Nothing Bundt Cake Copycat Recipe

This ultra-moist chocolate bundt cake tastes just like the famous bakery version rich, fudgy, and topped with velvety cream cheese frosting. It’s the perfect dessert for birthdays, holidays, or anytime you crave a show-stopping treat that’s surprisingly simple to make at home!

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Ingredients

For the Cake

• 1 package devil’s food cake mix (or homemade equivalent)
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup vegetable or canola oil
• 1½ cups chocolate chips

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Prepare the oven and pan
Preheat your oven to 350°F (175°C). Generously grease and flour a bundt cake pan, making sure to get into every groove to prevent sticking. Tap out any excess flour.

2. Make the cake batter
In a large mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, water, and oil. Beat on medium speed until smooth and well incorporated. Fold in the chocolate chips.

3. Bake the cake
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

4. Cool the cake
Allow the cake to cool in the pan for 10 minutes, then gently run a butter knife around the edges to loosen it. Invert the cake onto a wire rack and cool completely before frosting.

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Cream Cheese Frosting

1. Make the frosting
Using an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is creamy and spreadable. If you prefer a thicker frosting, add more powdered sugar to taste.

2. Frost the cake
Transfer the frosting to a piping bag or a zip-top bag with the corner snipped off. Starting from the outer edge of the cake, pipe thick lines of frosting up and over the cake into the center hole, repeating all around for the signature “Nothing Bundt Cake” look.

3. Chill and serve
Refrigerate the frosted cake for at least 30 minutes before serving for best texture. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months (wrap tightly in plastic and foil).

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Why You’ll Love This Recipe

• Bakery-quality at home: Get that signature Nothing Bundt Cake flavor without the price tag.
• Incredibly moist: Thanks to sour cream and pudding mix, every bite is soft and rich.
• Foolproof and easy: Starts with a boxed mix, but tastes completely homemade.
• Perfect for any occasion: From birthdays to potlucks—this cake always steals the show.

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Tips

• Grease the pan thoroughly: Use a pastry brush to apply melted butter or shortening, then dust with flour for a clean release.
• Use good-quality chocolate chips: They melt slightly into the batter, creating pockets of fudgy goodness.
• Cool completely before frosting: A warm cake will cause the frosting to slide off.
• Want extra shine? Brush the cooled cake with a thin layer of simple syrup before frosting for added moisture.

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Variations and Substitutions

• Different cake mix: Swap devil’s food for red velvet, vanilla, or lemon for a new twist.
• Add texture: Mix in chopped nuts, toffee bits, or mini chocolate chips.
• Make it mini: Use mini bundt pans for adorable individual servings—bake for 20–25 minutes.
• Frosting flavors: Add a tablespoon of cocoa powder for chocolate cream cheese frosting or a touch of almond extract for a nutty note.

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FAQs

Can I make this cake ahead of time?
Yes! Bake the cake a day ahead, wrap it tightly once cooled, and frost just before serving.

Why is my cake sticking to the pan?
Ensure the pan is well-greased and floured, and let the cake cool for exactly 10 minutes before inverting. Cooling too long can cause sticking.

Can I use homemade chocolate cake instead of boxed mix?
Absolutely! Just use a moist chocolate cake recipe and keep the same add-ins and baking time.

Does it need to be refrigerated?
Yes—because of the cream cheese frosting, store it covered in the fridge. Let it sit at room temperature for 30 minutes before serving.

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Serving and Suggestions

Serve chilled or at room temperature with:

• A scoop of vanilla ice cream or whipped cream
• A drizzle of warm chocolate ganache
• A sprinkle of powdered sugar for a bakery finish
• Fresh berries for a pop of color and freshness