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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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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 milk
- 1/2 cup oil, (vegetable or canola oil)
- 1 1/2 cups chocolate chips
For the Cream Cheese Frosting
- 8 ounces full fat 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
-
Place ball on top of cake!
*I originally shared this recipe May 2011. Updated April 2019.
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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.
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!
I think it will be fine. Enjoy!
Do you think instant sugar-free pudding would work as well?
yes, sure!
Would you just substitute red velvet cake mix to make the red velvet choc chip nothing Bundt cake?
Yes, that would work great!
what kind of pudding would you use with the red velvet cake mix?
I’d use chocolate.
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.
This was a delicious copycat. I could NOT tell the difference. My Whole Family LOVED it! Thank you!
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.
May I ask how long you baked the minis?
Did you do the same temperature? And how’d you adjust the time?
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.
The other copycat recipes say beat for 2 minutes.
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!
Can this be made using mini bundt pan? How long would you cook it for?
Sure! It depends on the size of the molds but probably about 20 minutes.