🍫 This Copycat Nothing Bundt Cake Is Better Than the Bakery (& Costs $30 Less)
If you know, you know 🙌 Nothing Bundt Cakes are amazing but $40+ for a cake?? This copycat version tastes just as good (dare I say better) and comes together in one bowl.
Rich, moist chocolate cake + tangy cream cheese frosting = the ultimate treat for birthdays, showers, or "just because" 🎂
Save this one, you'll make it on repeat!
🛒 INGREDIENTS
Cake:
1 box devil's food cake mix
3.9 oz box instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/2 cup milk
1/2 cup vegetable or canola oil
1 1/2 cups chocolate chips
Cream Cheese Frosting:
8 oz full-fat cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
👩🍳 INSTRUCTIONS
1️⃣ Preheat oven to 350°F. Grease and flour your bundt pan really well (this is the key to a clean release!).
2️⃣ Mix cake mix, pudding mix, sour cream, eggs, milk, and oil together. Stir in chocolate chips.
3️⃣ Pour batter into pan and bake 45-50 min, until a toothpick comes out clean.
4️⃣ Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
5️⃣ For the frosting: beat cream cheese and butter until fluffy. Mix in vanilla, then gradually beat in powdered sugar until smooth.
6️⃣ Spoon frosting into a ziplock bag, snip the corner, and drizzle from the outer edge up and over the top of the cake into the center.
Store covered in the fridge up to 5 days, or freeze up to 3 months 🧊
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Baking this copycat Nothing Bundt Cake at home has completely changed how I approach special occasions and everyday treats. One of the biggest perks is how affordable it is compared to buying from the bakery—the original cost sounds steep at $40+, and this recipe lets you make a nearly identical cake for around $8, which is a huge saving. The key to its amazing texture is using a combination of devil’s food cake mix and instant chocolate pudding mix, which keeps the cake incredibly moist and rich. Adding sour cream, eggs, milk, and oil makes the batter smooth and well-balanced. I love folding in chocolate chips for bursts of melted chocolate in each bite. For the cream cheese frosting, using full-fat cream cheese and softened butter whipped together creates the perfect creamy base. Gradually adding powdered sugar ensures it’s sweet but not overpowering, and the touch of vanilla adds depth. One crucial tip that I’ve learned is to grease and flour the bundt pan thoroughly; this step ensures the cake releases cleanly and retains its beautiful bundt shape. Also, letting the cake cool in the pan for 10 minutes before inverting helps preserve its form and avoids breakage. When it comes to serving, I appreciate that you can drizzle the cream cheese frosting from a ziplock bag corner for a neat, elegant finish without a fuss of piping bags. This decorating method gives the cake a professional look with minimal effort. Storing leftovers in the fridge for up to 5 days is convenient, and freezing also works well if you want to enjoy it later. I highly recommend trying this copycat recipe for gatherings or simply as a treat to brighten your day—it’s a consistently successful crowd-pleaser that tastes even better homemade, plus you get the satisfaction of baking it yourself! Overall, this recipe is a game changer if you love Nothing Bundt Cakes but want to save money and have fun in the kitchen. It’s simple, quick, and delivers bakery-quality results without the bakery price tag.
Yum! Thanks for sharing this recipe.