Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Bundt Cake

Nothing Bundt Cakes is known for dense, moist bundt cakes finished with a thick swoop of cream cheese frosting that runs down the ridges. The Chocolate Chocolate Chip flavor pairs a rich cocoa cake studded with chocolate chips and a tangy cream cheese topping, and it is one of the chain’s most recognizable flavors.

This homemade copycat approximation aims for the same tender, plush crumb and the same generous frosting-to-cake ratio. It is a straightforward one-bowl-style batter that needs no special equipment beyond a 10-inch bundt pan, and it makes a full-size cake that serves a crowd.

About Nothing Bundt Cakes’ Chocolate Chocolate Chip Bundt Cake

What defines this cake is its moist, tight, almost velvety crumb. That texture comes from the combination of sour cream, a bit of melted butter and milk, which keeps the cake tender and helps it stay moist for days. Cocoa powder provides the deep chocolate flavor, and chocolate chips add pockets of melted chocolate throughout.

The technique is simple: whisk the dry ingredients, combine the wet ingredients separately, then fold them together gently and stir in the chips. Thorough pan greasing is the key step, since the ridges of a bundt pan can trap the cake. Once fully cooled, the cake is topped with a thick cream cheese frosting that is spooned over the top and allowed to drip down the sides, finished with a few extra chocolate chips if you like.

How Much Does It Cost to Make Nothing Bundt Cakes’ Chocolate Chocolate Chip Bundt Cake at Home?

A full batch makes 12 slices (one 10-inch bundt cake) for an estimated $16.41 in ingredients, roughly $1.37 per serving. Ordering the equivalent at Nothing Bundt Cakes runs around $48.00 (approximate menu price), so making it yourself saves an estimated $31.59 (66%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making this cake at home costs a fraction of buying a comparable decorated bundt cake, and the ingredients are mostly pantry staples. You also control the frosting amount, the chip count and the level of sweetness, and you can serve it fresh from the oven’s cooling rack rather than from a box. It is an easy project for birthdays and gatherings where a bakery-style cake is the goal.

Ingredients for Copycat Nothing Bundt Cakes Chocolate Chocolate Chip Bundt Cake

Here’s the full ingredients list you’ll need to make Nothing Bundt Cakes Chocolate Chocolate Chip Bundt Cake at home:

• 2.25 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1.5 cup granulated sugar
• 0.25 cup light brown sugar, packed
• 4 each large eggs, room temperature
• 0.5 cup unsalted butter, melted
• 1 cup full-fat sour cream
• 0.75 cup whole milk
• 2.5 tsp baking soda, baking powder, salt and vanilla extract (combined pantry items)
• 1.5 cup semi-sweet chocolate chips (divided)
• 8 oz cream cheese, softened (for frosting)
• 4 tbsp unsalted butter, softened (for frosting)
• 2.5 cup powdered sugar (for frosting)

A few ingredient notes:

• Use full-fat sour cream and whole milk. Reduced-fat versions change the moisture and make the crumb less plush and more dry.
• Natural unsweetened cocoa works well here with the baking soda. Dutch-process cocoa gives a darker, milder cake, but pair it with a little extra baking powder if you swap.
• Toss the chocolate chips in a spoonful of the flour mixture before folding them in, or use mini chips, so they stay suspended instead of sinking to the bottom of the pan.

How to Make Nothing Bundt Cakes Chocolate Chocolate Chip Bundt Cake at Home

Prep: 25 min · Cook: 55 min · Makes: 12 slices (one 10-inch bundt cake)

1. Heat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with shortening or butter, getting into every ridge, then dust with a little cocoa powder and tap out the excess.
2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder and salt until no lumps of cocoa remain.
3. In a second bowl, whisk the eggs, melted butter, sour cream, milk and vanilla until smooth and evenly combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain. Do not overmix, which can make the cake tough.
5. Fold in 1 cup of the chocolate chips, then scrape the thick batter into the prepared pan and smooth the top.
6. Bake for 50 to 60 minutes, until a toothpick inserted in the thickest part comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely, at least 1 to 2 hours.
7. For the frosting, beat the softened cream cheese and softened butter until smooth, then gradually beat in the powdered sugar and a splash of milk if needed until thick but spreadable.
8. Spread or spoon the frosting generously over the top of the cooled cake so it drips down the ridges, then sprinkle with the remaining 1/2 cup chocolate chips.

Tips for the Best Results

• Bring the eggs, sour cream and milk to room temperature first so the batter mixes smoothly and bakes evenly.
• Measure flour by spooning it into the cup and leveling it off. Packing it in makes the cake dry.
• Check for doneness at the thickest part near the center tube, since the ridges bake faster than the middle.
• Cool the cake completely before frosting, otherwise the frosting will melt and slide off instead of forming thick drips.

Common Mistakes to Avoid

• Under-greasing the pan, which causes the cake to stick in the ridges and tear when inverted.
• Overmixing the batter after adding the flour, which makes the crumb tough instead of tender.
• Overbaking until the toothpick is completely clean, which dries out a cake that is meant to be dense and moist.
• Frosting a warm cake, which makes the cream cheese frosting melt and run off in a thin glaze.

Variations to Try

• Swap the semi-sweet chips for white chocolate chips for a contrast against the dark cake.
• Replace the milk with cooled brewed coffee to deepen the chocolate flavor.
• Bake the batter in mini bundt pans for individual cakes, reducing the bake time to about 25 minutes.

Storage & Reheating

Store the frosted cake covered in the refrigerator for up to 4 days because of the cream cheese frosting, though it tastes best after sitting out at room temperature for 30 minutes before serving. Unfrosted cake wrapped tightly keeps at room temperature for 2 days or freezes for up to 2 months. To refresh a chilled slice, warm it in the microwave for about 8 to 10 seconds.

What to Serve It With

Serve slices with cold milk, hot coffee or a scoop of vanilla ice cream. Fresh strawberries or raspberries cut through the richness nicely, and a dusting of cocoa or extra chocolate chips makes it look party-ready.

The Bottom Line

Nothing Bundt Cakes’ Chocolate Chocolate Chip Bundt Cake is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $16.41 in everyday ingredients you get 12 slices (one 10-inch bundt cake), fresh and warm, for roughly 66% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

Is this the official Nothing Bundt Cakes recipe?

No. This is a homemade copycat approximation based on the cake’s well-known characteristics: a moist chocolate crumb, chocolate chips and cream cheese frosting. The chain’s exact recipe is not public.

Why is my bundt cake dry?

Dry bundt cake is usually caused by overbaking or by packing too much flour into the measuring cup. Check the cake a few minutes early and look for a toothpick with a few moist crumbs rather than a perfectly clean one.

How do I keep the cake from sticking to the pan?

Grease every ridge thoroughly with shortening or softened butter, then dust with cocoa powder rather than flour so no white residue shows. Let the cake cool for about 15 minutes before inverting, since inverting too early or too late both increase sticking.

Can I make this ahead of time?

Yes. Bake the cake a day ahead, wrap it once cool, and frost it the day you plan to serve it. The flavor and moisture often improve overnight.

Can I use a different pan size?

You can bake this batter in two 9-inch round pans or a 9×13 pan, adjusting the bake time to about 30 to 35 minutes. The classic ridged look and drippy frosting are best with a 10-inch bundt pan.

Can I make it without sour cream?

Plain full-fat Greek yogurt is the closest substitute and works in equal amounts. The cake will be slightly tangier and a bit less rich, but still moist.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Nothing Bundt Cakes’ current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Nothing Bundt Cakes or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.