Copycat Nothing Bundt Red Velvet Cake #redcake #desserts

Copycat Nothing Bundt Red Velvet Cake #redcake #desserts

At the point when all else comes up short, make Copycat Nothing Bundt Red Velvet Cake! Have you at any point had a "Nothing Bundt" cake? They're too wet, heavenly and obviously, a Bundt shape. I had one for my birthday despite everything i'm pondering it a half year later! It's simply that great yet I figured I could make it myself. I began with this red velvet cake blend to make it less demanding. What's more, my mystery fixing to make it wet is mayonnaise!

The way to an effective Bundt cake is to oil the dish REALLY WELL before pouring the player in. I utilized Crisco and the cake flew out effectively after it cooled. Isn't it beautiful!

This Copycat Nothing Bundt Red Velvet Cake is incredibly scrumptious! So great, y'all! It tastes so much like the locally acquired adaptation, yet it's substantially more practical! Nothing Bundt cakes are somewhat costly, so why not make one at home!

Also try our recipe Vanilla Bean Pistachio Cake

Copycat Nothing Bundt Red Velvet Cake #redcake #desserts

Copycat Nothing Bundt Red Velvet Cake is a red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake.

For the cake
  • 1 box Red Velvet Cake Mix*
  • 3/4 cup sour cream at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup mayonnaise
  • 3 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
For the frosting
  • 8 ounces cream cheese softened
  • 1/4 cup butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • *Note - If you can't find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring

  1. Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
  2. Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
  3. For the frosting, add the butter and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powdered sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag fitted with a standard plastic coupler (I used Ateco brand). Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.

Read more our recipe Hot Vanilla Milk

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