Nothing Bundt Cake Recipe
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!
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.
Notes
Storage: Store leftovers in an airtight container for 3 days.
Nutrition
Serving: 1slice, Calories: 231kcal, Carbohydrates: 24g, Protein: 3g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 237mg, Potassium: 93mg, Fiber: 1g, Sugar: 16g, Vitamin A: 120IU, Vitamin C: 0.2mg, Calcium: 53mg, Iron: 1.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
