Nothing Bundt Cake CopyCat Recipe – White Chocolate Raspberry Cake : OMG the Best Cake You’ve had in a Long Time! (2024)

FAQs

Why are nothing bundt cakes so moist? ›

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

The Best Nothing Bundt Cakes Icing Recipe

Made with just four simple ingredients—powdered sugar, cream cheese, salt, and the secret ingredient, buttermilk—you're already well on your way to frosting perfection. The buttermilk brings a delicious tang to the frosting, taking it from great to unforgettable.

All Nothing Bundt Cakes products are baked fresh daily on-site. “We use all real ingredients, such as in our real butter and cream cheese frosting. It's not icing and you can taste the difference,” Jannette said.

Every single cake is made fresh daily in the store's bakeries from the best ingredients. There are nine standard flavors plus a gluten-free option and a featured flavor that changes about every six weeks. Nothing Bundt Cakes come in four different sizes and there are more than 40 different decorating options.

All of Nothing Bundt Cakes products are baked fresh daily on site and use the same recipes created by the original Nothing Bundt Cake founders, Dena Tripp and Debbie Shwetz.

For all of our cake sizes, you can choose to enjoy them with regular, extra or no frosting.

Nothing Bundt Cake, a renowned bakery chain, has discontinued their marble flavored bundt cakes. This unique flavor was a beloved choice among the customers for its distinct taste and texture.

Nothing bundt cakes stay fresh in the refrigerator, covered, for up to 5 days. I also love these cakes because they're very freezer friendly! To freeze the cake, put it in the freezer for about 5 minutes, uncovered, to set the frosting.

The famous Tom Cruise cake is a one-layer Bundt cake made with coconut cake with white chocolate chunks. The round cake is slathered in white cream cheese frosting and coated with heaps of coconut flakes. The White Chocolate Coconut Bundt Cake is made by the family-owned Doan's Bakery in Woodland Hills, California.

An average Nothing Bundt Cakes franchise makes $1,338,000 per year.

What is the story behind the Nothing Bundt cake? ›

Founded by Dena Tripp and Debbie Shwetz in Las Vegas in 1997, they joined forces—or better yet, kitchens—to make cakes for their friends and family. They quickly realized this side hustle could be something more. Flash forward, and the Nothing Bundt Cakes brand has grown nationwide.

About Us - Nothing Bundt Cakes. From "Happy Birthday" to "Just Because" moments, Nothing Bundt Cakes is all about bringing JOY to our guests! To find the perfect recipe for joy, you need the perfect ingredients. That's what our founders Dena Tripp and Debbie Shwetz were for each other.

Nothing Bundt Cakes are baked fresh on-site, daily. And while the dry ingredients are shipped from corporate, all of the dairy and eggs are purchased locally, per Munchie Musings.

The Froster prepares all cakes, makes frosting, and is an important member of the team. The Froster is central to all operations within the bakery. Job hours are approx. 15-25 hours per week.

Individually packaged personal Bundt Cakes crowned with our signature cream cheese frosting. Available individually, as a gift-wrapped Bundtlet Tower or as a Bundtlet Bundle Box in your choice of flavors.

The main difference is the style of baking pan that's used. A bundt pan is typically 10 to 12 cups in volume capacity, whereas a single 8-inch round cake pan has 6 cups volume capacity. Besides the shape and design, Bundt cakes are typically more dense, moist, and sturdy than some layer cakes.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan. With more batter touching the pan's surface, the outer parts of a Bundt cake form a darker brown crust.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).