Copycat Nothing Bundt Cakes Original Vanilla Flavor
Copycat Nothing Bundt Cakes Original Vanilla Flavor
Ingredients
For the Mini Bundt Cakes
- 1 box white/vanilla cake mix, like Betty Crocker brand
- 1 box instant vanilla pudding, 3.4 ounce, like Jell-O brand
- 3/4 cup sour cream
- 3 large eggs, room temperature
- 1/2 cup milk or water
- 1/2 cup vegetable or canola oil
- as needed nonstick baking spray, like Bakers Joy
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened, like Philly Cream Cheese brand
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the entire box of white/vanilla cake mix and the 3.4 ounce box of instant vanilla pudding mix.
⏱️ 2 min
- 3
Add the 3/4 cup sour cream, 3 room temperature large eggs, 1/2 cup milk or water, and 1/2 cup vegetable or canola oil to the bowl with the dry ingredients.
⏱️ 2 min
- 4
Using a hand mixer or stand mixer with a whisk attachment, whisk all ingredients together until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 5
Cover the bowl of cake batter with plastic wrap and allow it to sit for 15 minutes to hydrate. This step helps create a more uniform and moist cake.
⏱️ 15 min
- 6
While the batter is hydrating, generously spray a 12 cavity fluted mini Bundt cake pan with nonstick baking spray (like Bakers Joy).
⏱️ 2 min
- 7
Transfer the cake batter into a cake piping bag. You can place the piping bag in a large measuring cup to make filling easier.
⏱️ 3 min
- 8
Pipe the cake batter into each cavity of the prepared mini Bundt cake pan, filling each cavity about two-thirds of the way.
⏱️ 3 min
- 9
Bake the mini Bundt cakes in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 20 min•🌡️ 350
- 10
Remove the pan from the oven and allow the cakes to cool down in the pan, untouched, for 10 minutes. This helps them set and makes them easier to remove.
⏱️ 10 min
- 11
While the cakes are cooling, prepare the cream cheese frosting. In a stand mixer with a whisk attachment (or using a hand mixer), combine the 8 ounces softened cream cheese and 1/4 cup butter.
⏱️ 2 min
- 12
Add the 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt to the mixer. Mix on medium speed until the frosting is smooth, creamy, and fluffy, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 13
Once the mini Bundt cakes have cooled in the pan for 10 minutes, gently remove them from the pan and place them on a wire rack to cool completely.
⏱️ 5 min
- 14
Once the mini Bundt cakes are completely cooled, transfer the frosting into a cake piping bag fitted with a 1A decorating tip.
⏱️ 2 min
- 15
Pipe the frosting onto the cooled mini Bundt cakes in a decorative pattern, typically starting from the center and drizzling outwards.
⏱️ 3 min
Kitchen Tools
Copycat Nothing Bundt Cakes Original Vanilla Flavor
For the Mini Bundt Cakes
- 1 box white/vanilla cake mix, like Betty Crocker brand
- 1 box instant vanilla pudding, 3.4 ounce, like Jell-O brand
- 3/4 cup sour cream
- 3 large eggs, room temperature
- 1/2 cup milk or water
- 1/2 cup vegetable or canola oil
- as needed nonstick baking spray, like Bakers Joy
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened, like Philly Cream Cheese brand
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the entire box of white/vanilla cake mix and the 3.4 ounce box of instant vanilla pudding mix.
⏱️ 2 min - 3
Add the 3/4 cup sour cream, 3 room temperature large eggs, 1/2 cup milk or water, and 1/2 cup vegetable or canola oil to the bowl with the dry ingredients.
⏱️ 2 min - 4
Using a hand mixer or stand mixer with a whisk attachment, whisk all ingredients together until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 3 min - 5
Cover the bowl of cake batter with plastic wrap and allow it to sit for 15 minutes to hydrate. This step helps create a more uniform and moist cake.
⏱️ 15 min - 6
While the batter is hydrating, generously spray a 12 cavity fluted mini Bundt cake pan with nonstick baking spray (like Bakers Joy).
⏱️ 2 min - 7
Transfer the cake batter into a cake piping bag. You can place the piping bag in a large measuring cup to make filling easier.
⏱️ 3 min - 8
Pipe the cake batter into each cavity of the prepared mini Bundt cake pan, filling each cavity about two-thirds of the way.
⏱️ 3 min - 9
Bake the mini Bundt cakes in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 20 min•🌡️ 350 - 10
Remove the pan from the oven and allow the cakes to cool down in the pan, untouched, for 10 minutes. This helps them set and makes them easier to remove.
⏱️ 10 min - 11
While the cakes are cooling, prepare the cream cheese frosting. In a stand mixer with a whisk attachment (or using a hand mixer), combine the 8 ounces softened cream cheese and 1/4 cup butter.
⏱️ 2 min - 12
Add the 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt to the mixer. Mix on medium speed until the frosting is smooth, creamy, and fluffy, scraping down the sides of the bowl as needed.
⏱️ 3 min - 13
Once the mini Bundt cakes have cooled in the pan for 10 minutes, gently remove them from the pan and place them on a wire rack to cool completely.
⏱️ 5 min - 14
Once the mini Bundt cakes are completely cooled, transfer the frosting into a cake piping bag fitted with a 1A decorating tip.
⏱️ 2 min - 15
Pipe the frosting onto the cooled mini Bundt cakes in a decorative pattern, typically starting from the center and drizzling outwards.
⏱️ 3 min