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Nothing Bundt Cakes

Bundt cakes are one of my favorite dessert recipes to bring to a party or shower. I love how easy they are to make and that I can make them ahead of time…

Bundt cakes refer to cakes that have been baked in a special donut-shaped pan. The pans often have unique patterns within the round shape and can create everything from simple circles to beautiful terraced creations. This type of cake has its origins in Europe, where it was likely inspired by the Gugelhupf cake of Central Europe

Bundt cakes in the United States are not linked to any particular recipe. They rose to popularity in the U.S. in the 1960s and have remained a popular cake for parties and formal gatherings.

Nothing Bundt Cakes was founded in 1997 by Dena Tripp and Debbie Shwetz, two women who were known among friends for their delicious bundt cakes. They now have locations all over the country and continue to be a fast-growing franchise. Their cakes (which are available full-sized and as mini Bundtlets) are known for being flavorful, moist, and delicious. However, not every flavor can be a winner. Here are the 5 most popular flavors of Nothing Bundt Cakes.

Also at the end you will find my recipe for Nothing Bundt Cakes Copycat “chocolate chocolate chip bundt cake at Nothing Bundt Cakes”

Bundt cakes are one of my favorite dessert recipes to bring to a party or shower.  I love how easy they are to make and that I can make them ahead of time. Check out my popular Pineapple Pound Cake, Easter Cake with Strawberry Glaze or How to Make Cream Cheese Pound Cake

1. Red Velvet
Nothing Bundt Cakes
One of Nothing Bundt Cakes‘ most popular flavors is their signature red velvet cake. The moist, decadent cake has plenty of cocoa flavor and was practically made for the cream cheese frosting on top. Each bite has the added bonus of chocolate chips packed inside. This is one of the best pre-made red velvet cakes money can buy, period.

2. Strawberries and Cream

Nothing Bundt Cakes

Nothing Bundt Cakes‘ seasonal flavors are clearly a big hit, and their strawberries and cream cake is our favorite limited release by far. (it’s a shame that it’s only offered in the spring.) The cake is packed with a strawberry fruit filling and contains white chocolate notes that pair beautifully with the berries. The flavor is reminiscent of strawberry shortcake, and it’s one of the best things you could hope to eat in the spring.

3. Peanut Butter Chocolate Chip

Nothing Bundt Cakes
Peanut Butter Chocolate Chip nails the peanut butter and chocolate combo. The moist peanut butter cake, combined with chocolate chips and the signature icing, meld seamlessly into a rich dessert that fans of both flavors will crave. It also has a homemade feel to it, like something your mom would bake for your birthday. Customers across the board seem to agree this flavor is one of Nothing Bundt Cakes‘ absolute best. “This one is a KEEPER” one Facebook commenter gushed, while another wrote “Why would you get rid of this delectable peanut butter flavor??? It is SO heavenly!!!”

4. Lemon Raspberry

Nothing Bundt Cakes
This summer seasonal flavor is a perfect afternoon pick-me-up. Nothing Bundt Cakes bright lemon cake is perfected with swirls of raspberry puree. The tartness of the lemon and raspberry is beautifully balanced with the super sweet frosting.

5. Chocolate Turtle
Nothing Bundt Cakes
A candy store staple, chocolate turtles contain chopped pecans, caramel, and a rich chocolate coating (via The Spruce Eats). It’s an unbeatable trio of flavors, and Nothing Bundt Cakes spin on the crunchy confection just exudes decadence. It’s like a gooey, chocolatey brownie. Except unlike plain chocolate, this cake contains loads of texture from the candy and pecans.

Nothing Bundt Cakes Copycat Recipe

Chocolate Chocolate Chip Copycat!

Chocolate lovers will flock to this decadent flavor. The chocolate cake is super moist and flavorful. “First tried one of these at a friend’s birthday party, his wife got a 10-inch … Chocolate Chocolate Chip pair and I was stunned at how moist the cake was,” Not good for my waistline but good for my soul!
The best thing about this copycat homemade Nothing Bundt Cakes is that it is as chocolaty as true cocoa fanatics may be looking for. The unique cream cheese frosting is so delicious and, of course, cuts through the chocolate flavor – that’s a plus for fans of that extra flavor! ,but you can always make a chocolate frosting, for you super chocolate fan. If you’re looking for a moist, decadent chocolate cake, and save, this is a great option.
A ten inch cake from Nothing Bundt Cakes costs over $40! This homemade cake from Nothing Bundt takes just a few minutes to whip up, is super economical, and the end result is beautiful and delicious.

You’ll notice the ingredients in this cake use both a cake mix and a box of instant pudding. This cake is one of the “from scratch” exceptions I make because I think it tastes every bit as delicious as a homemade cake. However, you can use my homemade chocolate bundt cake recipe to make a chocolate bundt cake from scratch. You can add chocolate chips to it and use the same cream cheese frosting.

HOW TO GET THE CAKE OUT OF THE BUNDT PAN:

I’ve tried so many methods for getting bundt cakes to come out of the pan without sticking, and the one method that works for me EVERY time, is greasing the pan appropriately with shortening and flour.
Start by spreading a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
Next I get a little pinch of flour and dust it over the pan. Hold the pan over the sink and tap it hard, in a circular motion, all around the edges so that the flour lightly covers the pan. Now you’re ready to add the cake batter, and rest assured the cake will come out of the pan without sticking!

How to make a Nothing Bundt Cakes:

  • Mix together the cake mix, chocolate pudding mix, eggs, sour cream, water and oil. Stir in the chocolate chips.
  • Grease the bundt pan with shortening and flour (see my tips for this, below). Add the cake batter.
  • Bake at 350 for 45-50 min or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire cooling rack.
  • Once the cake has cooled, prepare the frosting. I use a pastry bag with a coupler inside, (and no piping tip), to pipe the frosting. If you don’t have a pastry bag, add the frosting to a ziplock bag and cut a hole in the corner.
  • Start at the outside edge of the cake and drag a line of frosting up and over the top of the cake, into the center hole.

Nothing Bundt Cakes stay fresh in the refrigerator, covered, for up to 5 days. I also love these cakes because they’re very freezer friendly! To freeze the cake, put it in the freezer for about 5 minutes, uncovered, to set the frosting. Cover it really well with plastic wrap and then tinfoil and freeze for up to 3 months. To thaw, remove the cake from the freezer and allow it to come to room temperature for about 1 ½ to 2 hours before serving.

Nothing Bundt Cakes are also popular for having a cute flour or tissue paper ball in the center of them for decoration. I’ve included instructions to make a tissue paper pom pom ball, at the bottom of the post.

Nothing Bundt Cakes

Nothing Bundt Cakes Copycat Recipe

Nothing Bundt Cakes

Nothing Bundt Cakes Copycat Recipe

A Nothing Bundt Cake recipe that is a perfect copycat of the chocolate chocolate chip bundt cake at Nothing Bundt Cakes. Serve this for birthdays, baby showers, weddings, or any occasion!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: cake, Dessert
Cuisine: American
Keyword: chocolate bundt cake, chocolate cake, chocolate chip, Nothing Bundt Cake Copycat Recipe
Servings: 16 servings
Calories: 434kcal
Author: Allfoodrecipes

Ingredients

  • 1 package devils food cake mix or homemade
  • 3.9 ounce box instant chocolate pudding
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup oil vegetable or canola oil
  • 1 1/2 cups chocolate chips
  • For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1/4 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)
  • Mix the first six cake ingredients together. Stir in the chocolate chips.
  • Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.

For the Cream Cheese Frosting:

  • Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.

To frost the cake:

  • Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
  • Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.

Nutrition

Calories: 434kcal | Carbohydrates: 49g | Protein: 6g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 429mg | Potassium: 62mg | Fiber: 1g | Sugar: 37g | Vitamin A: 395IU | Calcium: 97mg | Iron: 1.8mg
Tried this recipe?Let us know how it was!
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