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Chocolate Chocolate Chip Nothing Bundt Cake Copycat

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This Chocolate Chocolate Chip Nothing Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.

Chocolate Chip Nothing Bundt Cake
There are few things I love more than a Nothing Bundt Cake. If you have one nearby, you may know that they are a little pricey. You can make this bundt cake for a FRACTION of the cost. I guarantee you have most of these ingredients already in your fridge and pantry. If you don’t have a Nothing Bundt Cakes nearby the next best thing is to make your own. It tastes JUST LIKE the real thing – plus you can steal a taste of the batter and eat as much frosting as you want! I won’t tell 😉
If you have never had a Nothing Bundt Cake, it is time to make one! 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. What separates this cake from others that I’ve tried is how moist it is. You’ll be hard-pressed to find a cake as moist as this one. The secret is adding instant pudding mix and sour cream to the batter. It is SO good!

 

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! You’ll be amazed at how easy it is to frost this cake like a pro – all you need is a Ziplock bag and some scissors! Put the frosting into the bag, cut a tiny hole in the bottom corner and get busy!

More Nothing Bundt Cake Copycat Recipes

 

4.88 from 8 votes
Chocolate Chip Nothing Bundt Cake
Print
Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This Chocolate Chocolate Chip Nothing Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.

Course: Dessert
Servings: 12
Ingredients (with Amazon Links)
Instructions

  1. Mix first six ingredients together in a mixer or with beaters.  Stir in chocolate chips.   

  2. Pour into a greased bunt cake pan (cooking spray works great).

  3. Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes.

  4. Remove cake from bundt pan by placing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.

  5. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

  6. In a medium bowl, cream together the cream cheese and butter until creamy. 

  7. 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.

  8. Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips as pictured above.  

Recipe Notes

*Prep time and cooking time does not include letting the cake refrigerate overnight.

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  • Strawberries and Cream Cake– Strawberries and Cream Cake is a great summer dessert, loaded with fresh strawberries in both the cake and frosting! Perfect for a family get together.
  • Cinnamon Swirl Cake– This Cinnamon Swirl Cake is one of my favorite desserts because it’s quick, easy and so yummy! It’s like a cinnamon roll in a cake, end everyone loves it!
  • Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake?  If you’ve been on a Carnival Cruise, you know how amazing it is.  If not, you can indulge in this decadent chocolate melting cake at home.
  • Flourless Chocolate Cake– This Flourless Chocolate Cake is by far the easiest version I have ever made and it tastes just as good as more difficult recipes.  It is light and decadent and has a rich chocolate flavor.  And spread over the top is a silky smooth chocolate ganache.
  • Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there.  There are only 4 ingredients!
  • Orange Pineapple Cake– Orange Pineapple cake is a light, fruity cake with an island flair. You will love the delicious whipped creamy topping! Perfect for potlucks and parties!
  • Coconut Cream Cake with Coconut Frosting– This Coconut Cream Cake is a coconut lovers dream!  It is a coconut infused cake, with a rich and creamy coconut cream cheese frosting, sprinkled with even more toasted coconut.

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Reader Interactions

Comments

  2. 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/

    Reply

  4. 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!!!

    Reply

  5. 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!

    Reply

  7. 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

    Reply

      • 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?

        Thanks.

        Reply

  8. 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!!!!!

    Thanks!
    Lisa

    gourmified.blogspot.com

    Reply

  9. 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!!!
    Lisa
    gourmified.blogspot.com

    Reply

  10. 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!

    Reply

  14. 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!
    ~Starlightlily!

    Reply

  15. 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!

    Reply

  18. 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!

    Reply

  19. 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

    Reply

  22. 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,
    Anne.

    Reply

  23. 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

    Reply

  25. 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.

    Reply

  26. 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!

    Reply

  27. 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?

    Reply

  28. 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

    Reply

  31. 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!!

    Reply

    • 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!

      Reply

  33. 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?

    Reply

  36. 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? 🙂 Thanks again for posting.

    Reply

  37. 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 🙂

    Reply

  38. 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

    Reply

  39. 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.

    Reply

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

    Nancy

    Reply

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

    Reply

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

    Reply

  43. 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!

    Reply

  44. 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!

    Reply

    • 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!

      Reply

  46. 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.

    Reply

  47. 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

    Reply

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

      Reply

  48. Hi
    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?
    Thanks!

    Reply

    • 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: /2012/11/chocolate-chip-pumpkin-sheet-cake.html

      Reply

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

    Kathy Shea Mormino
    The Chicken Chick

    Reply

    • 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!!!

      Reply

      • Do you use TWO boxes of the Gluten free cake mix…since one box only makes one 9″ round instead of two??

        Reply

      • Do you use 2 boxes of the gluten free cake mix (I am asking because the gluten free cake mix only makes 1/2 as much cake as a normal cake mix… it only makes one 9″ round instead of two)

        Reply

  51. 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!)

    Reply

    • 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.

      Reply

  52. 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?

    Reply

    • 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.

      Reply

  53. 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?

    Reply

    • 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!

      Reply

  54. 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.

    Reply

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

      Reply

  55. 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!

    Reply

    • 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!

      Reply

  57. 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!

    Reply

  58. 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?

    Reply

    • 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 🙂

      Reply

    • Did you end up making it in the 8 inch cake rounds? Curious how it turned out. I only have one large bundt cake pan but want to make two seperate cakes with one recipe.

      Reply

  61. Love this cake! We’ve been making for 30+ years now and it’s always a favorite, but we top it with powdered sugar. I’ll have to give the “icing” a try!

    Reply

  62. This cake looks divine!!! But, I’m a little confused. The video looks as though you added 1/2 stick of butter, and the recipe says to add 1/2 cup (which as you know is one whole stick). Did I miss something?

    Reply

  63. okay im making this AS WE SPEAK! I hope you get this message today and not like I. 3 months because this post seems to be from 2013! do I HAVE to refrigerate it overnight?! I want it like now! no but seriously, dinner is almost served and I only want to wait as little as possible after it’s done to eat it! are you only refrigerating it for the coldness? thanks so much! My husband is drooling!

    Reply

    • You can absolutely serve it before you refrigerate it. Hopefully you didn’t keep your husband waiting! 🙂
      We have just found that the cake stays more moist when wrapped and put in the fridge, and it is more similar to a Nothing Bundt Cake when served cold. Thanks for asking!

      Reply

  64. I have been making this cake for most of my married years (47) and it is without a doubt everyone’s favorite and so easy to make. I got the recipe from my mother. I have baked and served it, and frozen it and used at a later date. I never ice my cake, but sprinkled it with powdered sugar. My daughter uses icing. It’s great no matter what the occasion. Definitely try it. You won’t be sorry.
    You can make it as a sheet cake also.

    Reply

  65. I see this recipe was posted from a while back. I would definitely love to try it for a friend’s birthday, but what size cake mix or how many ounces did you use? I know the cake mix boxes used to be 18.25 ounces, but have since switched to 15.25 or 16.25. Thank you so much for your help and cannot wait to hear back from you and try this delicious recipe! P.S. A carrot cake one would be awesome for Easter! 🙂

    Reply

  67. I just had this cake yesterday and noticed there seems to be a very light caramel sauce under the frosting and maybe a touch of raspberry. Have you tried one from the store recently?

    Reply

  68. I am looking for a lemon cake anything bundt.
    I saw it somewhere but can ‘t remember where. Know it had a lemon cake mix bur what else

    Reply

  69. Hi there!! This may sound like a silly question, but what kind of flower did you use as the garnish/decoration? Is it real? Or fake? Making this for a friends birthday, and the flower gives it that extra touch.

    Reply

  70. Hi there!!! This is probably a silly question, but what type of flower did you use as garnish/decoration? Is it artificial? Or real? Thank you!

    Reply

    • Hi Roxy– the one in the picture is a fake flower. haha I even think there are some feathers in there with it! The cake we made in the video, however, we used real roses and I think that way is much more beautiful. We need to re-take a picture with roses instead!

      Reply

  72. I made this before we even tried a Nothing Bundt Cake. We loved it. Then we tried the NBC version, only thought was mine was a lot more dense. Any thoughts? The real one sort of melted in your mouth but this was dense. Still loved it though.

    Reply

  73. My version came out pretty dense. It was delicious and we hadn’t tried Nothing Bundt Cake yet. We had the chance to try some after and their cake was moist and fluffy. Did I do something wrong in the process that mine became so dense?

    Reply

    • Hi Brianna, if you want a lighter, fluffier cake, here are a couple of tips for you. First, sift the cake mix two or three times. This will make the dry ingredients finer and eliminate the salt chunks that are often in cake mixes. Second, separate the eggs. Add the yolks when mixing the ingredients. In a separate bowl, beat the egg whites until they are white and fluffy. Fold the whipped egg mix into the cake batter and then add the chocolate chips. It’s a few more steps, but it will make the cake lighter.

      Reply

  74. Probé los pasteles de Nothing Bundt Cake y estan riquisimos, un poco caros, por eso quede maravillada con esta receta!!! La haré muy pronto! Amo su página de recetas
    Gracias

    Reply

    • Translation: I tried the Nothing Bundt Cake cakes and they are delicious, a little expensive, so I marvel at this recipe !!! I will do it very soon! I love your recipe page
      Thank you

      Reply: Thank you Mildred! I hope you enjoy the cake!

      Reply

  76. I made one for friends and everyone loved it! I plan to try other flavors. My only problem was that the cake caved in the middle. This has happened both times I made one. What am I doing wrong?
    Thanks for the recipes!

    Reply

  78. Hi. I love love your recipes. Used to make it all the time. Then husband found out he had cealtic. Gasp. What was I to do. I found Betty Crocker gluten free cake mix in place of regular cake mix Everything else is gluten free. To quote my husband “this is too good to be gluten free”. The only other thing I had to do was grease my pan with crisco and coco powder or my cake wouldn’t come out.
    Now if they made gluten free lemon cake we would try the lemon cake. I did a marble cake. Using your recipe. Just switched out yellow cake and vanilla frosting. For the yellow part of the marble. Excited to try the flour free cake and the 4 ingredient cake as well.
    Thanks. Keep the recipes coming.

    Reply

    • I haven’t made bundtlet with this recipe, but I think it’s a great idea. I just need to get a bundtlet pan. I would suggest 10-15 minutes. You can use the toothpick test to tell when they are done. Be careful not to overcook. Please let us know how they turn out!

      Reply

    • Yes, that will work great. You can still use a chocolate pudding mix, but the color will be a slightly darker red. You can also use a vanilla pudding mix. Thank you for asking!

      Reply

  82. I’ve something very similar to your recipe, except I didn’t use mini chips. Get complements every time– and I don’t even frost it! Sometimes I sprinkle a little powdered sugar for looks. So good.

    I’m going to try some of your other versions like the lemon and white chocolate raspberry. Yumm!

    Reply

  84. Need some advice on baking this.

    Does anyone else have an issue with how long to bake it? It seems like parts are still raw but then the sides get too done. When I do the knife test after 50 minutes there are areas that are raw but I can’t tell if that’s just the pudding needing to set. Should I just pull it out at the 50 minute mark?

    This cake is so amazing I want it to be perfect!

    Thanks!

    Reply

  85. The recipe calls for 3/4 cup powdered sugar but the directions say start with 2 cups. I’m so confused!

    Reply

  86. This bundt cake is delish! My oven is a lil off, so I adjusted my baking time to 35 mins and my temp setting to 325 F. Thank you for the recipe

    Reply

  87. I made these today as cupcakes since i didnt Have a bundt Pan. I baked Them at 350 for 28 minutes and they’re perfect! Thanks!

    Reply

  90. We love the Nothing Bundt Cakes but only get them when we are on vacation. I was excited to try this recipe. It was a hit! I’m going to try a Red Velvet cake next. Thank you.

    Reply

  91. have a suggestion this is a downsized recipe of the actual frosting (I’ve worked at one of these the stores for three years)
    1 stick butter
    8 oz cream cheese
    2 tsp vanilla
    1 lb powdered sugar
    Partially melt butter and mix that by itself first. Add cream cheese and mix until fairly smooth. Add powdered sugar and vanilla, mix an low first, then on high.
    One last thing if you want the frosting to look just the the actual thing, start from the outside of the cake, about a half inch from the bottom.

    Reply

  92. Does it need to go in the fridge for a night before frosting? If so why? Thanks! Can’t wait to try it!

    Reply

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