copycat bundt cake

Have you ever heard of...


Well, Saucy hadn't but she and Veto passed one of these bakeries in April while cruising around Scottsdale. She Googled it when she got home and was pretty intent on getting into one last week... but surprise birthday parties, baseball games, martinis and hunting for Juicy Couture kept her away. It also didn't seem to be prudent to carry baked goods around in 119 degree weather.

Saucy decided instead to bake her own version when she got home. It looked something like this:


This is Saucy's version of the bundt cake phenomenon - it's red velvet with cream cheese frosting. The cutest part of the Nothing Bundt Cake creations is the finishing: Saucy was really digging the long droopy dollops of frosting and the finish using a fresh flower.


So, if you want to try this yourself, it's easy. Easy, easy. Emphasis on the easy. Once you track down a bundt pan (that might be the hardest part of the entire task but check with your mother or grandmother, bundt cakes were the rage in the seventies) the rest is a bundt-cake walk.

1 package red velvet cake mix*
1 package instant chocolate pudding mix
1 cup sour cream (not low fat, thank you very much)
4 large eggs
1/2 cup water
1/2 cup oil

* You may substitute any chocolate cake mix if you can't get your hands on a red velvet mix, but you'll need to add red food colouring - use the Wilton no-taste red. Add a tablespoon of white vinegar also to give your cake the red velvet "bite".

Preheat your oven to 350 degrees. In mixer, blend all of the ingredients on low speed until lightly blended and then crank up the speed for about a minute. Don't overbeat.

Pour batter into a bundt pan that has been sprayed with non-stick cooking spray. Bake for 45-50 minutes and remove to cool on a rack. The cake should release from the pan easily after 15 minutes. Allow to cool completely before frosting.


For the frosting:

2 (8 ounce) packages of cream cheese, softened
1/2 cup butter, softened
3 to 4 cups confectioner's sugar
1 tablespoon vanilla extract

Using your stand mixer, blend the cream cheese and butter until it is very smooth and there are no lumps. Add the vanilla and then the confectioner's sugar, one cup at a time. You will need to scrape the bowl periodically. Depending on how warm your kitchen is and how sweet you like your frosting, you may not need the full four cups of sugar. The main thing is that your frosting is easy to pipe from a bag using the largest round tip you have but thick enough that it doesn't slide right off the cake. Pipe around the cake, one stripe at a time, making sure each stripe is a different length. Finish with a fresh flower or a fluffy bow!

Told you it was easy! Let Saucy know if you give it a go.

18 comments:

Miz Carla said...

It's BEAUTIFUL and I bet it tastes as good as it looks.

Way to go Saucy!

Lisa Russell said...

I love making bundt cakes! I have 2 pans!!

Jenny said...

Those were my favorite when we lived in Las Vegas. They are UNBELIEVABLE. I will try this -- it looks lovely.

Saucy said...

Lisa, if you have two bundt pans at Halloween you can make a pumpkin bundt cake by inverting the bottom one and stacking the other on top of it... make a stem of fondant and tint your frosting orange! It's very cute!

Nina Patricia @ The Adventures of Nina Patricia said...

I must stop following you or I will never loose this freaking weight. This looks so delicious.

Jess said...

What a gorgeous cake. I'm going to try it.

LoriLyn said...

Never heard of them, but that cake is beautiful!!

Sandra D said...

Thanks for keeping us up to date on the latest trends in baking! Your cake is lovely - perfect for a garden party

Gail said...

Love the Bundt Cake presentation in My Big Fat Greek Wedding! The Grooms mom brings a cake telling her it's a Bundt repeating the name a few times, the Greek mom doesn't get it repeating booont, till her sister tells her it's a cake! When presenting the cake to the guests the Greek mom brings it out with flowers in the hole and tells everyone "See I fixed it"

SCREAMING FOR CHOCOLATE said...

You make everything look so lovely.

Anonymous said...

From Portland, Oregon - The Fan brought along a friend visiting to take in both the Biggar Homecoming and The St. Paul's Nursing re-union and we had that delicious cake. We tried to sit on the deck, but the mosquito's are like helicopters here, so we retreated to your gorgeous living room and ate too much cake. Thank you for your hospitality, Love Aunty Lee and The Fan

Gracie said...

Saw your bundt on Pinterest looks so yummy!

lambs and ivy designs said...

Almost too pretty to eat...almost!

Heather H said...

Beautiful! And my husband is a bundt cake fanatic! (Why? I don't understand it. It's just a cake in a different shape - one that's hard to frost!) So I have two pans (one from the 70s in Harvest Gold...I kid you not...my mom gave it to me), and I'm sure I'll be making this soon.

Oh, and I think bundt cakes might be making a comeback. I saw a few pans at the store this weekend, as well as a specialty cake cover.

Deebi27 said...

Beautiful and sooo yummy! I can taste it now. I had a Red Velvet cake for my 1st wedding! Time to try it again!

Lori said...

We recently discovered nothing bundt cake and fell in love with their red velvet cake. I am so happy to have this recipe. I made it today and it is so good and very moist. I added chocolate chips. Thanks for sharing!!

tg said...

I made this last year for my boyfriend's birthday. I had a back-up cake ready to go since he is one of 5 boys, and the entire family was going to be here. (yes, I'm a bit OCD)

Usually, everyone has the obligatory piece of birthday cake and makes small conversation until a polite amount of time has passed before you can throw your plate away and not be considered rude. However, the cake was absolutely amazing. First, everyone asked if it was a Nothing Bundt Cake. *No, I made it. Second, they asked how I made it. *Ancient Chinese secret recipe... ;) Third, there was none left at the end of the night. NONE. Not even a little slice for breakfast. Not. A. Thing. I was astonished, amazed, and super excited that it turned out--not just "ok"--but it was without a doubt the best cake I've ever made!

You are right, too--there is A TON of leftover icing. Which, in my case, was a good thing--I did have that OCD back-up cake, and it needed frosting, so let's just say that the ladies at work were begging me for the recipe.

YOU'RE A GENIUS--and I looked like a rock star!!!

Anonymous said...

What red velvet box mix did you use