Nothing Bundt Cake Chocolate Chocolate Chip Copycat
If you love Nothing Bundt Cake, try making it at home! It tastes identical if not better and it’s so fun to decorate too.
Ingredients
Bundt Cake
- 1 15.25 oz Devil’s Chocolate Food Cake Mix
- 1 3.9 oz instant chocolate pudding
- 3/4 cup sour cream
- 4 large eggs room temperature
- 3 tablespoons heavy whipping cream
- 1 teaspoon instant espresso powder optional
- 1/2 cup whole milk or 2%
- 1/2 cup vegetable oil
- 1 1/3 cup milk or semi-sweet chocolate chips
Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 3 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F.
- In a bowl, add cake mix, pudding, sour cream, eggs, cream, espresso, milk and vegetable oil. Whisk until smooth or use the paddle attachment and stand mixer.
- Add the chocolate chips and mix into the batter using a rubber spatula.
- Butter a bundt pan and sprinkle flour. Tap any excess flour out. Pour the batter in and pop in the oven to bake for 55 minutes, until a toothpick comes out clean from the center.
- While the cake bakes, make the frosting. Beat together cream cheese, unsalted butter, powdered sugar, vanilla, and cream using the paddle attachment for about 2 minutes until it’s smooth.
- When the cake is done, allow to cool for 15 minutes. Then run a knife around the edges and flip it over onto a plate.
- Once the cake has cooled completely, add the frosting to a piping bag with the tip cut off. Pipe the frosting starting from the outside to the center. Repeat until the cake is fully frosted. Then, decorate with flowers.
- Cover and pop in the fridge until ready to eat.
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