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 Chocolate Chip Nothing Bundt Cake
There are few things I love more than a Nothing Bundt Cake. If you have one nearby, you know what I’m taking about. They are dense and moist and delicious, but they are also 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 get requests 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 surprised 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! Watch the video in the recipe card to see how it works.
More Nothing Bundt Cake Copycat Recipes
- Nothing Bundt Cake Carrot Cake – I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.
- Nothing Bundt Cake Lemon Cake – A sweet, tart cake that tastes just like the original.
- Nothing Bundt Cake White Chocolate Raspberry Cake – White chocolate chips and a raspberry filling give this cake so much flavor!
- Nothing Bundt Cake Pumpkin Chocolate Chip Cake – A rich and moist pumpkin cake that is perfect for the holidays.
More Delicious Cake Recipes
If you love cake you are in the right place! Check out some of our favorite cake recipes that make the perfect dessert for any occasion.
- 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.
How to Make Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake
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.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total: 1 hour 10 minutes
Serves: 16
Ingredients
- 1 box Devil's Food cake mix
- 3.4 oz instant chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cups mini chocolate chips
- 16 oz cream cheese softened
- 1/2 cup butter softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips.
- Pour into a greased bunt cake pan (cooking spray works great).
- Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes.
- 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.
- Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
- 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.
- 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.
Notes
*Prep time and cooking time does not include letting the cake refrigerate overnight.
Recipe Video
Nutrition
Calories: 579kcal | Carbohydrates: 64g | Protein: 6g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 490mg | Potassium: 182mg | Fiber: 1g | Sugar: 48g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 2mg
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
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.
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.
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!
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
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!
Joey says
hello. What kind of oil do I use? Vegetable?
Tks
Echo says
I like to use Canola oil when baking, but vegetable oil would work fine too. Thanks for asking!
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!
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 🙂
Katie says
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.
Patrice says
Should I still add pudding mix if the mix i use already has pudding in it?
Erica says
In short.. yes.
Austin says
Thanks so much, this looks great! Can’t wait to try it.
Alta says
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!
Echo says
The cream cheese frosting is incredible. Definitely more calories, but worth it! 🙂
Angela A says
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?
Echo says
The frosting calls for 1/2 cup of butter, not 1/2 stick. Thanks for asking!
America says
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!
Echo says
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!
Elaine M says
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.
Echo says
Thank you, Elaine! I’ve never used this recipe for a sheet cake. Good to know!
Dawn says
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! 🙂
Echo says
Thank you, Dawn! I’ve used the 15.25 ounce box in this recipe because that is what is available in my local grocery stores. A carrot cake is a great idea! Stay tuned…
Angela says
Do you have a red velvet bundt cake recipe? I would love to see it if you do.Email is [email protected] .
THANK YOU
Echo says
We don’t, but that is a great idea. We will work on it!
Dave says
I own a Nothing Bundt Cakes store and while I’m sure your cake tastes great that is not our recipe.
Karrie Cloward says
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?
Erica says
We haven’t but that sounds delicious! A chocolate Raspberry one is SUCH a good idea!
Erin says
Are you sure it was the chocolate cake and not the turtle cake? The turtle cake comes with a layer of caramel on it.
Susan says
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
Erica says
We gotcha covered: https://www.favfamilyrecipes.com/our-version-of-nothing-bundt-cakes-lemon-cake/
Roxy says
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.
Roxy says
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!
Erica says
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!
Susan says
Is there any substitute for sour cream?
Erica says
Yes, you can use Greek yogurt! Hope this helps!
Brianna says
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.
Brianna says
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?
Echo says
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.
Mildred says
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
Echo says
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!
Romney Lewis says
I tried this recipe today! It was sooo good! I can’t wait to try the others.
Erica says
So glad you liked it! 😀
Patsy says
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!
Erica says
I’m not sure… what kind of bundt pan are you using (ceramic? non-stick? etc..)?
sujith ks says
super
http://www.pearlaccountants.org/
Favorite Family Recipes says
Thanks so much!
Dena says
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.
Lori says
Can’t wait to try this one! Can you tell me what size of pudding?
Favorite Family Recipes says
Appx. 5 oz. (usually 5.1 oz.) Hope this helps!
Lori says
Thank you! The small pudding is 3.9 and the large is 5.9. I will try the large one. I’m making it this week.
Lori says
I want to make a lemon raspberry one. How would you make it to be as close to Nothing Bundt Cakes?
Jenny says
Have you tried making bundtlets with this recipe? If so, what would the cook time be?
Favorite Family Recipes says
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!
Jess says
If I wanted to make this a red velvet cake would I just exchange the deviles food for red velvet cake mix? Thank you!!
Favorite Family Recipes says
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!
Melanie says
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!
Jackie says
Has anyone not refrigerated it over night ?
Stokes says
I left it in the fridge for about 3 hours then iced it. It was fine and the family LOVED it.
Cindy Q says
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!
Favorite Family Recipes says
You could bake it a little longer, but not too long! It will set up some even after you pull it our of the oven. If it is still really gooey in the middle it could make for a delicious lava cake! 😉
Melissa Woodard says
The recipe calls for 3/4 cup powdered sugar but the directions say start with 2 cups. I’m so confused!
Favorite Family Recipes says
Sorry this was unclear in the recipe. You will want 3-4 cups (3 to 4 cups) Hope this helps!
Wenger says
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
Favorite Family Recipes says
Thanks for sharing what you did to adjust for your oven. And glad it still turned out great!
Amye says
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!
Favorite Family Recipes says
Thanks for sharing your method making them as cupcakes! This will be a huge help to many readers. Glad to hear they still turn out great!
Jackie says
Does the cake need to be kept in the fridge? Assuming there would be any leftovers…..
Favorite Family Recipes says
I like to wrap it tight and leave it in the fridge because I like it chilled but that’s just me. It can be wrapped or kept in an airtight container overnight though 🙂
Sue says
Can i make this with mini bundt cake pans
Favorite Family Recipes says
Yes, you can. Just check them after 8-10 minutes or so and keep checking until done. Hope this helps!
Fran says
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.
Favorite Family Recipes says
So glad you liked it! We are huge fans here too. Let us know how you like the red velvet!
Anon says
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.
Favorite Family Recipes says
Thanks so much for the suggestion! And thanks for the frosting tip (going from the outside to the inside). It’s always nice to get suggestions form past employees. We love it!
Frenci says
… and what is in real recipe? Can you share?
Carrie Evans says
Does it need to go in the fridge for a night before frosting? If so why? Thanks! Can’t wait to try it!
Favorite Family Recipes says
After it cools down a but, it just makes the cake more moist. Just make sure it’s wrapped up so the moisture stays IN the cake 🙂 Hope this helps!
Merlot Shorey says
Do you use salted or unsalted butter?
Favorite Family Recipes says
We typically use salted, but you can use either! Hope this helps!
Barbara says
I cannot wait to try this recipe for a tailgate. I really want to use more than one color batter (ie make it team colors if possible). My original thought was to use a white mix and color…but I think the best option is red velvet then perhaps color the frosting or use team color sprinkles…..thanks for the recipe.
Favorite Family Recipes says
I love that idea! Who’s your team? Such a fun idea to make it for a tailgating party– the fans will love it!
John Tannehill says
We have often paid up to $40 for the unnamed Bundt cake chain cakes. But after making my first bunt cake with this recipe We have not gone back. It’s my easy go to recipe for dessert and I often get requests for them. Easy to make your own flavors and add twists and turns. Do you have and try it please do. John Tannehill
Cheryl Wilhelm says
I also love this recipe! I substitute a mixture of peanut butter chips with the chocolate chips! So yummy!
Favorite Family Recipes says
So glad you liked it! Great idea using PB chips! YUM!
Julie Blackham says
Do you need to do anything different if baking in Utah since it is at higher altitudes?
Thanks.
Julie
Favorite Family Recipes says
You should be fine 🙂 This recipe was actually created when I lived in Utah so you should be good 😉 Hope this helps!
Kelley says
I rarely leave comments, but I HAD TO leave one for this recipe. I hadn’t eaten a bundt cake from Nothing Bundt in forever (they are somewhat pricey-and a little too sweet IMO); my husband picked up a few small ones (3 bundtlettes = $14!) so I hunted for a copycat recipe. I saw yours, read the great reviews and decided to try it. Can I just tell you-it was probably one of the best chocolate cakes-ever! My husband and 11 year old son absolutely loved it! They loved it so much that I made this cake TWICE in 2 weeks! My son even said I should make them and sell them. 😀 Thank you so much! P.S. the only modification I made was I used 1/2 cup of cooled off coffee instead of 1/2 cup water. And decided to use HERSHEY’S Chocolate Pudding instead of generic (I figured why not spend the extra $1.00!) I can’t wait to make the White Choclate Raspberry (that’s my fave from Nothing Bundt). Thanks again!
Erica Walker says
Hi Kelley- Thank you so much for taking the time to come back and comment! I am so happy to hear you and your family enjoyed this recipe. I love the idea of using cooled coffee instead of water. I bet that just made the flavor even MORE rich. Delicious!!! Thanks again for the nice comment! 😀
Dianne Graiser says
Just tasted what I think was the French Vanilla at one of the stores and it was so light and delicious. Do you have the recipe for it and also we loved the Raspberry chocolate one, do you know how to get the raspberry swirl that is inside??
Erica Walker says
Hi Dianne- we have several bundt cake recipes including the raspberry swirl. If you do a search for “bundt” on our site it will bring up a bunch of them 🙂 Hope this helps!