Nothing Bundt Cake Copycat Recipe
User Reviews
5
Nothing Bundt Cake Copycat Recipe
Description
The Nothing Bundt Cake Copycat Recipe is a chocolate bundt cake made with devil's food cake mix enriched with instant chocolate pudding mix and sour cream to add moisture and depth. Chocolate chips fold in for extra bursts of chocolate throughout the cake. Baking in the bundt pan yields a dense yet tender texture with a classic ring shape. The accompanying cream cheese frosting combines softened cream cheese and butter, gradually beaten with powdered sugar and vanilla extract until fluffy and spreadable.
The cake is baked at 350 degrees Fahrenheit for about 45 to 50 minutes, then cooled slightly before being inverted to release from the pan. The frosting is piped gently over the top edge of the cake to create a flowing decoration rather than fully covering the cake. This dessert balances the richness of chocolate with the tang and sweetness of cream cheese, making it well-suited for occasions where a visually attractive chocolate bundt cake is desired.
The recipe relies on box mixes and common ingredients, keeping preparation straightforward while delivering a moist, flavorful cake. The instructions include tips for greasing and flouring the bundt pan to ensure proper release. The cream cheese frosting can be adjusted with additional powdered sugar to achieve the desired consistency and sweetness.
Ingredients
- 1 package devil's food cake mix or homemade
- 3.9 ounce box chocolate pudding mix instant
- 1 cup sour cream
- 4 large egg
- 1/2 cup water
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 1/2 cups chocolate chips
For the Cream Cheese Frosting
- 8 ounces cream cheese , softened
- 1/4 cup butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)
- Mix the first six cake ingredients together. Stir in the chocolate chips.
- Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.
For the Cream Cheese Frosting:
- Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
To frost the cake:
- Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
- Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.
Notes
- Use a bundt pan properly greased and floured to prevent sticking and maintain the cake's shape.
- Let the cake cool in the pan for about 10 minutes before inverting to cool completely on a wire rack.
- The cream cheese frosting can be piped over the cake’s edges or spread as desired for presentation.
- Adjust powdered sugar in the frosting to reach preferred sweetness and thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 429mg | 18% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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