Alright, listen up, you gotta hear about this cake, this red velvet one. They call it Nothing Bundt Cakes copycat recipe red velvet. Sounds fancy, but it ain’t too hard to make. Just like the ones they sell, but cheaper, you see? You can make this at home, easy peasy.
First, you gotta get your stuff together. This red velvet cake, it’s all about the stuff you put in it. Good stuff, not that cheap junk. We need sugar, that white kind. And buttermilk, makes it all soft and nice. Then there’s that cocoa powder, don’t need much, just a little. And flour, the regular kind is fine. Oil, not the fancy kind, just regular cooking oil is good. For the top, we need that cream cheese. Don’t forget the vinegar, sounds weird, but it’s important, you know. Butter, gotta have butter. And eggs, fresh ones, if you can. Also, baking powder and baking soda, they make it rise up real good. And salt, just a pinch, like grandma used to say.
Now, the color. That’s what makes it red velvet, right? Gotta get that red food coloring, the gel kind, not the watery one. Makes it real red, like a fire truck. Use your eyes. This step is important for nothing bundt cake red velvet copycat recipe, you know. You want it real red for red velvet cake. Don’t be shy with it. Just keep adding till it’s the right red. You’ll know it when you see it. My neighbor, she tried making it once, came out all pink. Didn’t use enough coloring, that was her problem.
Then, we need that special pan. They call it a bundt pan. It’s got a hole in the middle, makes the cake look all fancy. I got mine from my sister, she didn’t use it much. You can probably find one at the store, they ain’t too expensive. Or borrow one, if you know someone who bakes. It makes all the difference, that hole in the middle, you know? It bakes even, no dry edges. And it looks pretty, like a crown.
Now, mixin’ it all up. That’s the fun part. You just dump it all in a big bowl. First, the sugar and the oil. Mix that up real good, till it’s all creamy. Then the eggs, one at a time. Don’t rush it. Then the dry stuff, the flour and cocoa and all that. Mix it slow, don’t want flour flying all over the place. My kitchen’s small, you know, gotta keep it clean. Then the buttermilk and that vinegar. Mix it all up till it’s smooth, no lumps. Lumps are bad, makes the cake all funny.
Then comes the color. Pour in that red stuff. Stir it up till it’s all red, every little bit. Then pour it in that bundt pan. Make sure you grease that pan, though. Don’t want it sticking. Butter works best, I think. Just rub it all over the inside of the pan. Then sprinkle some flour in there, too. Makes it come out real easy. My grandma taught me that, she was a good baker, my grandma.
- Sugar – gotta have it, makes it sweet.
- Buttermilk – makes it soft.
- Cocoa powder – just a little, for that chocolatey taste.
- Flour – regular kind, nothing fancy.
- Oil – any kind will do.
- Cream cheese – for the frosting.
- Vinegar – don’t ask, just trust me.
- Butter – for the cake and the pan.
- Eggs – fresh is best.
- Baking powder and soda – makes it rise.
- Red food coloring – the most important part!
- Salt – just a pinch.
- Powdered sugar, yeah, we need that too, for the sweet top.
Bake it in the oven, not too hot. About 350 degrees, I reckon. Takes a while, maybe an hour. Just keep an eye on it. You’ll know it’s done when you stick a toothpick in it and it comes out clean. No gooey stuff on it. Then let it cool. Gotta let it cool, or it’ll fall apart. Be patient, I know it’s hard. Smells so good when it’s baking, fills the whole house.
Now, the best part, the frosting! That white creamy stuff on top. That’s what makes it a Nothing Bundt Cakes, you know? It’s easy, just cream cheese, butter, and powdered sugar, we call it. And a little vanilla. Mix it all up till it’s smooth and creamy. Then spread it all over that cooled cake. Don’t be stingy with it, put lots on. That’s what makes it so good. This Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract. It’s simple, but it’s good.
And that’s it! Your own Nothing Bundt Cakes copycat recipe red velvet. Just like the ones they sell, but you made it yourself. Tastes just as good, maybe even better. And you saved some money, too. That’s always good, right? So, go on, give it a try. You might surprise yourself. It ain’t as hard as it looks. Just follow these steps, and you’ll be eating red velvet cake in no time. And it’s all thanks to this nothing bundt cake red velvet copycat recipe.
