Easy, Homemade Nothing Bundt Cake (Copycat Recipe)

There is nothing, and I mean nothing, that says comfort quite like a slice of perfectly moist, frosted bundt cake.

I first fell head over heels for this style of cake at a church potluck years ago. One of the ladies, Ms. Carol, brought in a cake from that famous shop, Nothing Bundt Cakes. The whole table went quiet as everyone took their first bite. It was just so tender and rich, with those thick, perfect petals of cream cheese frosting. I knew right then and there I had to figure out how to make that magic happen in my own kitchen.

My first few attempts were good, but they were missing a little something special. They tasted like the original, but I wanted a version that was uniquely mine. I wanted something that tasted like a  Nothing Bundt Cake that would make my own family’s eyes light up the way mine did that day at the potluck.

One afternoon, while making the frosting, I accidentally let the butter cook a little too long on the stove. It started to turn a beautiful golden brown and smell all nutty and wonderful. Instead of tossing it, I had a little spark of inspiration. I let it cool and whipped it into the cream cheese frosting anyway. Y’all, that was it. That was the twist. The nutty, toasted flavor of brown butter cuts through the sweetness and adds a whole new layer of deliciousness. It’s the secret that takes this copycat recipe from good to absolutely unforgettable.

Why This Nothing Bundt Cake Recipe Works

The Nothing Bundt Cakes brand has become a household name for a reason. They deliver a consistently moist and delicious product with a signature look that feels both homemade and elegant. People love them because they are a reliable treat for any occasion, from birthdays to simple Tuesday afternoons.

This copycat recipe captures all the best parts of the original and adds a special homemade touch that you just can’t buy in a store. The foundation of this cake is pure genius. It starts with a simple box of yellow cake mix, which guarantees a light, fluffy texture every single time. There’s no measuring flour or fussing with leavening agents. It’s a perfect, foolproof base.

The real secret to its legendary moisture, however, lies in two key additions. First, a box of instant vanilla pudding mix is whisked right in with the cake mix. This not only enhances the vanilla flavor but also holds onto moisture like a dream, ensuring the cake stays tender for days. Second, a generous scoop of full fat sour cream adds richness, a subtle tang, and an incredibly soft crumb. These two ingredients are the power couple behind that famous texture.

What truly sets this particular Nothing Bundt Cake recipe apart is the brown butter cream cheese frosting. By taking the simple step of browning the butter before mixing the frosting, you create a deeper, richer, and more complex flavor profile. It adds a nutty, almost caramel like note that beautifully complements the sweet, vanilla cake. It’s a simple technique that elevates the entire dessert into something truly special.

Ingredients for Nothing Bundt Cake

For this recipe, we’re using simple, accessible ingredients to create that signature moist crumb and rich flavor. The real star, the ingredient that gives this cake its special twist, is the unsalted butter for the frosting, which we are going to brown to perfection.

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 small box (3.4 oz) instant vanilla pudding mix
• 4 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1 cup full fat sour cream, at room temperature
• 1/2 cup warm water
• 1 teaspoon pure vanilla extract

For the Brown Butter Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter
• 8 oz cream cheese, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 to 2 tablespoons milk, as needed

A few notes on these ingredients. Using room temperature eggs and sour cream is so important, y’all. It helps the batter come together smoothly and emulsify properly, which results in a more tender and evenly baked cake. For the sour cream, please use full fat. The fat content is crucial for the moisture and richness we’re aiming for. And when it comes to vanilla extract, a good quality pure vanilla extract will always taste better than the imitation kind. It’s a small thing that makes a big difference in the final flavor of your bundt cake.

Step-by-Step Instructions For Making Nothing Bundt Cake

Follow these steps closely, and you’ll have a perfect cake ready to impress. Don’t rush the process, especially when it comes to cooling the cake. A patient baker is a successful baker!

Making the Cake:

1. Prepare Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). Now, this next part is the most important step for any bundt cake. You must grease and flour your bundt pan thoroughly. I like to use a baking spray that contains flour, but you can also use shortening and dust it with flour. Make sure to get into every single nook and cranny of the pan to prevent the cake from sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cake mix and the instant vanilla pudding mix. Just give it a quick whisk to make sure they are evenly combined and there are no lumps.
3. Add Wet Ingredients: To the same bowl, add the room temperature eggs, vegetable oil, sour cream, warm water, and vanilla extract.
4. Mix the Batter: Using a hand mixer or a stand mixer fitted with the paddle attachment, mix on low speed until the ingredients are just combined. Then, increase the speed to medium and beat for about two minutes, scraping down the sides of the bowl as needed. The batter should be thick and smooth. Be careful not to overmix.
5. Bake the Cake: Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
6. Cool the Cake: Let the cake cool in the bundt pan on a wire rack for exactly 15 minutes. Don’t be tempted to take it out sooner. This allows the cake to set up a bit so it won’t fall apart. After 15 minutes, carefully invert the pan onto the wire rack and let the cake cool completely before frosting. This can take a couple of hours.

Making the Brown Butter Cream Cheese Frosting:

1. Brown the Butter: Place the 1/2 cup of unsalted butter in a light colored saucepan over medium heat. Let it melt, then continue to cook, swirling the pan occasionally. It will foam and sputter. Watch it closely. Soon you’ll see little brown bits form at the bottom and the butter will smell nutty and wonderful. Immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process. Let it cool for about 20 minutes.
2. Whip the Frosting: In a large bowl, beat the softened cream cheese until it’s light and fluffy. Add the cooled brown butter and vanilla extract and beat until combined. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until it’s incorporated. Once all the sugar is added, whip on medium high speed for 2 to 3 minutes until the frosting is smooth and creamy. If it’s too thick, add a tablespoon of milk at a time until you reach your desired consistency.
3. Frost the Cake: Once the cake is completely cool, you can frost it. To get the signature look, spoon the frosting into a large zip top bag and snip off a corner. Pipe thick lines of frosting from the top center of the cake down the sides, following the grooves of the bundt pan.

How To Serve Nothing Bundt Cake

Serving this bundt cake is one of the best parts, because you get to see everyone’s face light up. The beauty of this cake is that it doesn’t need much fuss to be a showstopper. A simple slice on a pretty dessert plate alongside a hot cup of coffee or a tall glass of cold milk is pure perfection.

But if you’re serving this cake for a special occasion, like a birthday party or a holiday gathering, it’s fun to dress it up a little bit. Putting the cake on a beautiful stand immediately makes it feel more special. The hole in the middle of a bundt cake is just begging to be filled with something lovely.

Here are a few of my favorite ways to present it:

• Fresh Berries: A pile of fresh, colorful berries like raspberries, strawberries, or blueberries in the center of the cake adds a pop of color and a fresh, tart flavor that cuts through the richness of the cake and frosting.
• A Dusting of Sugar: For a simple, elegant touch, you can lightly dust the entire cake with a bit of powdered sugar before you pipe on the frosting. It creates a lovely contrast and looks so professional.
• Extra Drizzles: If you want to go all out, a light drizzle of caramel or a high quality chocolate sauce over the cream cheese frosting stripes is absolutely divine. It’s decadent and perfect for the sweet tooths in your family.
• With Ice Cream: And of course, you can never go wrong serving a slightly warmed slice of this cake with a generous scoop of vanilla bean ice cream. The combination of the warm, moist cake and the cold, creamy ice cream is a classic for a reason.

No matter how you choose to serve it, this cake is sure to be the star of the dessert table. It’s a classic, comforting treat that brings a smile to everyone’s face.

How To Store & Reuse Nothing Bundt Cake Leftovers

If you find yourself with leftovers of this delicious cake, you’ll want to store them properly to keep that signature moisture locked in. Because of the cream cheese frosting, it’s best to store this cake in the refrigerator. An airtight cake container or a cake stand with a dome is the perfect way to store it.

If you don’t have a cake dome, you can loosely cover it with plastic wrap. Just be careful not to smush that beautiful frosting. The cake will stay fresh and moist in the refrigerator for up to five days. When you’re ready for another slice, I recommend letting it sit out on the counter for about 20 to 30 minutes to take the chill off. The cake’s flavor and texture are always best when it’s closer to room temperature.

While it’s hard to imagine having too much of this cake left over, if you do, there are some wonderful ways to give it a second life. A little creativity can turn leftover cake into a brand new dessert.

• Cake and Berry Trifle: Cut the leftover cake into one inch cubes. Layer the cake cubes in a glass bowl or individual cups with vanilla pudding, whipped cream, and fresh berries. It’s an easy and elegant dessert that looks so impressive.
• Nothing Bundt Cake Pops: Crumble up the leftover cake and mix it with a little extra cream cheese frosting until it holds together. Roll the mixture into balls, insert a stick, and dip them in melted chocolate or candy melts. They’re a fun treat for kids and adults alike.
• Ice Cream Topping: For a super simple treat, crumble the leftover cake over a bowl of your favorite ice cream. It adds a wonderful texture and flavor, turning a simple bowl of ice cream into something much more exciting.

Storing this cake correctly ensures every slice is as good as the first, and having a few ideas for leftovers means not a single delicious crumb will go to waste.

Substitutions & Variations For Nothing Bundt Cake

One of the best things about a recipe that starts with a cake mix is how easy it is to customize. This bundt cake is a fantastic canvas for all sorts of flavors and additions. Once you’ve mastered the original version, don’t be afraid to get creative in the kitchen and make it your own.

The easiest way to change things up is by swapping the cake mix and pudding flavors. The possibilities are nearly endless, but there are a few combinations that are just tried and true. It’s a simple swap that can create a completely new dessert experience with the same reliable method.

Here are some of my favorite substitutions and variations:

• Lemon Lover’s Delight: Use a lemon cake mix with a box of lemon instant pudding. You can even add a teaspoon of fresh lemon zest to the batter for an extra bright, citrusy flavor. A lemon version is perfect for spring gatherings.
• Decadent Chocolate: For the chocolate fans, use a devil’s food or chocolate fudge cake mix with a chocolate pudding mix. You could even fold in a cup of semi sweet chocolate chips into the batter before baking for an extra rich treat.
• Southern Red Velvet: A red velvet cake mix with vanilla or cheesecake flavored pudding is a classic Southern combination. This version is especially stunning with the bright white cream cheese frosting.
• Add Some Crunch: For a lovely texture contrast, consider adding about a cup of chopped, toasted pecans or walnuts to the batter. This is a wonderful addition to the classic yellow cake version.
• Dietary Tweaks: While I have not personally tested this, you could experiment with a gluten free yellow cake mix and ensure your pudding mix is also certified gluten free for a GF friendly version. The results may vary slightly, but it’s a good place to start for those with dietary restrictions.

Feel free to play around with different extracts as well. A little almond extract in the yellow cake batter adds a wonderful depth, or a splash of peppermint extract in a chocolate cake version around the holidays can be so festive.

5 FAQs About Nothing Bundt Cake

Here are some straightforward answers to the most common questions I receive about this nothing bundt cake recipe.

Why did my Nothing Bundt Cake stick to the pan?

Oh, the heartbreak of a beautiful cake sticking to the pan is something every baker has experienced. With bundt pans, with all their lovely grooves and details, this is the number one concern. The key to preventing this is all in the preparation of the pan. You have to create a nonstick barrier between the pan and the cake batter.

My most foolproof method is to use a baking spray that contains flour. It’s a one step product that does the job of both greasing and flouring. Be generous with it, and make sure you spray into every single nook and cranny of the pan’s design. Another tried and true method is to use solid vegetable shortening. Use a pastry brush or your fingers to coat the entire inside of the pan with a thin, even layer of shortening. Then, sprinkle in a few tablespoons of all purpose flour and tilt and tap the pan until the entire greased surface is covered with a light dusting of flour. Tap out any excess. Do not use butter, as the milk solids in butter can sometimes act like glue and cause sticking. Also, allowing the cake to cool in the pan for about 15 minutes before inverting it is crucial. This gives the cake time to firm up and pull away from the sides of the pan slightly, making for a cleaner release.

Can I make this Nothing Bundt Cake ahead of time?

Yes, absolutely. This is one of the reasons I love this recipe for parties and holidays. It’s very make-ahead friendly. You can bake the cake up to two days in advance. Once it has cooled completely, wrap it tightly in plastic wrap and store it at room temperature. The pudding and sour cream in the batter will keep it wonderfully moist.

I recommend waiting to make the frosting until the day you plan to serve it. While the frosting itself can be made ahead and refrigerated, it will be very firm and will need to come to room temperature and likely be re-whipped to get that perfect smooth, pipeable consistency. For the best results and the freshest taste, I find it’s easiest to bake the cake ahead, then whip up the frosting and decorate the cake a few hours before you plan to serve it. This way, the cake is ready to go, and you just have a quick and fun decorating job to do before your guests arrive.

What makes this Nothing Bundt Cake so moist?

The incredible, long lasting moisture is the signature quality of this cake, and it comes from a powerful combination of two key ingredients: instant pudding mix and sour cream. It’s a brilliant cake mix hack that transforms a standard box mix into something that tastes completely homemade and bakery quality.

The instant pudding mix contains starches that absorb liquid and hold onto it during the baking process. This helps prevent the cake from drying out and results in an incredibly tender, moist crumb that stays that way for days. The sour cream works in a similar way, but it also adds fat and acidity. The high fat content contributes to the cake’s richness and tenderness, while the acid helps to break down the gluten strands in the flour, resulting in a finer, softer texture. Using full fat sour cream is essential to get the full benefit. Together, these two ingredients are the secret weapon for a consistently moist and delicious cake every time.

How do I get the classic Nothing Bundt Cake frosting look?

Getting that signature frosted look with the thick, distinct stripes is much easier than it looks. The key is the consistency of your frosting and the tool you use to apply it. You want the frosting to be thick but still soft enough to pipe easily. If it’s too stiff, add a little milk, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.

You don’t need any fancy pastry equipment. The easiest way to do it is with a large, gallon sized zip top bag. Just spoon your finished brown butter cream cheese frosting into the bag, push it down into one corner, and twist the top of the bag to create pressure. Then, use scissors to snip off about a half inch from the corner of the bag. This creates a large, round opening, which is perfect for making those thick stripes. Hold the bag over the cooled cake and, starting from the center hole, squeeze the frosting out in a continuous line down one of the cake’s grooves to the bottom edge. Repeat this process all the way around the cake, leaving a little space between each stripe. It’s that simple.

Can I use a different type of pan for this Nothing Bundt Cake recipe?

Yes, you can definitely bake this cake batter in other types of pans if you don’t have a bundt pan. The recipe is very versatile. The main thing you’ll need to adjust is the baking time. Since the shape and depth of the pan affect how the cake bakes, you’ll need to keep a close eye on it.

If you want to use a 9×13 inch rectangular pan, the baking time will likely be shorter, around 30 to 40 minutes. For two 8 or 9 inch round cake pans, start checking for doneness around 25 to 35 minutes. A great option for sharing is to make cupcakes. This batter will make about 24 standard sized cupcakes. Just fill the cupcake liners about two thirds full and bake for 18 to 22 minutes. Regardless of the pan you use, the best way to check for doneness is with the toothpick test. When a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached, the cake is ready. Just remember to grease and flour your pans well, no matter the shape.

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