Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake

Nothing Bundt Cake's Chocolate Chocolate Chip Cake from FavFamilyRecipes.comThis is a MUST TRY and it is one of our most popular recipes here on Favorite Family Recipes. There are few things I love more than Nothing Bundt Cakes. They are pricey, but worth it. If you don’t have a Nothing Bundt Cakes nearby the next best thing is to make your own (for a fraction of the cost of buying one). Even if you have never had a Nothing Bundt Cake, make this and you will see what all the fuss is about! I have tried my hand at several bundt cakes and this chocolate chocolate chip cake is my favorite (well… this one and the White Chocolate Raspberry, click HERE)! Every time I have made this cake I ALWAYS get people begging me for the recipe. It is THAT good.. plus it is beautiful! Trust me, you are going to love it! The frosting alone is simply amazing! Be sure to read all of the rave reviews below in the comments!

Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake


  • 1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
  • 1 pkg. instant chocolate pudding
  • 1 c. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil
  • 1 1/2 c. mini chocolate chips
  • 2 (8 ounce) pkgs. cream cheese, softened
  • 1/2 c. butter, softened
  • 3-4 c. powdered sugar
  • 2 tsp. vanilla extract


  • Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!


  1. Cheryl says:

    You have inspired me, this should help me get all of those loose pieces of paper organized. I don’t have pictures but I will have to keep my camera next to the kitchen so that I can add them at a later date.

  2. Becky says:

    My cousin found your blog when she was looking for cafe rio pork recipes. She tried it and said it was perfect.
    We must practically be neighbors, I live pretty close to the Nothing Bundt Cakes on State. I’ve heard they’re amazing, but I’ve never tried one. I think I’ll just make your recipe instead!
    You can visit my food blog at http://timetoeatbeckysrecipes.blogspot.com/

  3. Kevin and Elise says:

    Made this and it was DELICIOUS!!! And
    easy! Kevin called me Martha Stewart, he was so impressed!!!

  4. Andrea D. says:

    Absolutely spot on!!! We ordered a Nothing Bundt Cake for Christmas and I wanted to make one for my husband’s birthday when I found this recipe! Delicious! Thanks a bunch!!!

  5. Ben and Ash Rasmussen says:

    I was looking for a recipe for this cake and tried this one, and it was fantastic! I tried it with cupcakes and they were gone in a heartbeat. Thanks for the recipe!

  6. Pia says:

    So excited to try your recipe…it really looks tempting. do you have other nothing bundt cake recipes? πŸ™‚

  7. Our Story says:

    This was an awesome recipe, i loved it. the only thing i did that i thought was a good idea was half the icing recipe

    • Debbie says:

      Thanks for the icing tip on the nothing bundt cake recipe

      • Sarah says:

        What tip did you use to pipe this? And did you take the frosting all the way into the middle? (If you aren’t putting a cake topper on it, any suggestions for how to “finish” it?


        • Erica says:

          I just used a pastry bag and cut off the tip to the size I wanted. No tip was big enough!

  8. Gourmified says:

    Are you kidding me!? I want to eat just their frosting plain! Aack! I always want to pick up a cake when I go see family in Sandy. I'm putting this on my list to make this week. Can't wait!!!!!



  9. Gourmified says:

    So, I made this cake for myself for my birthday. THANK YOU THANK YOU THANK YOU!! It was absolutely delicious and I didn't miss the store bought version at all and had a BLAST making it and sampling the frosting as I went! YUM! I'm going to feature it on my blog this next week and link to your blog as well…just so you know!

    Thanks a million times over!!!

  10. Nichole Swink says:

    I have to post another THANK YOU from another one of your fans! I made this for my book club and everyone ate three pieces and took a piece home! They loved it! I found that it made a TON of frosting, even when I layered it on, I still had about a cup extra. I used big chocolate chips because I couldn't find minis that weren't a strange generic brand. It was delightful!

  11. Patty says:

    Oh my gosh! This is the BEST! Tastes just like the original and loads cheaper. LOVE your site and blogs=)

  12. gaylynn says:

    Do you use the large or small box of pudding??? Excited to try today!

  13. Erica says:

    Just the small box, but I'm sure if you used the large box it would be fine.

    • angie says:

      do you just use the powder? does it matter if it’s instant?

      • Erica says:

        I have used both regular and instant powders and both work great! And no, I haven’t done the carrot cake, sorry!

  14. Kristelle says:

    Ok, so the choice of 3 different chocolate cake recipes is puzzling me… which do I choose? What has been the choice for everyone else? I tried the samples at the Women's expo and it was TO DIE FOR! I just can't justify spending over $30 for a cake though! Thanks so much for posting!

  15. Cat says:

    Wonderful copy! I made these for my daughter's birthday as cupcakes. And I am making it for Thanksgiving dinner tomorrow.

    Oh, and I am featuring you on He Married Me For My Cooking. Thanks for sharing!

  16. Alison says:

    My man said
    "that's the BEST cake you've EVER MADE"!


  17. Kristen says:

    What is the frosting recipe?

  18. Christine says:

    I love nothing bunt cakes, but we moved to the east coast and there aren't any out here. Do you have any ideas for some of their other flavors? Like this May they are going to have an almond poppy seed bundt, yum! Loved this recipe!

  19. Erica says:

    I'm working on the white chocolate raspberry right now. I will post it as soon as I get it right! I love the poppy seed too.. I will have to do that one next

    • angie says:

      do you know the carrot cake recipe they use??

  20. chris says:

    What size package chocolate pudding?

  21. Erica says:

    There are usually 2 sizes. Use the smaller one, I am sure the larger one would be ok too though

  22. O'haras says:

    This cake was FABULOUS!
    Oh IF you are working on other flavors please keep us posted. I tried the White Chocolate Blueberry the other night, OMG it was a.m.a.z.i.n.g!
    Wonderful blog,

    • Karen Adkins says:

      Please post their turtle Bundt cake recipe or a copy cat!!!

      • Echo says:

        I haven’t tried their Turtle Bundt cake yet. Sounds like I need to give it at a try!

  23. Mary says:

    This is amazing. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a wonderful day. Blessings…Mary

  24. Kathy says:

    I need to buy a bundt cake pan, what size is best for this recipe?

  25. Erica says:

    Just the typical size (I think they are 8-9"), you can even use the little bundtlet pans if you want, just reduce the time and keep checking on them until they are done.

  26. Mrs. Schmidty says:

    I live near a Nothing Bundt Cakes store, but I missed getting my hubby one for his birthday (today)! They were closed when I "dropped by" yesterday evening. So… I'm trying your recipe. It's in the oven!! I'm excited to serve it to him!

  27. Kerri says:

    I'm so excited to try this–it's actually in the oven right now. I am nervous about the frosting. How did you make it look so… PERFECT? Do I need any special instructions?

  28. Erica says:

    If you don't have a frosting tip big enough to do the "finger" look.. try putting the frosting in a Ziploc bag and cut the end where you would like. practice on an up-side down bowl a few times before doing it on the cake. Hope this helps! –Erica

  29. Kerri says:

    Thank you! I'm so excited I stumbled across your blog. Thanks for sharing your talents!

  30. netscot says:

    Just made this for my own birthday! It was fabulous!! Thank you!!

  31. trish says:

    Have you perfected any other flavors? I am so thrilled I found your recipe. I am going to try it as I am looking for a good gift and this shop is not in our area. Please perfect the other flavors we need your recipes!! Especially red velvet!!

    • Erica says:

      I am currently working on the white chocolate raspberry one. I am REALLY close but not quite favfamilyrecipes worthy yet! I will post it as soon as I get it PERFECT!

  32. Shhhhauna says:

    You nailed this recipe!!! It’s now a Fam Fav in our house too… Thank you!

  33. Vaunette says:

    Erica, thank you for sharing this recipe! My daughter wants the red velvet nothing bundt cake. Do you think I can just sub out the chocolate cake mix for red velvet? And what about the pudding, stick with chocolate or do a vanilla or something elxe?

  34. pam says:

    Use one of those cake mixes or two of them?

  35. pam says:

    On the copy cat bunt cake: only ONE box of cake mix, right?

    • Erica says:

      Yes, just one cake mix πŸ™‚

  36. Erin says:

    This cake is AMAZING! My friend ordered the Turtle Cake for her husbands birthday from Nothing Bundt Cakes and it was delicious as well. I believe the frosting was the same. Perhaps you could try your hand at this one too? πŸ™‚ Thanks again for posting.

  37. Alisa says:

    Nothing Bundt Cakes Red Velvet is one of the best I’ve ever had. I have not had luck replicating it myself. I love scratch recipes too. I could try to take a red velvet cake mix and supplement similar to this recipe, which would nice…. I would like to figure out in the world to do it from scratch. Anyone have tips on this. Making this chocolate one right now and am excited πŸ™‚

  38. nat says:

    Does anyone know of a nothing bundt cake copycat that doesn’t have store bought cake mix and store bought pudding mix? No matter what I do to doctor up a cake mix I just cannot get over that store bought cake taste. I love everything homemade so much more. But I cant find a truly homemade version anywhere online anyone have any suggestions

    • Serena says:

      I’ve seen recipes for “cake mixes” so maybe try one of those then use it in this recipe?

  39. Meghan says:

    This is THE BEST chocolate cake recipe EVER. I found it a couple of weeks ago, and I have already made it three times. I look for any excuse to make it now. Everyone raves about it and asks for the recipe, and they can’t believe it uses a mix. Neither can I. I made it in mini bundt pans first, and that did not turn out well. The texture was not right–too light and fluffy. It was way more dense and fudgy in a bigger bundt pan or a 9×13 pan, possibly because the batter doesn’t have as much to “grab on” to in the oven. Make this cake. So good. Oh, and I have since gone to Nothing Bundt Cakes to try their real chocolate version. I was hoping mine was at least comparable. In my opinion, this one was better.

  40. Nancy Hernandez says:

    I just made this cake and it is absolutly delish, the frosting is the best I’ve ever had. Thank you so much.


  41. Ellen Smallwood says:

    Has anyone had success with the mini bundt pan? I bought one of the pans yesterday but don’t know what recipe to use.

  42. Bridget says:

    wonderful!!!! Have you perfected the white chocolate Raseberry? I would love to make it for my husbands birthday Dec. 4

    • Erica says:

      I am getting close! I will try to work on it this week and put it up! I can email you what I have so far but there’s no promises…

      • Emily says:

        Would you email me what you have so far?? I am IN LOVE with the white chocolate raspberry and would love to see what you’ve got so far! Email is [email protected]!

  43. Stephanie says:

    Does it matter if the cake mix has pudding in the mix? Can’t seem to find the old stand by anymore.
    My caramel brownies with the german choc cake mix are suffering because of the change in the cake mix. They just don’t set up well at all.
    thanks in advance for your input!

  44. Carolina says:

    Hi!!! I am so excited I found this! I had the nothing bundt cakes at a friends party and fell in love!!! I want it for my sons bday in April! But we will be having at least 100 invitees…so that will get pricey! Dow this recipie also work for cupcakes or in a standard baking pan? Not the bundt ones? It will be Mickey themed so I’d like to make it in a Mickey form! Thanks in advance!

    • Erica says:

      Absolutely! Just watch it closely and check it every few minutes after 15 or so minutes. Oh if you like Nothing Bundt Cakes…. Come back here on Monday…. Get excited because I sure am!

  45. Trisha says:

    I could only find mini semisweet chocolate chips at the store, is that the kind you used?

    • Erica says:

      Yeah, just whatever the mini chocolate chips are. They just melt better. Milk chocolate or semi sweet.. Either one.

  46. Josie says:

    I used your red velvet version but made cupcakes. Duncan Hines Red Velvet cake mix. I used milk instead of water. The batter was a little thick. IT WAS AMAZING. My guests that have had this at the Store said it was identical and very surprised that these could be done at home. It turned out 27 cupcakes. I actually made two boxes turning out 54 cupcakes. One batch of cream cheese frosting was enough for all 54 cupcakes, yes 54 cupcakes using the large piping tip and swirl beginning 1/2 from the outside rim spiraling towards the center for the peak. I will be trying the White Chocolate Raspberry next – cupcakes as well. Thanks for sharing.

    • Josie says:

      On my previous reply. The swirl began 1/2 inch from the outside rim of the cupcake.

      • Erica says:

        Thanks for sharing this! I have had a lot of people asking how to do cupcakes so I will refer them to your comment!

  47. sonyaanselmo says:

    My son has the taste of a king with a budget of a not so much. of a..lol.. so thank god for your inspiration!!! You are brilliant and we made it together which made it so memorable… the beauty of sharing!!!— sonya anselmo MJ

    • Erica says:

      You are VERY VERY welcome! Your son has good taste πŸ™‚ I am glad you made a memory of it! That is what this blog is all about!

  48. Jennifer says:

    I made your cake and it was the best! I’m making it again for a birthday but for ease of portability I am making it in a 9×13 pan. What is the best way to do the icing? Just spread it out or a design like the bundt?

    • Emily says:

      You could just spread it out, or I have done it as a sheet cake with a design before. You can see a pumpkin sheet cake I did this way here: http://www.favfamilyrecipes.com/2012/11/chocolate-chip-pumpkin-sheet-cake.html

  49. Kathy Shea Mormino, The Chicken Chick says:

    Yum! Thank you for sharing with the Clever Chicks Blog Hop!

    Kathy Shea Mormino
    The Chicken Chick

  50. Lyn says:

    Do you have a Gluten free version of this?

    • Emily says:

      Sorry, not yet.

    • Dena says:

      Hi. I have made it gluten free. I just used the Betty Crocker gluten free cake mix and made it the exact same way Turned out great. My friends tried it said just as delicious as my regular cake mix. My husband who has celatic disease loved it. And no side effects so yay!!!

  51. Kolleen says:

    I was skeptical that this cake could taste like the real thing, but it really does! I only used 3 cups of powdered sugar for the frosting, and it made plenty. It was not very stiff, however, so it didn’t frost very nicely. Maybe I should have let it set up in the fridge first. In the end, I decided to re-frost the cake with a single layer all over. Will be making this again! (Especially since $28 is pricey for a cake!)

    • Echo says:

      I’m so glad you liked it! This is one of my favorite cakes. It does make a lot of frosting. Adding more powdered sugar next time will stiffen the frosting. I would also recommend letting it sit in the fridge for an hour or so before frosting the cake.

  52. Sandra says:

    I’d like to make these as cupcakes for a teen party. In the recipe it says to grease the bundt pan, but I assume that is to release the cake from the pan. So will the cupcakes work with the cupcake papers, or do they stick to the paper too much? How long do they bake as cupcakes?

    • Erica says:

      They should be fine if you do it with cupcake liners, you shouldn’t have to spray them. As fat as the time… I have never made them as cupcakes before so I don’t know what to tell you. I would say try 10 minutes and keep checking them every few minutes after that! If you do it, come back and let us know how long you baked them for.

  53. Patti says:

    I just made the cake BUT I forgot the pudding! It’s cooling now– should I start over or do you think will be alright?

    • Echo says:

      Oh no! I hope it turned out OK for you. My guess is that it was fine. The pudding just makes it more moist. It’s so frustrating to forget an ingredient. It happens to me all the time!

  54. kt says:

    Thanks for the great recipe- Nothing Bundt Cakes is the best! Quick question, how long did you beat the mix for? I was going to go by the cake mix box and do 2 minutes but my batter was getting too tough.

    • Erica says:

      About a minute or two, you can stop if you think it is getting too tough. You just want it to be mixed well

  55. Alex says:

    Love love love this recipe, but I would like to make it in a sheet cake pan instead of a bundt cake. Have you done this before and do you know what size pan I should use? Thanks!

    • Erica says:

      We have never made it this way so I don’t know what exactly to recommend. If you try it, let us know what you did and how it turns out!

  56. Joey says:

    hello. What kind of oil do I use? Vegetable?

    • Echo says:

      I like to use Canola oil when baking, but vegetable oil would work fine too. Thanks for asking!

  57. Michelle says:

    This is fantastic and sooo much cheaper to make than to buy it at the Nothing Bundt Cake store! I found the perfect bundt cake pan at Goodwill and thanks to the Wilton cake decorating lessons I took, my family thought I bought the cake from the store. Thanks so much for sharing!

    • Erica says:

      So glad you liked it (and loving that you fooled your family)! Thanks so much for the nice comment!

  58. Bev says:

    Will your recipe work in 2- 8 inch pans to make a layer cake? What I have in mind is a 2 layer naked cake. Planned on frosting in between the layers and slightly around the cake. Thoughts if it would work this way?

    • Erica says:

      We have only tried it in a bundt pan but I am pretty sure you will be fine making it in regular pans. Just reduce the time and keep checking it πŸ™‚

  59. Patrice says:

    Should I still add pudding mix if the mix i use already has pudding in it?

    • Erica says:

      In short.. yes.

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