Nothing Bundt Cake Copycat Red Velvet Bundt Cake with Cream Cheese Icing
Oooh la la I love Nothing Bundt Cake cakes! Any flavor. Any size. Any day. I’ll never forget the first time someone gave me a red velvet cake with their signature poinsettia in the center at the holidays. I was smitten!
Honestly, I’m just as happy to buy them as make them, but when I find myself with a box of red velvet cake mix in my cupboard, what else can I possibly do?
A couple of notes: A light colored interior results in the best budnt cakes. It ensures even baking and prevents the cake crust from overbrowning. And 15 minutes is the magic wait time before inverting a bundt cake. Too soon - or too long- and it will stick.
Red Velvet “Nothing Bundt Cake”
Prep time: 15 minutes
Bake time: About 45 minutes
Variation: Make 24 cupcakes
Special equipment: a 15-cup bundt pan with a light colored interior
Cake:
1 15.25 oz package red velvet cake mix
1 (3.9 ounce package instant chocolate pudding mix
4 large eggs, room temperature
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup sour cream
1 cup chocolate chips
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1 stick (1/2 cup) butter, softened
2 tablespoons vanilla extract
1 cup confectioners' sugar
½ teaspoon lemon juice
up tp 2 teaspoons milk
Make the cake:
Preheat the oven to 350°. Coat a 10-in. fluted tube pan with baking spray with flour.
In the bowl of an electric mixer, combine all ingredients except chocolate chips; beat on low speed 30 seconds. Beat on medium 2 minutes. Scrape down the side of the bowl. Stir in chocolate chips.
Transfer batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Cool in pan for 15 minutes before inverting on a wire rack to cool completely.
Make the frosting:
In a large bowl, beat cream cheese, butter, vanilla and lemon juice until smooth. Beat in confectioners' sugar. Add enough milk to create desired consistency.
Pipe over top of cake.
