This moist and chocolaty Nothing Bundt Cake copycat is easy to make at home. As close to the original as you can get with a devil’s food cake mix and cream cheese frosting!
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Chocolate Chocolate Chip Nothing Bundt Cake
Made in one bowl, this rich, moist chocolate chocolate chip Nothing bundt cake has a soft, tender crumb and melty chocolate chips in every bite. Topped with signature cream cheese frosting stripes, it’s a showstopper for birthdays.
Recreate the magic of the popular bakery at home with this copycat recipe, then explore more favorites like pumpkin bundt cake, chocolate bundt cake, and strawberry sour cream cake!
Why You’ll Love This Easy Copycat Recipe
- A one-bowl recipe for minimal cleanup. Easy enough for my kids to make.
- It tastes very similar to the original and much cheaper!
Nothing Bundt Cake Recipe Ingredient Notes
Find the full printable recipe with specific measurements below.
- Cake mix and instant chocolate pudding: For the cake base, I use a devil’s food cake mix paired with a packet of instant chocolate pudding mix (just the dry powder). The pudding adds extra moisture and richness, giving the cake that soft, dense texture
- Chocolate chips: I prefer to use semi-sweet, but you can use what you have on hand. Milk chocolate or dark chocolate work too!
- Sour cream: Adds richness and moisture while keeping the crumb nice and soft.
- You’ll also need large eggs, oil, and water.
- For the frosting: Easy to make from scratch with softened cream cheese and salted butter, powdered sugar, and vanilla extract.
How to Make a Copycat Nothing Bundt Cake
In a large bowl, combine the cake mix, chocolate pudding mix, and chocolate chips. Stir the chocolate chips around to coat them in the dry ingredients. This prevents them from sinking.
Mix in the wet ingredients now and pour the cake batter into the prepared bundt pan.
Bake in a preheated 325°F oven for 45-55 minutes. Once cooled completely, pipe 1/2-inch frosting striped from the outer edge inward, rotating the cake as you go.
In the end, you should have evenly spaced lines around the cake for that signature look! Garnish your cake plate with fresh raspberries for a pop of color or serve as is.
Recipe Tips
- Even if it’s a nonstick bundt cake pan, it’s very important to spray it with nonstick spray, so once baked, it slides out.
- Choose a different cake flavor. Try red velvet cake, lemon cake, or a white chocolate bundt cake with white chocolate chips.
- Start with room temperature ingredients for even baking and easy mixing.
- The cake must be completely cooled before adding the frosting. Otherwise, it won’t hold its shape.
More ways to love chocolate cake include chocolate cake pops, chocolate lava cake and German chocolate cake.
More Chocolate Cake Recipes
Nothing Bundt Cake Recipe
Video
Ingredients
- 15 ounce box devil’s food cake mix
- 3.9 ounce box instant chocolate pudding , dry
- 1 ¼ cups chocolate chips , I prefer semi-sweet
- 4 eggs
- ⅔ cup oil
- ⅔ cup warm water
- 8 ounces sour cream
Cream cheese frosting
- 8 ounces cream cheese , softened
- ½ cup salted butter , softened
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F. Spray a bundt pan with non stick spray.
- In a large bowl, combine the cake mix and chocolate pudding. Add the 1 1/14 cups chocolate chips in with the dry ingredients (this will prevent them from sinking) and stir until combined. Next mix in 4 eggs, 2/3 cup canola oil, and 2/3 cup water. Then stir in 8 ounces sour cream, being careful not to over mix.
- Pour into bundt pan. Bake for 45-55 minutes or until a toothpick comes clean. Do not overcook.
- Remove from oven and allow to cool in pan for 10 minutes. Then flip over on a cooling rack. Wait to frost until cooled completely.
- To make the frosting, in a medium bowl beat the cream cheese, butter and vanilla until smooth. Add in powdered sugar until you have a smooth frosting.
- Transfer the frosting to a piping bag fitted with a large round tip (I used size 808). Pipe ½-inch beads of frosting in arches from the outer edge inward rotating the cake and repeating until you’ve encircled the cake with evenly spaced lines for that classic Nothing Bundt Cakes finish.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
Keep leftovers in an airtight container in the fridge for up to 5 days in the fridge.
Due to the cream cheese icing, I wouldn’t recommend keeping it out any longer than 2 hours. After that, it needs to be refrigerated.
Sure, you can! Bake it, let it cool, then keep it stored at room temperature for up to 3 days. Frost when you’re ready to serve it.
Alisha
The cake was so moist & fluffy, and the presentation impressive. – Alisha, recipe tester
Sarah @IHeartNaptime
So glad you enjoyed the nothing bundt cake copycat recipe!