Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cakeis rich, ultra moist, packed with chocolate chips, and finished with that classic cream cheese frosting everyone loves. If you’ve ever had the Chocolate Chocolate Chip cake from Nothing Bundt Cakes, you know exactly why people are obsessed with it.
This Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake is one of the most popular bundt cake flavors and perfect for birthdays, holidays, and celebrations. It has that deep chocolate flavor, a super soft crumb, and those little pockets of melted chocolate, when warmed up, throughout every slice.
The best part is how easy it’s to make at home. Devil’s food cake mix, chocolate pudding, sour cream, and a touch of espresso powder come together to create the incredibly moist texture that makes this cake so good. One trick I always use is wrapping the cake while it’s still warm and placing it straight into the freezer. I know it sounds a little strange, but from extensive research, it’s the secret to keeping the cake extra soft and moist, just like the bakery version.
If you love bakery style desserts, you should also try my Copycat Whole Foods Berry Chantilly Cake, my Cookie Butter Banana Bread, or these Lemon Bars. They are reader favorites and perfect for celebrations, brunch, or an afternoon treat.
Why You Will Love This Chocolate Chocolate Chip Cake
- Incredibly moist texture: Sour cream, pudding mix, and oil create a tender crumb that stays soft for days.
- Deep chocolate flavor: The espresso powder enhances the chocolate flavor without tasting like coffee.
- Simple ingredients: Using a boxed cake mix helps guarantee consistent results every time.
- Perfect for celebrations: This cake looks impressive but requires very little effort.
- Better than bakery price: You get the same delicious flavor at home for a fraction of the cost.
For even more sweet inspiration, browse my Dessert Recipes collection where you will find cookies, cakes, bars, and holiday desserts that are always crowd pleasers.
When To Make This Chocolate Chocolate Chip Cake
This cake is perfect for:
- Birthday parties
- Holiday dessert tables
- Graduation celebrations
- Church gatherings
- Potlucks
- Valentine’s Day
- Dinner parties
It also freezes beautifully, which makes it a great make ahead dessert.
Ingredient Spotlight
A few simple ingredients make this Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake incredibly rich and moist.
Devil’s Food Cake Mix
This creates the deep chocolate base and ensures consistent results every time.
Chocolate Fudge Pudding Mix
Pudding mix is the secret ingredient that gives this bundt cake its soft bakery style crumb and helps keep it moist.
Sour Cream
Sour cream adds richness and fat which makes the cake extra tender.
Espresso Powder
A small amount of espresso powder enhances the chocolate flavor without making the cake taste like coffee.
Chocolate Chips
Chocolate chips melt slightly while baking and create pockets of chocolate throughout the cake.
How to Keep Bundt Cake Moist
There are a few simple tricks that help this chocolate bundt cake stay incredibly soft and moist.
Use oil instead of butter
Oil based cakes stay softer longer than butter based cakes.
Add sour cream
Sour cream adds moisture and richness which improves the texture of the cake.
Do not overbake
Start checking the cake around 35 minutes so it does not dry out.
Wrap the cake while warm
Wrapping the cake immediately traps steam which helps keep the crumb soft.
Freeze the cake before frosting
Freezing the cake locks in moisture and gives it that bakery style texture.
FAQs
Does Nothing Bundt Cake use oil or butter?
Most bakery style bundt cakes rely on oil because it creates a softer and more tender crumb.
Can I replace the oil with butter?
You can substitute half the oil with melted butter, but using only butter will make the cake slightly denser.
Do I have to freeze the cake?
Freezing the cake is optional, but it really does make a difference in the texture. When you wrap the cake while it is still warm, the steam gets trapped inside. As the cake chills in the freezer, that moisture redistributes throughout the crumb, which helps keep the cake incredibly soft and moist. It’s one of the tricks that gives this cake that tender, bakery style texture similar to the one from Nothing Bundt Cakes.
How do I keep my bundt cake from sticking?
Grease the pan thoroughly with butter and coat with cocoa powder instead of flour.
Can I make this cake ahead of time?
Yes. The cake can stay frozen for several days and frosted the day you plan to serve it.
Storage Tips
Store frosted cake in the refrigerator for up to five days.
Allow the cake to sit at room temperature for about 30 minutes before serving for the best texture.
Unfrosted cake can be frozen for up to three months, if wrapped properly.
More Dessert Recipes You Will Love
Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake
Ingredients
- 1 box devil’s food cake mix
- 1 (3.9 oz) box instant chocolate fudge pudding
- 1 cup sour cream room temperature
- 4 large eggs room temperature
- 1/2 cup milk
- 1/2 cup avocado oil or vegetable oil
- 1 tsp espresso powder
- 1 1/4 cups chocolate chips
Frosting
- 8 ounces cream cheese softened
- 1/3 cup unsalted butter softened
- 1 tsp pure vanilla extract
- 3 cups powdered sugar sifted
For Bundt Pan
- Butter
- Cocoa powder
Method
- Preheat oven to 350 degrees.
- In a large mixing bowl add cake mix, pudding mix, sour cream, eggs, milk, oil, and espresso powder. Mix until fully combined. Fold in chocolate chips.
- Butter a bundt pan well. Add about 1 tablespoon cocoa powder and rotate the pan to coat all the grooves.
- Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, beginning to check for doneness around 35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. You may hit a melted chocolate chip, so try testing a couple of spots to be sure. Remove cake from oven and let cool for 10 minutes.
- Carefully invert cake onto plastic wrap. Wrap tightly while still warm. Place wrapped cake into the freezer and freeze for at least 24 hours.
- To make frosting, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and whip until thick and creamy.
- Pipe the frosting onto the thawed cake just before serving. Start piping at the outer edge of the cake and work inward toward the center so the frosting creates the classic Nothing Bundt Cake style stripes.
Popular Nothing Bundt Cake Flavors
If you love this Copycat Nothing Bundt Cake Chocolate Chocolate Chip Cake, you will probably love these other popular bakery flavors too.
- Lemon Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Red Velvet Bundt Cake
- Carrot Bundt Cake
- Confetti Bundt Cake
These flavors are some of the most loved bundt cake varieties and make great desserts for birthdays and holidays.
What did you think?