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:
- 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
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.
-
Separate layers, pulling away from center one at a time, until your pom pom ball is formed.
-
Place ball on top of cake!
*I originally shared this recipe May 2011. Updated April 2019.
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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!
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!
Thanks for the reply!!!! Will do as you suggested!
Such a nice write-up, i appreciate your way of writing, thank you so much for sharing
DRY as dirt – waste of time and $. Going to nothing bundt cakes tomorrow
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…
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 .
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!
Nope, just add it dry!
Thanks Lauren!
For the oil, do you use vegetable oil? Thanks!
You can use vegetable or canola oil
Can you use applesauce here instead of oil?
Sure, that should work fine!
Fantastic cake for all of us chocolate lovers!!!
Has anyone ever had nothing but bundt’s ginger bundt????? Or made a copycat recipe for it???
I made the cake for thanksgiving and it came great
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!
I did the lemon and added a raspberry jam center. HEAVEN!
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.
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!