Chocolate Chocolate Chip Bundt Cake

289 Comments
4.98 from 147 votes
Jump to Recipe

We may earn a commission when you click on the affiliate links in this post.

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.

Chocolate Nothing Bundt Cake with a pom pom on top.

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!
Fork with a part of the Chocolate Nothing Bundt Cake slice.

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

  1. Preheat your oven to 350°F.
  2. Grease your bundt pan thoroughly to prevent sticking.

Mix the Batter

  1. In a large mixing bowl, whisk together the cake mix, pudding mix, sour cream, eggs, water, and oil until smooth.
  2. Stir in the mini chocolate chips.

Bake

  1. Pour the batter into your prepared bundt pan.
  2. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool

  1. Let the cake cool in the pan for about 20 minutes.
  2. Carefully flip it onto a wire rack to cool completely.

How to Make the Perfect Cream Cheese Frosting

Beat the Cream Cheese & Butter

  1. Using a hand mixer or stand mixer, beat the softened cream cheese and butter until light and fluffy.

Add Powdered Sugar & Vanilla

  1. Mix in the vanilla extract.
  2. Gradually add the powdered sugar until smooth and creamy.

Frost Like a Pro

  1. Scoop the frosting into a ziplock bag and snip the corner.
  2. Pipe it in thick ribbons around the cake for a bakery-style look.
  3. Sprinkle with extra mini chocolate chips for the perfect finishing touch!
Side view of a Chocolate Nothing Bundt Cake slice.

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


Purple pom pom on top of a Chocolate Nothing Bundt Cake.

Questions About Chocolate Bundt Cake

What type of bundt pan works best for this recipe?

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.

Can I add different mix-ins to the batter?

Absolutely! You can add chopped nuts, white chocolate chips, or even caramel bits for a unique twist.

How long should I let the cake cool before removing it from the pan?

Let the cake rest for at least 10-20 minutes before flipping it out. This helps it set and prevents it from breaking apart.

What’s the best way to serve this cake?

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.

Can I make this cake gluten-free?

Yes! Simply use a gluten-free chocolate cake mix and check that all other ingredients are gluten-free.

Chocolate Nothing Bundt Cake with a pom pom on top.

Chocolate Chocolate Chip Bundt Cake

4.98 from 147 votes
This Chocolate Chocolate Chip Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • Bundt Cake Pan
  • Electric Mixer
  • Mixing Bowls

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.
    Batter of Chocolate Nothing Bundt Cake in a mixing bowl.
  • Pour into prepared pan. Bake for 45-50 minutes.
    Top view of Chocolate Nothing Bundt Cake batter in a Bundt pan.
  • Remove from oven. Let cool for 20 minutes.
    Baked Chocolate Nothing Bundt Cake in a bundt pan.
  • 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.
    Unfrosted Chocolate Nothing Bundt Cake on a cake plate.
  • 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.
    Cream cheese frosting in a mixing bowl to frost the Chocolate Nothing Bundt Cake
  • Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
    Piping bag with cream cheese frosting for the Chocolate Nothing Bundt Cake.
  •  Squeeze frosting out of the bag onto the cake in strips, as pictured.
    Side Close up view of a frosted Chocolate Nothing Bundt Cake with pom pom decoration.

Video

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 Information

Calories: 579kcalCarbohydrates: 64gProtein: 6gFat: 35gSaturated Fat: 15gCholesterol: 97mgSodium: 490mgPotassium: 182mgFiber: 1gSugar: 48gVitamin A: 745IUVitamin C: 0.2mgCalcium: 112mgIron: 2mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and 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!

Share This With the World

Pin

About the author

Erica Walker

Erica lives in Meridian, Idaho, with her husband, Jared, an attorney, and their three daughters. She earned her bachelor’s degree from Brigham Young University and has a passion for travel and adventure. Whether kayaking, hiking, or scuba diving, she loves exploring the world—and bringing her family along for the ride.

More about Erica Walker
4.98 from 147 votes (42 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 4 stars
    It certainly is a “nice cake” but side by side with a Nothing Bundt Cake, there is no comparison. Believe me, I wish it were as good, as I hate paying the $35.00 got the real cakes. The taste is very good, but the texture of the Nothing Bundt Cakes is superior – pure and simple. I made the recipe and followed the directions to a T, but it is not the same as the authentic cake.

  2. Salted or unsalted butter for the frosting? First time trying your recipes and I can’t wait to try them! THank you!

  3. 5 stars
    HI,
    I would like to tell you how much I LOVE all of your Nothing Bundt Cake Recipes, I have tried most of them and enjoyed every one. I’m fixing to have a birthday and would like to make myself an Almond bundt cake with chocolate cream cheese frosting. My question is how can I by using your Nothing Bundt cake mix recipe into an Almond bundt cake?

  4. 5 stars
    Nothing bundt cakes are my sweet indulgence!! And, of course, the more chocolate the better!! Excited to make this whenever I am craving it!

  5. 4 stars
    I have figured out after trying to bake this cake twice that the ratio of moist to dry ingredients is off. I would estimate the recipe requires additional flour (and a proportional amount of sugar) in order to bake properly. Otherwise, the cake falls and remains partially unbaked inside. I am going back to one of my original tried and true recipes for chocolate bundt cake.

    1. I’m so sorry this didn’t work for you. I’m not sure what is going on. I am at an elevation of 4,000 ft and have never had this recipe not turn out for me, and I have made it many, many times.

    2. 5 stars
      Hi Anne,

      I am wondering if you are in a high altitude and that might be affecting your results I have made 3 different flavors of the Nothing Bundt cakes (chocolate chocolate chip, lemon and red velvet) for a total of 6 cakes and they all turned out perfect. I use Duncan Hines cake mixes. Ensure that you are using instant pudding as well. I hope it is something like that so that you can enjoy the recipes!

  6. Why does this cake fall? I’ve made tons of bundt cakes over the years and I’ve never had one fall on me before. I’ve made this recipe twice. The first time, I substituted vegan sour cream and other vegan ingredients to accommodate someone with food allergies. I thought this might be the reason why the cake fell. The second time, I made the cake according to the recipe exactly, but it fell again. Any suggestions?

    1. I have never had this cake fall, so I don’t know what could be going wrong. Are you at a high elevation?

    1. You don’t have to refrigerate it overnight. We do this because Nothing Bundt Cakes serves their cakes cold out of the fridge. Wrapping it in plastic wrap keeps it moist.

      1. 5 stars
        I realized too late I had run out of plastic wrap after this came out of the oven and it was 12 AM. Ack!!!! But I had a cake carrier with a locking plastic lid that I planned to use to transport it the next morning. I placed it in there and stuck it in the fridge with no frosting. Came out perfect the next morning and and I frosted it per the recipe. Everyone loved it and so I shared your video and recipe.

  7. Does it mater what size/shape bunt cake pan you use for this? Also, do you cover the cake with plastic & refrigerate white still warm or wait until it’s cool? Thank you!

  8. I try to stay away from packaged foods so I’m not a fan of box cake mixes. Can you tell me how to make this cake completely from scratch?

  9. 5 stars
    We love this recipe! We make it for every holiday. On Christmas, we decided to use a French Vanilla cake mix with semi sweet chocolate chips in cupcakes. We forgot to buy the frosting, but it didn’t need it! So delicious. Again, we love your recipes!!

  10. 5 stars
    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.