Description
This rich and decadent Nothing Bundt Cake recipe combines moist devil’s food cake with creamy chocolate pudding and chocolate chips, baked to perfection in a bundt pan. Finished with a smooth cream cheese frosting piped into elegant beads, this cake is perfect for celebrations or indulgent desserts.
Ingredients
Cake Ingredients
- 15 ounce box devil’s food cake mix
- 3.9 ounce box instant chocolate pudding (dry)
- 1 1/4 cups semi-sweet chocolate chips
- 4 large eggs
- 2/3 cup canola oil
- 2/3 cup warm water
- 8 ounces sour cream
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup salted butter, softened
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and generously spray a bundt pan with non-stick spray to ensure easy removal.
- Combine Dry Ingredients: In a large bowl, combine the devil’s food cake mix, instant chocolate pudding powder, and chocolate chips. Mixing the chips with the dry ingredients prevents them from sinking during baking.
- Add Wet Ingredients: Into the dry mix, add 4 eggs, 2/3 cup canola oil, and 2/3 cup warm water. Stir until smooth and well combined.
- Incorporate Sour Cream: Gently fold in 8 ounces of sour cream, being careful not to overmix the batter to keep it tender.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert onto a cooling rack and allow it to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add 2 to 3 cups of powdered sugar, beating until the frosting is smooth, fluffy, and holds its shape for piping.
- Pipe Frosting: Transfer the frosting to a piping bag fitted with a large round tip (size 808 preferred). Pipe ½-inch beads in arches from the outer edge inward, rotating the cake and repeating until the entire cake is encircled with evenly spaced lines for the classic Nothing Bundt Cake look.
Notes
- Do not overmix the batter after adding sour cream to avoid a dense cake.
- Ensure the cake is completely cool before frosting to prevent melting.
- Use a bundt pan with a non-stick coating or thoroughly grease to make cake removal easier.
- For best flavor, let the cake rest overnight wrapped tightly before serving.
- Chocolate chips mixed into dry ingredients prevent them from sinking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
