A Nothing Bundt Cake recipe that is a perfect copycat of the chocolate chocolate chip bundt cake at Nothing Bundt Cakes.  Serve this for birthdays, baby showers, weddings, or any occasion!
Bundt cakes are one of my favorite dessert recipes to bring to a party or shower.  I love how easy they are to make and that I can make them ahead of time. Check out my popular Red Velvet Bundt Cake, Chocolate Macaroon Bundt CakeRum Cake.
Nothing Bundt Cake copycat cat frosted with cream cheese frosting.
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.

Overhead photo of the ingredients to make a chocolate nothing bundt cake, including cake mix, eggs, oil, chocolate pudding mix, sour cream and a bowl of chocolate chips.

HOW TO GET THE CAKE OUT OF THE BUNDT PAN:
I’ve tried so many methods for getting bundt cakes to come out of the pan without sticking, and the one method that works for me EVERY time, is greasing the pan appropriately with shortening and flour.
Start by spreading a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
Next I get a little pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so that the flour lightly covers the pan. Now you’re ready to add the cake batter, and rest assured the cake will come out of the pan without sticking!
Overhead photo of a bundt pan greased with shortening and flour.
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.

Four process photos for making a chocolate bundt cake in a mixing bowl, the batter ready to bake in a bundt pan, and a the baked cake being frosted.

  • 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.

A slice of chocolate bundt cake frosted with cream cheese frosting, served on a white plate with a fork.

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.

A chocolate bundt cake with cream cheese frosting and a tissue paper pom pom in the center of the cake.

Consider trying these bundt cake recipes:

 

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Recipe

Nothing Bundt Cake copycat cat frosted with cream cheese frosting.
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
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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

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

Adapted from Fav Family Recipes

Nutrition

Calories: 434kcalCarbohydrates: 49gProtein: 6gFat: 24gSaturated Fat: 8gCholesterol: 79mgSodium: 429mgPotassium: 162mgFiber: 1gSugar: 37gVitamin A: 395IUVitamin C: 0.1mgCalcium: 97mgIron: 1.8mg

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.

Stacked sheets of tissue paper being folded into a 1 inch strip

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

Folded tissue paper with wire being twisted around the center.

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

Hands holding tissue paper and scissors and making a cut into the tissue paper.

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

A tissue paper pom pom ball

  • Place ball on top of cake!

 

 

 

*I originally shared this recipe May 2011. Updated April 2019.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Fantastic recipe! Works well every time. I have discovered that I am not good at piping the frosting so I warm it up a little and make it into a drizzle instead. In my oven I find I have to bake it 50 minutes. I have made a variety of combinations including using Andes Mint Bits in place of chocolate chips, and I often put a ganache frosting on top and that’s amazing too. In a time crunch situation you can use the Baker’s Joy or similar spray for coating the pans (rather than shortening and flour). Thanks for sharing this recipe!

  2. I followed the recipe to the T. Mine didn’t rise. I bake all the time, most of the time I’m baking cupcakes but never have an issue with my cakes rising. What did I do wrong? The flavor of the cake was amazing.

    1. If your bundt cake didn’t rise but tasted great, consider checking:
      Leavening Agent: Make sure your baking powder or soda is fresh, as expired leaveners can cause a cake not to rise.
      Oven Temperature: Ensure your oven is properly preheated and at the right temperature. An oven thermometer can help verify this.
      Bundt Pan Shape: The detailed design of bundt pans can affect the rise. Grease the pan well to help the batter climb and expand.
      A small adjustment in one of these areas might just be the key to the perfect rise next time. Happy baking!

    1. Yes, you can use melted butter instead of oil. Keep in mind, the texture might be slightly different, as oil tends to make cakes moister. Enjoy baking!

  3. 4 stars
    This was a good recipe. I followed directions to a T and everyone loved it. It is NOT as moist as Nothing Bundt Cake (which I may or may not have a slight addiction to) but it does make a good cake and the tip for greasing the pan worked without a hitch!

  4. This is my go to for a chocolate bundt cake. So easy to make, delicious and beautiful! I’ve also made it switching out the cake mix for red velvet and used white chocolate pudding instead of chocolate. I receive so many compliments for both versions!

  5. 5 stars
    Our family absolutely loves this recipe! I’ve made it with devils food, lemon, yellow cake, red velvet, and my husband’s favorite spice cake. My husband won’t let me make homemade cakes anymore. I make one every two weeks. This cake has helped my husband gain some weight back that he lost doing chemotherapy for his cancer! Highly recommend this recipe💕

  6. 5 stars
    I am thrilled that by following your advice my cake came out in one piece with no sticking to the pan.It was so easy to make too.

  7. 5 stars
    I refuse to believe anyone who says this cake isn’t phenomenal. I’ve made many variations of this recipe now – Chocolate, Vanilla, Lemon, Strawberry, and Carrot. It comes out perfect every time! It’s our go to recipe for an easy and delicious dessert for holiday gatherings.

  8. 3 stars
    It was tasty, but there is no confusing it for Nothing Bundt Cakes. In fact, I thought it was still very obviously a cake mix. Too fluffy. Maybe those that use a homemade cake mix had better results.

    1. 5 stars
      It was definitely not that obvious I used a cake mix. I used little bunt cake pans silicon molds and they came out scrumptious. I couldn’t even get frosting on like half of them.

  9. 5 stars
    I was looking for an easy and delicious cake recipe for a friends bday and I found it! This recipe is incredible. I did use chocolate fudge pudding instead of regular and mini-semi sweet choc chips and made mini-bundt cakes and wow….just wow! The cakes were moist and amazing.

  10. 4 stars
    I made this cake and followed the recipe with a few exceptions – I used chocolate fudge pudding in the mix, and then frosted it with a buttermilk /buttercream chocolate cake frosting, and it was excellent! Very dense and moist cake. Will definitely make it again. It was very easy!

  11. 5 stars
    Had it in the USA from nothing but Bundt and did the from scratch recipe… amazing!!’ I am going to do it again. I iced it w some ganache as well as cream cheese strips so so good!

  12. 5 stars
    Absolutely delicious. So moist. I added an extra egg to mine, because my eggs were not large, and it seemed very thick.

  13. 5 stars
    OMG this cake is the best! It’s so good I’m calling it crack cake. I can’t stop eating it. I’ll never try another chocolate cake recipe after finding this. I used mini choc chips.

  14. 5 stars
    This cake is the closest thing to nothing Bundt cakes I’ve had yet. It’s really moist and delicious

  15. 5 stars
    Sooo good! Perfect texture, moist and all around amazing! I baked it at 350 degrees in a 9×13 glass dish for about 42 Mins. Worked just fine. I didn’t add the chocolate chips and it was still very good! Would recommend this recipe!!

    1. 5 stars
      Thank you for the 9×13 glass dish comment. It’s my son’s favorite cake but I wanted make a birthday cake to decorate. It’s in the oven now. I have my fingers crossed.

  16. 5 stars
    Love it! I also use this cake recipe as a sheet cake with different frosting. It’s moist and wonderful! Thank you

  17. 5 stars
    I just made this for Easter and used two kinds of chocolate chips… it was amazing!! Super super moist! Everyone loved it and came back for more.. I’m a regular baker and this was easy and delicious…. Definitely NO dryness!!! It had perfect density. Made another to have at home and refrigerated…It’s perfect straight from the fridge too! My daughter went crazy for it!

  18. 5 stars
    I made this for my family but did half chocolate and half white chocolate chips. They absolutely loved it and asked for it to be made again

  19. 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!

  20. 1 star
    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.

    1. 1 star
      Completely agree– this is nowhere close in density like the Nothing Bundt cakes. I’m so sad. this was nit a copycat at all.

    2. 1 star
      My thoughts exactly! I was rather disappointed. Not at all dense as nothing bundnt cakes and that was a deal breaker for me. I won’t make this again. The only thing close was the frosting. 🙁

  21. 5 stars
    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!

  22. 5 stars
    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 🙂

  23. 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.

  24. 5 stars
    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.

  25. 5 stars
    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.

  26. 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!

  27. 5 stars
    Wonderful! I made these as mini cupcakes adding two generous tablespoons of espresso powder to the cake. I eyeballed a little confectionery sugar and added it to the cream cheese with some more espresso powder. They are a big hit! Now I want to try halving the recipe. Has anyone done this?

  28. 5 stars
    This cake was so good. I was a little concerned as my batter was extermly thick but it baked perfectly. I found it harder than expected to pupe the stripes onto the bunk cake but I will keep practicing as my kids loved this cake!!

    1. 2 stars
      This was easy to make and tasted good but it is nowhere close to the original in taste or texture. The original is a very dense cake, where this was so light and fluffy.

  29. 4 stars
    The texture of these is quite good. The chocolate flavor is not really pronounced, but they do taste good. I might try these again with coffee or espresso added as other reviewers mentioned. I cooked these as cupcakes. I was able to make 23 cupcakes and baked them for 21 minutes.

  30. Hello,, haven’t tried the cake yet, but it just came out of oven,
    What did I do wrong?
    The top is cracked, the center is showing the inside, if that makes sense.
    Thank You

    1. 5 stars
      I’m guessing you did something wrong. This recipe is amazing! I live around the corner from a Nothing Bundt Cake, but chose to try this recipe as there prices have skyrocketed along with everything else. I have many grandchildren and they all want a Nothing Bundt Cake for their birthday. I tried this and thought it was great, but went ahead and bought a Buntlette to compare. All I can say is thank you Lauren.

  31. Thanks Lauren for the great recipe! My husband loves it. I wanted to make miniature versions of this cake in these Mini Bundt Cake Silicone Pans (sort of like a cupcake pan), how long should I have it in there for?

  32. 5 stars
    Hi cake was great loved it Don’t know what I did wrong My chocolate chips sank to the bottom But we still loved it Any idea why that happened Thank you

    1. Hi Brenda, I haven’t had that problem but you can toss the chocolate chips in a little flour to help suspend them in your batter next time! So glad you loved the cake!!

  33. 5 stars
    Any idea as to how long will this cake last out of the fridge? I want to ship this to my mom for her birthday.

  34. 5 stars
    Excellent! I used a cup of vanilla greek yogurt in place of the sour cream. I was out, unfortunately, but it worked great anyway! Also, I only used a cup and a quarter of powdered sugar. I prefer to taste the cream cheese a little more. It turned out beautifully!

  35. 5 stars
    Lauren, I don’t usually have any luck with online recipes. I broke down and made your Chocolate chocolate chip cake. Following your directions to a T, the cake came out of the pan beautifully! My couldn’t wait until after dinner to have a piece, he said the icing was the best he’s ever tasted. It was so moist! Thanks for the recipe and happy cooking!

  36. 5 stars
    I followed your recipe and it was so moist and delicious. The icing is really good as well!!!thank you

  37. Is that salt that is sprinkled on the topof the cake? I read the recipe and the comments, but no one mentions it???

    1. Hi Charlynn! That’s just sprinkles (clear ones) on the top. You can find them in the baking section of the store!

  38. 5 stars
    I never write reviews, but I had to for this recipe because this cake turned out so delicious. I made this cake gluten-free for my grandson’s birthday. Came out fabulous. Super moist with a rich chocolate flavor. I used Pamela’s GF chocolate cake mix, replaced water with 1/2 cup of coffee, added 2 Tbsp. GF flour (for high altitude in Colorado Springs) and 3 cups powdered sugar to make a stiffer frosting. You will not be disappointed with this cake. Just as good as Nothing Bundt Cake at a fraction of the cost. So rich it could easily serve 16. Thanks Lauren.

  39. 5 stars
    Outstanding and moist cake! The only thing I did different was I used cocoa and not flour when I prepared the pan. Thank you!

  40. 5 stars
    Outstanding! Very moist and delicious chocolate bundt cake. I used a combination of milk chocolate chips and semi sweet chunks in the recipe. I hope you can come up with other Better Than Bundt copy cat recipes. Thank you!

  41. Milk chocolate or semi-sweet chocolate chips? I’m sure both are great but looking for true copycat taste. Thank you!

  42. 5 stars
    Delicious… I love nothing Bundt cakes but for the price this is just as good. Thank you for the recipe I will definitely make it again

  43. 4 stars
    Turned out well, light and fluffy and I’d make it again if I needed a nice cake in a hurry. I don’t think that cake mix or pudding has much, if any actual cocoa in it, so what you get is a chocolate “flavored” cake. I replaced the water with espresso and next time I may try replacing it with buttermilk.. This is not the dense, moist cake that you get from NBC, but it’s good and quick. I cannot speak to the frosting as I just dusted it with sifted powdered sugar.

  44. Wow! Frosting is an exact match to NBC! The cake is very, very close to the original and very delicious! Thanks for the recipe, we’ll definitely make it again

  45. 2 stars
    Frosting tastes nothing like the original. Use whipped cream and cream cheese instead. Not sure why so many 5 star reviews

  46. 4 stars
    Such a tasty recipe! I am keeping this one! 😀 I had an issue with determining when the cakes were done. I used the Wilton mini bundt cake molds and had a hard time knowing when to pull them from the oven. Is there a test that I can do to know when they are done?

  47. 5 stars
    Wow! Thank you for sharing! I followed this recipe to a T with the Betty Crocker devil’s food cake mix and it came out perfect. Best cake I ever made!

  48. Thanks for this (and other) great recipes! I tried it with mini chocolate chips. Also, to get a stiffer frosting for perfect round piping, I increased the powdered sugar to 3C and added a tbs of powdered buttermilk to offset the sweetness.

  49. Trying the yummy recipe again! We love it! Im trying cupcakes this time…. has anyone tried that? Any advice?

  50. This recipe is absolutely delicious! I’ve done it numerous times, but am wondering about changing up the pan. Have you tried this in any other pan? I’m not sure what able time would be in a 9×13 or 2 rounds. Thanks!

  51. 5 stars
    Cake is delicious. I made a few days in advance, and held off on icing the cake. If the cake is not iced, must I still store in the refrigerator? Or will it be ok to keep the un-iced cake in a cake keeper on the counter for a couple days?

    1. 5 stars
      Freeze it. Cake stays moist for a few months if frozen. Storing in the refrigerator can dry it out. I do this all the time with cupcakes and cake layers for birthday cakes. Make ahead, freeze for a few days or a week, then take out and ice it the day you’re ready to use it!

  52. 5 stars
    Had this tonight at our Small Group gathering to celebrate birthdays of two members. Wow! One of the best copycat recipes ever. So moist and rich. And the icing?! I honestly thought it came from the popular namesake bakery. Thanks for sharing! The gift keeps on giving because our friend was happy to share with us. I was going to make it next Sunday but my husband insists we get the ingredients and make it tomorrow instead!

  53. This looks wonderful! My son is a Type 1 diabetic and loves Nothing Bundt Cakes. Thank you so much for including the carb counts in your recipe but is the carb count for the whole cake or a single slice of it? Thanks!

  54. 5 stars
    I’ve made it just as the recipe is written. Perfectly cooked at 45 minutes in a teflon covered bundt pan. I’ve used the white shortening and flour, which was messy, but have found that Pam makes a baking spray which brings the cake out so easily and I don’t have to deal with the flour. Because this cake needs to be refrigerated, I make this a “sharing” cake, cutting slices onto a large paper plate and covering with Glad wrap and sharing the love with neighbors and friends. I can’t possibly eat an entire cake on my own. Everyone loves it and I always offer to bring this to parties.

  55. 5 stars
    This cake is delicious! I’ve made it as a Bundt cake and as buntinis for a party. Tastes exactly like a Nothing Bundt cake for a fraction of the cost.

  56. This recipe sounds AMAZING!! Do you think it would work with a Gluten Free Cake Mix and if so, what adjustments do you think would need to be made in order for it to work? Thanks in advance for your help.

  57. This sounds delicious, I plan to make this very soon, but I was wondering if you would know how to make the lemon Bundt cake?

  58. 5 stars
    Made this several times! It’s the best chocolate bundt cake recipes out there!💕 Family & friends love it! It’s a keeper!💕💕💕

  59. Sorry this is a dumb question, but do you make the chocolate pudding mix and then add to the cake mix? Or do you just add the chocolate pudding cake powder?

  60. 5 stars
    You are so kind for sharing everything! It makes easier for me and my daughter.. from the time I learned this I baked for family and friends and they loved it too! This is simple but very yum! On the scale of 5 I give you ⭐️ ⭐️⭐️⭐️⭐️!
    Thank you 🙏 ❤️

  61. 5 stars
    I made this the other night for my daughter’s birthday cake. Boy oh boy was it a huge hit! Everyone loved it. I have now placed this recipe with all my favorites! Will be making this chocolate cake soon♥️

  62. I have made this before and its delicious, has anyone tried doing cupcakes with this recipe? Trying to serve something easier then cake, more like a grab and go treat. But don’t want to waste if someone already knows it doesn’t work. Thanks

    1. I made cupcakes tonight. I just filled them half way and shortened the time by 20 minutes. They turned out great.

  63. Any suggestions on how much to reduce the ingredients by for a 6 quart bundt pan and/or 6 piece mini bundt pan?

    1. I’m guessing you mean a 6 cup bundt pan? Cut the recipe in half, or use the remaining batter to fill the mini bundt pan.

  64. Tried this and very delicious,
    Do you have a copycat recipe for the nothing bundt strawberries and cream cake?
    You did a fantastic jpb with this one and have faith that you could do the same with the strawberries and cream one also
    Thanks very much

  65. 5 stars
    Perfect dupe – tastes exactly the same and SO easy. The whole family loved it!! My kids ask me to make it every week after making it for Kayleigh’s birthday to share with the soccer team. Shared with the mother in law and she’s so excited to try it!

  66. 5 stars
    Yum! This cake was awesome! My family loved it. I don’t bake cakes often, but this recipe was easy to follow. The devil’s food cake mix made it faster to put together. I can’t wait to make it again and share with others.

  67. Hi Lauren,
    Thank you for sharing this “imposter” cake recipe which resembles Nothing Bundt Cakes~ which I love.
    Going to attempt to make this tomorrow, however, I have to ask one question for clarity. My husband bought WHIPPED cream cheese instead of the bar. Would that work well for the consistency of the frosting?

    Thanking you in advance!

  68. Thank you, I can’t wait to try it, I also want to make some in the small 3 cup pans to give for Christmas gifts, what temp would you cook it on and for how long.

  69. 5 stars
    I used this recipe, but made mini bundt cakes instead. Let me say, these turned out better than Nothing Bundt Cakes. I am thoroughly impressed and this recipe is now a staple in my house.

  70. Would love to try this recipe. Your instructions do not state how long to beat the ingredients together for. Should I just follow the cake box mix instructions. Thank you.

  71. 5 stars
    I must be getting old, I forgot to add the chocolate chips but already had it in the oven for 10 minutes so figured what the hay. The cake still turned out moist. I baked it at 350 degrees and it was done in 35 minutes using a bundt pan that I had only greased with butter, no flour. I didn’t frost the cake and have it sitting on the counter on a covered tuuperware container and gets better ever day! Will definetly make again. Delicious!

  72. I made cupcakes and baked them 16 minutes. Substituted for 1/4 C mayonnaise for one of the four eggs and used coffee instead of water. Pleased with the outcome.

  73. My cake took a lot longer in the oven. Not sure why. I kept putting a long toothpick in the cake and it came out wet every time. The edges looked done but not the center. Any idea? My bundt cake pan seemed like it wasn’t as deep as needed for this amount as well.

  74. Would you by chance have a pumpkin spice recipe that the nothing but Bundt store has out now.
    Thanks for sharing, I have got to do the chocolate macaroon for sure

  75. Excited to make this as I love you Hershey’s chocolate cake recipe. Does this have to be refrigerated after or could you leave out? Thank you !

    1. Sure! Should make about 24 cupcakes. Bake for about 20 minutes, or until toothpick inserted comes out clean.

  76. 5 stars
    Absolutely loved this recipe!! When I made the frosting though, exactly as stated, I feel like it was a bit grainy and not as thick as should be. I used the 2 cups of sugar as suggested although I did take granulated and put it through the blender to make it powdered. Could that have been it? Otherwise so so good!!! 🙂

  77. I believe other website owners should take this web site as an example , very clean and excellent user genial style.

  78. 5 stars
    Just like Nothing Bundt Cakes! Tastes even better the next day. Made a double batch of frosting.

  79. Hey I love this recipe but I would like to try it on a mini bundt cake pan, would that change the cooking times?

  80. Do I need any adjustments for high altitude? Living in Colorado we sometimes need to modify recipes as we’re above 6,000 feet. Thanks.

    1. Do the chocolate chips melt into the batter?? I don’t like chocolate chips bites in desserts, but this looks great!!

      1. In the original Nothing Bundt Cake recipe they do not melt. I would assume this one would be the same.

      2. They don’t melt, but you can make the recipe without them. It doesn’t change the batter consistency.

    1. I made this into a gluten free bundt cake using a gf devil’s food cake mix. Looks like it’s going to work out. Keep all the rest of the ingredients the same. Will post later with results.

  81. Could you make this into a regular cake? I need to make 8” cakes and they love this flavor Bundt cake.

  82. 5 stars
    Thank you for this amazing recipe! I’ve always wondered how to make such a moist cake. My husband’s favorite flavor is the Marble cake. I made this for our anniversary and it turned out fantastic. I substituted marble cake mix and vanilla pudding. Otherwise, made the batter exactly as your recipe suggests – then reserving the 1 cup of batter, adding the cocoa packet from the marble cake mix, and swirling it in for the marble cake. I was pleasantly surprised how much frosting this makes because we like a LOT! Thanks again for this awesome DIY cake. Will save me lots of $$$ in the future and provide the fun of doing it myself 🙂

  83. Pamered Chef has a small Bundt type cake pan for individual cakes. How long would you bake individual cakes instead of a regular size bundt pan? Dimensions: 14½” x 10″ x 2″.
    Thx

  84. 5 stars
    WOW! This was amazing! Never made cream cheese frosting before and it was so easy and good and it makes a lot. Used the extra frosting on homemade cinnamon rolls.

  85. When I was a young bride in 79 a friend told me about a Bundt cake with cake mix and pudding . called the Tunnel Of Fudge Cake. It was delicious! My niece’s son made your recipe for his Dad’s birthday. It’s his favorite cake!

    1. Do you still have the recipe for the tunnel of fudge- it was my favorite and I can’t find the recipe?

  86. 5 stars
    I have made this recipe twice in the past month but w/ Funfetti cake mix. My boys favorite flavor from the store is birthday cake & it literally tastes exactly like it! Absolute deliciousness & so much cheaper!

  87. Just made this today, turn out great and test awesome, Had to substitute sour cream with cottage cheese an yogurt, work perfect. very moist cake. Thanks for the recipe.

  88. If I want to do this recipe for a vanilla cake would everything be the same except substitute chocolate cake mix for white and the chocolate pudding for vanilla pudding?

  89. 5 stars
    I made this for the first time and my guest said it was “spot on!” I did add an extra cup of powder sugar to the frosting.

  90. Wow, what an awesome recipe! The cake was so moist and the chips gave it that extra bite of sweetness in between. Delicious! Made the pompom ball today too and it was a huge hit for my little girl’s birthday.
    Thanks for helping make our day special!

  91. 5 stars
    I tried this today with spice cake mix and pumpkin spice pudding in a Bundt pan. With the added help of “ Haley’s Magic Cake Pan Release” recipe at ifyougiveablondeakitchen.com everything came out great! I like it even without frosting. My husband and I just ate a quarter of the cake… it goes good with coffee!

    Thank you Lauren Allen! Thanks for bringing an out-of-reach luxury item closer to us little folks! Bless you and your family! 💖

    1. I’ve never done that…it would probably be fine although the flavor still will not be the same. But the vanilla pudding will serve the same purpose in the cake of making it moist.

  92. The flour idea is great, but use the cake flour, especially if the cake is exposed to the naked eye. That way you do not have white flour spots on your chocolate cake. It will not hurt the recipe it’s still going into the cake.

    1. Another option is cocoa powder with chocolate cakes instead of flour. It has the same non-stick coating but no white flour spots.

  93. 5 stars
    Just made this last week and everyone loved it! I just had the snickerdoodle cake from Nothing Bundt Cakes and wondering if you have any suggestions on how to modify this recipe to make that?

    Thanks!

  94. 5 stars
    Lauren, I made this for my daughter’s birthday. Her name is Lauren too! Your tip for preparing the pan really helped, the cake came out perfectly. I received so many compliments! I will definitely make again.

  95. I’m thinking of adding mint chocolate chips instead of regular chocolate and sprinkling crushed peppermint candy cane on top. Your thoughts are appreciated.

  96. 5 stars
    I want to make this for Christmas, but was thinking of subbing the devils food mix for a red velvet mix, so you think it would turn out okay? Thanks!

      1. I use mini Bundts and I typically do them SOUS-VIDE to avoid cracking for like 25 minutes but keep an eye on them because it varies on the recipe. I do Carrot Cake, Banana Nut Cake, and Chocolate supreme 🙂

  97. Do you have a copycat recipe for the vanilla version? Could I just do vanilla cake mix and pudding a leave out the chocolate chips, And leave everything else the same?
    Thanks!

    1. I made that 2 days ago using French Vanilla cake mix, white chocolate instant pudding and white chocolate chips. It was amazing!!

  98. Quick question – I noticed there is a difference in your frosting recipe posted than the original one through the link. The original calls for 3/4 cup powdered sugar and 2 teas. vanilla. Your copy has 1 1/2 to 2 cups powdered sugar and 1 teas. vanilla.

    What is the correct amount of powdered sugar? Maybe the increase in powdered sugar would make a more thick frosting and thus easier to frost.

    Making this next week for a party.

    Thank you for your help!

    1. Hi Cindy, You are right, the extra powdered sugar will make for a thicker frosting (which does make the cake easier to frost). I would start with about 1 cup and then gradually add more until it reaches a consistency that you are happy with! I hope you love the recipe!

    1. I’m sorry to hear that—I’m curious what went wrong because it should be a really moist cake. And it’s just a “doctored-up” cake mix…

    2. 5 stars
      You probably over cooked it . I only cook it a maximum of 40-45 mins . As it cools it continues to cook and it is perfect every time . Moist for days .

  99. Hi wondering do I prepare the chocolate pudding per the box instructions then add to cake mix or just put the dry mix in with cake mix?
    Thanks!

  100. 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!

    1. 5 stars
      I find you can use Betty Crocker or Duncan Hines cake mixes. Just don’t use store brand ones. I made that mistake ONCE and it didn’t turn out as moist. It is worth it to use better mixes.

  101. 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!

  102. 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!

  103. 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.

    1. Hi Annete. I’m so happy you’ve liked the recipe! Thanks for the tips about baking it smaller and frosting it!

  104. 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!

  105. 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:)

  106. 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!

    1. Thanks Cecilia! I’m so happy you liked it–and I LOVE dark chocolate, so I’ll have to try that next time!

  107. 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??

    1. Hi Anu, This is a great cake to make a day in advance and the frosting is great for it to. I would make and frost it and then cover it well and refrigerate it until ready to serve!

      1. 5 stars
        I find the cake actually tastes better the day after you make it. It gives the cream cheese frosting a chance to blend into the cake.

  108. 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?

      1. How about mini cupcakes? How long would those need to cook? Considering making these in bulk for a graduation party!

  109. 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.

  110. 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!!

    1. Hi Malina! Thank you! I actually got the cake stand as a wedding gift so I’m not sure where it’s from…so sorry!

  111. 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?

    1. Hi Kari, When I frost the cake it stays where I left it as well–I just make sure and drag it all the way down to the bottom. Hope that helps!

      1. Can I just tell you I watched them frost one once and they actually start down the side and pull up. It is supposed to stay where you leave it Kari, it doesn’t “drip”. Hope that helps.

        1. That’s the way that the brand “nothing bundt cake” decorates their cakes…the frosting doesn’t touch the bottom.

    2. I’ve found dragging from outside bottom to the inside leaves a prettier line. I’m a HUGE fan of the “drizzle” = large tip first working as usually then smaller over the top with the back and forth motion.

    1. 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!

      1. 5 stars
        I would not use an off brand cake mix. I tried it and it didn’t taste as well. I only get Betty Crocker or Pillsbury. It really makes a difference. You want to use the best ingredients in your cake. Do not use fat free or low fat cream cheese either..and also make sure it is butter and not margarine.

        This cake is fantastic and is my go to not only for family but for parties. It has always gotten rave reviews.

  112. I have made this cake 3 times this month. It is AWESOME and a keeper. What is better then a nice slice of cake after dinner.

  113. 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!

  114. 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!

  115. Hi Susie, I honestly like both, but I would go with milk chocolate! I’d love to hear how you like it! 🙂

  116. Either one would work–If it were me I would choose the cake container and refrigerate it. Hope you enjoy it!