The CFO for The Bride’s company was in town, and she brought mini bundt cakes to the office. Well, OK. The Bride brought one home, a red velvet one, with a dollop of frosting on top. After dinner, we carefully sliced it in half (although I contend we should split proportionally according to weight, she, surprisingly for an engineer, doesn’t see it that way). After the first bite, both of our eyes lit up. Holy cow! That was a dang good mini bundt cake! After some sleuthing the next evening, we found the source: Nothing Bundt Cakes!
Hmmmm… Nothing Bundt Cakes. On one hand, the name sounds somewhat existential, like something Jean-Paul Sartre or Yukio Mishima would bake for another meaningless birthday (Mishima would be good at slicing). On the other hand, the name is probably a pun meant to read “Nothing But Cakes.” Since cake is all they sell, we’ll roll with the pun rather than the phenomenology.
And what cake it is! The Secret Recipe is supposed to include sour cream, giving the cake a glistening moistness. No bundt cracks here! The cream cheese frosting sings in perfect harmony with the cake creating tongue-blowing forkfuls of flavor bombs.
Started in 1997 in Las Vegas by Dena Tripp and Debbie Shwetz, their bundt cake empire (who knew?) now extends to more than 500 storefronts in the US and Canada. The cakes come in three sizes: the cupbundts we’ve enjoyed, medium bundts, and then the big bundts (“I like big bundts and I cannot lie.”). The medium and big bundts have streams of frosting that run down their sides in an almost comical, alienesque, kinda way that seems straight from a Saturday Night Live skit. But I assure you, dear readers, it is all too real.
Anywho, these frosted cakes are a bundt-load of fun, and we consider ourselves bundt-heads now.
www.nothingbundtcakes.com, various locations (ours is at 10225 Research Blvd #330)
I wrote this review for the Allandale Neighbor. (August 2024, v 39, i 4, p 17)
austin wanderlist 