Red Velvet Bundt Cake (Nothing Bundt Cakes Copycat – Moist & Easy)
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If you love that rich, moist red velvet cake from Nothing Bundt Cakes, you’re going to want this recipe on repeat. This Red Velvet Bundt Cake is soft, tender, and topped with a smooth cream cheese frosting that tastes just like the bakery version, but it’s made right at home with simple ingredients.
It’s the kind of dessert that looks impressive enough for special occasions but is easy enough to make anytime you’re craving something sweet. And because it starts with a cake mix, you get that perfect texture every single time without the guesswork.
I’ve made this cake so many times over the years, especially around holidays and birthdays, and it always disappears within minutes.
It’s one of those dependable recipes I keep coming back to because it just works every single time.
If you love easy crowd-pleasing desserts like my Brownies with Cream Cheese Frosting or Southern Cream Cheese Pound Cake, this red velvet Bundt is right up your alley.
Plus, it looks stunning on a cake stand with that beautiful cream cheese drizzle!
Table of contents
Why I Love This Recipe
This cake is incredibly moist, and that’s all thanks to the cream cheese mixed right into the batter—it makes such a difference in texture.
The flavor is rich and chocolatey, but not too sweet or overpowering, striking just the right balance.
I also love how quickly it comes together; there’s no need to bake a cake from scratch when a doctored-up mix can taste this good.
And the cream cheese frosting?
It’s smooth, luscious, and just sweet enough, with no need for any fancy piping skills.
Ingredients You’ll Need
This recipe uses simple ingredients that combine to create something truly special.
Here’s what you’ll need and why:
- Red velvet cake mix – The shortcut base that gives you that signature color and flavor without the fuss. Any brand works!
- Eggs – Add structure and richness to the cake.
- Granulated sugar – Helps boost the sweetness and gives the cake a more homemade taste.
- Vegetable oil – Keeps the cake moist and tender.
- Water – Adds necessary moisture to loosen up the batter.
- Cream cheese (for the batter) – The secret to an ultra-moist and slightly tangy cake. Don’t skip this!
- Vanilla extract – Enhances the flavor and balances out the sweetness.
- Cream cheese (for the frosting) – For that creamy, slightly tangy finish we all love.
- Butter – Softened butter gives the frosting richness and helps it hold together.
- Powdered sugar – Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract (for the frosting) – Adds warm flavor and rounds everything out.
How to Make Red Velvet Bundt Cake From a Cake Mix
This cake comes together quickly and easily! Here’s a step-by-step guide:
Tips for the Perfect Red Velvet Bundt Cake
Room temperature cream cheese and butter are key for a smooth frosting. Cold ingredients will make it lumpy.
Use a high-quality nonstick Bundt pan and grease it well—don’t forget the center!
For an extra professional look, pipe the frosting in thick stripes like the bakery version.
If your frosting is too thick, add a teaspoon of milk at a time to loosen it up to drizzle consistency.
When to Serve Red Velvet Bundt Cake
This cake is perfect for:
- Birthday parties
- Valentine’s Day dessert tables
- Holiday gatherings
- Or just because you’re craving cake!
Serve it on a cake stand or platter with extra frosting drizzled on individual slices for an indulgent touch.
Recipe Variations
Mini Bundt cakes: Divide the batter into mini Bundt pans and reduce the baking time to about 20–25 minutes.
Chocolate chips: Fold in ½ cup of mini chocolate chips for an extra decadent bite.
Gluten-free version: Use a gluten-free red velvet cake mix and double-check all other ingredients.
More tang: Add a teaspoon of lemon juice or a pinch of salt to the frosting for a slightly tangier profile.
Frequently Asked Questions
Yes! This cake stores beautifully. Make it a day in advance and store it covered in the fridge. Let it come to room temperature before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake stays moist and the frosting firms up perfectly.
Absolutely. Freeze the unfrosted cake tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge, bring to room temp, then frost.
You can bake this in a 9×13 pan or two 9-inch rounds. Just adjust the baking time to around 30–35 minutes and keep an eye on it.
Yes! The texture and flavor are incredibly close, and I’ve had friends and family who swear it’s a spot-on copycat. The secret is the cream cheese in the batter and the ultra-smooth frosting.
Let me know if you try this Red Velvet Bundt Cake. I’d love for you to give it a 5-star rating and leave a comment.
If you love it as much as I do, you might also enjoy my Chocolate Love Cake, Oreo Delight, or Cherry Cheesecake Bars for more bakery-style treats made right at home.
Red Velvet Bundt Cake
Ingredients
- 15 oz box red velvet cake mix
- 4 eggs
- ½ cup granulated sugar
- ½ cup oil
- ½ cup water
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
Directions
- Preheat oven to 350°F. Generously grease a 12-cup Bundt pan.
- In a large bowl, combine 1 box of red velvet cake mix, 4 eggs, ½ cup granulated sugar, ½ cup oil, ½ cup water, 8 oz softened cream cheese, and 1 teaspoon vanilla extract.
- Beat the mixture on low speed for 30 seconds, then on medium speed for 2½ minutes, until smooth.
- Pour the batter evenly into the prepared Bundt pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and allow it to cool completely on a wire rack.
Make the Cream Cheese Frosting
- While the cake is cooling, make the frosting: In a small bowl, beat together 4 oz softened cream cheese, ¼ cup softened butter, 1½ cups powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy.
- Once the cake is fully cooled, drizzle the cream cheese frosting over the top of the cake.
Equipment
Nutrition Facts
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