Everything Bundt Cake - Chocolate Chocolate Chip

My all-time favorite cake, hands down, is the Chocolate Chocolate Chip Cake from Nothing Bundt Cakes. If you know, you know — rich, ultra-moist chocolate with just the right amount of chocolate chips and that iconic cream cheese frosting. The only reason I don’t buy myself one every year is because my niece Morgan has claimed the role of official birthday cake baker, and she never lets my birthday pass without making something special for me.

That said, this copycat recipe is the closest thing I’ve ever made to the real deal. It’s surprisingly simple, made with a box cake mix and a few pantry staples. But, the final result tastes almost identical to the bakery version. It’s perfect for birthdays, holidays, or anytime you’re craving that classic Nothing Bundt Cake flavor without making a special trip to the store, the only difference is I call this the Everything Bundt Cake instead of Nothing Bundt Cake!

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Prep Time: 10 minutes
Bake Time: 45-50 minutes
Cool Time: 10 minutes (*30 minutes for bakery texture)

Total Time: 1 hour 10 minutes

Cake Ingredients:

• 1 box Devil’s Food cake mix (Duncan Hines is closest)

• 1 small box instant chocolate pudding mix (3.9 oz)

• 4 large eggs

• ½ cup vegetable oil

• ½ cup water

• ½ cup sour cream (key for that bakery moisture)

• 1 cup mini chocolate chips

Signature Cream Cheese Frosting Ingredients:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3½–4 cups powdered sugar

• 1 tsp vanilla extract

You will also need:

• Mixing bowl

• Baking spray with flour (or butter + cocoa powder for greasing pan)

• Mixer or whisk

• 10 cup bundt cake pan

• *Optional: Piping bag for frosting

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Instructions for the Cake:

1. Preheat oven to 350°F.

2. Grease bundt pan really well (use baking spray with flour or butter + cocoa powder).

3. In a large bowl, mix cake mix and pudding mix.

4. Add eggs, oil, water, and sour cream. Beat on medium for about 2 minutes until smooth.

5. Fold in mini chocolate chips.

6. Pour batter into prepared pan.

7. Bake 45–50 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine).

8. Cool in pan 10 minutes, then invert onto a rack and cool completely before frosting.

Instructions for the Frosting:

1. Beat cream cheese and butter until fluffy.

2. Add powdered sugar slowly until thick but pipeable.

3. Mix in vanilla.

4. 👉 Spoon frosting into a piping bag (or zip-top bag), snip the corner, and pipe thick vertical lines down the cake—Nothing Bundt style.

✨ Pro Tips (this is what makes it spot on):

👉 Mini chocolate chips only—regular ones sink.

👉 Don’t overbake. Pull it as soon as the center is set.

👉 Chill the frosted cake for 30 minutes before serving. This helps you get that bakery texture.