Copycat Nothing Bundt Cakes Chocolate Chocolate

Name: Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: Desserts
Ingredients: 1 box (432g) Devil's food cake mix (standard box); 1 box (110g) Instant chocolate fudge pudding mix (dry powder); 240 g Full-fat sour cream (room temperature); 120 ml each Vegetable oil & warm water; 4 whole Large eggs (room temperature); 250 g Mini semi-sweet chocolate chips; 225 g Cream cheese, softened (for frosting); 115 g Unsalted butter, softened; 360 g + 10ml Powdered sugar & pure vanilla extract

Jump to Recipe Step-by-Step

This Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Cake Recipe was perfected for home bakers who want genuine bakery-counter results without fussy machinery or rare ingredients. Highlighting devil's food cake mix, instant chocolate fudge pudding mix and full-fat sour cream, each bite delivers a tender, melt-in-your-mouth crumb with warm caramelized notes that fill your kitchen with the irresistible scent of fresh baking.

Ingredients

12 servings

1 box (15.25 oz) Devil's food cake mix (standard box)
1 box (3.9 oz) Instant chocolate fudge pudding mix (dry powder)
1 cup Full-fat sour cream (room temperature)
1/2 cup each Vegetable oil & warm water
4 whole Large eggs (room temperature)
1.5 cups Mini semi-sweet chocolate chips
8 oz (1 block) Cream cheese, softened (for frosting)
1/2 cup (1 stick) Unsalted butter, softened
3 cups sugar, 2 tsp vanilla Powdered sugar & pure vanilla extract

Step-by-Step Instructions

In a large bowl, beat cake mix, pudding mix, sour cream, vegetable oil, warm water, and eggs with an electric mixer for **2 minutes** until thick. Fold in mini chocolate chips.

Grease a 10-to-12 cup fluted Bundt pan generously with baking spray with flour. Pour in batter; **bake at 350°F (175°C) for 45 to 50 minutes** until a toothpick comes out clean.

Cool in pan for **15 minutes**, then invert onto a serving platter and cool completely to room temperature.

Beat cream cheese, butter, powdered sugar, and vanilla for **3 minutes** until silky. Fill a piping bag fitted with a large round tip; pipe thick frosting petals from the center well down each outer ridge.

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Chef Amara’s Kitchen Secrets & Pro Tips

Use miniature chocolate chips rather than standard large chips so they distribute evenly without sinking to the bottom of the Bundt pan.
Chill the decorated cake in the refrigerator for 30 minutes before slicing for razor-sharp clean bakery slices.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Use miniature chocolate chips rather than standard large chips so they distribute evenly without sinking to the bottom of the Bundt pan.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Cake Recipe Turn Out Drier Than Expected?: Dryness usually stems from slight over-measuring of flour or keeping the pan in the oven a few minutes too long. Check for doneness slightly early—a toothpick inserted into the center should emerge with a few moist crumbs rather than dry wood.
How to Prevent Uneven Browning?: Most domestic ovens have hot spots near the back corner. Rotate your baking sheet 180 degrees halfway through the timer to ensure uniform golden browning and rise.

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Storage, Freezing & Reheating Guidelines

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Store baked items in an airtight container at room temperature for up to 3 days, or refrigerate up to 6 days. To freeze, wrap tightly in parchment paper and aluminum foil for up to 2 months. Thaw overnight at room temperature.

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Frequently Asked Questions

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Q: Can I substitute brown sugar for white sugar? A: Yes, substituting dark or light brown sugar adds extra moisture and subtle caramel undertones due to natural molasses content.

Q: Can I make this dessert gluten-free? A: A 1-to-1 gluten-free baking blend containing xanthan gum (such as Bob's Red Mill or King Arthur) produces outstanding, nearly identical results.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 12)

420 Calories

56g Carbs 20% DV

5g Protein 10% DV

21g Fat 27% DV

2g Fiber 7% DV

340mg Sodium 15% DV

Carbs 53% Protein 5% Fat 42%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Desserts
Dietary Vegetarian
Total Time 1 hr
Yield 12 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Cake Recipe

Ingredients

Step-by-Step Instructions

Mix Cake Batter

Bake in Bundt Pan

Cool & Invert