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Make the best Chocolate Chocolate Chip Nothing Bundt Cake Copycat at home! This rich, moist bundt cake with cream cheese frosting is easy, delicious, and bakery-perfect!
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Pin It NowNOTHING BUNDT CAKES’ CHOCOLATE CHOCOLATE CHIP CAKE WITH CREAM CHEESE FROSTING: A PERFECT COPYCAT!
If you’ve ever had a slice of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake, you will understand why my love for it runs deep – it’s rich, chocolatey, fudgey, packed with chocolate chips and topped with that irresistible cream cheese frosting. It’s the kind of cake that keeps you coming back for just one more bite…
The cost for one of these cakes when bought at the Nothing Bundt Cakes store is over $42 for a 10 inch bundt cake. I made it for a fraction of the cost and it tastes just like the original – maybe even better? I’ll let you decide!
WHY YOU’LL LOVE THIS RECIPE:
- Moist and chocolatey- made with a combination of ingredients that guarantee a soft, rich, tender crumb.
- Easy to make – simple batter with pantry staples
- Perfect copycat – tastes just like the real thing, if not better
Today I will walk you through the step by step instructions to make a delicious chocolate Bundt Cake with cream cheese frosting, right at home. Let’s head to the kitchen!
❤️ Ashley
ingredients you’ll need
The ingredients for the chocolate Bundt Cake and the cream cheese frosting are staples that you likely already have on hand. By the way, the sour cream and the instant pudding mix are the key to an ultra moist bundt cake recipe!
for the cake:
for the frosting:
step by step instructions for CHOCOLATE CHOCOLATE CHIP NOTHING BUNDT CAKES COPYCAT RECIPE:
This Chocolate Chocolate Chip Nothing Bundt Cake copycat is guaranteed to be a hit at birthdays parties, or just because you deserve some chocolate cake in your life! Here’s a brief overview of the steps you will take to make this copycat at home. The full instructions (in printable form) are found in the recipe card below.
step 1: prepare the bundt pan
Preheat your oven to 350 degrees Fahrenheit and spray a Bundt Cake pan with non-stick cooking spray. This is a 10 inch bundt cake pan and my go-to for this recipe – here’s the one I use.
step 2: make the chocolate cake batter
Mix dry ingredients, then add wet ingredients. Stir in chocolate chips, then pour the batter into the prepared Bundt Cake pan.
step 3: bake to perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for a few minutes, then flip onto a plate and allow it to cool completely.
step 4: make the frosting
Homemade frosting always tastes better than frosting from a jar and it’s so easy to make. This cream cheese frosting comes together in minutes!
step 5: frost like a pro
You do not need a piping bag and a tip to frost like a pro! All you need is a Ziplock bag with the corner cut off! Pipe thick ribbons of crossing around the Bundt Cake to mimic Nothing Bundt Cake’s signature look.
pro tips for the best copycat cake!
- Use room-temperature ingredients – from eggs in the cake to the cream cheese and butter in the frosting, room-temp ingredients ensure a smooth batter and creamy frosting.
- Don’t overmix the batter – you want a light and fluffy cake!
- Serve at room temperature – this cake is best enjoyed at room temperature but should be stored in the refrigerator if made ahead of time. Take the cake out of the refrigerator 2-3 hours before serving.
Storing Cake
Keep covered in the fridge for up to 5 days. Allow the cake to sit at room temperature for a couple of hours before serving.
Other Chocolate Cake Recipes
- Double Chocolate Pudding Cake
- The Best Chocolate Cake with Chocolate Mousse Filling
- No Bake Chocolate Cake Batter Truffles
- Portillo’s Chocolate Cake
If you try this copycat recipe for Chocolate Chocolate Chip Cake from Nothing Bundt Cakes’, please let me know what you think. It’s easy to make and so delicious.
I love to hear from you! Are there any other of their cake flavors that you love and want a copycat recipe for? Let me know in the comments below.
The Best Chocolate Chocolate Chip Nothing Bundt Cake (Copycat!)
Ingredients
Double Chocolate Bundt Cake Ingredients
- 1 box Devil’s Food Cake Mix I recommend Betty Crocker
- 3.9 ounce package instant chocolate pudding mix
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sour cream or plain yogurt
- ½ cup vegetable oil
- ½ cup water
- 14 ounce package Ghiradelli milk chocolate chips
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup butter, unsalted – room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
Chocolate Cake Instructions
- Preheat Oven:Preheat your oven to 350°F. Spray a bundt cake pan with non-stick cooking spray.
- Mix Dry Ingredients:In a mixing bowl, combine the Devil's Food Cake Mix and instant pudding mix.
- Add Wet Ingredients:Add the eggs and vanilla to the dry ingredients. Beat with a mixer for a few minutes until well combined.
- Add Sour Cream & Oil:Add the sour cream, vegetable oil, and water to the mixture. Beat on high for 3 minutes to smooth out the batter.
- Stir in Chocolate Chips:Gently stir in the milk chocolate chips.
- Bake:Pour the batter into the prepared bundt cake pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Flip:Allow the cake to cool for a few minutes in the pan. Then, flip the cake onto a plate and let it cool completely before serving.
Cream Cheese Frosting Instructions
- Prepare the Ingredients: Make sure the cream cheese and butter are softened to room temperature. This ensures a smooth and lump-free frosting.
- Beat the Cream Cheese and Butter: In a large mixing bowl, beat together the softened cream cheese and unsalted butter using an electric mixer or stand mixer. Start on low speed, gradually increasing to medium, and beat until the mixture is smooth and creamy (about 2-3 minutes).
- Add the Vanilla Extract and Salt: Add 1 teaspoon vanilla extract and ¼ teaspoon salt to the mixture. Continue mixing on medium speed until combined.
- Gradually Add Powdered Sugar: Slowly add 1 cup of powdered sugar at a time, beating on low speed after each addition to avoid a powdered sugar cloud. Once all the sugar is added, increase the mixer speed to medium-high and beat for an additional 2-3 minutes until the frosting is light, fluffy, and smooth.
- Check Consistency: If the frosting is too thick, you can add 1-2 teaspoons of milk or cream to thin it out to your desired consistency. If it's too thin, add a little more powdered sugar until you reach the right texture.
How to Frost the Cake
- Frost the cake: prepare a piping bag with a large open star tip (1M). Alternatively you can use a large ziplock bag and snip the corner off to pipe frosting onto the cake.
- Begin at the outer edge of the cake, then squeeze to release frosting while using your hand to guide the tip along the surface of the cake towards the center. Avoid direct contact with the cake.
- As you reach the center hole of the Bundt Cake release pressure on the beg and allow the frosting to flow into the center hole.
- Continue to pipe frosting in lines around the entire cake.
- Use a spatula to smooth the icing around the center hole of the cake.
Devil’s food cake mix words best for the best chocolate flavor, but you can also use a regular chocolate cake mix as well.
Yes, this cake can be made ahead of time. Store in the refrigerator. 2-3 hours before serving, take it out of the refrigerator and allow it to come to room temperature.
