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Red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake. Summer is here! Well, not the season but the kids are out from school. Yay for them! I’m so happy they can relax and take some time off. I remember being SO excited for Summer when I was a child. It’s so exciting. But now I’m a parent and it’s a bit different. I love my kids so much and truly enjoy spending time with them, but Summer is HARD for blogging mommies. And also for work from home daddies. It’s very tricky trying to navigate a work from home situation when the kids are home from school! And summer camps are so expensive. I feel like I spend a lot of time trying to entertain the kids, coordinate play dates and basically just doing anything I can to keep them from staring at a computer screen or an iPhone all day long! It’s the big challenge of parents today!
This Copycat Nothing Bundt Red Velvet Cake is amazingly delicious! So good, y’all! It tastes so much like the store bought version, but it’s much more economical! Nothing Bundt cakes are a bit expensive, so why not make one at home!
It was fun creating a copycat recipe. Are there any other copycat recipes you wish you had? Let me know in the comments and maybe I’ll create it for you!
Copycat Nothing Bundt Red Velvet Cake
Servings 14 -16 cake slices
Ingredients
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
Instructions
Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
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.
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.
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