Nothing Bundt Cake
Have you ever heard of or tried Nothing Bundt Cakes cake before? They have several bakeries across the nation and they are basically just delicious bundt cakes that are frosted similar to this. A few years ago my Aunt introduced me to a “copycat” recipe of the Chocolate Chocolate Chip Cake that she originally found the recipe on Fav Family recipes. This recipe makes a perfect moist, rich and chocolate bundt cake. This recipe does use a cake mix, so if you’d like to make
A ten-inch bundt cake from the Nothing Bundt Cakes store costs more than $40! This homemade Nothing Bundt Cake takes just a few minutes to whip together, is super cheap, and the end result if both beautiful and delicious.
You’ll notice the ingredients in this cake use both a cake mix and a box of instant pudding. This cake is one of the “from scratch” exceptions I make because I think it tastes every bit as delicious as a homemade cake. However, you can use my homemade chocolate bundt cake recipe to make a chocolate bundt cake from scratch. You can add chocolate chips to it and use the same cream cheese frosting.
HOW TO GET THE CAKE OUT OF THE BUNDT PAN:
How to make a Bundt Cake:
- Mix together the cake mix, chocolate pudding mix, eggs, sour cream, water and oil. Stir in the chocolate chips.
- Grease the bundt pan with shortening and flour (see my tips for this, below). Add the cake batter.
- Bake at 350 for 45-50 min or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire cooling rack.
- Once the cake has cooled, prepare the frosting. I use a pastry bag with a coupler inside, (and no piping tip), to pipe the frosting. If you don’t have a pastry bag, add the frosting to a ziplock bag and cut a hole in the corner.
- Start at the outside edge of the cake and drag a line of frosting up and over the top of the cake, into the center hole.
Nothing bundt cakes stay fresh in the refrigerator, covered, for up to 5 days. I also love these cakes because they’re very freezer friendly! To freeze the cake, put it in the freezer for about 5 minutes, uncovered, to set the frosting. Cover it really well with plastic wrap and then tinfoil and freeze for up to 3 months. To thaw, remove the cake from the freezer and allow it to come to room temperature for about 1 ½ to 2 hours before serving.
Nothing Bundt Cakes are also popular for having a cute flour or tissue paper ball in the center of them for decoration. I’ve included instructions to make a tissue paper pom pom ball, at the bottom of the post.
Consider trying these bundt cake recipes:
- Caramel Apple Bundt Cake
- Chocolate Bundt Cake
- Banana Cake with Cream Cheese Frosting
- Chocolate Peppermint Bundt Cake
- Poppyseed Cake
- Chocolate Chocolate Chip Nothing Bundt Cake
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Recipe
Nothing Bundt Cake Copycat Recipe
Ingredients
- 1 package devils food cake mix (or homemade)
- 3.9 ounce box instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 cups chocolate chips
For the Cream Cheese Frosting
- 8 ounces cream cheese , softened
- 1/4 cup butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)
- 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 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.
For the Cream Cheese Frosting:
- Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
To frost the cake:
- Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
- Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.
Notes
Nutrition
Did You Make This Recipe?
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How to Make a Tissue Paper Pom-Pom
- Cut 8 pieces of regular sized tissue paper in half, long ways.
- Stack tissue paper. Make 1 ½ 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.
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Separate layers, pulling away from center one at a time, until your pom pom ball is formed.
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Place ball on top of cake!
*I originally shared this recipe May 2011. Updated April 2019.
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I made this yesterday. It’s delicious! Will definitely make it again.
I have a couple questions: Will this recipe work for cupcakes?
Is there a way I can pipe the frosting with a fun tip?
Thank you!
Not dense and moist like Nothing Bundt. I read the reviews that said it was fluffy and it is, nothing like the denseness of the real thing. The cake was good, but not what I was looking for. I would not say this is a copycat recipe.
Completely agree– this is nowhere close in density like the Nothing Bundt cakes. I’m so sad. this was nit a copycat at all.
Amazing! First attempt, and I got a little scared. I live 3600 feet in the mountains, (no big deal) but like another reviewer, after 35mins, I had to check, just in case, and it was already done. I was scared it was going to be dry and I was taking to a dinner party. Moist, delicious and overall fantastic! I couldn’t pipe it pretty with a plastic baggie (don’t have tips) so I ended up frosting the entire cake, and topping it with mini choc chips (I used mini in the cake). If you’re hesitant, make it, and just check the cake around the 30min mark; you won’t regret it!
I was worried about making this recipe since many people said it turned out dry. I decided to try it and it turned out great! It was moist and dense, like I had hoped. I did use butter in place of the oil for a richer flavor. I also ended up pulling it out at 40 minutes because it was done at that point. Maybe those with dryness problems accidentally over baked the cake? When cooking with cocoa always check it early 🙂
I have not made this cake yet, but I’m going to make it in a couple days. I noticed a few comments that said the Nothing Bundt Cakes cakes are dense and not moist. My sister and I had NBC cake today and it was fluffy and slightly moist, not dense at all! It was delicious.
This cake turned out great. I did add a tsp of coffee espresso. Had to bake for 55 minutes. I used a simple vanilla icing. Next time I will try the cream cheese frosting. You can’t go wrong with this recipe.
Made this on two different special occasions and it was a hit both times. I used half the amount of chocolate chips as I didn’t want the chocolate overload. Had some issues with the frosting being runny/thin with little clumps of butter. Afterwards I realized that it was probably because the cream cheese and butter were not at the same (room) temperature. Redid the frosting with amazing results! Will definitely make this again.
This is my go-to. Every. Time. I usually (as requested by my sister and niece!) double the frosting. I don’t do the lines. I’ll get out my piping tips and cover every inch of that chocolate deliciousness with frosting. I made one for my mom for her birthday and she was positive that I bought it from NBC!