Effortless Double Chocolate Bundt Cake From Cake Mix: Your Nothing Bundt Cakes Copycat Recipe

Craving the irresistible, moist, double-chocolate goodness of Nothing Bundt Cakes® but don’t have the time for a complex from-scratch recipe? Look no further! This incredible **Bundt Cake From Cake Mix** recipe delivers all the rich flavor and tender crumb you adore in a fraction of the time. Get ready to impress with minimal effort and maximum deliciousness.

Author’s Culinary Journey

My Quest to Transform a Simple Cake Mix into a Mouthwatering Masterpiece

Growing up, Nothing Bundt Cakes held a special place in my heart (and stomach!). With a location conveniently close by, it became our go-to treat for birthdays, celebrations, and any occasion that called for something extra special. I’ve had the pleasure of sampling every flavor on their menu, but without fail, I always find myself returning to the classic chocolate with its signature cream cheese frosting.

What truly sets their chocolate cake apart is its unparalleled moistness, that deep, intense double chocolate flavor, and, of course, the unbelievably creamy and tangy cream cheese frosting. It’s a combination that’s simply irresistible.

Initially, I embarked on a journey to recreate this beloved cake entirely from scratch. I spent hours perfecting ratios and techniques, aiming for that elusive moist texture and rich taste. However, after numerous trials, I decided to experiment with a simpler approach: “doctoring up” a humble cake mix. To my delightful surprise, the results were astonishing! I achieved the most delicious, moist, and flavorful cake, perfectly mirroring my favorite bakery treat. It was then that I realized the genius in keeping things simple. Why overcomplicate when you can achieve such phenomenal results with just a few clever additions to a boxed mix?

This recipe is born from that revelation – a testament to how a little creativity can elevate a basic cake mix into a show-stopping dessert that tastes completely homemade. You’re about to discover the easiest path to a Bundt cake that will have everyone asking for your secret!

Why Choose a Cake Mix for Your Bundt Cake?

Opting for a cake mix isn’t “cheating”; it’s smart baking! Here’s why using a boxed mix for your Bundt cake is a fantastic idea:

• Unbeatable Convenience: Save significant time on measuring and sifting dry ingredients. Most of the basic building blocks are already perfectly proportioned for you.
• Consistent Results: Cake mixes are designed for consistency, virtually guaranteeing a reliable outcome every time. No more worrying about inconsistent flour or leavening agents.
• Cost-Effective: Often, purchasing a cake mix and a few add-ins is more economical than buying all the individual ingredients for a from-scratch recipe.
• Easy Customization: Cake mixes serve as an excellent canvas for customization. With a few simple additions, you can elevate their flavor and texture to rival any bakery-bought cake.
• Perfect for Beginners: If you’re new to baking, a cake mix provides a great starting point to build confidence before tackling more complex recipes.

The Secret to an Incredibly Moist Bundt Cake

The magic of this recipe lies in a few key “doctoring” techniques that transform an ordinary cake mix into an extraordinarily moist and flavorful Bundt cake. Forget dry, crumbly cakes; we’re aiming for bakery-level tenderness!

• Sour Cream (or Greek Yogurt): This is a game-changer! Sour cream adds essential fat and moisture without making the cake greasy. Its slight acidity also helps activate the baking soda in the cake mix, resulting in a tender crumb. Full-fat varieties work best for maximum richness.
• Instant Pudding Mix: A secret weapon for moisture and flavor. The dry pudding mix dissolves during baking, absorbing liquid and keeping the cake incredibly moist. For chocolate cakes, using chocolate pudding intensifies the cocoa flavor, while vanilla pudding can create a more nuanced taste.
• Extra Eggs: Many cake mix recipes call for 2 eggs, but adding an extra egg provides more richness and structure, contributing to a sturdier yet still tender cake.
• Oil (not butter): While butter adds flavor, oil contributes to a moister cake because it stays liquid at room temperature, unlike butter which solidifies. This helps keep the cake tender and prevents it from drying out quickly.
• Hot Water or Coffee: For chocolate cakes, hot liquid is crucial. Hot water or coffee helps the cocoa powder “bloom,” unlocking its full, deep chocolate flavor. Coffee, in particular, enhances chocolate notes without making the cake taste like coffee.

Bundt Cake From Cake Mix Ingredients

Gathering your ingredients is the first step to creating this delightful dessert. Each component plays a vital role in achieving that signature moistness and rich flavor:

• Eggs: Use large eggs and allow them to sit out at room temperature for about 30 minutes before mixing. Room temperature eggs combine more easily and create a smoother batter, leading to a lighter, more evenly baked cake.
• Sour Cream: Full-fat sour cream is highly recommended for the best texture and moisture. Its creamy consistency and slight tang are essential. If sour cream isn’t available, plain full-fat Greek yogurt makes an excellent substitute, offering similar moisture and acidity.
• Oil: Melted coconut oil imparts a subtle, pleasant coconut flavor that complements the chocolate beautifully. If you prefer a more neutral taste, vegetable oil or canola oil are perfect alternatives. Ensure your melted coconut oil has cooled to room temperature before adding to the batter to prevent it from solidifying prematurely.
• Vanilla Extract: Always opt for pure vanilla extract over imitation for a superior, authentic flavor profile that elevates the entire cake. It’s a small detail that makes a big difference.
• Cake Mix: The foundation of our easy recipe! I’ve experimented with various brands, and Betty Crocker Super Moist Chocolate Fudge Cake Mix consistently yields the most delicious results. Its “super moist” designation lives up to its name.
• Pudding Mix: A key ingredient for ultimate moisture and flavor depth. Make sure to use an *instant* pudding mix (dry powder from the box), not the pre-made refrigerated kind. For this chocolate cake, instant chocolate pudding mix is ideal, enhancing the cocoa notes.
• Hot Water or Coffee: Hot liquid helps the cocoa powder in the cake mix and pudding mix to “bloom,” intensifying the chocolate flavor. Coffee, especially freshly brewed hot coffee, further deepens the chocolate notes without leaving a distinct coffee taste. Hot water works perfectly fine if you don’t have coffee.
• Chocolate Chips: Mini chocolate chips are preferred as they distribute more evenly throughout the cake without sinking to the bottom. For an extra tip, lightly coat your chocolate chips in a tablespoon of flour before adding them to the batter; this helps prevent them from sinking during baking.

Crafting the Perfect Cream Cheese Frosting

No Nothing Bundt Cake copycat would be complete without its signature cream cheese frosting. This simple yet decadent frosting recipe is creamy, tangy, and sweet, providing the ideal counterpoint to the rich chocolate cake. Achieving the right consistency is key for easy piping and a beautiful finish.

• Room Temperature Ingredients: Ensure both your butter and cream cheese are at true room temperature. This is crucial for achieving a smooth, lump-free frosting. Cold ingredients will result in a clumpy, difficult-to-spread frosting.
• Creaming Method: Start by creaming the butter and cream cheese together until light and fluffy. This incorporates air and ensures a smooth base.
• Vanilla and Salt: Vanilla extract adds warmth and depth, while a pinch of salt balances the sweetness and enhances the flavors.
• Powdered Sugar: Add powdered sugar gradually on low speed to avoid a sugar cloud! Adjust the amount to your preference. Less sugar will yield a tangier, slightly thinner frosting, while more sugar will make it sweeter and thicker. For piping, a slightly thicker consistency is usually preferred.
• Chilling is Key: After mixing, chill the frosting for 15-25 minutes. This firms it up, making it much easier to pipe and preventing it from melting off the warm cake. If you prepare it ahead of time, allow it to sit at room temperature for 10-15 minutes before use to soften slightly for easier handling.

Other Delicious Bundt Cake Flavor Ideas

While the double chocolate Bundt cake is a timeless favorite, the beauty of a doctored cake mix recipe is its versatility! You can easily adapt this method to create a variety of stunning Bundt cakes. Here are some fantastic flavor ideas to inspire your next baking adventure:

• Try this Lemon Bundt Cake recipe, which features a bright, zesty flavor perfectly complemented by a luscious lemon buttercream frosting. It’s sunshine in cake form!
• For a delightful fruity twist, consider our special **Raspberry Vanilla Bundt Cake** variation. You’ll find the detailed ingredient list and instructions for this vibrant cake in the recipe card notes section below. It’s a beautiful combination of sweet vanilla and tart raspberries.
• Carrot Bundt Cake: Use a Betty Crocker Super Moist Carrot Cake mix. Combine it with instant vanilla pudding mix for added moisture and classic flavor. Instead of chocolate chips, fold in 1 cup of freshly grated carrots. Consider a cream cheese frosting with a hint of cinnamon and nutmeg.
• Red Velvet Bundt Cake: Start with a Betty Crocker Super Moist Red Velvet Cake mix. Pair it with instant vanilla pudding mix to enhance the rich cocoa notes and tender texture. Stir in 1 cup of mini chocolate chips for an extra burst of chocolate. Top with the classic cream cheese frosting for an iconic dessert.
• Spice Bundt Cake: Use a spice cake mix and instant butterscotch or vanilla pudding mix. Add 1/2 cup of finely chopped pecans or walnuts and a teaspoon of extra cinnamon. Drizzle with a simple glaze or a brown sugar cream cheese frosting.
• Marble Bundt Cake: Utilize both a chocolate and vanilla cake mix (or divide one vanilla mix and color/flavor half with cocoa). Swirl the two batters together in the Bundt pan for a visually appealing and delicious cake.

How To Remove Your Bundt Cake From The Pan Flawlessly

One of the most common anxieties when baking a Bundt cake is the fear of it sticking to the pan. A perfectly baked cake can be ruined if it doesn’t release cleanly. Follow these tips for a flawless inversion every time:

• Invest in Quality Bundt Pans: A good quality Bundt pan, especially those with a non-stick coating or intricate designs, makes a huge difference. If you’re in the market for a new one, consider checking out this list of top-rated options to ensure you have the best tool for the job.
• Thoroughly Grease and Flour the Pan: This step cannot be overstated!
  1. **Grease:** Use a generous amount of nonstick cooking spray, solid vegetable shortening (like Crisco), or softened butter. Ensure every nook and cranny, especially the intricate designs, is coated. A pastry brush or paper towel can help spread it evenly.
  2. **Dust:** Lightly dust the greased pan with all-purpose flour. For chocolate cakes, using cocoa powder instead of flour can prevent white streaks and enhance the chocolate appearance.
  3. **Coat & Tap:** Rotate the pan and gently tap it to coat the entire surface with the flour or cocoa. Invert the pan and tap out any excess flour/cocoa; you want a thin, even coating, not clumps.
• Cooling is Crucial (but not too long): Once the cake is out of the oven, resist the urge to flip it immediately. Let the cake cool in the Bundt pan for precisely 10-15 minutes. During this time, the cake gently pulls away from the sides of the pan as it contracts slightly. If you cool it for too long, it can “sweat” and stick. If you flip it too soon, it might be too fragile and break.
• The Inverting Technique: After the optimal cooling time, place a cooling rack or a flat serving plate upside down over the top of the Bundt pan. Holding both the pan and the rack/plate firmly, quickly and confidently flip them over together. The cake should slide right out onto the rack. If it doesn’t, give the bottom of the pan a gentle tap or two.

Serving Suggestions for Your Perfect Bundt Cake

While this Bundt cake is spectacular on its own, a few simple additions can elevate it even further, making it a truly unforgettable dessert. Consider these serving suggestions:

• Fresh Berries: A sprinkle of fresh raspberries, strawberries, or blueberries adds a lovely tart contrast and a pop of color to the rich chocolate.
• Chocolate Shavings or Cocoa Powder: For an extra touch of elegance and intensified chocolate flavor, garnish with finely shaved chocolate or a light dusting of cocoa powder.
• A Scoop of Ice Cream: Serve warm slices with a scoop of vanilla bean ice cream or coffee ice cream for a delightful hot-and-cold experience.
• Whipped Cream: A dollop of freshly whipped cream can lighten the richness and add a luxurious texture.
• Fruit Coulis: A raspberry or cherry coulis drizzled around the plate can add a gourmet touch and a fruity tang.

Frequently Asked Questions (FAQ)

Here are some common questions you might have when making this delicious Bundt cake:

• Can I use a different flavor of cake mix? Absolutely! This recipe is incredibly adaptable. Feel free to experiment with vanilla, yellow, devil’s food, or even specific seasonal flavors like pumpkin spice. Just be sure to pair it with a complementary pudding mix and any desired mix-ins (see “Other Flavor Ideas” above).
• Do I have to use hot water/coffee? For chocolate cakes, hot liquid is highly recommended as it helps “bloom” the cocoa, deepening its flavor. However, if you’re in a pinch, warm water will still work. For non-chocolate cakes, room temperature milk or water is usually sufficient.
• What if my cake sticks to the pan? This usually means the pan wasn’t sufficiently greased and floured, or the cake was cooled for too long or not long enough in the pan. Review the “How To Remove Your Cake From The Pan” section for detailed tips. Next time, be extra diligent with greasing!
• Can I make this cake ahead of time? Yes! The unfrosted cake freezes beautifully for up to 3 months. You can also bake the cake a day or two in advance and store it at room temperature (if unfrosted) or in the fridge (if frosted) in an airtight container.
• My frosting is too thin/thick. How can I fix it? If your frosting is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a very small amount of milk (about half a teaspoon at a time) until it’s more spreadable.

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4.80 from 5 votes

Double Chocolate Bundt Cake

By
Chelsea Lords

Two copycat Bundt cake recipes inspired by “Nothing Bundt Cakes,” a rich Chocolate Bundt and a delightful Vanilla Raspberry Bundt!

Prep Time:
25 minutes

Cook Time:
45 minutes

Total Time:
1 hour 10 minutes

Servings:
12 servings

Equipment

• Bundt pan
• Hand mixer

Ingredients

Chocolate Bundt Cake (See Note 1 for Vanilla Raspberry)

• 3 large eggs
• 3/4 cup sour cream full-fat
• 3/4 cup melted coconut oil or vegetable oil, see note 2
• 1 tablespoon vanilla extract
• 1 (15.25-ounce) box Betty Crocker Super Moist Chocolate Fudge Cake Mix
• 1 (3.9-ounce) package instant chocolate pudding mix dry
• 1/2 cup hot water or coffee, see note 3
• 1-1/2 cups mini chocolate chips

Cream Cheese Frosting

• 4 tablespoons butter room temperature
• 1 (8-ounce) package cream cheese room temperature
• 1 teaspoon vanilla extract
• 1/16 teaspoon salt
• 2 cups powdered sugar

Instructions

Chocolate Cake

• Preheat oven to 350°F (175°C). Prepare your Bundt pan by generously greasing it with nonstick spray, vegetable shortening, or softened butter. Ensure all crevices are thoroughly coated. Then, dust lightly with flour (or cocoa powder for chocolate cake), shaking to coat the entire interior and tapping out any excess.
• In a large mixing bowl, whisk the 3 room temperature eggs with a fork until lightly beaten. Add in the full-fat sour cream, melted and cooled oil, and pure vanilla extract. Stir these wet ingredients until they are completely combined and smooth.
• Add the entire box of chocolate cake mix and the dry instant chocolate pudding mix to the wet ingredients. Stir gently until just combined; do not overmix. Gradually add the hot water (or coffee) and continue mixing until the batter is smooth and no dry streaks remain. Finally, fold in the mini chocolate chips (lightly floured if desired to prevent sinking).
• Carefully pour the prepared cake batter into the greased and floured Bundt cake pan. Bake in the preheated oven at 350°F (175°C) for 45–50 minutes, or until a wooden toothpick inserted into the thickest part of the cake comes out clean with no wet batter. Allow the cake to cool in the pan for exactly 10-15 minutes before inverting it onto a wire cooling rack. Let the cake cool completely to room temperature before applying the frosting.

Cream Cheese Frosting

• Using a hand mixer (or stand mixer with a paddle attachment), cream together the room temperature butter and cream cheese on medium-high speed until the mixture is light, fluffy, and completely smooth, with no lumps remaining. This usually takes 2-3 minutes.
• Reduce the mixer speed to low. Add the vanilla extract and salt, mixing until just combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated and smooth. Increase speed to medium-high and beat for another 1-2 minutes until light and airy. Adjust powdered sugar to achieve your preferred sweetness and consistency; more sugar will yield a thicker, sweeter frosting, while less will be tangier and softer.
• For best results and easier piping, chill the prepared frosting in the refrigerator for 15–25 minutes. If you store it for several hours or overnight, allow it to sit at room temperature for 10–15 minutes to soften slightly before using. Transfer the chilled frosting to a large piping bag (or a sturdy zip-top bag with the corner snipped off). Starting from the outer edge of the cooled Bundt cake, pipe decorative stripes or swirls towards the center, working your way around the entire surface.

Recipe Notes

Note 1: For a delightful **Vanilla Raspberry Bundt Cake** variation, use these ingredients and instructions:

• 3 large eggs
• 3/4 cup full-fat sour cream
• 3/4 cup melted coconut oil or vegetable oil
• 1 tablespoon vanilla extract
• 1 (15.25-ounce) box Betty Crocker Super Moist Vanilla Cake Mix
• 1 (3.9-ounce) package instant vanilla pudding mix
• 1/2 cup buttermilk
• 1 cup chopped white chocolate chips
• 1/3 cup seedless raspberry jam

**Instructions for Vanilla Raspberry Bundt Cake:** Preheat oven to 350°F (175°C) and prepare your Bundt pan as described above. In a large bowl, whisk 3 eggs. Stir in sour cream, oil, and vanilla extract until well combined. Add vanilla cake mix and instant vanilla pudding mix. Stir until just combined. Gradually stir in the buttermilk. Gently fold in the white chocolate chips. Pour about one-third of the batter into the prepared Bundt pan and spread it evenly. Carefully spoon and spread the seedless raspberry jam over this layer of batter. Then, gently add the remaining batter on top, smoothing the surface. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick comes out clean. Cool completely before frosting with a vanilla cream cheese frosting or a simple glaze.

Note 2: I find that coconut oil adds a wonderful, subtle hint of coconut flavor, which pairs beautifully with chocolate. If you prefer a completely neutral taste, vegetable oil or canola oil are excellent choices. Remember to measure coconut oil after it has been melted. Also, ensure it cools to room temperature before adding it to your batter; otherwise, it can cause the other ingredients to clump.

Note 3: The warmth of hot water helps the cocoa powder in the cake mix and pudding mix to “bloom.” This process enhances and deepens the chocolate flavor, resulting in a more intensely flavored cake. For an even richer taste, you can substitute the hot water with leftover brewed coffee or a shot of espresso. The coffee enhances the chocolate without imparting a distinct coffee flavor.

Nutrition Note: The nutrition information provided is calculated specifically for the standard Double Chocolate Bundt Cake recipe, not including the Raspberry Vanilla variation.

Storage: These cakes are best enjoyed within 2–3 days for optimal freshness and texture. Cover any leftovers tightly with plastic wrap or store them in an airtight container in the fridge to maintain moisture and prevent spoilage.

Nutrition

Serving: 12servings |
Calories: 1092kcal |
Carbohydrates: 126g |
Protein: 11g |
Fat: 63g |
Saturated Fat: 42g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 11g |
Trans Fat: 1g |
Cholesterol: 141mg |
Sodium: 943mg |
Potassium: 333mg |
Fiber: 2g |
Sugar: 92g |
Vitamin A: 750IU |
Vitamin C: 1mg |
Calcium: 269mg |
Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on specific ingredients and preparation methods.

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