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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!
I have used this recipe and the lemon one several times to make mini bunt cakes for various occasions. They are always a hit. I was making the lemon ones today though and forgot to adjust the baking time :/ they are pretty brown but not burnt. I hope they still taste ok! 🙂 Thanks for the recipe, it’s definitely a keeper! 🙂
Just tasted what I think was the French Vanilla at one of the stores and it was so light and delicious. Do you have the recipe for it and also we loved the Raspberry chocolate one, do you know how to get the raspberry swirl that is inside??
Hi Dianne- we have several bundt cake recipes including the raspberry swirl. If you do a search for “bundt” on our site it will bring up a bunch of them 🙂 Hope this helps!
I rarely leave comments, but I HAD TO leave one for this recipe. I hadn’t eaten a bundt cake from Nothing Bundt in forever (they are somewhat pricey-and a little too sweet IMO); my husband picked up a few small ones (3 bundtlettes = $14!) so I hunted for a copycat recipe. I saw yours, read the great reviews and decided to try it. Can I just tell you-it was probably one of the best chocolate cakes-ever! My husband and 11 year old son absolutely loved it! They loved it so much that I made this cake TWICE in 2 weeks! My son even said I should make them and sell them. 😀 Thank you so much! P.S. the only modification I made was I used 1/2 cup of cooled off coffee instead of 1/2 cup water. And decided to use HERSHEY’S Chocolate Pudding instead of generic (I figured why not spend the extra $1.00!) I can’t wait to make the White Choclate Raspberry (that’s my fave from Nothing Bundt). Thanks again!
Hi Kelley- Thank you so much for taking the time to come back and comment! I am so happy to hear you and your family enjoyed this recipe. I love the idea of using cooled coffee instead of water. I bet that just made the flavor even MORE rich. Delicious!!! Thanks again for the nice comment! 😀
Do you need to do anything different if baking in Utah since it is at higher altitudes?
Thanks.
Julie
You should be fine 🙂 This recipe was actually created when I lived in Utah so you should be good 😉 Hope this helps!
I also love this recipe! I substitute a mixture of peanut butter chips with the chocolate chips! So yummy!
So glad you liked it! Great idea using PB chips! YUM!
We 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
I 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.
I love that idea! Who’s your team? Such a fun idea to make it for a tailgating party– the fans will love it!
Do you use salted or unsalted butter?
We typically use salted, but you can use either! Hope this helps!
Does it need to go in the fridge for a night before frosting? If so why? Thanks! Can’t wait to try it!
After 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!
have 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.
Thanks 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!
… and what is in real recipe? Can you share?
We 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.
So glad you liked it! We are huge fans here too. Let us know how you like the red velvet!
Can i make this with mini bundt cake pans
Yes, you can. Just check them after 8-10 minutes or so and keep checking until done. Hope this helps!
Does the cake need to be kept in the fridge? Assuming there would be any leftovers…..
I 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 🙂
I 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!
Thanks 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!
This 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
Thanks for sharing what you did to adjust for your oven. And glad it still turned out great!
The recipe calls for 3/4 cup powdered sugar but the directions say start with 2 cups. I’m so confused!
Sorry this was unclear in the recipe. You will want 3-4 cups (3 to 4 cups) Hope this helps!
Need 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!
You 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! 😉
Has anyone not refrigerated it over night ?
I left it in the fridge for about 3 hours then iced it. It was fine and the family LOVED it.
I’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!
If I wanted to make this a red velvet cake would I just exchange the deviles food for red velvet cake mix? Thank you!!
Yes, 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!