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Close-up of a vanilla Bundt cake slice showing the soft crumb and thick cream cheese frosting.
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Nothing Bundt Vanilla Cake Copycat Recipe

This easy Copycat Nothing Bundt Vanilla Cake is a classic dessert with rich vanilla flavor and signature cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 2 hours
Total Time 3 hours 5 minutes
Servings 12 servings
Calories 484kcal
Author Deb Clark

Equipment

  • 1 10 cup bundt cake pan

Ingredients

  • 1 box vanilla or white cake mix
  • 3.4 ounce box instant vanilla pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • For the Frosting
  • 8 ounces cream cheese
  • ¼ cup butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk (to thin as needed)

Instructions

  • Grease and flour a 10 cup bundt pan really well—get into every nook and cranny.
  • Mix the batter in a large bowl. Combine the cake mix, pudding mix, sour cream, milk, oil and vanilla.
  • Add eggs on at a time. Beat on medium speed for about 2–3 minutes until smooth and thick.
    Pouring milk into a mixing bowl with cake mix, eggs, sour cream and other ingredients.
  • Spoon the batter evenly into the prepared bundt pan and smooth the top.
    Spoonfuls of thick vanilla cake batter being added to a prepared Bundt pan.
  • Bake at 350°F for 45–55 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10–15 minutes, then flip it onto a wire rack to cool completely.
    Freshly baked golden Bundt cake cooling in the pan.
  • For the Frosting
  • Add the cream cheese and butter to a large mixing bowl. Using the paddle attachment, beat until smooth, light, and fluffy.
    Softened cream cheese and butter in a mixing bowl for making the frosting.
  • Add the vanilla and powdered sugar. Starting on low continue mixing to incorporate the powdered sugar, adding the cream one tablespoon at a time until it's a pipeable consistency.
    Adding powdered sugar and vanilla to the whipped cream cheese and butter mixture.
  • Pipe the frosting in thick stripes over the top of the cake.
    Piping thick ribbons of cream cheese frosting over the top and sides of the cooled Bundt cake.
  • Refrigerate the cake. When you're ready to serve, remove it from the refrigerator about 30 minutes prior to serving. Enjoy!

Notes

Baking Tips
Use room temperature ingredients, i.e. eggs, butter, cream cheese, for a smoother batter and frosting. 

Nutrition

Calories: 484kcal | Carbohydrates: 75g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 471mg | Potassium: 118mg | Fiber: 1g | Sugar: 56g | Vitamin A: 624IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 1mg
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