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Variety of Nothing Bundt Cakes on a bakery display

Name: Nothing Bundt Cakes – Chocolate Chocolate Chip Copycat Recipe

Summary: A rich, moist, and chocolate-packed Bundt cake topped with signature cream cheese frosting. This recipe is a delicious homage to the famous Nothing Bundt Cakes chocolate flavor—perfect for birthdays, holidays, or everyday indulgence.
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Prep Time 15 minutes
Cook Time 50 minutes
45 minutes
Total Time 1 hour 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Cake:
  • 1 box Devil’s Food cake mix 15.25 oz
  • 1 box instant chocolate pudding mix 3.9 oz
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • 1½ cups semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk optional, for drizzling consistency

Equipment

  • Equipment:
  • 10-cup Bundt cake pan
  • Mixing bowls (2)
  • Electric hand mixer or stand mixer
  • Measuring cups & spoons
  • Rubber Spatula
  • Wire cooling rack
  • Piping bag or Ziploc (for frosting drizzle)

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or spray with nonstick baking spray.
  3. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water, oil, and vanilla. Use an electric mixer on medium speed for 2–3 minutes until smooth.
  4. Fold in the chocolate chips with a spatula.
  5. Pour the batter into the prepared Bundt pan and smooth the top.
  6. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes, then carefully invert onto a wire rack and cool completely.
  8. Meanwhile, prepare frosting: beat cream cheese and butter until creamy. Slowly add powdered sugar and vanilla, then beat until smooth. Add milk, 1 tsp at a time, until it reaches a thick drizzle consistency.
  9. Once cake is fully cooled, pipe frosting in thick drizzles down the sides using a piping bag or Ziploc with the corner snipped.
  10. Chill slightly before serving for firmer frosting if desired.

Notes

Notes:
For extra moisture, add 1 tbsp of brewed coffee to the batter.
Cake stays moist for up to 5 days refrigerated.
You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Frosting can be piped cold for sharper lines or soft for a more natural drizzle.