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moist and rich chocolate chocolate chip nothing Bundt Cake topped with thick cream cheese frosting.
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The Best Chocolate Chocolate Chip Nothing Bundt Cake (Copycat!)

Love Nothing Bundt Cakes' Chocolate Chocolate Chip Cake? Make it at home with this easy copycat recipe with cream cheese frosting!
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert

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.