Nothing Bundt Cakes Copycat Recipe: Perfectly Moist & Creamy

Introduction

Craving that signature Nothing Bundt Cakes experience at home? This copycat recipe delivers the same ultra-moist, rich bundt cake with velvety cream cheese frosting that fans adore. Whether you want a classic Red Velvet, Chocolate Chocolate Chip, or Lemon Raspberry version, this base recipe is endlessly adaptable.

With simple ingredients and easy techniques, you can recreate that bakery-style perfection for birthdays, holidays, or just because. Let’s bake the famous Nothing Bundt Cakes magic in your own kitchen!

Why You’ll Love This Copycat Recipe

Just Like the Real Thing – Same tender crumb and signature cream cheese frosting
Surprisingly Easy – Uses common pantry staples
Customizable Flavors – Adapt the base for multiple varieties
Perfect for Special Occasions – Beautiful presentation every time
Better Than Boxed Mix – Rich, from-scratch flavor

How to Make Nothing Bundt Cakes at Home

Step 1: Gather Your Ingredients

For the Cake:

• 1 box (15.25 oz) super moist cake mix (vanilla, chocolate, or red velvet)
• 1 (3.4 oz) box instant pudding mix (flavor matching cake)
• 4 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• ½ cup water or milk
• 1 tsp vanilla extract
• Optional Mix-ins: Chocolate chips, lemon zest, raspberry puree, etc.

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (as needed for consistency)

Step 2: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with baking spray.
2. Whisk dry ingredients – In a large bowl, combine cake mix and pudding mix.
3. Add wet ingredients – Beat in eggs, sour cream, oil, water, and vanilla until smooth.
4. Fold in extras – If desired, stir in chocolate chips, fruit, or nuts.

Pro Tip: For extra moisture, swap water for buttermilk or add ½ cup applesauce.

Step 3: Bake & Cool

1. Pour batter into prepared pan and smooth the top.
2. Bake 45-55 minutes until a toothpick comes out clean.
3. Cool 10 minutes in the pan, then invert onto a wire rack to cool completely.

Avoid sticking! Let the cake rest before flipping—no one wants a broken bundt.

Step 4: Make the Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, then vanilla.
3. Adjust consistency with milk as needed (thicker for piping, thinner for drizzling).

Decorating Tip: Pipe frosting in a swirled design (like the bakery) using a piping bag with a round tip.

Popular Flavor Variations

Chocolate Chocolate Chip – Use chocolate cake mix, chocolate pudding, and fold in 1 cup mini chocolate chips.

Lemon Raspberry – Use lemon cake mix, lemon pudding, and swirl in ½ cup raspberry jam before baking.

Red Velvet – Use red velvet cake mix, cheesecake pudding, and add 1 tbsp cocoa powder.

Confetti – Use vanilla cake mix, vanilla pudding, and mix in ½ cup rainbow sprinkles.

Common Mistakes to Avoid

Overmixing the batter – Can make the cake dense; mix just until combined.
Skipping the pudding mix – This is the secret to that ultra-moist texture!
Under-greasing the pan – Bundt cakes stick easily—use nonstick spray + flour dusting.
Frosting a warm cake – Wait until fully cooled to prevent melting.

FAQs About Copycat Nothing Bundt Cakes

Q: Can I make this without a bundt pan?

A: Yes! Use two 9-inch round pans (adjust baking time to ~25-30 mins).

Q: How do I store leftovers?

A: Cover and refrigerate for up to 5 days. Bring to room temp before serving.

Q: Can I freeze these cakes?

A: Yes! Freeze unfrosted for up to 3 months. Thaw overnight before frosting.

Q: Why is my cake dry?

A: Overbaking is the #1 culprit. Check for doneness at 45 minutes.

Conclusion: Bakery-Quality Bundt Cakes at Home

Now you can enjoy Nothing Bundt Cakes’ famous moist, rich flavor anytime—without the bakery price tag. This copycat recipe is foolproof, versatile, and guaranteed to impress.

Nothing Bundt Cakes Copycat Recipe: Perfectly Moist & Creamy

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• Author: Lara Smith
• Total Time: 1 Hour

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Description

Indulge in this rich and decadent chocolate chocolate chip Bundt cake, inspired by the famous Nothing Bundt Cakes. Moist, chocolatey, and studded with chocolate chips, this cake is perfect for any occasion.

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Ingredients

Scale 1x2x3x

1 box (15.25 oz) devil’s food cake mix

1 package (3.9 oz) instant chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup vegetable oil

1/2 cup water

1/2 cup milk

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

For the Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

2–3 tablespoons milk (if needed for consistency)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, water, milk, and vanilla extract. Mix until well combined and smooth.

Fold in the chocolate chips.

Pour the batter into the prepared Bundt pan and spread it evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

For the Frosting:

 

In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla extract, and beat until well combined and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Once the cake is completely cool, frost the cake by drizzling the frosting over the top, allowing it to drip down the sides of the Bundt cake.

Slice and serve this rich, chocolatey cake to your delighted guests.

Prep Time: 20 minutes