Replica of Nothing Bundt Cakes Deliciousness

By: Alex James

You’re in luck if there’s a Nothing Bundt Cakes shop near you. Because the baked goods there are out of this world.

It all started with two ladies who enjoyed baking for their loved ones. Now it’s so much more than that; the expanding franchise network has locations all over the country, and customers rave about the fresh ingredients and homemade icing and fillings they use.

Although Nothing Bundt Cakes incredible frosting sets them apart from the pack, it is their cakes that truly set the company apart. As they bake, cakes can sometimes become dense, and it can be challenging to achieve a cake that is both light and moist without sacrificing flavor. Since $40 for a 10-inch bundt cake isn’t exactly pocket change for every occasion.

Therefore, we sampled it, sleuthed for their secret ingredients, and set about creating a knockoff version of Nothing Bundt Cakes’ luscious Chocolate Chocolate Chip cake. Where do you think we stood, if at all? Discover the answer here.

Prepare This Nothing Bundt Cakes Copycat Recipe

Although they offer a wide variety of bundt cake flavors, our favorite is the Chocolate Chocolate Chip, so that’s what we baked. When creating a replica recipe, we first examine the original’s ingredient list. There isn’t much information available about the Nothing Bundt Cakes promo code other than the fact that they use wheat, milk, eggs, and soy in their products and are therefore not suitable for those with allergies. Since we had to create this from scratch, we opted for a minimalist approach.

There was plenty of time to bake a brand-new cake from scratch. Instead, we bought some devil’s food cake mix and a box of chocolate pudding mix. A cup of semisweet chocolate chips would give this cake a deep, chocolatey foundation.

After that, we added the liquids—water, canola oil, sour cream, and eggs—that would give this bundt cake its signature moistness. While four eggs would have been sufficient, we subbed in mayonnaise for one (more on that later). The cream cheese frosting was made by beating together cream cheese, butter, powdered sugar, and vanilla.

The article concludes with a comprehensive list of ingredients and detailed instructions.

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Our Nothing Bundt Cakes Copycat Includes Mayonnaise

To make these cakes taste like Nothing Bundt Cakes, we used a secret ingredient—mayonnaise—that you might find baffling. Mayonnaise is typically used in savory applications, and this cake is a sweet treat, so the inclusion of mayonnaise seems out of place. No, we swear it won’t be disgusting when done! To guarantee a consistently rich and moist cake, we substitute one egg with mayonnaise.

When you think about it in terms of how mayonnaise is made, it makes even more sense: Egg yolks and oil without a strong flavor, like canola oil, are the main ingredients. Both of those components are already on our list of cake ingredients. The egg acts as an emulsifier, thickening the mixture as you whisk to keep the oil from separating. Cakes made with this recipe are always tender because of the oil, and the egg ensures that the batter is always nice and moist. Most commercial varieties of mayonnaise also include vinegar or lemon juice, which can enhance the chocolatey taste.

Don’t take my word for it; test out the secret yourself if you’re skeptical. Rather than using all mayonnaise in two cakes, you can swap it out for an extra egg in one. Try some of the mayonnaise cake, and you’ll agree that it’s superior.

How to Choose a Bundt Pan for a Copycat Nothing Bundt Cakes Recipe

Even though bundt pans come in a variety of sizes, they are all essentially the same. Fluted edges and a hollow interior distinguish this round pan. The hole in the center is what makes this pan stand out from others, even those with decorative edges that give the cake a distinctive shape as it bakes. It lets air circulate in the middle of the cake and helps even the dense batters rise quickly and uniformly. A tube pan could used, but the cake’s smooth exterior would prevent you from achieving the desired presentation.

Use a 10-inch bundt pan, as this is the recommended size. Baking it in an 8-inch bundt pan would result in a cake with a rounded bottom instead of a flat one because the batter would rise above the top of the pan. While the flavor will remain excellent, the presentation on the plate will be off. Filling your bundt pan with water is a quick and easy way to determine its capacity. In other words, if it can hold 12 cups, it is 10 inches in diameter.

Mix Your Nothing Bundt Cakes Copycat Cake Ingredients

Now let’s get down to business and make some of this delicious Nothing Bundt Cakes knockoffs. The bundt cake and the frosting are the two main components of this recipe. What we need to bake a cake is, of course, cake ingredients. Using a cake mix makes this a very easy task. Just combine the devil’s food cake mix, chocolate instant pudding, sour cream, mayonnaise, eggs, water, and canola in the bowl of a stand mixer and mix on medium speed for about three minutes. We’ll hold off on the chocolate chips for now and throw them in later.

Use the paddle attachment on a stand mixer to combine the cake’s ingredients. The cake can be mixed with a spoon or a hand mixer if you don’t have a stand mixer. You want to make sure the flour is evenly distributed without overmixing. While lumps are acceptable, dry flecks of flour are not.

Add the chocolate chips when the batter has come together. Use a silicone spatula or a large wooden spoon to gently fold them into the batter. The batter shouldn’t overmixed, but the chocolate chips should be evenly distributed throughout the cake mix.

How To Avoid Sticking Nothing Bundt Cakes Copycat Recipes

The most time-consuming step in making a bundt cake is turning it out of the pan. The cake’s beautiful appearance will ruined if the pan hasn’t been properly prepared. Even with nonstick bundt pans, this can occur. Thankfully, there is a way to prevent the cake from sticking to the pan.

To begin, coat the entire pan with a thin layer of butter. A solid at room temperature can shortened, but oil or nonstick spray won’t work.

Butter the entire surface of the pan by spreading it around with your fingers. The next step is to grab a bit of flour and lightly coat the pan, making sure to get all the buttered areas. When the entire pan covered in a thin layer of flour, invert it over a garbage can and shake out the excess. The cake batter can added without worrying about it sticking to the pan.

Bake The Knockoff

Now that you’ve taken the necessary precautions to ensure that your bundt pan won’t stick, you can begin baking. Turn the oven temperature up to 350 degrees F. If necessary, tap the cake pan on the countertop to even out the batter after pouring. The top of the bundt cake can leveled with a rubber spatula if you prefer. Wait 45 minutes to an hour before cutting into the cake.

The baking time for a cake will vary depending on the oven used and other factors such as humidity and ambient temperature. In some cases, the cake may require longer in the oven than the allotted 90 minutes. Take the cake out of the oven after 45 minutes and test the doneness with a toothpick inserted into the middle. If the cake tester free of batter, it’s done baking. The cake done when no wet crumbs remain on a toothpick after 15 minutes of baking.

If you look closely, you might be able to tell the difference between the moist bits and melted chocolate or raw cake batter. However, if you don’t have a probe thermometer handy, an instant-read thermometer will do the trick. The cake done when the thermometer reaches 210 degrees.

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