Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Copycat Red Velvet Chocolate Chip Nothing Bundt Cake
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- Level: Easy
- Total: 2 hr 5 min (includes cooling and chilling)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 577
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 1 g
- Sugar
- 50 g
- Protein
- 5 g
- Cholesterol
- 91 mg
- Sodium
- 328 mg
The wildly popular cakes from the Nothing Bundt Cake bakery chain are known for their moist, tender crumb and cascading bands of rich cream cheese frosting. This copycat version replicates the flavor and texture of the popular red velvet version, a perfect match to the signature cream cheese frosting. To make the batter we added sour cream, a little extra oil, vanilla and chocolate chips to a shortcut cake mix. You’ll get a rich, picture-perfect cake with just about 30 minutes of hands-on work.
- Level: Easy
- Total: 2 hr 5 min (includes cooling and chilling)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 577
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 1 g
- Sugar
- 50 g
- Protein
- 5 g
- Cholesterol
- 91 mg
- Sodium
- 328 mg
Ingredients
Cake:
Frosting:
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Directions
Special equipment:
a piping bag fitted with a large plain tip.- For the cake: Preheat the oven to 350 degrees F. Brush a 10-inch bundt pan evenly and thoroughly with melted butter. Dust with flour, tapping out the excess. (Make sure the pan is well greased and floured so the cake doesn’t stick.)
- Combine the eggs, sour cream, vegetable oil, water, vanilla and food coloring in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth. Add the cake mix and beat until light and smooth, 1 to 2 minutes.
- Transfer half of the batter to the prepared pan. Sprinkle with half of the mini chocolate chips. Top with the remaining batter and sprinkle with the remaining chocolate chips. Gently swirl in the chips with a paring knife.
- Bake the cake until a tester inserted in the center comes out with just a few crumbs, 35 to 38 minutes (don’t overbake). Cool the cake in the pan on a rack for 10 minutes, invert and remove from the pan and place upright on a rack to cool completely.
- Once the cake has cooled, make the frosting: Combine the cream cheese, butter, sour cream, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down the sides of the bowl once or twice, until light and smooth, 1 to 2 minutes. Beat in the confectioners’ sugar on low, then increase to medium high and beat until light and smooth, 1 to 2 minutes. Transfer the frosting to a piping bag fitted with a large plain tip.
- Starting about an inch from the base of the cake, pipe thick vertical strips of frosting up and all around the cake. Pipe any remaining frosting into the center hole of the cake. Refrigerate the cake until the frosting is chilled, about 30 minutes, before slicing.
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