Chocolate Chocolate Chip Nothing Bundt Cake Copycat

Chocolate Chocolate Chip Nothing Bundt Cake Copycat is rich, moist, and topped with a luscious cream cheese frosting that makes every bite unforgettable. If you’ve ever enjoyed the famous version from Nothing Bundt Cakes, this homemade recipe brings the same decadent flavor and fluffy texture straight to your kitchen. The best part? It uses simple ingredients you can easily find at the store, making it a perfect copycat of the beloved bakery favorite.

👉 Want more variations? Don’t miss our Copycat Nothing Bundt Cakes Recipes collection.

Table of Contents

Table of Contents

WHY YOU’LL LOVE THIS Chocolate Chocolate Chip Nothing Bundt Cake Copycat

• Moist & rich texture – thanks to sour cream and pudding mix.
• Chocolate overload – packed with Ghirardelli chocolate chips.
• Bakery-style frosting – tangy, creamy, and perfect for piping.
• Foolproof method – uses cake mix + pudding for consistent results.

INGREDIENTS YOU’LL NEED FOR Chocolate Chocolate Chip Nothing Bundt Cake Copycat

For the cake

• 1 box Devil’s Food Cake Mix (Betty Crocker recommended)
• 3.9 oz package instant chocolate pudding mix
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (or plain yogurt)
• ½ cup vegetable oil
• ½ cup water
• 14 oz Ghirardelli milk chocolate chips

For the cream cheese frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, room temp
• 1 tsp vanilla extract
• ¼ tsp salt
• 4 cups powdered sugar

HOW TO MAKE THIS Chocolate Chocolate Chip Nothing Bundt Cake Copycat

Step 1: Prepare your Bundt pan

Preheat your oven to 350°F. Spray a Bundt cake pan generously with non-stick baking spray.

Step 2: Make the cake batter

In a mixing bowl, whisk together the cake mix and pudding mix. Beat in eggs and vanilla, then add sour cream, oil, and water. Mix until smooth and creamy, about 3 minutes. Fold in the chocolate chips.

Step 3: Bake

Pour batter into the pan. Bake 50–60 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then carefully flip onto a plate to cool fully.

Step 4: Make the frosting

Beat softened cream cheese and butter until creamy (2–3 minutes). Add vanilla and salt. Gradually mix in powdered sugar, one cup at a time, until fluffy and smooth.

Step 5: Frost the cake like a pro

Transfer frosting to a piping bag fitted with a large open star tip (or use a ziplock bag with a cut corner). Pipe thick lines from the outer edge toward the center hole, just like Nothing Bundt Cakes does. Smooth the inside center with a spatula.

PRO TIPS

• Use full-fat sour cream for best texture.
• Swap chocolate chips for white chocolate for a twist.
• Chill the frosting for 10 minutes if it’s too soft before piping.
• A serrated knife works best for slicing clean Bundt cake pieces.

STORAGE INSTRUCTIONS

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for 5–6 days. Bring to room temp before serving.
• Freezer: Freeze slices (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.

For more on safe cake storage, check out USDA food safety guidelines.

MORE CHOCOLATE CAKE RECIPES

If you loved this Chocolate Chocolate Chip Nothing Bundt Cake Copycat, try these other bakery-style copycats:

• Red Velvet Nothing Bundt Cake (Copycat Recipe)
• White Chocolate Raspberry Nothing Bundt Cake (Copycat Recipe)
• Lemon Nothing Bundt Cake (Copycat Recipe)

People also ask?