Copycat Nothing Bundt Cakes Red Velvet Bundt Cake Recipe

Copycat Nothing Bundt Cakes red velvet bundt cake with thick cream cheese frosting and a cut slice on a rustic plate.

Bake up that rich cocoa-vanilla red velvet flavor at home and finish it with thick cream cheese frosting ribbons for a bakery-style treat everyone will crave.

If you love that rich, soft, slightly chocolatey Nothing Bundt Cakes Red Velvet Bundt Cake, you are in the right place. This easy copycat red velvet bundt cake recipe brings that same moist crumb, velvety texture, and creamy frosting swirl into your own kitchen.

It’s the kind of cake that feels fancy, but it’s actually very doable at home. And honestly, that’s my favorite kind of baking. You get bakery-style results without needing a bakery team standing behind you.

Whether you are making this for birthdays, holidays, Valentine’s Day, or just because you want cake on a Tuesday, this recipe is simple, satisfying, and made with everyday ingredients you can find at most USA grocery stores.

Why This Copycat Red Velvet Bundt Cake Is So Popular

Nothing Bundt Cakes has become famous for its soft, tender bundt cakes and thick, ribbon-like cream cheese frosting. Their cakes feel special because they hit that sweet spot between homemade comfort and celebration dessert. The shape is classic, the flavor is nostalgic, and the frosting is unforgettable.

Their Red Velvet Bundt Cake stands out for a reason. It’s moist and buttery, with a gentle cocoa flavor, a hint of tang, and that deep red color that makes every slice feel a little dramatic in the best way. Then comes the frosting. Smooth, rich, and creamy, it’s piped on top in thick loops that melt into each bite.

One bite gives you a lot at once: a soft crumb, a slightly dense but fluffy texture, and that sweet cream cheese finish. It’s like a layer cake and a pound cake had a very delicious baby.

This recipe is a copycat version inspired by that bakery favorite. We are not claiming this is the official recipe from Nothing Bundt Cakes, only a homemade version designed to help you recreate a similar dessert experience at home.

Why You’ll Love This Recipe

Moist and tender with a soft bakery-style crumb
Simple ingredients that are easy to find
A beautiful dessert for parties, holidays, and family dinners
Classic cream cheese frosting that tastes just right
Easy enough for beginner bakers
Perfect for anyone searching for a Nothing Bundt Cakes red velvet bundt cake copycat recipe

Ingredients You’ll Need

For the red velvet bundt cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon unsweetened cocoa powder
1 cup buttermilk, room temperature
1 1/4 cups vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
1/2 cup sour cream

For the cream cheese frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 to 3 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream or milk, if needed for texture

For the pan:

Nonstick baking spray with flour, or butter and flour

Recipe At a Glance

Servings: 12 slices
Prep time: 20 minutes
Bake time: 45 to 55 minutes
Cooling time: 1 1/2 to 2 hours
Total time: About 2 1/2 hours

Approximate nutrition per serving:

Calories: 540
Fat: 29g
Carbohydrates: 66g
Protein: 5g
Sugar: 46g
Sodium: 290mg

Nutrition values are estimates and can vary based on brands and portion size.

How to Make Copycat Nothing Bundt Cakes Red Velvet Bundt Cake

Step 1: Prep your oven and pan

Preheat your oven to 350°F. Grease a 10- to 12-cup bundt pan very well with baking spray, or use softened butter and a light dusting of flour.

This step matters more than people think. Bundt pans have lots of curves and edges, and cake loves to cling to those spots. Be generous so your cake releases cleanly later.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Even though red velvet is known for its color, the cocoa is what gives it that subtle depth. It should not taste like a full chocolate cake. Think of it as a quiet background note.

Step 3: Mix the wet ingredients

In a large mixing bowl, combine the buttermilk, oil, eggs, vanilla extract, vinegar, red food coloring, and sour cream. Whisk until smooth and fully blended.

The batter should look glossy and bright red. If it looks streaky, keep whisking until the color is even.

Step 4: Combine wet and dry

Add the dry ingredients to the wet ingredients. Mix just until no dry streaks remain.

Do not overmix. This is one of the easiest ways to end up with a tougher cake. Stir until combined, then stop. A few tiny lumps are okay.

Step 5: Fill the bundt pan

Pour the batter into your prepared bundt pan and smooth the top with a spatula.

Tap the pan gently on the counter once or twice to release large air bubbles.

Step 6: Bake

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Because ovens vary, start checking around 45 minutes. The top should spring back lightly when touched.

Food safety note: For baked egg batter recipes, the center should reach at least 160°F when checked with an instant-read thermometer.

Step 7: Cool the cake

Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely before frosting.

If you frost it too soon, the frosting will slide. I know it’s hard to wait, but this is one of those moments where patience really pays off.

Step 8: Make the cream cheese frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar a little at a time, then mix in the vanilla.

If the frosting seems too thick to pipe, add 1 tablespoon of cream or milk at a time until it reaches a thick but smooth texture. You want it sturdy enough to hold those signature frosting ribbons.

Step 9: Frost the cake

Spoon the frosting into a piping bag, or use a zip-top bag with the corner snipped off. Pipe thick strips of frosting around the top of the cooled bundt cake, letting them gently fall down the sides.

This is what gives that bakery look. No need to make it perfect. In fact, those soft drips are part of the charm.

Step 10: Slice and serve

Slice with a sharp knife and serve at room temperature for the best flavor and texture.

Tips for the Best Red Velvet Bundt Cake

Use room temperature ingredients for a smoother batter
Grease every corner of the bundt pan well
Do not overmix once the flour goes in
Let the cake cool completely before frosting
Use full-fat cream cheese for the richest frosting
If possible, make it a few hours ahead so the flavor settles and the texture gets even better

Have you ever noticed some cakes taste even better later in the day? This is one of those cakes. The flavors have time to settle in and cozy up together.

Easy Shortcuts for Home Bakers

If you want a simpler version, you absolutely can take a few smart shortcuts.

Use a boxed red velvet cake mix as the base, then add 1 small box instant vanilla pudding, 1 cup sour cream, 4 eggs, 1/2 cup oil, and 1/2 cup water for a richer bundt cake texture
Use store-bought cream cheese frosting if you are short on time, then whip it for a fluffier texture
Pipe frosting from a zip-top plastic bag if you do not have piping tools
Make mini bundt cakes for parties by adjusting the bake time and checking early

These shortcuts are great when life is busy but cake still needs to happen.

Allergy-Friendly and Diet Preference Modifications

This section is where a lot of recipes stop short, but home cooks need real options. If you are baking for friends or family with allergies or special diets, here are some helpful ways to adapt this copycat red velvet bundt cake recipe.

Gluten-free option

Use a 1:1 gluten-free baking flour blend that includes xanthan gum
Check that your cocoa powder, food coloring, and powdered sugar are certified gluten-free
Let the batter rest for 10 minutes before baking to help the flour hydrate
The cake may be slightly more delicate, so cool it fully before removing from the pan

Dairy-free option

Replace buttermilk with 1 cup unsweetened dairy-free milk mixed with 1 tablespoon lemon juice or vinegar
Use dairy-free sour cream or plain dairy-free yogurt
Use plant-based butter and dairy-free cream cheese for the frosting
Choose a rich dairy-free milk like oat milk for the best texture

Egg-free option

Replace each egg with a commercial egg replacer, following package directions
Or use 1/4 cup unsweetened applesauce per egg, though this may slightly change the texture
Another option is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, rested for 5 minutes

Vegan option

Use the dairy-free and egg-free swaps above
Make sure your sugar is vegan if that matters to you
Choose vegan red food coloring, since some brands may use animal-derived ingredients
Use vegan cream cheese and plant butter for the frosting

Lower-sugar option

Reduce the granulated sugar in the cake by about 1/4 cup without losing too much texture
Use less powdered sugar in the frosting and add a pinch of salt to balance flavor
Keep in mind that red velvet is meant to be dessert, so reducing too much sugar may change the final crumb

Natural color option

If you prefer to avoid artificial food dye, try natural red food coloring
You can also experiment with beet powder, though the shade and flavor may be a little different
Natural coloring often gives a more muted red, not that bright bakery red

Nut allergy note

This recipe does not include nuts, but always check labels on frosting ingredients, food coloring, and cake additives
If baking for someone with a severe allergy, clean your equipment well and avoid cross-contact with nut products

Paleo-style note

A true paleo version would need major changes and will not closely match the original cake
You can try almond flour, arrowroot starch, coconut sugar, and a dairy-free frosting, but the texture will be different
It may still be tasty, just not a close copycat

How to Store Leftovers

Store the frosted cake covered in the refrigerator for up to 5 days
For best flavor, let slices sit at room temperature for about 20 to 30 minutes before serving
You can freeze unfrosted cake slices wrapped tightly for up to 2 months
Freeze frosting separately in an airtight container, then rewhip before using if needed

Because of the cream cheese frosting, this cake should not sit out at room temperature for more than 2 hours.

Serving Ideas

This homemade red velvet bundt cake is lovely on its own, but here are a few easy ways to make it feel extra special:

Serve with fresh strawberries or raspberries
Add a light dusting of red velvet cake crumbs on top
Pair with coffee after dinner
Set it out for Christmas, Valentine’s Day, baby showers, or birthdays
Make mini cakes for gifting

Frequently Asked Questions

Does red velvet cake taste like chocolate?

Not exactly. It has a light cocoa flavor, but it is milder than chocolate cake. The flavor is more balanced, with a little tang and a soft vanilla note too.

Can I make this in advance?

Yes. In fact, it’s a great make-ahead dessert. Bake the cake a day ahead, cool it completely, and frost it the next day.

Can I use a regular cake pan instead of a bundt pan?

Yes, but the baking time will change. Two 9-inch round pans would work, though the look will be different from the classic bundt style.

Why did my bundt cake stick to the pan?

Usually it comes down to not greasing the pan well enough, or trying to remove the cake too early or too late. A good coating and a 15-minute rest in the pan usually helps.

Final Thoughts

If you have been craving a Nothing Bundt Cakes red velvet bundt cake copycat, this recipe is a wonderful one to keep in your back pocket. It’s rich, soft, beautiful, and surprisingly easy to make at home.

I love recipes like this because they let you bring a bakery favorite to your own table without making things complicated. And when that first slice comes out clean, with the creamy frosting draped over the top, it really feels like a little win.

If you try this recipe, I’d love to hear how it turned out. Did you keep it classic, or did you make one of the allergy-friendly swaps? Leave a comment and share your results. And if you know someone who loves red velvet bundt cake, send this recipe their way too.

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Disclaimer

This is a copycat recipe inspired by the flavor and style of Nothing Bundt Cakes Red Velvet Bundt Cake. It is not the official recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or representing Nothing Bundt Cakes.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

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