Chocolate Chocolate Chip Nothing Bundt Cake {Copycat recipe and tutorial}

Share on FacebookTweet about this on TwitterShare on Google+Email this to someoneShare on StumbleUponShare on YummlyPin on Pinterest

Have you ever heard of or tried a Nothing Bundt Cakes cake before?  Awhile back my aunt introduced me to a copycat recipe for the Chocolate Chocolate Chip Cake that she originally found here. This recipe makes a perfectly moist, rich and chocolaty bundt cake that no one could guess was adapted from a cake mix! It takes just a few minutes to whip together, but the end result is fantastic!

One of my favorite features of a Nothing Bundt Cake is the fun decoration that comes on top of the cake. It makes it look really special and adds a little bit of flare! I like to copy this idea by making my own simple tissue paper pom-pom decoration for the top of the cake. Below is the yummy cake recipe, followed by a tutorial for frosting and decorating the cake!

Chocolate Chocolate Chip Nothing Bundt Cake Copycat
A deliciously moist, double chocolate bundt cake with cream cheese frosting.
Write a review
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 pkg. devils food cake mix
  2. 1 small pkg. instant chocolate pudding
  3. 1 cup sour cream
  4. 4 eggs
  5. 1/2 cup water
  6. 1/2 cup oil
  7. 1 1/2 cups chocolate chips
For the Cream Cheese Frosting
  1. 1 (8 ounce) pkg. cream cheese, softened
  2. 1/4 cup butter, softened
  3. 1 1/2-2 cups powdered sugar
  4. 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees F, and grease and flour your bundt cake pan.
  2. Mix the first six cake ingredients together. Stir in the chocolate chips. Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 20 min., the remove from pan and place on wire cooling rack.
For the Cream Cheese Frosting
  1. Cream together the cream cheese and butter. Mix in the vanilla. Gradually stir in the powdered sugar until smooth.
Tastes Better From Scratch
Frosting the cake:

Spoon frosting into a pastry bag with no tip attached. Starting in the hole of the bundt cake, squeeze and drag frosting up and over, stopping about 3/4th way down the cake. Repeat all around cake.

Tissue paper pom-poms:
Cut 8 peices of regular sized tissue paper in half, long ways.
Stack tissue paper.  Make 1 1/2 inch accordion folds.

Fold a piece of floral wire in half, and slip over center of folded tissue; twist. 

Use scissors to trim ends of tissue into rounded or pointy shapes.

Separate layers, pulling away from center one at a time, until your pom pom ball is formed.

Place ball on top of cake!

If you like this recipe you may also like:
Share on FacebookTweet about this on TwitterShare on Google+Email this to someoneShare on StumbleUponShare on YummlyPin on Pinterest


  1. says

    Yay, I’m so glad you’re posting recipes again! I will have to try this one, it looks delicious. Hope you guys have a great summer in Canada!

    • says

      Hi Emma,
      I’ve found that devil’s food works the best. Any brand. But you could definitely try with other chocolate cake mixes if you have one on hand and it will still turn out good!

  2. Kari says

    This recipe is delicious! And I love the look of the frosted cake! Mine haven’t turned out as cute as yours though….I’ve made it twice. The frosting doesn’t run down the rest of the cake. Do you think it’s not the right consistency or that I’m not using enough? It just stays wherever I left off making the bottom of the cake naked. Any suggestions?

  3. Malinda says

    Love your recipes. This cake looks awesome…..and the cake stand. Could you tell me where for acquired that? It is definitely my style :). Thanks so much!!

  4. Javkhaa says

    Thank you soooo much for sharing the ideas:-)). My daughters birthday is tomorrow and she loves the NNOTHING BUNDT CAKE AND GOTTA MAKE IT FOR HER. Thank you again.

  5. Estrella says

    Hello! I wanted to know if I can make this into a regular cake and pipe the frosting? Does it hold well for cupcakes as well?

  6. Anu Patel says

    Hi Laura! Great recipe! I can’t wait to make it. I did have a question though. Can I make this a day ahead of a party that I am having and frost it a day ahead as well? Do you think the frosting will hold ok for a whole day before I serve it? What are your thoughts??

  7. Cecilia says

    I made this “belated” Father’s Day cake. I used dark chocolate pudding & dark chocolate chips in the recipe. My husband prefers dark chocolate. We loved it! My daughter thought it tasted better than the “Nothing but Bundt” cake! It was more fresh tasting! Thanks for posting this recipe!

  8. Pam says

    This was delicious! I also made a lemon cake and a red velvet cake by substituting the cake mixes and pudding flavors. Everyone loved them! Will definitely be making these again:)

  9. says

    Hi! I am making this now! Looks, sounds, and smells delicious! I’ve decided to use a store bought tub of icing. I hope that turns out ok. I also used semi sweet choc chips. I should have read more carefully and read the comments before shopping. Thanks for sharing!

  10. annette harris says

    Thanks for posting this great recipe, and especially the directions for making the cute paper pom poms! I’ve made this cake several times as birthday cakes for friends, and they were very impressed! I use the small bundt cake pans, and the recipe makes two cakes – one for them and one for me!

    A tip about the frosting – I don’t have a pastry bag and just used a plastic sandwich bag with the corner snipped off.

  11. says

    My daughter and I made this cake yesterday and it is fantastic. Easy and turns out great. The recipe says to bake for 45 to 50 mins, however and we did 45. But we could’ve gone even a few minutes shorter and it might’ve retained a little more of its moisture. Turned out fine but next time I’ll cut the minutes shorter (if you have an oven that bakes things fairly quickly.) Thanks for the great recipe!

  12. Janice Darst says

    I was super excited to find this recipe and so I tried it for the first time last night, I had to have a piece about 3 hrs after baking and was disappointed to find that the chocolate chips had melted but it still was good and super moist. I put it in the fridge because I was worried about the frosting and I tried a piece today after church as was excited again to find out that the chocolate chips had formed again after being in the fridge. I guess I didn’t really think about chilling it to help with the process. Thank you so much for sharing this!

  13. Lynn says

    I’ve made this bundt cake many times over the years… only I use the Triple Chocolate Fudge cake mix by Betty Crocker. It is sooooo chocolatey and delish. This bundt cake is a winner..I’ll try Devil’s Food at some point..but try the Triple Chocolate Fudge next time. I also do a Lemon Bundt this same way..using a small lemon Instant pudding mix omit the chocolate chips. It’s devine!

  14. Susie says

    Hi Lauren,

    I plan to make this bundt cake for Easter Sunday…do you recommend milk chocolate or semi-sweet chocolate chips? Thanks so much!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge