Easily make your own Nothing Bundt Cake with this moist and delicious recipe. This is the best copycat Nothing Bundt Cake Chocolate Chocolate Chip recipe. I started with cake mix and finished with oo’s and ah’s!
This is the ideal recipe for the holidays, Valentine’s Day, Mother’s Day, baby and bridal showers, or just because! Make this scrumptious chocolate bundt cake, bundtlets, mini bundts, or cupcakes today!
Bundt cake recipes are some of my favorites, they always seem to come out more moist, and are certainly easier! Try these favorite bundt cake recipes; Cinnamon Swirl Bundt Cake, Chocolate Bundt Cake, and my new personal favorite, White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
We devoured the bundt cake before dinner! I hope you have the recipe on your blog – all those chocolate chunks and that icing – yum!
Kristin
Normally I would say cakes are always better from scratch, but this bundt cake recipe is so moist, dense, chocolate-y, delicious and easy; only takes about 7 minutes to whip up the batter!
Before long you will be drooling over this scrumptious bundt cake or bundtlettes! If you really want to make a from scratch chocolate cake, try this Zucchini Chocolate Cake or Texas Sheet Cake, they are both amazing!
Mini Nothing Bundt Cakes
I started testing this recipe to make bundlets (aka mini Nothing Bundt Cakes) for my PTO team and it did not disappoint, my family devoured the first test batch and I had to guard my second batch ferociously — haha! But as you can see, they turned out fabulous.
Simple Ingredients for Nothing Bundt Cakes Recipe
- Devil’s Food or dark chocolate fudge cake mix*—I do not recommend using all-natural or Ghirardelli cake mixes for this recipe, as the volume is different and will yield a very dense cake.
- Instant chocolate pudding mix – I used Godiva Dark or Milk Chocolate, available with regular pudding mixes, regular Jello Chocolate pudding works too!
- Sour Cream – I use full-fat sour cream, and have also substituted with whole-milk plain Greek yogurt
- Vanilla Extract – Vanilla adds those delicious undertones.
- Eggs – I use large eggs in all of my baking, room temperature is best
- Milk – Whole milk is what I used, but may substitute plant-based milk, water, or buttermilk
- Vegetable Oil – I love using heart healthy Avocado oil
- Chocolate chips – try mini chocolate chips, chocolate chunks, semi-sweet, milk chocolate, white chocolate, dark chocolate
Get the full recipe in the recipe card below.
How Do you Make Box Cake Mix Taste Like a Bakery Cake?
By changing out a few ingredients in a box cake mix; you have a richer, more moist and dense, delicious cake!
- Ditch the Water
Substitute whole milk, your favorite plant based milk (coconut would be divine) or even better, buttermilk, but due to the thickness of buttermilk add a few tablespoons more. - Flavor in the Fat
Normally, I’d swap out cup for cup; melted butter for oil, but today I stuck with heart healthy avocado oil. - Add an Extra Egg (or two)
Being at high altitude, I have always added an extra egg to my cake mixes, why? The egg white contributes strength and the yolk contains a natural emulsifier that allows batter to hold extra sugar without weakening the overall structure. (source) If you want a boxed cake mix to taste like a bakery cake or homemade then add an extra egg! - Amp Up the Flavor
Chances are the vanilla might be a little blah in the cake mix, so for all cake mixes add a teaspoon of your favorite vanilla extract, vanilla bean paste or other extract; or try homemade bourbon vanilla!
In chocolate cake mix, add a teaspoon of espresso powder.
Lemon cake mix, add the zest from one lemon, za-zing!
Spice or Carrot Cake Mix, use fresh grated nutmeg (this microplane is the best), an extra teaspoon of cinnamon, definitely a teaspoon of vanilla or tablespoon of rum, brandy or whisky. - Add Moisture
Add up to a cup of sour cream, plain greek yogurt or ¼ – ½ cup of creme fraiche. The richness, moisture it lends to a cake is amazing! You could even try a few tablespoons of mayonnaise, after all it’s just eggs and oil!
How to make Nothing Bundt Cake Recipe
Step 1 – Make Batter
Super easy, add the cake mix, pudding mix, oil, eggs, sour cream (or Greek Yogurt), milk and vanilla extract to the bowl of a stand mixer or in a large bowl with a hand mixer. Mix on low until combined, then for 2-3 minutes on medium. Stir in chocolate chips by hand.
Pour batter into well sprayed 10-12 cup bundt pan (<<my favorite) — I like using Bak-Klene bakers spray with flour already in it. But you can use Baker’s Joy or brush with butter and then dust with cocoa powder.
Step 2 – Bake Chocolate Chocolate Chip Bundt Cake
Bake at 350° F (175° C) for 40-55 minutes until the cake tester comes out mostly clean (if it looks done and seems gooey, retest in another location; you might be hitting chocolate chips. If it springs back lightly when touched and is starting to look dry at edges and is not wobbly at all, those are good signs, remove from oven.
How long to bake Mini Nothing Bundt Cakes
Scoop the batter into prepared pans (not quite ⅔ full, makes about 14 bundtlets, probably closer to 18 cupcakesor bundtinis. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes or bundtinis.
Done when cake springs back when lightly touched and no longer jiggly, don’t over bake. Cool for 10 minutes, then invert onto a cooling rack.
Remove to cooling rack and allow to cool for 10 minutes, then invert cake onto wire rack and cool completely. Once completely cooled, frost as desired with below frosting.
High Altitude Chocolate Chip Bundt Cake Recipe
- For light-colored pans, increase oven heat to 375° F (190° C); for darker pans, keep heat at 350° F (175° C).
- Bake less time than called for in the original recipe. Typically, you start checking the cake for doneness about 10-15 minutes before the original time.
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How to make Nothing Bundt Cakes Frosting
Now, Nothing Bundt Cakes is known for its AMAZING Cream Cheese frosting, but honestly, everyone who has tried this brown sugar cream cheese frosting raves about it! If preferred, substitute powdered sugar for the brown sugar for a traditional Nothing Bundt Cakes Cream Cheese Frosting.
A delicious, better version with rich, caramel tones that come from using brown sugar. And if you like it on this cake, then you have got to try it on these Carrot Cupcakes!
Storage Tips
Store covered in airtight container on counter for up 6 hours frosted, up to 3-4 days unfrosted. Refrigerate up to 7 days.
Can You Freeze Nothing Bundt Cakes?
- You betcha! Even frosted you can freeze these cakes or bundtinis. If freezing before frosting, simply cool completely (very important so you don’t form ice crystals), then wrap well in plastic wrap and then in foil.
- Much like this Banana Bread, I think it’s better then second day, allowing the flavors to mingle and meld.
- If freezing after icing, simply place in the freezer for 30-50 minutes to harden the icing, then cover with plastic wrap well; then again in foil. Keeps frozen for up to 3 months, if you can keep yourself from digging in.
What to serve with Chocolate Chocolate Chip Nothing Bundt Cake
Rich chocolate cake is always and forever delicious with a cold glass of milk or a cup of rich hot coffee, try this Irish Coffee for an adult twist or perhaps instead of frosting it you prefer to go lighter, enjoy with this homemade Cool Whip. Or make it totally decadent and serve with a scoop of chocolate ice cream or this old-fashioned vanilla ice cream.
I hope you enjoy this dreamy, easy recipe for this Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Bundtlets and Bundt Cake. My family are chocolate cake connoisseurs and they went ga-ga over this cake!
Recipe adapted from Tastes Better from Scratch.
More of our favorite bundt cake recipes
- Kentucky Butter Cake
- Nothing Bundt Cake White Chocolate Raspberry Recipe
- Lemon Bundt Cake with cream cheese frosting
- Cinnamon Swirl Bundt Cake
- Peach Cobbler Pound Cake recipe
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Chocolate Chocolate Chip Nothing Bundt Cake
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Ingredients
- 15.25 ounce devils food or dark chocolate fudge cake mix*
- 3.9 ounce instant chocolate pudding like Godiva Dark or Milk Chocolate, or your favorite brand
- 1 cup sour cream or try plain Greek yogurt
- 1-2 teaspoons vanilla extract
- 4 large eggs room temperature (set in bowl of warm water for 5-7 minutes)
- ½ cup Whole milk may use other %, or substitute plant based milk or water, or ⅔ cup buttermilk
- ½ cup avocado oil or other vegetable oil
- 1 ½ cups chocolate chips try mini chocolate chips, chocolate chunks, semi-sweet, milk chocolate
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese softened (can use Neufatchel)
- ½ cup butter softened
- ⅔ cup light brown sugar packed
- 1-2 teaspoons vanilla
- pinch of salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350° F (175° C) At regular altitude 350 for light pans, 325° F (165° C) for dark pans. Butter and flour bundt pan well! I used Bak-Klene release spray. Or use soft butter and a paper towel or pastry brush to get in all of the crevices, then splash in a tablespoon or two of cocoa powder and toss around pan to coat (over sink or trash). Knock out any ecess.
- Add all ingredients except chocolate chips to the bowl of a stand mixer or a large bowl with a hand mixer. Mix on low speed until just combined, then increase speed to medium for 2-3 minutes, scraping down sides of bowl occasionally. Stir in 1 ½ cups chocolate chips by hand.15.25 ounce devils food, 3.9 ounce instant chocolate pudding, 1 cup sour cream, 1-2 teaspoons vanilla extract, 4 large eggs, ½ cup Whole milk, ½ cup avocado oil
- Pour batter evenly into prepared bundt pan and smooth down top. Give the pan a couple of firm taps on a cutting board to settle any bubbles. Bake for 40-55 minutes until cake tester comes out mostly clean (if looks done and seems gooey, retest in another location, you might be hitting chocolate chips. If it springs back lightly when touched and is starting to look dry at edges and is not wobbly at all, those are good signs, remove from oven.
Bundtlets, Bundtinis or Cupcakes
- Scoop batter into prepared pans (not quite ⅔ full, makes about 14 bundtlets, probably closer to 18 cupcakes or bundtinis. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don't over bake.
- Remove to cooling rack and allow to cool for 10 minutes, then invert cake onto wire rack and cool completely. Once completely cooled, frost as desired with below frosting.
Nothing Bundt Cakes Frosting
- Using a paddle or whisk attachment, beat together cream cheese and butter until light and fluffy, about 1-2 minutes. Add brown sugar and mix on medium high speed for 2-3 minutes. IMPORTANT allow to sit for 10-15 minutes for the brown sugar to "melt" into the ingredients, thereby avoiding gritty frosting.8 oz cream cheese, ½ cup butter, ⅔ cup light brown sugar
- After 10-15 minutes, scrape sides down and mix on low speed, adding vanilla, salt and powdered sugar. Mix until combined on low, then increase speed to medium-high for 3-4 minutes until creamy.1-2 teaspoons vanilla, pinch of salt, 3 cups powdered sugar
- Scoop into piping bag with or without tip and frost as desired. Frosting may also just be spread on top, you may have some frosting leftover, it freezes great and is delicious on top of cinnamon rolls, between graham crackers with strawberries and more!
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Notes
Nutrition
Sarah
Quick question-I am making a chocolate mousse cake-would this be a good cake for that? I’m pretty sure I just burned my first cake and then I remembered how moist NBC are and found your site…. Any different instructions if I’m using 5” round pans?
Hi Sarah, This is a fabulous cake, I don’t think you should have to adjust anything but baking time for round pans. I’ve never baked it in 5” so I would just start checking at the normal time you use for 5”. Hope that makes sense! Best of luck, send me a pic when it’s done! I hope you love it!
Jennifer H.
Followed the recipe for the cake and the icing exactly as written and my family raved about it! Will definitely make again and again!
Thank you Jennifer, so glad you and your family loved it!
Amy
I made this cake for my husband’s birthday and it was a hit! It was a dense but very moist cake. Next time, I’ll make a buttercream frosting. I highly recommend this recipe!
Thank you so much, Amy!! So appreciate your sweet words!
Cheri
Fantastic!! I made mini bundts. Basically bite sized. First batch I put too much batter in the pan & had some delicious rejects!
Wonderful to hear — somehow my family never minds the “rejects” lol! Thanks for your kind comment.
Dawn Vandermillen
Made this yesterday. Delicious! Since I only had a Betty Crocker chocolate cake mix in my cupboard (Betty Crockers mixes are only 13.25 oz instead of the 15.25 oz), I added 3 tbls of flour to the mix to even it out. It ended up baking almost an hour in my oven. It turned out delicious. Loved the brown sugar cream cheese frosting.
Thank you!! So appreciate your tweaks for the smaller cake mix volume!
Amy
The icing in the photos looks so white, mine comes out of white almost yellow. Whole still delicious I’m just wonder if I’m I doing something wrong?
Probably not, could be your butter is a bit yellower and so it tints it. Sometimes the pictures don’t quite show the true color either. The brown sugar definitely gives it a yellow-y tint.
Tori Hopkins
Hi! I made this recently and it is better than the nothing bundt cakes! Just curious, if I wanted to make the white chocolate raspberry one, would I obviously just need to change the cake mix and pudding? Thank you for a great recipe!
Thanks so much Tori, So glad you loved the cake, it’s a family favorite of ours too! Oddly enough I am just about to hit publish on a white chocolate raspberry copycat bundt cake, check it out!
Julie Menghini
I used to buy those cakes for work functions but they were so pricy. This is my favorite recipe and they’re even more delicious. Your tips are great too!
Donna
Can I use vegetable oil in lieu of avocado oil?
Hi Donna, yes of course! Any vegetable oil will work, thanks I will amend the recipe to reflect that!
Caeles
Cake was very dense and eggy. I used Ghiradelli cake mix.
Nearly all NB Coppycat recipes I’ve seen call for four eggs. Maybe just use the yolks? Good flavor just not the right texture.
Thanks for letting me know, I have made this more times than I can count and it’s never come out eggy, dense maybe but that’s the way my family likes it, but I wouldn’t say eggy. I believe the Ghirardelli cake mixes are several ounces less ingredients than a standard cake mix, I will have to try sometime using Ghirardelli as I love their mixes, but that could have something to do with the reason it came out more dense and eggy.
Caeles
@Kathleen, interesting. I didn’t notice that. I just thought the Ghiradelli mix would be higher quality and have less cake mix “aftertaste” My family are big fans of the brownie mix. I can see how having less dry ingredients would make a difference. I will try again with a full size mix. Thanks for pointing that out!
You bet, I have tried recipes with higher quality mix ingredients and they are usually a lesser quantity and have discovered they don’t usually turn out as well. I might play around with this and see if I can’t come up with a modification using a cake mix like Ghirardelli! Thanks and hope it turns out for you!
Debbie
I just found your site and signed up for your newsletter. The main reason is because the recipe has high altitude instructions. We moved to northern Colorado about 10 yrs ago, and I’m still trying to figure out high altitude cooking. We are at 5100′. I am also here because my faith is important to me, too.
Thank you so much Debbie, for taking time out of your busy day to write this kind comment! So glad to meet another Coloradan whose faith means a lot!
Karen
First thing I do on Friday’s is look for your email. I so look forward to your recipes! My sister Julie would be so thrilled!
Awe, thank you so much Karen! Love hearing this and sure do miss your sister!
Lisa
So moist and delicious!
Love hearing this, thanks for commenting Lisa!
Lisa
Very moist and delish! I get requests for this!!
Erin
We made this decadent chocolate bundt cake for Easter weekend, and there was NONE left. The cake is so moist and delicious and that frosting… wow! We’ll definitely be making this again.
Carol A Hudson
Really enjoyed this chocolate bundt cake. Moist, rich, delicious!
Deb Clark
The magical thing about Nothing Bundt Cakes is how moist their cakes are. This did not disappoint! It was so chocolatey and delicious. 5 stars!!!
MICHAELA KENKEL
I made this yesterday and I can tell you I won’t be needing to visit nothing bundt cakes anymore!! This is SO MUCH BETTER!
Lynn Spencer
OK, I have a problem. It seems that everytime I read one of your recipes, my scale just automatically adds 5 lbs! Argh! This looks OUTSTANDING!!
Bwah, ha-ha!! So if I read a blog post about exercising or an uber healthy meal plan, the scale will shed the lbs!?
Nikki Lee
This checks all the delicious boxes! Yum!
Tasia ~ two sugar bugs
Loving all the tips on how to doctor a box cake Kathleen! This bundt cake looks amazing!! I bet it’s even better than the original too!
Thank you Tasia! We think it’s better, especially for the price!
Debi
My mom always made her cakes by adding pudding to the mix. When I saw your recipe I knew I had to try it & this did not disappoint. Great moist yummy cake!
Yippee!! So glad you loved it!
bob
Wowzer…this is pure decadent … right? Good thing, no calories…! To bad it’s not Father’s Day! And, happy Mother’s Day to you!
Thank you, thank you kind sir! Maybe you could make this for Mother’s day and then you get to enjoy it as well! Blessings and thank you!