The Chocolate Chocolate Chip Nothing Bundt Cake is one of those desserts that instantly turns any occasion into a celebration. Rich, velvety chocolate hugs every chocolate chip, creating a symphony of flavors that dance on your palate. The beauty of this cake doesn’t just lie in its taste; its beautifully structured bundt form adds an elegant touch to any table spread. Whether you’re sharing it with friends at a cozy gathering or indulging on a quiet evening at home, this cake is sure to impress.

Pin this for later!

I first stumbled upon the idea of making a Nothing Bundt Cake during a birthday party a few years back. The way the cake was presented, draped in creamy frosting and topped with a generous helping of chocolate chips, made my heart flutter. As I delighted in each mouthful, I knew I had to recreate this masterpiece in my own kitchen. And the good news? Making this Chocolate Chocolate Chip Nothing Bundt Cake is just as effortless as it is rewarding. I’m excited to share this recipe with you, inviting you to experience the joy it brings!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Chocolate Chip Nothing Bundt Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Chocolate Chip Nothing Bundt Cake

Why You’ll Love This Recipe

Simple & Quick: You can whip up this cake in about 10 minutes of prep time, making it perfect for any last-minute gatherings.
Irresistible Flavor: Moist, chocolatey goodness embedded with ooey-gooey chocolate chips ensures each slice melts in your mouth.
Eye-Catching Appeal: The bundt shape gives it an impressive look, making it a great centerpiece for your dessert table.
Flexible Serving: Whether it’s an afternoon snack, a party treat, or a sweet breakfast, this cake shines on any occasion.
Diet-Friendly Options: You can easily substitute ingredients to cater to your dietary needs or preferences—like using Greek yogurt instead of sour cream.

Ingredients You’ll Need

15.25 ounces devil’s food cake mix or dark chocolate fudge cake mix: This is the cake’s base, lending it a deep, rich chocolate flavor.
3.9 ounces instant chocolate pudding (like Godiva dark or milk chocolate): This adds moisture and an even denser texture to the cake.
1 cup sour cream or plain Greek yogurt: Provides richness and moisture; Greek yogurt is a great lower-calorie alternative.
1-2 teaspoons vanilla extract: Enhances the chocolate flavor and adds warmth to the cake.
4 large eggs (room temperature): Eggs help bind the ingredients and add structure; letting them warm in a bowl of water makes them easier to incorporate.
½ cup whole milk (or other milk types): Keeps the cake moist; you can even use plant-based milk or buttermilk.
½ cup avocado oil or vegetable oil: Adds moisture without weighing the cake down; avocado oil has a subtle flavor that complements the chocolate.
1 ½ cups chocolate chips (mini, semi-sweet, or milk chocolate): These little morsels melt into pockets of gooey chocolate goodness throughout the cake.
8 ounces cream cheese (softened): Forms the base for the frosting, providing a rich and creamy texture.
½ cup butter (softened): Adds richness to the frosting; make sure it’s soft to blend well.
⅔ cup light brown sugar (packed): Adds a touch of sweetness and enhances the flavor of the frosting.
1-2 teaspoons vanilla: This rounds out the frosting’s flavor, making it irresistible.
Pinch of salt: Balances the sweetness in both the cake and the frosting.
3 cups powdered sugar: The base for a creamy frosting that finishes off the cake beautifully.

How to Make Chocolate Chocolate Chip Nothing Bundt Cake

Prep Your Pan: Preheat your oven to 350°F (175°C) for shiny pans, or 325°F (165°C) for dark pans. Grease and flour your bundt pan thoroughly—using a release spray like Bak-Klene works wonders! If you’re using butter, coat all crevices, then add a tablespoon of cocoa powder to ensure even coverage. Shake off any excess.
Mix the Batter: In your stand mixer or a large mixing bowl, combine the cake mix, chocolate pudding mix, sour cream, vanilla extract, room-temperature eggs, milk, and avocado oil. Start mixing on low until combined, then switch to medium speed for 2-3 minutes. Be sure to scrape down the sides to ensure everything is blended well. Gently fold in the 1 ½ cups of chocolate chips by hand.
Pour and Bake: Pour the batter into the prepared bundt pan, smoothing the top. Give it a couple of taps on the counter to release air bubbles. Bake in your preheated oven for about 40-55 minutes, or until a toothpick inserted in the cake comes out mostly clean. If it feels gooey, check another part in the cake. The cake should spring back when gently touched and start pulling away from the edges.
Cool the Cake: Once done, transfer the cake to a cooling rack. Let it cool in the pan for about 10 minutes; then carefully invert onto the rack to cool completely before frosting.
Make the Frosting: For the frosting, use a paddle or whisk attachment to beat the softened cream cheese and butter until light and fluffy—about 1-2 minutes. Add the brown sugar and mix on medium-high speed for 2-3 minutes. It’s key to let this mixture sit for 10-15 minutes, which allows the sugar to “melt” into the mixture, avoiding any gritty texture in your frosting.
Finish the Frosting: Once the waiting time is up, scrape down the sides and mix on low while adding in the vanilla, salt, and powdered sugar. Gradually increase the speed to medium-high, mixing until the frosting is creamy and airy—this should take around 3-4 minutes.
Frost Your Cake: You can either pipe the frosting onto the cake or spread it on top. If you find you have leftover frosting, don’t worry! It freezes beautifully and can be used for pancakes, cinnamon rolls, or enjoyed between graham crackers with strawberries.

Storing & Reheating

To keep your Chocolate Chocolate Chip Nothing Bundt Cake fresh, store it at room temperature in an airtight container for about 3 days. If you want to extend its shelf life, refrigerate it for up to a week in a well-sealed container. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature and warm it slightly in the microwave for a few seconds to refresh its texture and flavor.

Chef’s Helpful Tips

Avoid overmixing the batter; doing so can lead to a denser cake. Just mix until combined!
For the best results, use room-temperature ingredients, especially your eggs and butter, as this promotes better mixing.
Keep an eye on the baking time; ovens can vary, and every minute counts to avoid a dry cake.
For added flavor, consider folding in a cup of chopped nuts or swapping out some chocolate chips for a different variety, like white chocolate.
If you’re short on time, you can make the cake ahead of time and frost it right before serving for a fresh touch.

Each slice of this Chocolate Chocolate Chip Nothing Bundt Cake is a testament to how simple ingredients can create extraordinary flavors. The richness of the cake, paired with the creamy frosting, is a comforting hug on a plate—a true crowd-pleaser that works for any occasion. While the recipe is straightforward, don’t hesitate to experiment with different chocolate types or add-ins to make it uniquely yours. I can’t wait for you all to dive into this delightful creation and share it with loved ones. Enjoy every last crumb!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake it a day or two in advance and store it at room temperature, tightly covered. Just frost it before serving to maintain that fresh taste.

Can I substitute the cake mix for a homemade version?

Yes, for those who prefer homemade, you can use your favorite chocolate cake recipe. Ensure the texture matches that of a box cake for best results.

How can I make this recipe dairy-free?

You can use non-dairy milk alternatives such as almond or coconut milk, and substitute the cream cheese and butter for dairy-free versions. Many brands offer great taste without dairy.

What should I do if my cake sticks to the bundt pan?

If your cake sticks, gently run a butter knife along the edges to release it. This is why greasing and flouring the pan thoroughly before baking is vital for a clean release.

More Desserts & Appetizers Recipes

👉 If you make my Chocolate Chocolate Chip Nothing Bundt Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.