We may earn a commission when you click on the affiliate links in this post.
Rich, moist Chocolate Chocolate Chip Bundt Cake with creamy frosting! This favorite easy copycat recipe tastes just like Nothing Bundt Cakes but at a fraction of the cost.
Table of Contents
- A Chocolate Lover’s Dream Cake
- Ingredients You’ll Need for this Cake
- How to Make the Best Chocolate Bundt Cake
- How to Make the Perfect Cream Cheese Frosting
- The Secret to an Ultra-Moist Cake
- Storing & Freezing Your Cake
- Rave Reviews About this Cake
- Questions About Chocolate Bundt Cake
- Nothing Bundt Cake Copycat Recipes
- More Chocolate Cake Recipes You’ll Love
- Chocolate Chocolate Chip Bundt Cake Recipe
A Chocolate Lover’s Dream Cake
This cake has been a favorite in my family for years, and I’m so excited to share it with you! If you’re a chocolate lover like me, get ready for your new favorite dessert! This Chocolate Chocolate Chip Bundt Cake is rich, ultra-moist, and loaded with chocolatey goodness. With a deep, fudgy flavor and a luscious cream cheese frosting, it tastes just like those famous Nothing Bundt Cakes—but at a fraction of the price! And the best part? It’s incredibly easy to make thanks to a few simple shortcuts.
Why You’ll Love This Cake
- Super Moist & Rich – Thanks to sour cream and instant pudding mix, every bite is melt-in-your-mouth delicious.
- Easy to Make – No need to measure out flour, cocoa powder, or leavening agents—the cake mix does the heavy lifting!
- Budget-Friendly – Skip the bakery prices and make this copycat recipe at home.
- Perfect for Any Occasion – Birthdays, holidays, or just because—you don’t need an excuse to enjoy this chocolate masterpiece!
Ingredients You’ll Need for this Cake
For the Chocolate Bundt Cake:
- Devil’s Food cake mix (for the richest chocolate flavor)
- Chocolate instant pudding mix (see recipe notes for size details)
- Sour cream (or plain Greek yogurt for a lighter option)
- Large eggs
- Water
- Vegetable oil
- Mini chocolate chips (plus extra for garnish!)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Butter, softened
- Powdered sugar (depending on your desired sweetness)
- Vanilla extract
How to Make the Best Chocolate Bundt Cake
Preheat & Prep
- Preheat your oven to 350°F.
- Grease your bundt pan thoroughly to prevent sticking.
Mix the Batter
- In a large mixing bowl, whisk together the cake mix, pudding mix, sour cream, eggs, water, and oil until smooth.
- Stir in the mini chocolate chips.
Bake
- Pour the batter into your prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let the cake cool in the pan for about 20 minutes.
- Carefully flip it onto a wire rack to cool completely.
How to Make the Perfect Cream Cheese Frosting
Beat the Cream Cheese & Butter
- Using a hand mixer or stand mixer, beat the softened cream cheese and butter until light and fluffy.
Add Powdered Sugar & Vanilla
- Mix in the vanilla extract.
- Gradually add the powdered sugar until smooth and creamy.
Frost Like a Pro
- Scoop the frosting into a ziplock bag and snip the corner.
- Pipe it in thick ribbons around the cake for a bakery-style look.
- Sprinkle with extra mini chocolate chips for the perfect finishing touch!
The Secret to an Ultra-Moist Cake
I’ve made my fair share of bundt cakes, and this one is hands-down the best. What’s the secret? The combination of instant pudding mix and sour cream! These two ingredients work together to lock in moisture, ensuring every bite is rich, fudgy, and irresistible. And don’t forget those mini chocolate chips—they create little pockets of chocolatey goodness throughout the cake!
Storing & Freezing Your Cake
How to Store Your Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If refrigerating, allow it to come to room temperature before serving for the best texture.
Freezing Instructions
If you want to freeze your bundt cake for later, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. When you’re ready to enjoy it, let it thaw at room temperature before adding the frosting.
Rave Reviews About this Cake
“Just made this last weekend for my daughter’s 18th birthday and it was amazing- everyone raved about it! Very moist and full of rich chocolate flavor (and I normally don’t like cake.) We’re now preparing to make two for Christmas Dessert. Thank you for another delicious recipe.”
– Brittany
“I LOVE this cake. It’s so pretty and SO delicious. Tastes JUST like the original from nothing bundt cakes – best part… I can make it for a fraction of the price. Thanks for this great recipe!”
– Lisalia
“Absolute best chocolate cake ever! I’ve made so many chocolate cakes, and truly this is the best. I never get chocolate cake at restaurants now, because after this one I am always disappointed. I have served this so many different ways…as written, as cupcakes, warm right out of the oven with no icing and ice cream, and most often as written, but with half the icing. You can’t lose with this recipe!”
– Carey
Questions About Chocolate Bundt Cake
A non-stick bundt pan with a light-colored interior works best to prevent over-browning. Be sure to grease it well for easy cake release.
Absolutely! You can add chopped nuts, white chocolate chips, or even caramel bits for a unique twist.
Let the cake rest for at least 10-20 minutes before flipping it out. This helps it set and prevents it from breaking apart.
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent treat.
Yes! Simply use a gluten-free chocolate cake mix and check that all other ingredients are gluten-free.
Nothing Bundt Cake Copycat Recipes
More Chocolate Cake Recipes You’ll Love
If you’re a chocoholic like me, you’ll love these other decadent desserts:
Chocolate Chocolate Chip Bundt Cake
Video
Equipment
- Bundt Cake Pan
- Electric Mixer
- Mixing Bowls
Ingredients
Chocolate Cake
- 1 (13.25-ounce) box Devil's Food cake mix
- 1 (3.4-ounce) package instant chocolate pudding mix *IMPORTANT – SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- ½ cup water
- ½ cup oil
- 1 ½ cups mini chocolate chips
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
Instructions
- Heat oven to 350 degrees F. Grease a standard Bundt cake pan. Set aside. Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Stir in chocolate chips.
- Pour into prepared pan. Bake for 45-50 minutes.
- Remove from oven. Let cool for 20 minutes.
- Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.
- Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips, as pictured.
Notes
*IMPORTANT NOTE ON INSTANT DRY PUDDING MIX:
Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can’t find a 3.4 ounce box, buy a 3.9 ounce box and measure out ½ cup (loosely packed) to use in this recipe. If you pack it down, you will need ½ cup plus two teaspoons. MORE RECIPE TIPS: Prep time and cooking time does not include letting the cake refrigerate overnight. For a true copycat recipe, frost with cream cheese frosting.- Place frosting in a Ziplock bag.
- Cut a tiny hole in the bottom corner of the bag.
- Frost cake in strips over the entire bundt cake.
Nutrition Information
Craving chocolate yet? This Chocolate Chocolate Chip Bundt Cake is everything a chocolate lover dreams of—rich, moist, and bursting with flavor. Whether you’re making it for a celebration or just indulging in a sweet treat, it’s sure to become your new go-to cake recipe. Enjoy!
Have you tried this recipe? Let me know how it turned out in the comments below! I’d love to hear your thoughts and any fun variations you tried!
Everyone is obsessed with this cake!! It’s delicious. I want to make mini Bundt cakes with this recipe… Any idea of how many this amount makes? And how long you cook at what temp? Curious if you know! Otherwise I am going to experiment. 🙂
I haven’t tried making the mini bundt cakes yet! If you try it report back and let us know how they turn out. 🙂
I’ve been making this recipe for like 13 years now, but the last couple times it is too bouncy, as if it has too much pudding. I measured the pudding according to the recipe, not the box size. I use Betty Crocker cake mix. Any modifications you’ve made recently to account for changed formulas in the mixes! Thanks!
Hi Meghan, I’ve made this recipe so many times, and I haven’t had this issue. I checked the Betty Crocker cake mix size to see if it has changed, and it hasn’t. Do you remember the amount of pudding you used I the recipe? Some instant chocolate pudding mixes come in a 3.9 ounce box, I think this is a recent change. The recipe call for 3.4 ounce box. This could be the cause of the problem. I’m making 3 of these cakes for an upcoming wedding, so I will be checking to see if I can find the 3.4 ounce pudding still. I’m glad you pointed this out to me. I will make an adjustment to the recipe and use actual measurements for the mix once I test it. Thank you!
Can you bake in 13×9 pan?
Yes but it will make more batter than what will fit in a 9×13 pan. You may want to do a 9×13 and an 8×8. Keep the temps the same and watch it closely in the oven for doneness after 20 minutes or so. Hope this helps!
I didnt realize the cake had to be refrigerated overnight before frosting and wanted to take completed cake with me(leaving for venue today) for use tomorrow. Will that work or not? I can refrigerate for about 7 hours before frosting.
Yes, that should totally be fine 🙂 Even refrigerating for an hour is great, with 7 hours you should be golden.
We enjoyed this cake a lot!! My daughter would like more of Fudgy cake. Would adding one more egg yolk help with that?
Adding egg will make the cake more fluffy and cake-y. For a super fudgy cake I would recommend our Flourless Chocolate Cake!
I hate sour cream. Can you taste it in the cake?
You really can’t taste it! It just adds moisture to the cake.
Easy to follow Recipe, great result! A little too much leftover frosting, but that’s alright.
I made this for my son’s birthday. The whole family loved it. I will make this again! Great recipe!
Thanx very much for helping me.
The first one I made was dry. My second one turned out much more moist. I checked it at 40 minutes. I iced it with chocolate ganache.
The white chocolate raspberry Bundt cake is better than the chocolate. My Daughter says it better than Nothing but Bundt cakes, believe me she’s very picky!
That post of mother saying daughter said it was better than nothing was very rude, some people just like to put others down when it’s their cooking not the recipe!!!! People be kind, if you don’t have something nice to say just don’t say it!!!!
Thank you for your comment, but the store this recipe comes from is called “Nothing Bundt Cakes” so she was saying it was even better than the restaurant!