Whether you’re seeking the perfect centerpiece for a special occasion or simply craving a sweet treat to brighten your day, Nothing Bundt Cakes in Mason and Liberty Township offers a slice of indulgence that’s hard to resist.
Local Mary Thress was introduced to her business partner, Carey Greiner, for what was supposed to be a simple 20-minute meet-and-greet—but the bakery idea and partnership was a spark they couldn’t ignore. Before they knew it, their first franchise location was born in 2016.
“Two women started the original company out of their kitchens in 1996, and most of the franchises are owned by women today,” says Mary.
The frosting-fabulous franchise, Nothing Bundt Cakes, boasts 11 regular flavors in multiple sizes: full-sized Bundt cakes, single-serving Bundlets, and dozen packs of party-sized Bundtinis. Of the thousands of cakes that have been sold—upwards of 25,000 Bundlets and more than 50,000 Bundtinis—Mary singles out the most popular pick as the decadent Chocolate Chocolate Chip, with White Chocolate Raspberry right on its heels.
Each cake is baked to perfection and adorned with the bakery’s signature butter cream cheese frosting, prepared in-house daily. Their popular Carrot Cake can be served dairy-free by omitting the frosting, and they even have a gluten-free Chocolate Chip Cookie Cake. Of course, the bakery offers seasonal flavors as well—autumn sees a Pumpkin Spice Cake, and for winter, out comes the Peppermint Chocolate Chip.
“For holidays like Thanksgiving and Christmas, I recommend preordering because we do get very busy,” Mary suggests. “We’ll always have cakes for people walking in to buy, but flavors could be limited. You can order online, or simply call the bakery if you have any questions.”
While the bakery’s name emphasizes the Bundt cakes themselves, this sweet success offers more than desserts. Customers can indulge in items like Bundtlet towers, gifts, or personalized decorations for various occasions such as birthdays, sporting events and celebrations.
“We have a lot of cute things in our Bundt’ique,” shares Mary.
Despite the bakery’s popularity (and that frosting!), Bundt cakes are relatively new to America. They were inspired by a European cake that dates back to the 15th century—the “gugelhupf”—which unlike the Bundt is leavened with yeast and contains fruit. In the 17th century, it became a favorite of Marie Antoinette, but didn’t come into popularity in America until the 1960s, when Ella Rita Helfrich won second place in the Pillsbury Bake-Off with her Tunnel of Fudge.
Ella’s overnight sensation became synonymous with America (forget the apple pie). In the 2002 comedy My Big Fat Greek Wedding, a Bundt cake humorously demonstrates the difference between a family from America and a family from Greece—the Greek matriarch happily exclaims “It’s a cake!” and displays it as a centerpiece, showing the integration of the two families.
From Bundt cake history to modern interpretations from this locally-owned bakery, every bite from Nothing Bundt Cakes in Mason and Liberty tells a story of craftsmanship and passion. Sweetness takes center stage, reminding us that sometimes, a simple slice of cake is the only thing you need.
Fun Facts:
- The first American Bundt pan was invented by the company Nordic Ware, but sales only took off after the Tunnel of Fudge cake took 2nd in the Pillsbury Bake-Off in 1966.
- National Bundt Cake Day is celebrated on November 15.
- Nothing Bundt Cakes eClub members receive free Bundlet coupons for their birthdays!
- Nothing Bundt Cakes franchise locations can be found in more than 40 states and Canada, spreading the joy of Bundt cakes far and wide.
