A copycat recipe for Nothing Bundt Cakes for moist and amazing Chocolate Chocolate Chip Bundt cake! The best and easiest part, this Chocolate Chip Bundt Cake recipe uses cake mix and pudding! The ideal recipe for Mother's day, baby and bridal showers or just because! Make bundtlets, mini bundts or cupcakes too!
Preheat oven to 350° F (375° for high altitude light bundt pans, keep at 350 for dark bundt pans) At regular altitude 350 for light pans, 325° F for dark pans). Butter and flour bundt pan well! I used Baker's Joy baking spray it has the flour built in. I 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 flour and toss around pan to coat (over sink or trash).
Mix on low speed the first 7 ingredients to combine, scrap sides, then increase speed to medium-high for 2-3 minutes. Stir in chocolate chips.
Pour batter evenly into prepared bundt pan and smooth top. Bake at 350 (or above described temperature based on altitude and type of pan coating) 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 or cupcakes | scoop batter into prepared pans (not quite ⅔ full, makes about 14 bundtlets, probably closer to 18 cupcakes. 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. Cool 10 minutes, then invert onto 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.
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.
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.
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!
Video
Notes
*I do not recommend using an all natural cake mix, like Ghirardelli cake mix as they are much less volume than a standard cake mix.Recipe adapted from Tastes Better from Scratch.