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This Chocolate Bundt Cake recipe is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the popular Nothing Bundt Cakes shop, but at a fraction of the price.
Chocolate Bundt Cake
There are few things I love more than a Nothing Bundt Cake. If you have one nearby, you know what I’m taking about. They are dense and moist and delicious, but they are also a little pricey. You can make this bundt cake for much less than the cost of one at the store. And I guarantee you have most of these ingredients already in your fridge and pantry. This chocolate bundt cake recipe tastes just like the real thing – plus you can steal a taste of the cake batter and eat as much frosting as you want. I won’t tell.
Secret to a Moist Cake
I have tried my hand at several bundt cakes and this chocolate bundt cake is my favorite. What separates this cake from others that I’ve tried is how moist it is. You’ll be hard-pressed to find a cake as moist as this one. The secret is adding instant pudding mix and sour cream to the mixture. And because you start with a devils food cake mix, it’s such an easy recipe to make. No worrying about the right amount of cocoa powder or all purpose flour. All of that is taken care of in the dry ingredients of the cake mix. All you have to do is whisk in the sour cream, water and oil and you’re all set! Don’t forget the chocolate chips, which adds an extra level of richness to the finished product. You could use milk chocolate or semi-sweet, whatever you have on hand.
Cream Cheese Frosting
You could top this chocolate cake with a simple glaze or a layer of ganache glaze, but if you want a true copycat recipe, you must try this rich cream cheese frosting. You’ll be surprised at how easy it is to frost this cake like a pro – all you need is a Ziplock bag and some scissors. Put the frosting into the bag, cut a tiny hole in the bottom corner and get busy! Watch the video in the recipe card to see how it works. Make sure your cream cheese is at room temperature, for that perfectly creamy texture.
More Nothing Bundt Cake Copycat Recipes
- Nothing Bundt Cake Carrot Cake – I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.
- For a sweet, tart cake, try our Nothing Bundt Cake Lemon Cake
- Nothing Bundt Cake White Chocolate Raspberry Cake – White chocolate chips and a raspberry filling give this cake so much flavor!
- Pumpkin bread lovers will adore this rich and moist Nothing Bundt Cake Pumpkin Chocolate Chip Cake.
- Nothing Bundt Cake Red Velvet Cake – This Red Velvet Bundt Cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.
More Delicious Cake Recipes
If you love cake you are in the right place! Check out some of our favorite cake recipes that make the perfect dessert for any occasion.
- Strawberries and Cream Cake– Strawberries and Cream Cake is a great summer dessert, loaded with fresh strawberries in both the cake and frosting! Perfect for a family get together.
- Cinnamon Swirl Cake– This Cinnamon Swirl Cake is one of my favorite desserts because it’s quick, easy and so yummy! It’s like a cinnamon roll in a cake, end everyone loves it!
- Carnival Cruise Warm Melting Cake– Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
- Flourless Chocolate Cake– This Flourless Chocolate Cake is by far the easiest version I have ever made and it tastes just as good as more difficult recipes. It is light and decadent and has a rich chocolate flavor. And spread over the top is a silky smooth chocolate ganache.
- Chocolate Pudding Cake– This Chocolate Pudding Cake is probably the easiest chocolate cake recipe out there. There are only 4 ingredients!
- Orange Pineapple Cake– Orange Pineapple cake is a light, fruity cake with an island flair. You will love the delicious whipped creamy topping! Perfect for potlucks and parties!
- Coconut Cream Cake with Coconut Frosting– This Coconut Cream Cake is a coconut lovers dream! It is a coconut infused cake, with a rich and creamy coconut cream cheese frosting, sprinkled with even more toasted coconut.
How to Make Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake
Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake
Video
Equipment
- Bundt Cake Pan
- Electric Mixer
- Mixing Bowls
Ingredients
- 1 box Devil's Food cake mix
- 3.4 ounces instant chocolate pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cups mini chocolate chips
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips.
- Pour into a greased bunt cake pan (cooking spray works great). Bake at 350 degrees for 45-50 minutes.
- Remove from oven. Let cool for 20 minutes.
- Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, 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 Ziplock resealable gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips as pictured.
Notes
Nutrition Information
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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.
It is hard to nail it exactly and that’s why they are still in business, I guess! 🙂
Salted or unsalted butter for the frosting? First time trying your recipes and I can’t wait to try them! THank you!
We used salted butter to offset the sweetness!
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?
I am making the delicious chocolate chip bundit cake for Thanksgiving!!!!
No one can resist a bund cake!! Super easy to make, moist, & delicious!!
Nothing bundt cakes are my sweet indulgence!! And, of course, the more chocolate the better!! Excited to make this whenever I am craving it!
Bundt Cake always look so fancy and are so moist and flavorful!
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.
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.
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!
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?
I have never had this cake fall, so I don’t know what could be going wrong. Are you at a high elevation?
Can Iask why do you need to refrigerate overnight?
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.
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.
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!
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?
Unfortunately we don’t have a recipe for this cake from scratch. Sorry!
Looks delish! Will try in in a couple of weeks for super bowl
Curious why you put the cake in the fridge overnight. Is this step necessary?
It makes the cake easier to frost! And it just helps it to set up and maintain its shape.
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!!
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.
This is my kind of recipe! I love that it uses a box mix to start it off, keeping things simple is how I like to cook!
This cake looks luscious indeed and would be the perfect pair with my morning cuppa!