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This chocolate bundt cake is a nothing bundt cake copycat recipe. If you’ve ever had a nothing bundt cake, you know they’re delicious!
This cake is so easy to make, fail-proof, and bursting with chocolate flavor. I frosted it with cream cheese frosting but chocolate buttercream frosting works too!
WHY YOU’LL LOVE THIS CHOCOLATE BUNDT CAKE
- It’s moist, flavorful, and requires minimal ingredients.
- The cake is rich and dense, while the frosting is smooth and creamy.
- Much more economical to make at home than purchasing from a bakery.
- Feeds a crowd.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Cake mix – I recommend using Devil’s food cake mix or a moist chocolate cake mix.
- Pudding – You’ll need one 3.9-ounce instant chocolate pudding mix.
- Oil – Vegetable or canola oil.
- Chocolate Chips – I used semi-sweet chocolate chips but milk chocolate chips work too.
- Sour Cream – Use full-fat sour cream for best results.
- Butter – You’ll need softened unsalted butter for the cream cheese frosting.
- Cream Cheese – Full-fat and softened at room temperature.
HOW LONG DO I BAKE THE CAKE FOR?
You’ll want to bake the cake at 350 degrees for 50-55 minutes. Keep in mind that the chocolate chips will melt and cause a toothpick inserted in the center to come out chocolaty.
TOP TIPS
- Allow the cake to cool completely before frosting; otherwise, the frosting will melt and run all over the place.
- Grease your bundt pan generously so the cake doesn’t stick.
- Before inverting the cake onto a plate, run a knife along the sides and center to loosen it up.
STORAGE
Place any leftovers in an air-tight container and store at room temperature for up to 3 days.
MORE RECIPES YOU’LL ENJOY…
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chocolate Bundt Cake
Ingredients
- 1 package Devil's food cake mix
- 3.9 ounce chocolate instant pudding
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 1 ½ cups semi-sweet chocolate chips
Cream Cheese Frosting
- 8 ounces cream cheese
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. and grease a 10-inch bundt pan.
- In a large bowl, combine the cake mix, instant pudding, eggs, vegetable oil, water, and sour cream. Mix until well combined but don't overmix.
- Fold in the chocolate chips and then pour the batter into the greased bundt pan. Bake for 50-55 minutes.
- Allow the cake to cool for 15 minutes before inverting the cake onto a plate.
- To make the cream cheese frosting, cream the softened unsalted butter and cream cheese with an electric mixer until smooth and creamy. This should take about 1 minute.
- Add the powdered sugar. Mix on low speed for about 20 seconds, then mix on high speed for 3-4 minutes or until the frosting is nice and fluffy.
- Allow the cake to cool completely before frosting.
- To frost the cake, position the bag just above the cake, close to the outer edge.
- Squeeze and pull a line of frosting. Apply gentle pressure to the bag and slowly move it in a circular motion, following the curve of the cake. As you squeeze the frosting out, it will create a line that goes up and over the cake, into the center hole.
Notes
- Allow the cake to cool completely before frosting; otherwise, the frosting will melt and run all over the place.
- Grease your bundt pan generously so the cake doesn’t stick.
- Before inverting the cake onto a plate, run a knife along the sides and center to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
