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.
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!
Sandra Ramsey says
Have you every tried this recipe with yellow cake mix and vanilla pudding substituted? Thanks
Favorite Family Recipes says
We haven’t but I bet it would be delicious!
Carey says
Absolute best chocolate cake ever! I’ve made so many chocolate cakes, and truly this is the best. I never get chocolate cake at restaurants now, because after this one I am always disappointed. I have served this so many different ways…as written, as cupcakes, warm right out of the oven with no icing and ice cream, and most often as written, but with half the icing. You can’t lose with this recipe!
Favorite Family Recipes says
Thank you so much for this kind review!
Heather Freehill says
Is refrigerating overnight a must? Thinking of making this in the morning and then frosting it several hours later for a birthday celebration in the afternoon/evening.
Favorite Family Recipes says
That should work!
Laura Watson says
Can one of those ‘cooked puddings’ be used instead of instant pudding?
Echo Blickenstaff says
No, definitely use the instant pudding. The cooked pudding will cause the cake to have a heavier texture. Thanks for asking!
Nadine Ochs says
My sister made this cake while I was in town, and let me tell you that was the best cake I have ever ate or made myself, I am on my second piece now.😊
Favorite Family Recipes says
I am so glad you guys loved it!! Thanks so much for the 5-star review!
Kelly says
I’ve had the “real” cake from their store on multiple occasions, and this one was SPOT ON (and even better because it was much less expensive)! I ran out of sour cream (gasp) so I reached for fat free plain Greek yogurt….. I ended up using about 1/2 cup of each. I only had chocolate fudge instant pudding on hand so I used it. I also used dark chocolate chips (60% or 62%, I believe).
For the icing, I cut the recipe in half and had MORE than enough icing….. probably could have iced 2 or 3 cakes with just half the icing recipe.
My daughter and I ate this cake up in 3 days’ time! Hey, it had Greek yogurt and eggs in it, so I counted it as “breakfast food”! LOL! 😊
We will definitely make this agin, and I’m considering substituting pumpkin purée for the oil. Has anyone tried this?
Thank you for replicating these awesome recipes! Being in corona-quarantine is a perfect time to try out some new desserts with the family. 😊
Sarah says
This was DIVINE. Thank you so much for this recipe. It brightened spirits during a not so bright time in the world!
renee says
Is there any substitute for sour cream? What does it do if you leave it out?
Favorite Family Recipes says
If you leave it out the cake will come out very dry. You can substitute it with one cup of yogurt plus one teaspoon of baking powder!
Nicole says
Have you ever tried making this as a mini bunt cakes??? If so, what temperature and how long did you cook it for?
Favorite Family Recipes says
I haven’t, but I would try lowering the temperature by 25 degrees and then bake for 20 minutes and check them every 5 minutes after that.
Marlene says
Do you have a recipe for the strawberry nothing Bundt cake?
Favorite Family Recipes says
We don’t but that cake is delicious! We might have to come up with one!
Jennifer says
Will I get a bad result if I refrigerate this for a short time then ice it before my daughter gets home for her birthday??
Favorite Family Recipes says
Nope! It should be fine in the fridge! You can even put it in the freezer – it thaws pretty quickly.
Lizeth Navarro says
Can you Make this recipe in a 8inch round pan?
Favorite Family Recipes says
I haven’t tried it that way before, so I’m not sure. Let me know how it turns out if you do try it!