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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!
We were looking for a great cake for our small family Holiday party. My daughter loves to bake and she loved making this bundt cake. The flavors are just delicious and it was a big hit.
I love this chocolate bundt cake! It is so moist and rich. I’m saving this cake to make again as a Christmas dessert everyone will love it!
I love these cakes. I have always been nervous to try one on my own but you have convinced me otherwise!
Wow! What an awesome Bundt cake! Seriously can’t wait to try this 🙂
I’d never heard about this specific type of cake before but it looks so cute and delicious – have to try it asap!
Hi Emmeline,
Nothing Bundt Cakes is a chain of shops in the US that sells cakes — “nothing but Bundt cakes.” They sell them in various flavors and sizes. They also sell small bibelot items, cards, etc.
Wow! I’ve never had a bundt cake that looks this good. Looking forward to trying this soon!
Love the look of a bundt cake and yours looks perfect and moist. YUM!
I have always wanted to bake Bundt cakes..your recipe looks easy to follow..will try yours
Please Please Please!! Wanting the Nothing Bundt Cakes recipe for RED VELVET!!! All of the ones I have made are fabulous! Even substituted blueberry filling for the raspberry filling in the white chocolate raspberry “bundt”. AMAZING
Would love to try this for hanukkah, did you use fresh frozen or canned blueberries
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!
The best cake! The copycat is so much better! Loved it!
Can you Make this recipe in a 8inch round pan?
I haven’t tried it that way before, so I’m not sure. Let me know how it turns out if you do try it!
Will I get a bad result if I refrigerate this for a short time then ice it before my daughter gets home for her birthday??
Nope! It should be fine in the fridge! You can even put it in the freezer – it thaws pretty quickly.
Do you have a recipe for the strawberry nothing Bundt cake?
We don’t but that cake is delicious! We might have to come up with one!
Have you ever tried making this as a mini bunt cakes??? If so, what temperature and how long did you cook it for?
I haven’t, but I would try lowering the temperature by 25 degrees and then bake for 20 minutes and check them every 5 minutes after that.
Is there any substitute for sour cream? What does it do if you leave it out?
If you leave it out the cake will come out very dry. You can substitute it with one cup of yogurt plus one teaspoon of baking powder!
This was DIVINE. Thank you so much for this recipe. It brightened spirits during a not so bright time in the world!
I’ve had the “real” cake from their store on multiple occasions, and this one was SPOT ON (and even better because it was much less expensive)! I ran out of sour cream (gasp) so I reached for fat free plain Greek yogurt….. I ended up using about 1/2 cup of each. I only had chocolate fudge instant pudding on hand so I used it. I also used dark chocolate chips (60% or 62%, I believe).
For the icing, I cut the recipe in half and had MORE than enough icing….. probably could have iced 2 or 3 cakes with just half the icing recipe.
My daughter and I ate this cake up in 3 days’ time! Hey, it had Greek yogurt and eggs in it, so I counted it as “breakfast food”! LOL! 😊
We will definitely make this agin, and I’m considering substituting pumpkin purée for the oil. Has anyone tried this?
Thank you for replicating these awesome recipes! Being in corona-quarantine is a perfect time to try out some new desserts with the family. 😊
Can one of those ‘cooked puddings’ be used instead of instant pudding?
No, definitely use the instant pudding. The cooked pudding will cause the cake to have a heavier texture. Thanks for asking!
My sister made this cake while I was in town, and let me tell you that was the best cake I have ever ate or made myself, I am on my second piece now.😊
I am so glad you guys loved it!! Thanks so much for the 5-star review!
I’ve never had a cake from Nothing Bunt Cakes, I love the idea of making on at home! Does it matter what size of bunt pan you use? My friend got me a heart shaped one, I think it’s 10, 10 1/2 cups.
That should work!
Have you every tried this recipe with yellow cake mix and vanilla pudding substituted? Thanks
We haven’t but I bet it would be delicious!
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!
Thank you so much for this kind review!
Is refrigerating overnight a must? Thinking of making this in the morning and then frosting it several hours later for a birthday celebration in the afternoon/evening.
That should work!
Hi, does sour cream has to be room temperature
Either way is okay! I find that the batter is more smooth when the ingredients are at room temperature, though!
Hi, this cake turned out a bit dry any idea what might have caused it to dry? One thing i did differently is baked as a cake instead of a bundt cake. Any suggestion
What size bundt pan did you use?
I used a 10-inch bundt pan. Hope this helps!
I’ve done it with a white cake mix and white chocolate pudding added whit chocolate chips and swirled with raspberry pie filling. Amazing!
Love the Nothing bundt cakes..I am going to attempt to make one this Christmas.. Could I use a 6 cup bundt pan,then maybe put the leftovers in another pan.
Yes, of course. Be sure not to overfill the bundt pan. The cake “grows” as it bakes. Don’t fill it over 2/3 full. Good luck!