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.
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
- 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.
Other Yummy 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.
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.
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Serves: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total: 1 hour 10 minutes
INGREDIENTS
- 1 pkg Devil's Food 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
- 16 oz cream cheese softened
- 1/2 c. butter softened
- 3-4 c. powdered sugar
- 2 tsp. 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.
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Cheryl says
September 8, 2008 at 2:44 pmhttp://ediblemorsels.blogspot.com/
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.
Mary Ann Klein says
June 5, 2017 at 5:29 pmWow my first bunt cake and everyone Loved it yay ????
Becky says
September 12, 2008 at 2:49 amMy 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/
Kevin and Elise says
September 16, 2008 at 4:41 pmMade this and it was DELICIOUS!!! And
easy! Kevin called me Martha Stewart, he was so impressed!!!
Andrea D. says
December 30, 2008 at 4:12 amAbsolutely 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!!!
Ben and Ash Rasmussen says
May 6, 2009 at 6:44 pmI 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!
Alice W says
February 18, 2017 at 9:25 amHow long did u bake your cupcakes?
Sandy says
March 3, 2017 at 12:46 pmHigh altitude modifications?
Steph says
June 22, 2017 at 8:13 amDid you get an answer to how long to bake cupcakes. Mine are in the oven now. ?
Amy Bell says
March 11, 2019 at 11:29 pmMaking these wed…what temp and time worked for cupcakes? Thanks in advance!
Shirley says
January 25, 2018 at 11:33 amNothing but bundt serves samples that look to be baked in a sheet cake pan…….how long would you bake this choc chip recipe in a sheet cake pan?
Pia says
November 22, 2009 at 7:26 amSo excited to try your recipe…it really looks tempting. do you have other nothing bundt cake recipes? 🙂
Our Story says
February 8, 2010 at 9:41 pmThis 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
April 7, 2012 at 4:22 pmThanks for the icing tip on the nothing bundt cake recipe
Sarah says
May 10, 2012 at 4:10 pmWhat 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.
Erica says
May 10, 2012 at 5:43 pmI just used a pastry bag and cut off the tip to the size I wanted. No tip was big enough!
Erin says
April 20, 2019 at 8:53 pmTake the frosting all the way into the middle. Once youve finished frosting the outside of the cake take a knife and swirl/smooth the frosting around the inside of the hole. You may need to add more frosting to completely cover the cake on the inside.
Erica says
April 20, 2019 at 9:24 pmGreat tips for frosting! Thanks Erin!
Gourmified says
February 22, 2010 at 4:54 pmAre 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
Gourmified says
March 24, 2010 at 3:42 amSo, 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
Nichole Swink says
June 11, 2010 at 1:06 amI 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!
Patty says
June 12, 2010 at 12:58 amOh my gosh! This is the BEST! Tastes just like the original and loads cheaper. LOVE your site and blogs=)
gaylynn says
August 18, 2010 at 4:07 pmDo you use the large or small box of pudding??? Excited to try today!
Theresa johnson says
February 19, 2017 at 8:35 amDo you use a small or large box of pudding?
Echo says
February 21, 2017 at 1:34 pmIt is the small box. It is 3.4 oz. Thanks for asking!
Erica says
August 18, 2010 at 4:21 pmJust the small box, but I'm sure if you used the large box it would be fine.
angie says
October 22, 2012 at 2:16 pmdo you just use the powder? does it matter if it’s instant?
Erica says
October 22, 2012 at 7:17 pmI have used both regular and instant powders and both work great! And no, I haven’t done the carrot cake, sorry!
Kristelle says
November 15, 2010 at 7:48 pmOk, 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!
Cat says
November 24, 2010 at 6:27 pmWonderful 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!
Alison says
January 5, 2011 at 2:21 pmMy man said
"that's the BEST cake you've EVER MADE"!
Thanks!
Kristen says
January 20, 2011 at 9:28 pmWhat is the frosting recipe?
Thanks!
Christine says
May 1, 2011 at 2:18 pmI 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!
ashmarie says
April 20, 2019 at 8:57 pmCinnamon Bundt cake: use yellow cake mix. swap cinnamon chips for the chocolate chips. For the cinnamon swirl use sugar, brown sugar, cinnamon, and a couple of tablespoons of butter. Just enough butter so it has the consistency similar to that kinetic/magic sand.
The pecan cake is the same as the cinnamon except add pecans and subtract the cinnamon chips.
Erica says
April 20, 2019 at 9:22 pmGreat suggestions for the cinnamon cake! Thank you, AshMarie!
Erica says
May 1, 2011 at 4:27 pmI'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
October 22, 2012 at 2:18 pmdo you know the carrot cake recipe they use??
chris says
May 5, 2011 at 3:08 amWhat size package chocolate pudding?
Erica says
May 5, 2011 at 3:44 amThere are usually 2 sizes. Use the smaller one, I am sure the larger one would be ok too though
O'haras says
September 18, 2011 at 5:56 pmThis 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.
Karen Adkins says
January 28, 2015 at 3:05 pmPlease post their turtle Bundt cake recipe or a copy cat!!!
Echo says
January 28, 2015 at 10:13 pmI haven’t tried their Turtle Bundt cake yet. Sounds like I need to give it at a try!
Mary says
January 10, 2012 at 12:14 amThis 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
Kathy says
January 12, 2012 at 7:08 amI need to buy a bundt cake pan, what size is best for this recipe?
Andrew Fox says
December 23, 2018 at 10:04 pm8 inch
Erica says
January 12, 2012 at 6:14 pmJust 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.
Mrs. Schmidty says
January 29, 2012 at 10:51 pmI 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!
Kerri says
February 2, 2012 at 6:02 amI'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?
Erica says
February 2, 2012 at 6:05 amIf 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
Kerri says
February 2, 2012 at 6:10 amThank you! I'm so excited I stumbled across your blog. Thanks for sharing your talents!
netscot says
February 6, 2012 at 4:23 amJust made this for my own birthday! It was fabulous!! Thank you!!
trish says
March 9, 2012 at 10:45 pmHave 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
March 12, 2012 at 4:28 pmI 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!
Shhhhauna says
March 14, 2012 at 10:33 pmYou nailed this recipe!!! It’s now a Fam Fav in our house too… Thank you!
Vaunette says
March 17, 2012 at 2:52 pmErica, 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?
pam says
March 27, 2012 at 8:16 pmUse one of those cake mixes or two of them?
pam says
March 27, 2012 at 9:46 pmOn the copy cat bunt cake: only ONE box of cake mix, right?
Erica says
March 28, 2012 at 8:16 amYes, just one cake mix 🙂
Erin says
April 3, 2012 at 9:19 pmThis 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.
Alisa says
April 17, 2012 at 2:49 pmNothing 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 🙂
nat says
May 10, 2012 at 9:28 amDoes 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
October 14, 2012 at 1:08 pmI’ve seen recipes for “cake mixes” so maybe try one of those then use it in this recipe?
Meghan says
August 25, 2012 at 6:53 pmThis 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.
Nancy Hernandez says
August 26, 2012 at 3:22 pmI just made this cake and it is absolutly delish, the frosting is the best I’ve ever had. Thank you so much.
Nancy
Ellen Smallwood says
November 18, 2012 at 1:04 pmHas anyone had success with the mini bundt pan? I bought one of the pans yesterday but don’t know what recipe to use.
Thanks!
Bridget says
November 29, 2012 at 5:09 pmwonderful!!!! Have you perfected the white chocolate Raseberry? I would love to make it for my husbands birthday Dec. 4
Erica says
November 29, 2012 at 6:15 pmI 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
January 12, 2013 at 1:58 pmWould 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]!
Stephanie says
December 14, 2012 at 11:01 amDoes 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!
Carolina says
February 2, 2013 at 12:42 amHi!!! 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
February 2, 2013 at 9:38 amAbsolutely! 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!
Trisha says
February 11, 2013 at 7:10 pmI could only find mini semisweet chocolate chips at the store, is that the kind you used?
Erica says
February 11, 2013 at 10:44 pmYeah, just whatever the mini chocolate chips are. They just melt better. Milk chocolate or semi sweet.. Either one.
Josie says
February 24, 2013 at 1:01 pmI 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
February 24, 2013 at 1:06 pmOn my previous reply. The swirl began 1/2 inch from the outside rim of the cupcake.
Erica says
June 12, 2013 at 4:23 pmThanks for sharing this! I have had a lot of people asking how to do cupcakes so I will refer them to your comment!
Melissa Mutz says
February 10, 2019 at 6:21 pmDo you remember how long you baked the cupcakes?
sonyaanselmo says
June 12, 2013 at 3:46 pmMy 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
June 12, 2013 at 4:24 pmYou 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!
Jennifer says
May 5, 2014 at 11:43 pmHi
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!
Emily says
May 7, 2014 at 10:25 pmYou 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
Kathy Shea Mormino, The Chicken Chick says
May 18, 2014 at 3:08 pmYum! Thank you for sharing with the Clever Chicks Blog Hop!
Kathy Shea Mormino
The Chicken Chick
Lyn says
June 23, 2014 at 2:58 pmDo you have a Gluten free version of this?
Emily says
June 23, 2014 at 8:07 pmSorry, not yet.
Dena says
July 30, 2015 at 10:59 amHi. 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!!!
tlamm says
March 1, 2017 at 7:47 amDo you use TWO boxes of the Gluten free cake mix…since one box only makes one 9″ round instead of two??
Terese Lamm says
March 1, 2017 at 7:53 amDo 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)
Kolleen says
September 21, 2014 at 6:22 pmI 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
September 22, 2014 at 7:38 amI’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
October 12, 2014 at 1:59 pmI’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
October 14, 2014 at 6:19 pmThey 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
February 28, 2015 at 2:57 amI 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
March 1, 2015 at 12:06 amOh 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
July 25, 2015 at 10:30 amThanks 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
July 26, 2015 at 3:45 pmAbout 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
September 17, 2015 at 4:48 pmLove 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
September 17, 2015 at 9:39 pmWe 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
November 1, 2015 at 7:30 pmhello. What kind of oil do I use? Vegetable?
Tks
Echo says
November 2, 2015 at 8:23 amI like to use Canola oil when baking, but vegetable oil would work fine too. Thanks for asking!
Michelle says
November 25, 2015 at 9:26 amThis 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
November 25, 2015 at 10:10 amSo glad you liked it (and loving that you fooled your family)! Thanks so much for the nice comment!
Bev says
December 2, 2015 at 3:46 pmWill 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
December 4, 2015 at 9:36 amWe 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
June 23, 2016 at 8:13 amDid 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
May 23, 2016 at 11:08 amShould I still add pudding mix if the mix i use already has pudding in it?
Erica says
May 24, 2016 at 8:48 pmIn short.. yes.
Austin says
July 2, 2016 at 9:22 amThanks so much, this looks great! Can’t wait to try it.
Alta says
February 17, 2017 at 7:41 pmLove 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
February 21, 2017 at 2:45 pmThe cream cheese frosting is incredible. Definitely more calories, but worth it! 🙂
Angela A says
February 18, 2017 at 10:27 amThis 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
February 21, 2017 at 2:52 pmThe frosting calls for 1/2 cup of butter, not 1/2 stick. Thanks for asking!
America says
February 19, 2017 at 3:34 pmokay 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
February 21, 2017 at 1:52 pmYou 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
February 20, 2017 at 4:45 pmI 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
February 21, 2017 at 2:00 pmThank you, Elaine! I’ve never used this recipe for a sheet cake. Good to know!
Dawn says
February 21, 2017 at 5:27 amI 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
February 21, 2017 at 1:46 pmThank 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
February 21, 2017 at 2:12 pmDo 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
February 21, 2017 at 3:24 pmWe don’t, but that is a great idea. We will work on it!
Dave says
February 21, 2017 at 11:35 amI own a Nothing Bundt Cakes store and while I’m sure your cake tastes great that is not our recipe.
Karrie Cloward says
February 23, 2017 at 7:19 pmI 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
February 26, 2017 at 10:39 amWe haven’t but that sounds delicious! A chocolate Raspberry one is SUCH a good idea!
Susan says
February 24, 2017 at 9:33 amI 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
February 26, 2017 at 10:38 amWe gotcha covered: https://www.favfamilyrecipes.com/our-version-of-nothing-bundt-cakes-lemon-cake/
Roxy says
February 26, 2017 at 4:17 pmHi 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
February 26, 2017 at 5:05 pmHi 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
March 1, 2017 at 7:38 pmHi 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
March 3, 2017 at 6:39 pmIs there any substitute for sour cream?
Erica says
March 6, 2017 at 11:31 amYes, you can use Greek yogurt! Hope this helps!
Brianna says
March 11, 2017 at 5:51 amI 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
March 14, 2017 at 5:55 amMy 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
March 17, 2017 at 9:22 pmHi 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
April 2, 2017 at 11:16 amProbé 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
April 3, 2017 at 10:58 amTranslation: 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
April 16, 2017 at 9:19 pmI tried this recipe today! It was sooo good! I can’t wait to try the others.
Erica says
April 17, 2017 at 9:36 amSo glad you liked it! 😀
Patsy says
May 19, 2017 at 7:15 pmI 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
May 22, 2017 at 7:21 pmI’m not sure… what kind of bundt pan are you using (ceramic? non-stick? etc..)?
sujith ks says
July 12, 2017 at 2:51 amsuper
http://www.pearlaccountants.org/
Favorite Family Recipes says
July 14, 2017 at 12:00 amThanks so much!
Dena says
August 27, 2017 at 10:47 amHi. 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
November 9, 2017 at 6:46 pmCan’t wait to try this one! Can you tell me what size of pudding?
Favorite Family Recipes says
November 9, 2017 at 7:28 pmAppx. 5 oz. (usually 5.1 oz.) Hope this helps!
Lori says
November 11, 2017 at 6:35 pmThank 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
February 20, 2018 at 4:34 pmI want to make a lemon raspberry one. How would you make it to be as close to Nothing Bundt Cakes?
Jenny says
December 9, 2017 at 9:18 amHave you tried making bundtlets with this recipe? If so, what would the cook time be?
Favorite Family Recipes says
December 9, 2017 at 11:21 pmI 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
December 21, 2017 at 3:59 pmIf 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
December 23, 2017 at 5:58 pmYes, 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
January 26, 2018 at 7:50 pmI’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
February 9, 2018 at 3:54 pmHas anyone not refrigerated it over night ?
Stokes says
February 14, 2018 at 4:58 pmI left it in the fridge for about 3 hours then iced it. It was fine and the family LOVED it.
Cindy Q says
February 17, 2018 at 11:20 pmNeed 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
February 18, 2018 at 3:58 pmYou 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
March 3, 2018 at 10:49 amThe recipe calls for 3/4 cup powdered sugar but the directions say start with 2 cups. I’m so confused!
Favorite Family Recipes says
March 7, 2018 at 8:52 amSorry this was unclear in the recipe. You will want 3-4 cups (3 to 4 cups) Hope this helps!
Wenger says
March 11, 2018 at 12:19 amThis 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
March 14, 2018 at 9:57 amThanks for sharing what you did to adjust for your oven. And glad it still turned out great!
Amye says
March 25, 2018 at 4:51 pmI 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
March 27, 2018 at 5:47 pmThanks 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
May 10, 2018 at 7:55 amDoes the cake need to be kept in the fridge? Assuming there would be any leftovers…..
Favorite Family Recipes says
May 11, 2018 at 11:25 amI 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
June 7, 2018 at 2:29 pmCan i make this with mini bundt cake pans
Favorite Family Recipes says
June 8, 2018 at 8:51 amYes, you can. Just check them after 8-10 minutes or so and keep checking until done. Hope this helps!
Fran says
July 5, 2018 at 1:36 pmWe 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
July 6, 2018 at 4:15 pmSo glad you liked it! We are huge fans here too. Let us know how you like the red velvet!
Anon says
July 15, 2018 at 5:22 pmhave 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
July 17, 2018 at 10:07 amThanks 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
February 20, 2019 at 6:25 pm… and what is in real recipe? Can you share?
Carrie Evans says
July 30, 2018 at 10:14 pmDoes 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
July 31, 2018 at 2:05 pmAfter 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
September 11, 2018 at 4:42 pmDo you use salted or unsalted butter?
Favorite Family Recipes says
September 11, 2018 at 7:46 pmWe typically use salted, but you can use either! Hope this helps!
Barbara says
October 21, 2018 at 5:45 amI 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
October 23, 2018 at 9:27 pmI 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
November 18, 2018 at 12:26 pmWe 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
January 28, 2019 at 10:37 amI also love this recipe! I substitute a mixture of peanut butter chips with the chocolate chips! So yummy!
Favorite Family Recipes says
January 28, 2019 at 5:46 pmSo glad you liked it! Great idea using PB chips! YUM!
Julie Blackham says
February 8, 2019 at 1:30 pmDo you need to do anything different if baking in Utah since it is at higher altitudes?
Thanks.
Julie
Favorite Family Recipes says
February 9, 2019 at 7:27 pmYou should be fine 🙂 This recipe was actually created when I lived in Utah so you should be good 😉 Hope this helps!