This irresistible Nothing Bundt Cake recipe delivers pure bliss in every moist, velvety slice. Ready in just 55 minutes, this classic homemade treat strikes the perfect balance of richness and simplicity.
Whether you’re celebrating a special occasion or simply craving something sweet, this foolproof recipe guarantees bakery-worthy results. With its tender crumb and decadent texture, each heavenly bite proves why bundt cakes remain a timeless favorite.
Main Ingredients
- Devil’s Food Cake Mix: One package (store-bought or homemade base)
- Chocolate Pudding: 3.9 oz instant mix for extra moisture
- Sour Cream: 1 cup to create a velvety texture
- Eggs: 4 large, at room temperature for better mixing
- Liquids: 1/2 cup water and 1/2 cup vegetable/canola oil
- Chocolate Chips: 1 1/2 cups for delightful chocolate bursts
Frosting Ingredients
- Cream Cheese: 8 oz, softened for smooth blending
- Butter: 1/4 cup, softened to room temperature
- Powdered Sugar: 2 cups for perfect sweetness
- Vanilla Extract: 1 teaspoon for flavor enhancement
Baking Instructions
- Preparation: Heat oven to 350°F and grease bundt pan thoroughly
- Mix Batter: Combine first six ingredients until smooth
- Add Chips: Fold in chocolate chips gently
- Bake: Pour into pan and bake 45-50 minutes
- Cool Down: Rest 10 minutes, then invert onto cooling rack
Frosting Steps
- Create Base: Beat cream cheese and butter until fluffy
- Flavor: Mix in vanilla extract
- Sweeten: Add powdered sugar gradually until creamy
- Decorate: Pipe frosting in lines over cooled cake
- Storage: Keep refrigerated up to 5 days or freeze up to 3 months
Cake Pan Tips
Getting your bundt cake to release perfectly is so simple when you know how! The magic combo is a thorough coating of butter or shortening in every nook and cranny, followed by a light dusting of flour.
Take your time working the grease into all those pretty ridges – your future self will thank you when the cake slides out beautifully! A non-stick bundt pan works best, but any bundt pan will do with proper prep.
Make It Your Own
Love this cake but want to switch things up? Try these tasty twists:
- Swap the chocolate chips for white chocolate, peanut butter, or butterscotch chips
- Use white cake mix instead of devil’s food for a totally different flavor
- Add 1 teaspoon of peppermint extract for a chocolate-mint treat
- Mix in 1/2 cup of chopped nuts for extra crunch
Storage Tips
This bundt cake stays fresh and yummy when stored in the fridge for up to 5 days. Just pop it in an airtight container or cover it well with plastic wrap.
The cream cheese frosting means it needs to stay cold! Want to save it for later? You can freeze this beauty for up to 3 months – just wrap it super well in plastic wrap and then foil. Let it thaw overnight in the fridge before serving.
Serving Ideas
Make your bundt cake extra special with these simple touches:
- Dust with powdered sugar for an elegant look
- Add fresh berries around the plate
- Serve with a scoop of vanilla ice cream
- Drizzle with warm chocolate sauce This cake is perfect for birthdays, potlucks, or any time you want to make someone smile!
Nothing Bundt Cake
Equipment
- Bundt Pan
- Electric mixer
- Pastry Bag
Ingredients
For the Cake
- 1 package devils food cake mix or homemade
- 3.9 ounce instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil vegetable or canola 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.
- 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.
- 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.
- 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.
