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Rich, moist Chocolate Chocolate Chip Bundt Cake with creamy frosting! This favorite easy copycat recipe tastes just like Nothing Bundt Cakes but at a fraction of the cost.
Table of Contents
- A Chocolate Lover’s Dream Cake
- Ingredients You’ll Need for this Cake
- How to Make the Best Chocolate Bundt Cake
- How to Make the Perfect Cream Cheese Frosting
- The Secret to an Ultra-Moist Cake
- Storing & Freezing Your Cake
- Rave Reviews About this Cake
- Questions About Chocolate Bundt Cake
- Nothing Bundt Cake Copycat Recipes
- More Chocolate Cake Recipes You’ll Love
- Chocolate Chocolate Chip Bundt Cake Recipe
A Chocolate Lover’s Dream Cake
This cake has been a favorite in my family for years, and I’m so excited to share it with you! If you’re a chocolate lover like me, get ready for your new favorite dessert! This Chocolate Chocolate Chip Bundt Cake is rich, ultra-moist, and loaded with chocolatey goodness. With a deep, fudgy flavor and a luscious cream cheese frosting, it tastes just like those famous Nothing Bundt Cakes—but at a fraction of the price! And the best part? It’s incredibly easy to make thanks to a few simple shortcuts.
Why You’ll Love This Cake
- Super Moist & Rich – Thanks to sour cream and instant pudding mix, every bite is melt-in-your-mouth delicious.
- Easy to Make – No need to measure out flour, cocoa powder, or leavening agents—the cake mix does the heavy lifting!
- Budget-Friendly – Skip the bakery prices and make this copycat recipe at home.
- Perfect for Any Occasion – Birthdays, holidays, or just because—you don’t need an excuse to enjoy this chocolate masterpiece!
Ingredients You’ll Need for this Cake
For the Chocolate Bundt Cake:
- Devil’s Food cake mix (for the richest chocolate flavor)
- Chocolate instant pudding mix (see recipe notes for size details)
- Sour cream (or plain Greek yogurt for a lighter option)
- Large eggs
- Water
- Vegetable oil
- Mini chocolate chips (plus extra for garnish!)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Butter, softened
- Powdered sugar (depending on your desired sweetness)
- Vanilla extract
How to Make the Best Chocolate Bundt Cake
Preheat & Prep
- Preheat your oven to 350°F.
- Grease your bundt pan thoroughly to prevent sticking.
Mix the Batter
- In a large mixing bowl, whisk together the cake mix, pudding mix, sour cream, eggs, water, and oil until smooth.
- Stir in the mini chocolate chips.
Bake
- Pour the batter into your prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let the cake cool in the pan for about 20 minutes.
- Carefully flip it onto a wire rack to cool completely.
How to Make the Perfect Cream Cheese Frosting
Beat the Cream Cheese & Butter
- Using a hand mixer or stand mixer, beat the softened cream cheese and butter until light and fluffy.
Add Powdered Sugar & Vanilla
- Mix in the vanilla extract.
- Gradually add the powdered sugar until smooth and creamy.
Frost Like a Pro
- Scoop the frosting into a ziplock bag and snip the corner.
- Pipe it in thick ribbons around the cake for a bakery-style look.
- Sprinkle with extra mini chocolate chips for the perfect finishing touch!
The Secret to an Ultra-Moist Cake
I’ve made my fair share of bundt cakes, and this one is hands-down the best. What’s the secret? The combination of instant pudding mix and sour cream! These two ingredients work together to lock in moisture, ensuring every bite is rich, fudgy, and irresistible. And don’t forget those mini chocolate chips—they create little pockets of chocolatey goodness throughout the cake!
Storing & Freezing Your Cake
How to Store Your Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If refrigerating, allow it to come to room temperature before serving for the best texture.
Freezing Instructions
If you want to freeze your bundt cake for later, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. When you’re ready to enjoy it, let it thaw at room temperature before adding the frosting.
Rave Reviews About this Cake
“Just made this last weekend for my daughter’s 18th birthday and it was amazing- everyone raved about it! Very moist and full of rich chocolate flavor (and I normally don’t like cake.) We’re now preparing to make two for Christmas Dessert. Thank you for another delicious recipe.”
– Brittany
“I LOVE this cake. It’s so pretty and SO delicious. Tastes JUST like the original from nothing bundt cakes – best part… I can make it for a fraction of the price. Thanks for this great recipe!”
– Lisalia
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!”
– Carey
Questions About Chocolate Bundt Cake
A non-stick bundt pan with a light-colored interior works best to prevent over-browning. Be sure to grease it well for easy cake release.
Absolutely! You can add chopped nuts, white chocolate chips, or even caramel bits for a unique twist.
Let the cake rest for at least 10-20 minutes before flipping it out. This helps it set and prevents it from breaking apart.
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent treat.
Yes! Simply use a gluten-free chocolate cake mix and check that all other ingredients are gluten-free.
Nothing Bundt Cake Copycat Recipes
More Chocolate Cake Recipes You’ll Love
If you’re a chocoholic like me, you’ll love these other decadent desserts:
Chocolate Chocolate Chip Bundt Cake
Video
Ingredients
Chocolate Cake
- 1 (13.25-ounce) box Devil's Food cake mix
- 1 (3.4-ounce) package instant chocolate pudding mix, *IMPORTANT – SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- ½ cup water
- ½ cup oil
- 1 ½ cups mini chocolate chips
Cream Cheese Frosting
- 16 ounces cream cheese,, softened
- ½ cup butter,, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
Instructions
- Heat oven to 350 degrees F. Grease a standard Bundt cake pan. Set aside. Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Stir in chocolate chips.
- Pour into prepared pan. Bake for 45-50 minutes.
- Remove from oven. Let cool for 20 minutes.
- Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, 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 resealable zip-top gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips, as pictured.
Equipment
- Bundt Cake Pan
- Electric Mixer
- Mixing Bowls
Notes
*IMPORTANT NOTE ON INSTANT DRY PUDDING MIX:
Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can’t find a 3.4 ounce box, buy a 3.9 ounce box and measure out ½ cup (loosely packed) to use in this recipe. If you pack it down, you will need ½ cup plus two teaspoons. MORE RECIPE TIPS: Prep time and cooking time does not include letting the cake refrigerate overnight. For a true copycat recipe, frost with cream cheese frosting.- Place frosting in a Ziplock bag.
- Cut a tiny hole in the bottom corner of the bag.
- Frost cake in strips over the entire bundt cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Craving chocolate yet? This Chocolate Chocolate Chip Bundt Cake is everything a chocolate lover dreams of—rich, moist, and bursting with flavor. Whether you’re making it for a celebration or just indulging in a sweet treat, it’s sure to become your new go-to cake recipe. Enjoy!
Have you tried this recipe? Let me know how it turned out in the comments below! I’d love to hear your thoughts and any fun variations you tried!
What size package chocolate pudding?
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!
Cinnamon 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.
Great suggestions for the cinnamon cake! Thank you, AshMarie!
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
do you know the carrot cake recipe they use??
What is the frosting recipe?
Thanks!
My man said"that's the BEST cake you've EVER MADE"!Thanks!
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!
Ok, so the choice of 3 different chocolate cake recipes is puzzling me… which do I choose? What has been the choice for everyone else? I tried the samples at the Women's expo and it was TO DIE FOR! I just can't justify spending over $30 for a cake though! Thanks so much for posting! ~Starlightlily!
Just the small box, but I'm sure if you used the large box it would be fine.
do you just use the powder? does it matter if it’s instant?
I have used both regular and instant powders and both work great! And no, I haven’t done the carrot cake, sorry!
Do you use the large or small box of pudding??? Excited to try today!
Do you use a small or large box of pudding?
It is the small box. It is 3.4 oz. Thanks for asking!
Oh my gosh! This is the BEST! Tastes just like the original and loads cheaper. LOVE your site and blogs=)
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!
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!!!Lisagourmified.blogspot.com
Are you kidding me!? I want to eat just their frosting plain! Aack! I always want to pick up a cake when I go see family in Sandy. I'm putting this on my list to make this week. Can't wait!!!!!Thanks!Lisagourmified.blogspot.com
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
Thanks for the icing tip on the nothing bundt cake recipe
What tip did you use to pipe this? And did you take the frosting all the way into the middle? (If you aren’t putting a cake topper on it, any suggestions for how to “finish” it?
Thanks.
I just used a pastry bag and cut off the tip to the size I wanted. No tip was big enough!
Take 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.
Great tips for frosting! Thanks Erin!
So excited to try your recipe…it really looks tempting. do you have other nothing bundt cake recipes? 🙂
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!
How long did u bake your cupcakes?
High altitude modifications?
Did you get an answer to how long to bake cupcakes. Mine are in the oven now. ?
Making these wed…what temp and time worked for cupcakes? Thanks in advance!
Nothing 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?
I made some mini bundts the same size as the bundlets and baked for 15 minutes. For cupcakes I would imagine a little less than that.
Which mini Bundt pan did you use?
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!!!
Made this and it was DELICIOUS!!! And easy! Kevin called me Martha Stewart, he was so impressed!!!
My cousin found your blog when she was looking for cafe rio pork recipes. She tried it and said it was perfect. We must practically be neighbors, I live pretty close to the Nothing Bundt Cakes on State. I’ve heard they’re amazing, but I’ve never tried one. I think I’ll just make your recipe instead!You can visit my food blog at http://timetoeatbeckysrecipes.blogspot.com/
Best cake ever!
Wow my first bunt cake and everyone Loved it yay ????