How to Make a Copycat Nothing Bundt Cake Recipe
Follow this copycat Nothing Bundt Cake recipe to make the bakery's iconic "chocolate chocolate chip cake." The steps are simple—and the result is delectable!
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Nothing Bundt Cakes has been making its cult favorite Bundts for 25 years. Flavors may come and go, but the essential formula stays the same: a rich, tender Bundt cake, topped with thick, velvety petals of cream cheese frosting.
This Nothing Bundt Cake recipe makes a delectable dessert that’s simple enough to whip up—and it’s as good as the real deal! Trust us: copycat dessert recipes are our specialty.
How to Make Our Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake Recipe
- 1 package devil’s food cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup canola oil
- 1/2 cup water
- 4 large eggs, room temperature
- 3 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 teaspoons vanilla extract
- 3 cups confectioners’ sugar
Tools You’ll Need
- Bundt pan: Use one of our recommended Bundt pans with a special shape or style.
- Piping bag: A piping bag makes it easy to frost a Bundt cake with its signature frosting stripes.
- Hand mixer: This is one of our Test Kitchen’s favorite hand mixers. It’s lightweight and leaves you untethered while you bake.
Step 1: Prepare the pan
This step is important! The more ornate the design, the more carefully you need to grease the Bundt pan. (This recipe assumes a 10″ fluted tube pan. See below for tips for using different sizes or shapes.)
Plop a generous amount of shortening onto a paper towel and wipe the interior of the pan. Then sprinkle flour over the pan, and tap away the excess.
Step 2: Combine ingredients
In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Fold in the chocolate chips, being careful to distribute them throughout the batter.
Step 3: Bake
Transfer the batter to your prepared Bundt pan. Bake at 350ºF until a toothpick inserted near the center comes out clean, 35-40 minutes. Let the cake cool in its pan for 10 minutes, then remove the cake.
Set the cake on a wire rack to cool completely before frosting.
Step 4: Make the frosting
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar.
You can simply spread the frosting across the top of the cake, but to achieve the signature Nothing Bundt Cakes look, use a piping bag to pipe the frosting in thick stripes down the cake.
Tips for Making a Copycat Nothing Bundt Cake
Follow our usual Bundt cake tips when making this Bundt cake:
- Pick the right Bundt pan to ensure the best bake
- Grease the pan carefully
- Don’t underbake
- Let cool a bit before removing the cake from its pan
- Don’t stress! Photo-worthy or not, this Bundt cake will be delicious
How can you make other popular Nothing Bundt Cakes flavors?
Look for Bundt cake recipes in some of the bakery’s most popular flavors, such as lemon, red velvet and white chocolate raspberry. The main requirement is that the recipe must be specifically made for a tube or Bundt pan: generally, richer cake recipes with a denser crumb like pound or coffee cakes.
For the true Nothing Bundt Cakes experience, add the signature cream cheese frosting to any Bundt.
Can you convert this copycat Nothing Bundt Cake recipe into Bundtlets?
Nothing Bundt Cakes offers its tasty treats in mini sizes, called “Bundtlets.” You can make them at home by using a mini Bundt pan, which is similar to a cupcake tray, except each cup is an intricately decorated, scaled-down tube pan.
It’s easy to adapt this recipe and other Bundt recipes to mini pans. Here are a few crucial tips:
- Thoroughly grease and flour every nook and cranny, or the cakes may get stuck, losing the pretty detailing
- It’s best to use a nonstick pan here (but you still need to grease!)
- Don’t overfill the mini Bundt pans; each cup should be about 2/3 full
- Don’t overbake the minis; check them after 20-25 minutes
- Give the pan a good long soak before attempting to clean
What can you do if the Bundt cake is stuck to the pan?
When you flip the Bundt pan over, the cake should slip out, especially if you greased your pan properly and waited for the cake to cool. If it doesn’t budge, lay a dish towel over the counter, turn the pan upside down and tap the base. If it still doesn’t budge, leave it there for a while. Gravity should do the trick.
Worst case scenario, if your cake is well and truly stuck, ease it out with a spatula or knife. The cake may sustain some dents and craters: take Julia Child’s advice and “never apologize.” Instead, cover the damage with frosting or whipped cream.
How should you store this copycat Nothing Bundt Cake recipe?
You should store the frosted cake in the refrigerator, thanks to the cream cheese in the frosting. (An unfrosted Bundt can be kept, covered, at room temperature.) Because Bundt cakes are dense and moist cakes, they keep well, lasting five days in the fridge or a few days at room temperature.
You can also freeze a baked Bundt cake, tightly wrapped, for a month or two. Defrost in the fridge before serving.