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Bundt Cake

Two copycat Bundt cake recipes patterned after the famous bakery "Nothing Bundt Cakes." This post includes two recipes: one for a double chocolate Bundt cake and the other for a vanilla raspberry Bundt cake.
Course Dessert, Snack
Cuisine American
Keyword bundt cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 435kcal
Cost $6.26

Ingredients

Chocolate Bundt Cake

  • 3 large eggs
  • 3/4 cup full fat sour cream
  • 3/4 cup melted coconut oil or canola/vegetable oil Note 1
  • 1 tablespoon vanilla extract
  • 1 box (15.25 ounces) Super Moist Chocolate Fudge Cake Mix (Betty Crocker makes this; it's my favorite; not sponsored)
  • 1 package (3.9 ounces) instant chocolate pudding mix dry, do not prepare
  • 1/2 cup hot water you can also use leftover coffee or add in some espresso for a heightened chocolate flavor (Note 2)
  • 1 and 1/2 cups miniature chocolate chips

Vanilla Raspberry Bundt Cake

  • 3 large eggs
  • 3/4 cup full fat sour cream
  • 3/4 cup melted coconut oil or canola/vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 box (15.25 ounces) Super Moist Vanilla Cake Mix (Betty Crocker makes this; it's my favorite; not sponsored)
  • 1 package (3.9 ounces) instant vanilla pudding mix dry, do not prepare
  • 1/2 cup buttermilk (can use warm water)
  • 1 cup chopped white chocolate chips
  • 1/3 cup seedless raspberry jam

Frosting (Use the same frosting recipe for both cakes)

  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon fine sea salt
  • 2 cups powdered sugar

Instructions

CHOCOLATE CAKE

  • PREP: Preheat oven to 350 degrees F, and grease and flour the Bundt pan. See Note 3
  • MIX: In a large bowl, whisk 3 eggs with a fork. Add in the 3/4 cup sour cream, 3/4 cup oil, and vanilla extract. Stir until completely combined.
  • DRY INGREDIENTS: Add the chocolate cake mix and chocolate pudding mix. Stir. Add in the 1/2 cup hot water and mix until just combined. Add in 1 and 1/2 cups miniature chocolate chips.
  • BAKE: Pour batter into the greased Bunt cake pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean when inserted into the cake. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. Let cake cool completely before frosting.

VANILLA RASPBERRY CAKE

  • PREP: Preheat oven to 350 degrees F, and grease and flour the Bundt pan. See Note 3
  • MIX: In a large bowl, whisk 3 eggs with a fork. Add in the 3/4 cup sour cream, 3/4 cup oil, and vanilla extract. Stir until completely combined.
  • DRY INGREDIENTS: Add in the vanilla cake mix and vanilla pudding mix. Stir. Add in the 1/2 cup buttermilk and mix until just combined. Add in 1 cup white chocolate chips.
  • BAKE: Pour 1/3 of the batter into the greased bunt cake pan and spread it around in an even layer with the back of a spoon. Add the 1/3 cup seedless raspberry jam on top in an even layer. Again, spread it around with the back of a spoon. Add the remaining cake batter on top and smooth again to be even. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean when inserted into the cake. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. Let cake cool completely before frosting.

FROSTING

  • CREAM CHEESE & BUTTER: Using a hand mixer, cream together the 1/4 cup (4 tablespoons) room-temperature butter and 8 ounces (1 package) cream cheese on medium-high speed until completely smooth.
  • POWDERED SUGAR: Mix in 1 teaspoon vanilla extract and 1/16 teaspoon sea salt. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Add powdered sugar to preference. Less sugar will leave you with a tangier, less sweet, and harder to spread frosting; more sugar will yield a thicker, easier to frost, sweeter, and less tangy frosting.
  • FROST: Chill the frosting for 15-25 minutes before frosting cake (optional; I find it easier to work with) or store in an airtight container in the fridge until ready to use (if this is more than a few hours, it will need to sit out at room temperature for 10-15 minutes before frosting). Transfer frosting to a large bag and seal. Cut off the tip (as wide or as narrow as you'd like) and then starting from the outside of the cake, pipe stripes from the outside in. Pipe stripes around the entire cake. These cakes are best enjoyed within 1-2 days. Cover any leftovers tightly and store in the fridge.

Notes

Note 1: I love the slight hint of coconut flavor in both cakes; the coconut oil gives a very subtle sweet flavor. If you aren't sure about this, vegetable oil also works. When measuring coconut oil, measure it after it is melted. Don't add hot coconut oil to the bowl; make sure its 100% at room temperature or it will clump up.
Note 2: Hot water helps the cocoa powder in the cake to "bloom," making the chocolate cake develop its flavor better.
Note 3: I recommend spraying the sides very generously with nonstick spray or rubbing shortening (or softened butter) over the pan. To rub shortening or butter over the pan: put your hand in a plastic zipper-top bag (or a paper towel), dip it in shortening, rub it over the pan (every nook and cranny), and then discard the bag. The better you grease the pan, the better it will come out. Once the pan is covered in a layer of grease, sprinkle some flour over the inside of the pan. Shake the flour around and tap the excess out over the sink. Ensure all of the grease is covered with a very light dusting of flour. 
Note 4: These calories are for the chocolate bundt cake. There are 403 calories in a serving of the vanilla raspberry bundt cake.

Nutrition

Serving: 12servings | Calories: 435kcal | Carbohydrates: 46.6g | Protein: 5.5g | Fat: 25.9g | Cholesterol: 52.2mg | Sodium: 362.1mg | Fiber: 1.8g | Sugar: 18.6g