Nothing Bundt Cakes Copycat: Chocolate Chocolate Chip
Nothing Bundt Cakes Copycat: Chocolate Chocolate Chip
Ingredients
For the Cake
- 1 box chocolate cake mix, 15.25 ounce
- 1 box chocolate fudge instant pudding mix, 3.4 ounce
- 1 teaspoon instant espresso mix
- 1 cup milk, room temperature
- 1/2 cup Greek yogurt, room temperature
- 4 eggs, room temperature
- 1/4 cup butter, melted
- 1/3 cup vegetable oil
- 1 cup chocolate chips, semi-sweet, milk, or both, tossed in 1 tablespoon flour
- 1 tablespoon flour, for tossing with chocolate chips
For the Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 tablespoon vanilla bean paste
- 3 cups powdered sugar, up to 4 cups, as needed
Instructions
- 1
In a large bowl, combine the chocolate cake mix, chocolate fudge instant pudding mix, instant espresso mix, melted butter, vegetable oil, milk, Greek yogurt, and eggs. Mix until the batter is smooth.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and let the batter sit for 15 to 45 minutes to hydrate. While the batter is hydrating, preheat your oven to 350°F and grease a 10-cup bundt pan. Toss the chocolate chips with 1 tablespoon of flour to help prevent them from sinking during baking.
⏱️ 20 min•🌡️ 350
- 3
Once the batter has hydrated, gently fold in the floured chocolate chips.
⏱️ 2 min
- 4
Pour the batter into the prepared bundt pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 40 min•🌡️ 350
- 5
Let the cake cool in the pan for 15 minutes. Then, carefully remove it from the pan and place it on a cake plate or wire rack. Wrap the cake loosely in plastic wrap to allow it to finish cooling completely.
⏱️ 75 min
- 6
While the cake cools, prepare the frosting: In a separate bowl, combine the room temperature butter and cream cheese. Whip them together with an electric mixer until light and fluffy.
⏱️ 5 min
- 7
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until the frosting reaches your desired consistency. Stir in the vanilla bean paste.
⏱️ 5 min
- 8
Once the cake has completely cooled, pipe the frosting onto the cake. For the cleanest lines, start piping around the outside edge of the cake and work your way towards the center hole.
⏱️ 8 min
- 9
Store the finished cake in the refrigerator until ready to serve. For best flavor and texture, bring the cake to room temperature 2-3 hours before serving.
Kitchen Tools
Nutrition Facts (per serving)
Nothing Bundt Cakes Copycat: Chocolate Chocolate Chip
For the Cake
- 1 box chocolate cake mix, 15.25 ounce
- 1 box chocolate fudge instant pudding mix, 3.4 ounce
- 1 teaspoon instant espresso mix
- 1 cup milk, room temperature
- 1/2 cup Greek yogurt, room temperature
- 4 eggs, room temperature
- 1/4 cup butter, melted
- 1/3 cup vegetable oil
- 1 cup chocolate chips, semi-sweet, milk, or both, tossed in 1 tablespoon flour
- 1 tablespoon flour, for tossing with chocolate chips
For the Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 tablespoon vanilla bean paste
- 3 cups powdered sugar, up to 4 cups, as needed
Instructions
- 1
In a large bowl, combine the chocolate cake mix, chocolate fudge instant pudding mix, instant espresso mix, melted butter, vegetable oil, milk, Greek yogurt, and eggs. Mix until the batter is smooth.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and let the batter sit for 15 to 45 minutes to hydrate. While the batter is hydrating, preheat your oven to 350°F and grease a 10-cup bundt pan. Toss the chocolate chips with 1 tablespoon of flour to help prevent them from sinking during baking.
⏱️ 20 min•🌡️ 350 - 3
Once the batter has hydrated, gently fold in the floured chocolate chips.
⏱️ 2 min - 4
Pour the batter into the prepared bundt pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 40 min•🌡️ 350 - 5
Let the cake cool in the pan for 15 minutes. Then, carefully remove it from the pan and place it on a cake plate or wire rack. Wrap the cake loosely in plastic wrap to allow it to finish cooling completely.
⏱️ 75 min - 6
While the cake cools, prepare the frosting: In a separate bowl, combine the room temperature butter and cream cheese. Whip them together with an electric mixer until light and fluffy.
⏱️ 5 min - 7
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until the frosting reaches your desired consistency. Stir in the vanilla bean paste.
⏱️ 5 min - 8
Once the cake has completely cooled, pipe the frosting onto the cake. For the cleanest lines, start piping around the outside edge of the cake and work your way towards the center hole.
⏱️ 8 min - 9
Store the finished cake in the refrigerator until ready to serve. For best flavor and texture, bring the cake to room temperature 2-3 hours before serving.