Chocolate Chocolate Chip Nothing Bundt Cake
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
16 servings
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Calories
562 kcal
Chocolate Chocolate Chip Nothing Bundt Cake
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Easily make your own Nothing Bundt Cake with this moist and delicious recipe. This is the best copycat Nothing Bundt Cake Chocolate Chocolate Chip recipe. I started with cake mix and finished with oo's and ah's!
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Ingredients
- 15.25 ounce devils food or dark chocolate fudge cake mix*
- 3.9 ounce instant chocolate pudding like Godiva Dark or Milk Chocolate, or your favorite brand
- 1 cup sour cream or try plain Greek yogurt
- 1-2 teaspoons vanilla extract
- 4 large eggs room temperature (set in bowl of warm water for 5-7 minutes)
- ½ cup whole milk may use other %, or substitute plant based milk or water, or ⅔ cup buttermilk
- ½ cup avocado oil or other vegetable oil
- 1 ½ cups chocolate chips try mini chocolate chips, chocolate chunks, semi-sweet, milk chocolate
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese softened (can use Neufatchel)
- ½ cup butter softened
- ⅔ cup light brown sugar packed
- 1-2 teaspoons vanilla
- pinch of salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350° F (175° C) At regular altitude 350 for light pans, 325° F (165° C) for dark pans. Butter and flour bundt pan well! I used Bak-Klene release spray. Or use soft butter and a paper towel or pastry brush to get in all of the crevices, then splash in a tablespoon or two of cocoa powder and toss around pan to coat (over sink or trash). Knock out any ecess.
- Add all ingredients except chocolate chips to the bowl of a stand mixer or a large bowl with a hand mixer. Mix on low speed until just combined, then increase speed to medium for 2-3 minutes, scraping down sides of bowl occasionally. Stir in 1 ½ cups chocolate chips by hand.
- Pour batter evenly into prepared bundt pan and smooth down top. Give the pan a couple of firm taps on a cutting board to settle any bubbles. Bake for 40-55 minutes until cake tester comes out mostly clean (if looks done and seems gooey, retest in another location, you might be hitting chocolate chips. If it springs back lightly when touched and is starting to look dry at edges and is not wobbly at all, those are good signs, remove from oven.
Bundtlets, Bundtinis or Cupcakes
- Scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes or bundtinis. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don't over bake.
- Remove to cooling rack and allow to cool for 10 minutes, then invert cake onto wire rack and cool completely. Once completely cooled, frost as desired with below frosting.
Nothing Bundt Cakes Frosting
- Using a paddle or whisk attachment, beat together cream cheese and butter until light and fluffy, about 1-2 minutes. Add brown sugar and mix on medium high speed for 2-3 minutes. IMPORTANT allow to sit for 10-15 minutes for the brown sugar to "melt" into the ingredients, thereby avoiding gritty frosting.
- After 10-15 minutes, scrape sides down and mix on low speed, adding vanilla, salt and powdered sugar. Mix until combined on low, then increase speed to medium-high for 3-4 minutes until creamy.
- Scoop into piping bag with or without tip and frost as desired. Frosting may also just be spread on top, you may have some frosting leftover, it freezes great and is delicious on top of cinnamon rolls, between graham crackers with strawberries and more!
Equipments used:
Notes
- *I do not recommend using an all-natural cake mix, like Ghirardelli's, as it has much less volume than a standard cake mix.
- Recipe adapted from Tastes Better from Scratch.
- If regular cream cheese frosting is desired, omit the brown sugar and increase the powdered sugar by the same amount. If needed, add a few splashes of cream or milk to thin to desired pipeable frosting.
Nutrition Information
Show Details
Serving
11 serving
Calories
562kcal
(28%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
88mg
(29%)
Sodium
451mg
(19%)
Potassium
186mg
(5%)
Fiber
1g
(4%)
Sugar
58g
(116%)
Vitamin A
576IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 562kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 451mg | 19% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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