Ever crave a slice of chocolatey bliss that tastes like it came straight from the bakery, but you don’t have time to actually go to the bakery? Yeah, me too. That’s where this nothing bundt cake copycat recipe comes in like your dessert-loving fairy godmother.
Let’s be real whether you’re juggling carpools, Zoom meetings, or just trying to survive Tuesday, there’s rarely time to whip up something fancy. But this recipe? It’s the chocolate hug you didn’t know you needed.
Moist, rich, and topped with a dreamy cream cheese frosting that might make you ditch store-bought cakes forever, it’s the kind of dessert that has neighbors “just stopping by” right around dessert o’clock.
You don’t need any secret baking sorcery, just some pantry staples, a bowl, and a craving for something sweet. The best part? It looks like it took hours, but you’ll have it in the oven in under 15 minutes.
This nothing bundt cake copycat recipe is a total showstopper without all the stress. Whether you’re baking for a birthday, a potluck, or just because you deserve a slice of joy this one’s for you, might also enjoy our Homemade Carrot Bundt Cake with Cream Cheese Frosting.
So grab your apron, friend we’re about to bake something that’ll make your kitchen smell like a chocolate dream and your heart feel just a bit fuller.
Contents
- 1 Why You’ll Love This Nothing Bundt Cake Copycat Recipe
- 2 Gather Your Ingredients
- 3 Let’s Bake: Your Step-by-Step Nothing Bundt Cake Copycat Recipe
- 4 How to Make the Nothing Bundt Cake Copycat Recipe
- 4.1 Step 1: Preheat And Prepare
- 4.2 Step 2: Mix the Dry Stuff First
- 4.3 Step 3: Now, the Wet Ingredients Join the Party
- 4.4 Step 4: Fold in the Chocolate Chips
- 4.5 Step 5: Pour, Tap, and Bake
- 4.6 Step 6: Cool It Down
- 4.7 Step 7: Whip Up That Frosting
- 4.8 Step 8: Frost Like a Pro (or Just Have Fun)
- 4.9 Step 9: Slice, Serve, and Try Not to Hide the Last Piece
- 5 Handy Tips for a Better Bundt
- 6 A Little Story From My Kitchen
- 7 Storage Tips to Keep Your Nothing Bundt Cake Copycat Recipe Fresh
- 8 Nutrition Info: What’s In Your Slice?
- 9 Let’s Talk Timing: How Long Does This Nothing Bundt Cake Copycat Recipe Take?
- 10 Yield Information
- 11 Cuisine
- 12 FAQs: Your Nothing Bundt Cake Copycat Recipe Questions, Answered
- 12.1 Can I substitute the sour cream in this nothing bundt cake copycat recipe?
- 12.2 What if I don’t have a bundt pan?
- 12.3 Can I make this nothing bundt cake copycat recipe gluten-free?
- 12.4 How should I store leftovers of this cake?
- 12.5 Can I make the frosting ahead of time?
- 12.6 Can I use homemade cake mix instead of boxed?
Why You’ll Love This Nothing Bundt Cake Copycat Recipe
- Super moist and rich with chocolate in every bite
- Easy to make with zero fancy techniques
- That cream cheese frosting? Silky. Sweet. Addictive.
- Perfect for birthdays, holidays, or hey, Wednesdays.
Gather Your Ingredients
Here’s what you’ll need for the cake and that glorious frosting (rewritten and reordered for better flow and ranking):
For the Bundt Cake:
- 1 package devil’s food cake mix (boxed or homemade no judgment here)
- 1 box (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup oil (vegetable or canola both work great)
- 1 1/2 cups semi-sweet chocolate chips
For the Bundt Cake Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, also softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Let’s Bake: Your Step-by-Step Nothing Bundt Cake Copycat Recipe
What You’ll Need: The Equipment
Don’t worry, you won’t need a professional kitchen or fancy gadgets just a few reliable tools that you likely already have:
- 10-inch bundt cake pan
- Two large mixing bowls
- Electric hand mixer or stand mixer (whisk works in a pinch)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Offset spatula or piping bag (optional for frosting flair)
How to Make the Nothing Bundt Cake Copycat Recipe
This part? Easy-breezy. Let’s walk through the steps like we’re chatting in your kitchen, coffee mugs in hand.
Step 1: Preheat And Prepare
Set your oven to 350°F (175°C). While it warms up, grab your bundt pan and give it a good coating of nonstick spray or grease with butter and a sprinkle of flour. No one wants their cake sticking to the pan like a bad habit.
Step 2: Mix the Dry Stuff First
In a large mixing bowl, toss in your devil’s food cake mix and the instant chocolate pudding mix. Whisk them together until combined. This duo is what gives the Bundt Cake that rich, chocolatey depth we all crave. Basically, the backbone of this nothing bundt cake copycat recipe.
Step 3: Now, the Wet Ingredients Join the Party
Crack in the four eggs. Add your sour cream (hello, moist texture!), then pour in the water and oil. These ingredients are what make this Bundt Cake sinfully tender without making it greasy or too heavy.
Using your electric mixer, blend on low for about 30 seconds, then increase to medium and beat for another 1-2 minutes. Scrape the sides down with your spatula to make sure everyone’s getting along in the bowl.
Step 4: Fold in the Chocolate Chips
This is the fun part. Fold in those glorious chocolate chips with a spatula. Try not to eat them straight from the bag we’ve all been there.
Don’t skip this step: the chips add that irresistible melty goodness and make each bite feel like a bakery-quality treat.
Step 5: Pour, Tap, and Bake
Carefully pour the batter into your greased bundt pan. Tap the pan gently on the counter a few times to release any air bubbles like a little burp before baking.
Slide it into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick comes out clean (or with just a smidge of chocolate).
Step 6: Cool It Down
Once out of the oven, place the pan on a cooling rack for about 10 minutes. Then gently flip the Bundt Cake out onto the rack to finish cooling. Let it cool completely before frosting seriously, I know it’s hard to wait, but warm cake and cream cheese frosting don’t mix well unless you’re going for a meltdown.
Step 7: Whip Up That Frosting
In a clean mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add in the powdered sugar gradually unless you want a powdered sugar blizzard in your kitchen.
Mix in the vanilla extract and beat until fluffy. Taste-test a little. You know…for quality control.
Step 8: Frost Like a Pro (or Just Have Fun)
You’ve got options here. Classic nothing bundt cake copycat recipe style involves piping the frosting in thick drizzles over the Bundt Cake. You can use a piping bag with a large round tip, or a ziplock bag with the corner snipped off.
Or, just spread it on with an offset spatula for a more rustic, cozy vibe. Either way it’s gonna be delicious.
Step 9: Slice, Serve, and Try Not to Hide the Last Piece
Cut yourself a generous slice. Serve it with coffee, milk, or even a scoop of ice cream if you’re feeling wild. Just be prepared for your family (and possibly your neighbors) to request this again. And again.
Handy Tips for a Better Bundt
Let’s sprinkle in some kitchen wisdom:
- Room Temp Ingredients = Better Batter: Let your eggs and sour cream sit out for a bit before mixing. Cold ingredients don’t play as nicely.
- No bundt pan? Use a 9×13″ pan and adjust the bake time to 35-40 minutes. The look won’t be quite the same, but the taste will still be spot-on.
- Frosting too thick? Add a teaspoon of milk to loosen it up. Too thin? Chill it for 15 minutes it’ll firm right up.
- Double the chocolate: Want even more decadence? Toss in a few extra chocolate chips or swirl in some chocolate syrup before baking.
- Storage tip: Store covered at room temp for up to 3 days or in the fridge for up to 5 (but good luck making it last that long).
Oh, and don’t worry if your bundt cake cracks on top. That’s like the jeans of baking just means it fits real good.
A Little Story From My Kitchen
This recipe became my go-to after a neighbor brought a similar cake to our block party. I watched women whispering in awe, “She made this?” I took one bite and knew I needed to crack the code.
After a few messy attempts and more chocolate chips than I’d like to admit, I landed on this version. My daughter calls it “The Fancy Bundt Cake” and requests it every birthday. I once made two because the first one mysteriously disappeared overnight (still blaming the dog…).
Now, it’s part of our family rhythm. It’s more than a cake it’s a guaranteed smile.
Storage Tips to Keep Your Nothing Bundt Cake Copycat Recipe Fresh
Let’s be honest, this Bundt Cake rarely makes it to the next day in most households. But if you do manage to have leftovers (or you’re one of those rare folks who actually plans ahead), here’s how to keep every bite just as dreamy as the first.
Room Temperature:
If your home isn’t too warm, you can keep the Bundt Cake at room temp for up to 3 days. Just place it in an airtight container or cover it well with plastic wrap to prevent it from drying out.
Refrigerator:
To stretch it out a bit longer, refrigerate the Bundt Cake for up to 5 days. The cream cheese frosting holds up beautifully when chilled. Just bring the cake to room temperature before serving for that perfect texture and flavor.
Freezer-Friendly Tips:
Want to freeze it? Go for it!
- Unfrosted Cake: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
- Frosted Cake: Flash freeze slices on a baking sheet first, then wrap them up. This keeps the frosting intact and mess-free.
To enjoy later, thaw overnight in the fridge or let it sit on the counter for a couple of hours. Easy-peasy.
Nutrition Info: What’s In Your Slice?
This cake may be indulgent, but life’s about balance, right? While it’s not your low-calorie snack, it is a rich, satisfying treat perfect for special occasions or when you just need a little chocolate comfort.
Each slice (based on 12 servings) delivers a good bit of energy thanks to the chocolate, eggs, and sour cream. The cream cheese frosting adds that extra layer of lusciousness, along with a boost in calcium and a bit of protein.
If you’re watching your intake, keep an eye on the sugar and fat this cake is definitely on the “treat yourself” end of the spectrum. But with that kind of flavor payoff? Totally worth it.
Nutrition Table (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice (1/12 of cake) |
| Calories | 430 kcal |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Unsaturated Fat | 11 g |
| Trans Fat | 0.5 g |
| Cholesterol | 75 mg |
| Sodium | 390 mg |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Total Sugars | 35 g |
| Protein | 6 g |
| Calcium | 90 mg |
| Iron | 2.4 mg |
| Potassium | 180 mg |
| Vitamin A | 350 IU |
| Vitamin C | 0 mg |
Note: Values are approximate and can vary based on specific ingredients or brands used.
Let’s Talk Timing: How Long Does This Nothing Bundt Cake Copycat Recipe Take?
One of the biggest wins with this nothing bundt cake copycat recipe is that it looks like a fancy bakery creation but behind the scenes, it’s simple and doesn’t take forever. You’ll spend more time waiting for it to cool than you will actually making it!
Here’s the full timing breakdown so you can plan your sweet baking adventure without surprises:
| Time Component | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45–50 minutes |
| Cooling Time | 1 hour |
| Frosting Time | 10 minutes |
| Total Time | Approximately 2 hours 15 minutes |
Tip: You can always make the cake a day ahead and frost it the next morning. It actually gives the flavors a chance to deepen. Win-win!
Yield Information
| Yield Type | Details |
|---|---|
| Servings | 12 slices |
| Pan Size | 10-inch bundt pan |
| Frosting Yield | Enough to frost generously in classic bundt drizzle style (or cover the whole top if you prefer thick frosting!) |
Cuisine
While bundt cakes have become a beloved staple in American kitchens especially during birthdays, holidays, and potlucks the original bundt pan design was inspired by traditional European (specifically German and Austrian) kugelhopf cakes. That said, this rich chocolate twist, with pudding and cream cheese frosting, is all American comfort food at its finest.
And just like that, you’ve got a dessert that could pass for something straight out of a boutique bakery case without ever leaving your kitchen or juggling a dozen fussy ingredients. This nothing bundt cake copycat recipe isn’t just about satisfying a chocolate craving (though it totally does that). It’s about creating those little moments the ones where your kids sneak an extra bite when they think no one’s looking, or your neighbor drops by “just to chat” but somehow ends up leaving with a slice wrapped in foil.
It’s rich, indulgent, and so simple you might just find yourself baking it more than you planned. And honestly? That’s not a bad thing. Because having a go-to cake that makes people smile is a little superpower we all deserve to have up our sleeve.
So, next time life calls for something sweet whether it’s a birthday, a long day, or just because it’s bundt o’clock, my friend.
FAQs: Your Nothing Bundt Cake Copycat Recipe Questions, Answered
Can I substitute the sour cream in this nothing bundt cake copycat recipe?
Yes, you sure can! Greek yogurt is a great one-to-one substitute. It’ll still give you that moist, rich texture with just a touch of tang. If you’re in a pinch, even plain yogurt will do the trick.
What if I don’t have a bundt pan?
No bundt, no problem! Use a 9×13-inch baking dish or even two 8-inch round pans. Just be sure to adjust your baking time start checking around the 35-minute mark.
Can I make this nothing bundt cake copycat recipe gluten-free?
Definitely! Just swap the devil’s food cake mix for a gluten-free version, and double-check your pudding mix for any hidden gluten. Everything else should be naturally gluten-free just make sure your chocolate chips are safe too.
How should I store leftovers of this cake?
Store leftover cake covered at room temperature for up to 3 days, or in the fridge for up to 5. You can even freeze individual slices for future cravings just wrap tightly and thaw when needed. (More storage tips are in the section above!)
Can I make the frosting ahead of time?
Yes! The cream cheese frosting can be made up to 3 days in advance. Store it in an airtight container in the fridge and give it a quick whip before using to bring back that dreamy texture.
Can I use homemade cake mix instead of boxed?
Of course! If you’ve got a go-to homemade devil’s food cake mix recipe, use it! Just aim to match the dry-to-liquid ratio used in the original nothing bundt cake copycat recipe.
