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    Home » Recipes » Cakes

    Nothing Bundt Cakes Frosting Recipe and Piping Technique

    Published: Feb 21, 2023 · Updated: Feb 21, 2023 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Bundt cake with cream cheese icing piped around the cake next to raspberries and white chocolate chips.
    Cream cheese icing flowing from piping bag onto a golden brown bundt cake.
    Cream cheese icing flowing from piping bag onto a golden brown bundt cake.

    If you're a fan of the popular bakery chain, Nothing Bundt Cakes, you're likely familiar with their signature cream cheese frosting. You can easily recreate that fluffy, tangy icing right at home with this easy recipe, a perfect copycat of the Nothing Bundt Cakes frosting! Plus, you'll also get tips and tricks for piping the icing just like you see on those delicious bundt cakes!

    Bundt cake with cream cheese icing piped around the cake next to raspberries and white chocolate chips.
    Jump to:
    • Ingredients
    • Equipment
    • How To Make Nothing Bundt Cakes Icing
    • How to Frost A Nothing Bundt Cake
    • Adding Decorations
    • Variations
    • How to Store Cream Cheese Icing
    • Top Tips
    • FAQ
    • More Copycat Recipes You'll Love
    • Recipe

    So you want to learn exactly how to make that amazing cream cheese frosting and pipe it in that unique shape? You've come to the right place! If you can pipe a straight line, you can definitely master this easy technique! Make the perfect bundt cake that looks just like it came from a bakery!

    If you want to make a Nothing Bundt Cakes copycat cake recipe, be sure to check out my gluten-free recipe for the White Chocolate Raspberry Cake. Arguably, the most popular Nothing Bundt Cake, this recipe is so tender and delicious!

    Ingredients

    To make the perfect Nothing Bundt Cakes frosting, you need the right ingredients. This smooth and creamy icing recipe only requires five simple ingredients: cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.

    Cream cheese, butter, powdered sugar and vanilla measured out in bowls on a white surface.

    Equipment

    To make this Nothing Bundt Cakes frosting and to pipe it to perfection, you'll need some basic tools. With them, you'll be well on your way to making this bakery-quality cake!

    1. First, you'll need an electric mixer, either a stand mixer or a handheld one, to whip the cream cheese and butter until light and fluffy.
    2. You'll also need mixing bowls, measuring cups, and measuring spoons or a kitchen scale to accurately measure out the ingredients.
    3. To pipe the frosting, you'll need a 16-inch pastry bag and a 1A piping tip to achieve the thick, round lines.
    4. A cake turntable makes it easier to apply the frosting but isn't required. If you don't have a cake turntable, you can use a lazy susan to achieve a similar effect.
    5. A straight edge spatula is used to help create a smooth surface in the center hole, giving your bundt cake a finished appearance.
    6. To make the cakes, you'll need a bundt cake pan or mini bundt pan.

    How To Make Nothing Bundt Cakes Icing

    These step-by-step instructions will show you how to make the cream cheese frosting. It's very simple and easy to do! Start with room temperature, softened ingredients for the best results.

    Mixing cream cheese icing in a silver stand mixer bowl with paddle attachment.
    1. In a large bowl, such as the bowl of a stand mixer, beat the softened cream cheese and butter together until light and fluffy. Use your electric mixer on medium speed. If using a stand mixer, use the paddle attachment.
    2. Gradually add the powdered sugar, mixing on low speed until well combined.
    3. Add the vanilla extract and blend.
    4. Blend in the heavy cream and mix until the frosting is smooth and creamy.
    5. If the frosting is too thick, add another teaspoon of heavy cream at a time to achieve a good piping consistency.

    How to Frost A Nothing Bundt Cake

    Now learn how to achieve the classic piped look, just like Nothing Bundt Cakes!

    Hand holding the 1A piping tip, and the 1A piping tip attached to piping bag filled with icing.
    1. Fit your piping bag with the 1M tip. Cut the tip off of the piping bag, just enough that the end of the tip will show but the rest of the tip remains securely in the bag.
    2. Next, fill your piping bag with the frosting, being careful not to overfill it. You want enough frosting to last through the piping process, but not so much that you can't twist the top closed.
    Piping thick lines of cream cheese frosting on a bundt cake, spatula smoothing center hole.
    1. Place the cooled bundt cake on a serving plate and place the plate on a turntable.
    2. Position the tip of the piping bag near the outer edge of the cake.
    3. Apply pressure to the top of the piping bag with one hand to start the flow of frosting, while using the other hand to guide the tip of the bag up and over the top of the cake.
    4. Ensure the tip of the piping bag does not touch the cake and let the icing fall from the bag onto the cake.
    5. Once over the center hole of the bundt cake, release the pressure and let the icing fall into the hole.
    6. Rotate the cake back and forth while continuing to pipe lines all around the cake to create a varied pattern and cover most of the cake with icing.
    7. Use a straight edge spatula to smooth the center hole of the bundt cake by placing the spatula in the center hole, perpendicular to the cake, and turning the cake to allow the spatula to smooth the icing.

    Adding Decorations

    At Nothing Bundt Cakes, you can add themed decorations like candles, banners, and tissue paper pom-poms to the cakes. These decorations add a touch of whimsy and a pop of color, giving the bundt cakes a fun and festive look!

    You can make tissue paper pom-poms at home or buy them from the dollar stores, along with other fun and festive cake decorations.

    Once your cake is iced, place it in the refrigerator to allow the icing set up before adding any decorations. Once the frosting is stiff, you can place your pom-pom right in the center of the cake and fill in around it with cupcake or cake picks that fit the theme of your party.

    Bundt cake with lines piped all around the perimeter in the style of nothing bundt cakes.

    Variations

    You can play around with various piping tips for this cake, other options that are similar in size to the 1A tip are the 1M tip, which is an extra large open star tip, or a 2D tip which is a drop flower tip. Each will give a more textured appearance.

    How to Store Cream Cheese Icing

    Cream cheese frosting should be stored in the refrigerator to keep it fresh. If you have any leftover frosting, transfer the icing to an airtight container and store it in the refrigerator for up to one week.

    When you're ready to use the frosting, simply remove it from the refrigerator and allow it to come to room temperature.

    If the frosting is too stiff, give it a quick mix with an electric mixer to loosen it up. Add another tablespoon of heavy cream, if needed, to achieve a piping consistency.

    Top Tips

    • Consistency is key. If your frosting is too stiff, it will be difficult to squeeze from the piping bag. Alternatively, if it is too soft, it will not hold it's shape when it has been piped. If you haven't decorated many cakes, it takes a little practice to learn what the proper consistency looks and feels like. To test it, add some icing to your piping bag and try a few practice lines on a plate. If your frosting is very thick and hard to squeeze, you need to add another teaspoon of heavy cream. If it is way too thin and your lines are not holding their shape, you need to add more powdered sugar.
    • Use room temperature ingredients. Make sure that your cream cheese and butter are at room temperature and soft before you start making the frosting. This will help to ensure that they blend together smoothly and create a creamy and fluffy frosting.
    • Use a stand mixer or hand mixer. Aside from making the task much easier, a stand mixer or hand mixer helps to incorporate air into the frosting to create a light and fluffy texture.
    • Work with cool cake! Be sure to allow the cakes to cool completely before frosting. Any residual heat will cause the icing to melt and slide off the cake. Refrigerate or freeze the cakes, if needed, to cool them even faster.

    FAQ

    What is Nothing Bundt Cake Frosting made of?

    The Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.

    Is Nothing Bundt Cakes icing gluten-free?

    The cream cheese icing used on Nothing Bundt Cakes is naturally gluten-free.

    How do I pipe the signature swirled look of Nothing Bundt Cakes?

    Use a piping bag fitted with a 1A tip. Start on the outside edge of the cake and pipe straight lines towards the center hole, all around the cake. To finish, use a spatula to smooth the center hole of the cake.

    What is the proper consistency of icing for piping onto cakes?

    The proper consistency for cream cheese icing used for piping onto cakes is thick enough to hold its shape but also soft enough to be piped through a pastry bag easily. The icing should be smooth and silky, with a light and fluffy texture.

    More Copycat Recipes You'll Love

    • Gluten-Free White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes Copycat)
    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Homemade Starbucks Pink Drink Recipe with White Cran-Strawberry Juice
    • Homemade Starbucks Pumpkin Spice Sauce

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    Recipe

    Bundt cake with cream cheese icing piped around the cake next to raspberries and white chocolate chips.

    Nothing Bundt Cakes Frosting Copycat Recipe

    Katie | Wheat by the Wayside
    Get the signature Nothing Bundt Cakes look with this easy-to-follow cream cheese frosting recipe and expert piping tips!
    5 from 5 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 30 mins
    Total Time 30 mins
    Course Dessert
    Diet Gluten Free
    Servings 1 cake
    Calories 3135 kcal
    Prevent your screen from going dark.

    Equipment

    • 1A piping tip
    • 16-inch piping bag
    • Straight edge spatula
    • Cake turntable
    • Hand or stand mixer

    Ingredients
     
     

    • 4 ounces cream cheese, at room temperature
    • ½ cup unsalted butter, at room temperature
    • 4 cups powdered sugar
    • ½ teaspoon vanilla extract
    • 1 Tablespoon heavy cream

    Instructions
     

    • In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
    • Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
    • Add the vanilla extract and mix to combine.
    • Add the heavy cream and beat until the frosting is light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until you reach a good piping consistency.

    Piping Technique

    • Fit the piping bag with the 1A tip and fill with icing. Twist the top closed.
    • Place the cooled bundt cake on a serving plate and place the plate on a turntable.
    • Position the tip of the piping bag near the outer edge of the cake. Apply pressure to the top of the piping bag with one hand to start the flow of frosting, while using the other hand to guide the tip of the bag up and over the top of the cake. Ensure the tip of the piping bag does not touch the cake, rather let the icing fall from the bag onto the cake. Once over the center hole of the bundt cake, release the pressure and let the icing fall into the hole.
    • Rotate the cake back and forth while continuing to pipe lines all around the cake to create a varied pattern and cover most of the cake with icing.
    • To finish the icing, use a straight edged spatula to smooth the frosting around the inner circle of the cake.

    Notes

    For metric measurements (in grams) click the metric button at the top of the recipe card.
    For the best results, the butter and cream cheese need to be at room temperature and soft.
    Refrigerate any leftover icing in an airtight container for up to one week. 

    Nutrition

    Calories: 3135kcalCarbohydrates: 486gProtein: 8gFat: 136gSaturated Fat: 85gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 4gCholesterol: 376mgSodium: 382mgPotassium: 204mgSugar: 474gVitamin A: 4580IUVitamin C: 0.1mgCalcium: 152mgIron: 0.4mg
    Tried this recipe?Leave a comment and star rating below!

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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