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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!
Have you tried making bundtlets with this recipe? If so, what would the cook time be?
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!
Can’t wait to try this one! Can you tell me what size of pudding?
Appx. 5 oz. (usually 5.1 oz.) Hope this helps!
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.
I want to make a lemon raspberry one. How would you make it to be as close to Nothing Bundt Cakes?
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.
super
http://www.pearlaccountants.org/
Thanks so much!
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!
I’m not sure… what kind of bundt pan are you using (ceramic? non-stick? etc..)?
I tried this recipe today! It was sooo good! I can’t wait to try the others.
So glad you liked it! 😀
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
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!
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?
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.
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.
Is there any substitute for sour cream?
Yes, you can use Greek yogurt! Hope this helps!
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!
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!
I love the fake flower!
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.
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
We gotcha covered: https://www.favfamilyrecipes.com/our-version-of-nothing-bundt-cakes-lemon-cake/
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?
We haven’t but that sounds delicious! A chocolate Raspberry one is SUCH a good idea!
Are you sure it was the chocolate cake and not the turtle cake? The turtle cake comes with a layer of caramel on it.
I own a Nothing Bundt Cakes store and while I’m sure your cake tastes great that is not our recipe.
That is why it’s a copy cat recipe and not the recipe. Care to share any secret ingredients? 🙂
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! 🙂
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…
Do you have a red velvet bundt cake recipe? I would love to see it if you do.Email is angelawitulski@aim.com .
THANK YOU
We don’t, but that is a great idea. We will work on it!
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.
Thank you, Elaine! I’ve never used this recipe for a sheet cake. Good to know!
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!
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!
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?
The frosting calls for 1/2 cup of butter, not 1/2 stick. Thanks for asking!
Should you keep this cake in the refrigerated after you frost it?
Yes!
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!
The cream cheese frosting is incredible. Definitely more calories, but worth it! 🙂