Chocolate Chocolate Chip Nothing Bundt Cake Copycat

Our copycat version of Nothing Bundt Cake’s Chocolate Chocolate Chip Bundt Cake is a MUST TRY! It is one of our most popular recipes here on Favorite Family Recipes – and for a good reason. Be sure to read all of the rave reviews below in the comments!
Chocolate Chip Nothing Bundt Cake
There are few things I love more than Nothing Bundt Cakes. 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 (well… this one and the White Chocolate Raspberry)! 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!


Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake

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


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


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

  2. Becky says:

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

  3. Kevin and Elise says:

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

  4. Andrea D. says:

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

  5. Ben and Ash Rasmussen says:

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

    • Alice W says:

      How long did u bake your cupcakes?

      • Sandy says:

        High altitude modifications?

  6. Pia says:

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

  7. Our Story says:

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

    • Debbie says:

      Thanks for the icing tip on the nothing bundt cake recipe

      • Sarah says:

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


        • Erica says:

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

  8. Gourmified says:

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


  9. Gourmified says:

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

    Thanks a million times over!!!

  10. Nichole Swink says:

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

  11. Patty says:

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

  12. gaylynn says:

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

    • Theresa johnson says:

      Do you use a small or large box of pudding?

      • Echo says:

        It is the small box. It is 3.4 oz. Thanks for asking!

  13. Erica says:

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

    • angie says:

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

      • Erica says:

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

  14. Kristelle says:

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

  15. Cat says:

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

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

  16. Alison says:

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


  17. Kristen says:

    What is the frosting recipe?

  18. Christine says:

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

  19. Erica says:

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

    • angie says:

      do you know the carrot cake recipe they use??

  20. chris says:

    What size package chocolate pudding?

  21. Erica says:

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

  22. O'haras says:

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

    • Karen Adkins says:

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

      • Echo says:

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

  23. Mary says:

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

  24. Kathy says:

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

  25. Erica says:

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

  26. Mrs. Schmidty says:

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

  27. Kerri says:

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

  28. Erica says:

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

  29. Kerri says:

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

  30. netscot says:

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

  31. trish says:

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

    • Erica says:

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

  32. Shhhhauna says:

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

  33. Vaunette says:

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

  34. pam says:

    Use one of those cake mixes or two of them?

  35. pam says:

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

    • Erica says:

      Yes, just one cake mix 🙂

  36. Erin says:

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

  37. Alisa says:

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

  38. nat says:

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

    • Serena says:

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

  39. Meghan says:

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

  40. Nancy Hernandez says:

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


  41. Ellen Smallwood says:

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

  42. Bridget says:

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

    • Erica says:

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

      • Emily says:

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

  43. Stephanie says:

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

  44. Carolina says:

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

    • Erica says:

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

  45. Trisha says:

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

    • Erica says:

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

  46. Josie says:

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

    • Josie says:

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

      • Erica says:

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

  47. sonyaanselmo says:

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

    • Erica says:

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

  48. Jennifer says:

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

    • Emily says:

      You could just spread it out, or I have done it as a sheet cake with a design before. You can see a pumpkin sheet cake I did this way here:

  49. Kathy Shea Mormino, The Chicken Chick says:

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

    Kathy Shea Mormino
    The Chicken Chick

  50. Lyn says:

    Do you have a Gluten free version of this?

    • Emily says:

      Sorry, not yet.

    • Dena says:

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

      • tlamm says:

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

      • Terese Lamm says:

        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)

  51. Kolleen says:

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

    • Echo says:

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

  52. Sandra says:

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

    • Erica says:

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

  53. Patti says:

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

    • Echo says:

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

  54. kt says:

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

    • Erica says:

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

  55. Alex says:

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

    • Erica says:

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

  56. Joey says:

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

    • Echo says:

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

  57. Michelle says:

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

    • Erica says:

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

  58. Bev says:

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

    • Erica says:

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

    • 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.

  59. Patrice says:

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

    • Erica says:

      In short.. yes.

  60. Austin says:

    Thanks so much, this looks great! Can’t wait to try it.

  61. 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! 🙂

  62. 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!

  63. 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!

  64. 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!

  65. 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!

  66. Dave says:

    I own a Nothing Bundt Cakes store and while I’m sure your cake tastes great that is not our recipe.

  67. 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!

  68. 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:

  69. 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.

  70. 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!

  71. Susan says:

    Is there any substitute for sour cream?

    • Erica says:

      Yes, you can use Greek yogurt! Hope this helps!

  72. 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.

  73. 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.

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