This Nothing Bundt Cake icing recipe is thick, creamy, and perfectly pipeable with that signature bakery-style finish. If you love the iconic cream cheese frosting from Nothing Bundt Cakes, this copycat version tastes just like the real thing and is easy to make at home.
If you have visited a Nothing Bundt Cakes location, you know their delicious bundt cakes stand out because of their signature cream cheese frosting.
This frosting is what I use on all my Nothing Bundt Cakes copycat recipes. Its delicious on this lemon bundt cake, and also pairs well with my white chocolate raspberry version. It's the perfect finish your homemade cakes and creates that perfect bundt cake look!
Why You’ll Love This Nothing Bundt Cake Icing Recipe
• Thick and sturdy enough to hold the signature piped shape
• Rich cream cheese flavor with balanced sweetness
• Just five simple ingredients
After frosting hundreds of bundt cakes for markets and custom orders, I have tested ratios again and again. The key is getting the consistency just right. I've designed this recipe to be thick enough to pipe, but smooth enough to flow cleanly from the tip.
What Is Nothing Bundt Cake Icing Made Of?
Nothing Bundt Cake icing is a sweet cream cheese frosting made with:
• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• A small amount of liquid for smoothness
It is thicker and sweeter than traditional cream cheese frosting so it can hold those tall piped ribbons without sliding down the cake.
The Secret to the Perfect Tang
The combination of cream cheese and butter gives this icing its rich texture. A small splash of buttermilk adds a subtle tang that makes it taste closer to the bakery version.
You can also use heavy cream or milk if that is what you have on hand. It will still taste delicious. If you have leftover buttermilk from baking your bundt cake, this is the perfect place to use it.
The goal is not to thin the frosting. You just want enough liquid to make it smooth and pipeable.
Ingredients & Ingredient Tips
If you have ever stepped inside a Nothing Bundt Cakes bakery, you know the frosting is just as memorable as the cake itself. Here's what you'll need to make it:
Powdered sugar – Sift for the smoothest texture.
Cream cheese – Softened fully to room temperature.
Butter – The butter adds structure and richness.
Buttermilk – You can substitute cream or milk.
Vanilla extract – Use pure vanilla for the best flavor.
Tools You’ll Need
• Large mixing bowl
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Piping bag
• Large round piping tip
• Turntable if available
How to Make Nothing Bundt Cake Icing
- Using a stand mixer or hand mixer, beat the cream cheese and butter together until completely smooth and creamy.
- Add the powdered sugar, . buttermilk and vanilla extract. Continue mixing until the frosting is thick, smooth, and pipeable.
The final texture should be very thick. If it feels too stiff, add a tiny splash of liquid at a time.
How to Frost a Bundt Cake Nothing Bundt Cakes Style
Whatever type of bundt cake you are making, the frosting technique stays the same. This is the best way to get that bakery finish.
Make sure your cake is completely cool before frosting. If the cake is even slightly warm, the amazing cream cheese frosting will soften too much and lose its structure.
I like to let my homemade nothing bundt cake cool in the bundt pan or tube pan for about 10 minutes, then transfer it to a cooling rack so the entire pan releases cleanly. Once the cake is fully cool to the touch, you are ready to frost.
Gather Your Tools
Use a pastry bag fitted with a large round piping tip. I use this large round tip to create thick, defined ribbons.
I prefer disposable piping bags because they are strong and hold the full batch of frosting. That means you do not have to refill halfway through decorating your frosted cake. This basic recipe makes enough frosting to fill the bag comfortably.
Before sealing the bag, press the frosting down to remove air pockets. This prevents bubbles while piping.
Step-By-Step Instructions
Position the Cake
Place your bundt cake on a serving plate or cake stand. Make sure it is centered and stable. The unique shape of a bundt cake pan (or tube pan) is what makes this design so striking. This method works beautifully for cakes made from scratch or boxed cake mix recipes.
Start at the Outer Edge
Hold the piping bag straight up and down at the outer rim of the cake. Start about 1 inch up from the outside bottom edge of the cake. This gives you that clean, bakery look without frosting pooling at the base.
Pipe Straight Ribbons
Squeeze steadily using even pressure. Let the frosting fall in a straight line toward the center hole. Stop just slightly on the inside of the center opening. The bead of frosting should reach the right place naturally without dragging.
This cream cheese frosting is stiffer than traditional homemade cream cheese frosting, which makes it easier to handle.
Rotate and Repeat
Rotate the cake slightly and repeat until you have evenly spaced ribbons all the way around the top of the cake. Continue around the entire pan until the top of the cake is fully covered in those signature ribbons you see on popular Nothing Bundt Cakes.
If you are making a small batch cake or working with different sizes, the process is exactly the same. You may want to use a smaller tip for decorating mini bundt cakes.
Fixing Mistakes (Because They Happen)
If the bead of piping breaks, do not panic. This frosting is forgiving.
• Use a clean fingertip dipped lightly in water to smooth the broken area.
• Start piping again right where it broke.
• Lightly smooth again with a damp fingertip if needed.
If you see an air bubble, smooth it gently with your finger. Because this frosting is thicker and more structured than traditional cream cheese frosting, it is much more touchable and fixable.
If the icing spreads too much, chill it for 10 to 15 minutes and try again.
Why This Nothing Bundt Cake Icing Recipe Works
This icing works because:
• Equal parts butter and cream cheese create structure
• The powdered sugar ratio makes it stable
• It is thick enough to pipe tall ribbons
Storage Tips
When storing, press plastic wrap directly onto the surface before sealing in an airtight container. This helps prevent drying.
Refrigerating- Store leftover frosting in an airtight container in the refrigerator for up to one week. Rewhip briefly before piping.
Freezing- Freeze in an airtight container for up to three months. Thaw overnight in the refrigerator and mix until smooth before using.
Frequently Asked Questions
Is Nothing Bundt Cake icing just cream cheese frosting?
Yes, but it is thicker and sweeter than traditional cream cheese frosting. The higher ratio of powdered sugar and the balance of butter and cream cheese give it enough structure to hold that signature piped shape. It is designed specifically to create those tall ribbons that reach from the outer edge to the center of the cake without collapsing.
Can I make this icing ahead of time?
Yes, this icing stores very well. Place it in an airtight container and refrigerate for up to one week. Before piping, let it sit at room temperature for a few minutes and rewhip briefly until smooth and spreadable again. This helps restore the texture so it pipes cleanly.
Can I use milk instead of buttermilk?
Yes, milk or heavy cream both work well in this recipe. Buttermilk adds a slight tang, but if you do not have it on hand, regular milk or cream will still give you a smooth and delicious frosting. Just add a small amount at a time so the consistency stays thick and pipeable.
Can I use this on gluten-free recipe cakes?
Yes, this homemade cream cheese frosting works beautifully on gluten-free recipe cakes.
Nothing Bundt Cake Icing Recipe (Copycat Cream Cheese Frosting)
Video
Ingredients
- 3 cups powdered sugar sifted
- 4 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 tablespoon buttermilk or milk or cream
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer and large bowl, beat the softened cream cheese and unsalted butter on medium speed until completely smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed at first to prevent splattering. Increase to medium speed and beat until fully incorporated and smooth.
- Add the buttermilk and vanilla extract. Mix until thick, smooth, and pipeable. The frosting should be stiff enough to hold its shape.
- Transfer the frosting to a pastry bag fitted with a large round piping tip.
- Starting about 1 inch up from the outside bottom edge of a completely cooled bundt cake, pipe straight ribbons toward the center hole. Stop just inside the center opening. Rotate and repeat until the top of the cake is fully covered.
Notes
- Make sure the cake is completely cool before frosting.
- If the frosting becomes too soft, refrigerate for 10 to 15 minutes before piping.
- If a ribbon breaks while piping, smooth with a lightly damp fingertip and continue piping from that spot.
- This frosting is thicker than traditional cream cheese frosting and is easier to touch and fix while decorating.
- Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Rewhip briefly before using.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and mix until smooth before piping.
lauren says
amazing frosting and tasted just like the original, maybe even better! perfect consistency as well
Rosalee Hacker says
This recipe turns out exactly like Nothing Bundt Cake's except I added a 1/2 tsp of vanilla to the frosting. This is the best cake I've ever made.
Better Baker says
Thank you so much! I’m so glad your family loved them, and those flavors sound amazing!