Nothing Bundt Cake

Nothing Bundt Cake is a rich and moist chocolate bundt cake made with cake mix, pudding, sour cream, and chocolate chips, topped with a creamy cream cheese frosting. This easy homemade recipe is perfect for birthdays, holidays, or special occasions and can be customized with different flavors or mix-ins. A bakery-style cake that stays soft, tender, and delicious for days.

Ingredients

For the Cake

• 1 package devil’s food cake mix (or homemade equivalent)
• 1 (3.9-ounce) box instant chocolate pudding mix
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup vegetable or canola oil
• 1 ½ cups chocolate chips

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the pan: Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to prevent sticking.
2. Make the cake batter: In a large mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, water, and oil. Mix until well blended. Fold in the chocolate chips.
3. Bake the cake: Pour the batter into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Gently run a butter knife around the edges to loosen before inverting onto a wire rack to cool completely.
5. Prepare the frosting: In a medium bowl, beat the cream cheese and butter until light and fluffy. Mix in the vanilla extract. Gradually add the powdered sugar, beating until smooth and creamy. Adjust with more powdered sugar if needed for thickness.
6. Frost the cake: Transfer the frosting into a piping bag (or a zip-top bag with the corner snipped). Starting from the outer edge of the bundt cake, pipe lines of frosting over the top toward the center hole. Repeat evenly around the cake.
7. Storage: Cover and refrigerate for up to 5 days, or freeze well-wrapped for up to 3 months.

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Tips

• Use a high-quality nonstick bundt pan for best results.
• Grease every crevice of the pan with butter or shortening, then dust with flour to prevent sticking.
• For a richer cake, replace the water with brewed coffee.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Variations and Substitutions

• Flavor swap: Try vanilla or red velvet cake mix with corresponding pudding flavors.
• Add-ins: Stir in nuts, white chocolate chips, or toffee bits for added texture.
• Frosting twist: Add cocoa powder to the cream cheese frosting for a chocolate version.
• Lighter version: Substitute Greek yogurt for sour cream.

FAQs

Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and frosted before serving. Store it covered in the refrigerator.

What if I don’t have a bundt pan?
You can bake the batter in two 9-inch round cake pans or a 9×13-inch pan. Adjust baking time accordingly.

Can I freeze the frosted cake?
Yes, freeze the cake well-wrapped for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Perfect centerpiece dessert for birthdays, holidays, or potlucks.
• Serve with fresh berries for a pop of freshness.
• Pair with coffee, espresso, or a glass of cold milk.
• Dust with powdered sugar before frosting for an extra decorative touch.

Why You’ll Love This Recipe

• Moist, rich, and chocolatey with the perfect bundt cake texture.
• Easy to make with boxed cake mix but tastes bakery-quality.
• Creamy cream cheese frosting that pairs beautifully with chocolate.
• Versatile recipe with endless flavor variations.
• A crowd-pleasing dessert for any celebration.