combine cake mix, sour cream, oil, water, mayo, eggs, and vanilla. Beat on low until blended, then 2 minutes on medium. Stir in chocolate chips.
Step 3 – Bake to perfection
Pour into prepared pan. Bake 45–50 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Step 4 – Make the frosting
Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until fluffy.
Step 5 – Frost the cake beautifully
Fill a piping bag with frosting and pipe in thick drapes across the cake. Slice and enjoy.
Nutrition (per slice, 12 servings)
| Calories | Carbs | Protein | Fat | Saturated Fat | Cholesterol | Sodium | Fiber | Sugar |
|---|---|---|---|---|---|---|---|---|
| 431 kcal | 46g | 5g | 27g | 15g | 65mg | 344mg | 2g | 34g |
Nutrition values are approximate. For dietary guidance, refer to USDA nutrition resources.
Pro Tips for Success
- Use Crisco + flour to prevent sticking nonstick spray is less reliable for Bundt pans.
- For an ultra-moist cake, don’t overbake; check doneness at 45 minutes.
- No piping bag? Use a zip-top bag with the corner snipped off.
Red Velvet Nothing Bundt Cake Copycat
Ingredients
For the cake
- 1 box red velvet cake mix or white cake mix + 3 tbsp unsweetened cocoa + 2 tbsp red food coloring
- 3/4 cup sour cream room temperature
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup mayonnaise
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
For the frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan, coating every ridge thoroughly.
- In a large bowl, combine cake mix, sour cream, oil, water, mayonnaise, eggs, and vanilla. Beat on low until combined, then on medium for 2 minutes.
- Fold in the chocolate chips. Scrape the batter into the prepared Bundt pan and level the top.
- Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a rack and cool completely.
- Make the frosting: Beat cream cheese and butter on medium until smooth and fluffy, about 2 minutes. Reduce speed and gradually add powdered sugar and vanilla; beat on medium 2 minutes more until creamy.
- Transfer frosting to a piping bag fitted with a coupler or large round tip. Pipe thick drapes over the cooled cake to mimic the bakery style.
- Serve immediately or chill to set. Store covered in the refrigerator.
Notes
- Grease the Bundt pan with shortening (like Crisco) and flour; nonstick sprays are less reliable for intricate pans.
- For Bundtinis (mini Bundt cakes), bake 20 to 25 minutes and start checking early.
- You can bake this batter in two 9-inch round pans; bake 30 to 35 minutes.
- This recipe is already very moist from sour cream and mayonnaise; pudding mix is not necessary.
- Storage: Refrigerate up to 5 days; freeze well-wrapped slices up to 2 months. Bring to room temp for 30 minutes before serving.
Nutrition
Storage Instructions
- Refrigerator: Store covered for up to 5 days.
- Freezing: Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge.
- Refreshing: Let chilled cake sit at room temperature for 30 minutes before serving.
People also ask
Can I bake this in mini Bundt pans (Bundtinis)?
Yes! Reduce bake time to 20–25 minutes and check with a toothpick.
Can I use round cake pans instead?
Absolutely. This recipe makes two 9-inch rounds; adjust bake time to 30–35 minutes.
Should I add pudding mix for extra moisture?
It’s not necessary this recipe is already very moist thanks to sour cream and mayo.
How do I prevent the cake from sticking?
Thoroughly grease with shortening and flour, making sure to get every crevice of the Bundt pan.
More Chocolate Recipes to Try
- Chocolate Chocolate Chip Nothing Bundt Cake (Copycat Recipe)
- White Chocolate Raspberry Nothing Bundt Cake (Copycat Recipe)
- Carrot Nothing Bundt Cake (Copycat Recipe)
For more inspiration, see our guide on Copycat Nothing Bundt Cakes Recipes
This Red Velvet Nothing Bundt Cake Copycat brings bakery magic straight to your table. It’s rich, tender, and topped with dreamy cream cheese frosting just like the real thing. Try it, and don’t forget to leave a comment with your results!
