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Home » Cakes & Cheesecakes » Nothing Bundt Cake Copycat Classic Vanilla Recipe

Nothing Bundt Cake Copycat Classic Vanilla Recipe

August 29, 2020 by Kathryn 50 Comments

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This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- except with the addition of chocolate chips!

This past week, I craved a cake I've only had a couple of times. Isn't that bizarre? Parents will sometimes drop off goodies to the main office randomly for staff to munch on -- and when they have brought a Nothing Bundt Cakes bundt cake, my day is absolutely made. The bundt cakes are so moist, fluffy, and flavorful...I just don't know what's not to like.

Have you had one?

Their business model is ingenious and clearly they have a niche. There's only a handful of flavors done well. I can't say that I've had all of them, but the ones I have had are so good.

aerial picture of slices of cake on brightly colored plates with forks and chocolate chips scattered

Nothing Bundt Love for Their Cakes

Since my craving didn't allow me to place an order in advance, I scoured the interwebs for the Nothing Bundt Cakes secret recipe that makes the cake so moist. I knew the recipe had to have pudding for sure -- and I also didn't really feel like making a cake from scratch because #kids. Thanks to some pantry staples, we ended up with our take on their classic vanilla bundt cake, with the addition of some chocolate chips because, again, #kids.

Feel free to leave those out if you want to stay true to the OG classic vanilla recipe.

aerial shot of bundt cake on white platter after it's frosted with a few pieces missing

Ingredients You'll Need for Vanilla Chocolate Chip Bundt Cake

Yesssss! This recipe uses a boxed cake mix -- making it a perfect cake to bake with small kids! They can basically do everything themselves except put the cake in the oven.

Here's what you'll need:

  • vanilla or yellow cake mix
  • 3.9 ounce box instant vanilla pudding
  • sour cream
  • eggs
  • water
  • vegetable or canola oil
  • chocolate chips (optional)

Unlike some homemade cakes, this cake is very forgiving, so if you step away and your kids have added more sour cream -- no biggie. You won't have a sloppy mess of a cake if the measurements aren't exactly right. That's the beauty of boxed cake mix...very forgiving.

And I know Nothing Bundt Cake's vanilla bundt cake does not contain chocolate chips, so feel free to leave these out. This cake is a hybrid between their classic vanilla and chocolate chocolate chip bundt cakes. It also ended a tiresome argument about what kind of cake we're going to make because one is an adamant vanilla cake lover and the other chocolate.

side shot of bundt cake sliced open to reveal chocolate chips inside

Nothing Bundt Cake's Secret Recipe Adaptations

Once you know the basic recipe, you can really use ANY boxed cake mix for this. Simply sub out the kind of boxed cake mix that's most appropriate as well as the instant pudding. The rest of the ingredients remain the same.

  • Nothing Bundt Cakes red velvet copycat recipe - use red velvet cake mix + vanilla instant pudding
  • Nothing Bundt Cakes chocolate chocolate chip copycat recipe: use chocolate cake mix + chocolate instant pudding
  • Nothing Bundt Cake's lemon bundt copycat recipe: use lemon boxed cake mix + lemon instant pudding

And with fall coming up -- ditch all of the above and buy a pumpkin cake mix and keep the vanilla pudding to replicate Nothing Bundt Cake's seasonal pumpkin spice bundt cake. You can also keep the cream cheese frosting (see below) because pumpkin and cheesecake are a dream pairing. Easy peasy.

aerial shot of one slice of cake on blue plate with green napkin and remainder of cake above

Cream Cheese Frosting

One of the things I really appreciate about Nothing Bundt Cakes' marketing is how to do their frosting -- which is incredibly easy to make and apply. The visual of thick bands of frosting makes you immediately know it's from their store.

You don't need any special ingredients to frost -- just get a large plastic bag or pastry bag, cut the corner off, and pipe thick frosting lines from the outside to the center of the cake.

The actual cream cheese frosting is pretty standard and adds some butter for additional creaminess. Here are the ingredients:

  • cream cheese
  • butter
  • powdered sugar
  • vanilla extract
four slices of cake on brightly colored plates.

Other Bundt Cakes to Sink Your Teeth Into

  • Double Chocolate Bundt Cake with Chocolate Ganache is one of my most popular recipes-- and for good reason!
  • Cinnamon Apple Bundt Cake with Brown Sugar Glaze - perfect for fall coming up!
  • Gingerbread Bundt Cake with Vanilla Maple Glaze -- to bookmark for the upcoming holidays!
  • Lemon Buttermilk Bundt Cake -- bright and cheery, this cake is delicious year round.

Nothing Bundt Love for y'all,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Nothing Bundt Cakes Copycat Cake Recipe - Classic Vanilla

This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- except with the addition of chocolate chips!
4.79 from 57 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bundt cake, copycat recipes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 14 slices

Ingredients

  • 1 package vanilla or yellow cake mix
  • 3.9 ounce box instant vanilla pudding
  • ¾ 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 room temperature
  • 2 Tablespoons butter softened
  • 2 cups powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  • Preheat oven to 350˚ F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.
  • In a large bowl, mix all of the cake ingredients except the chocolate chips together until well combined. Fold in chocolate chips at the end. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.
  • Allow cake to cool in bundt pan for EXACTLY 10 minutes before flipping the cake onto a cooling rack.
  • Meanwhile, beat all of the frosting ingredients together in stand mixer with whisk attachment until light and fluffy. When cake is completely cool, frost the cake by placing frosting in large plastic bag. Cut one corner of the bag off and pipe frosting from the outside to the inside center hole. Repeat until the cake is covered.

Notes

Store the cake in the refrigerator covered (place toothpicks all around the top and sides of the cake to prevent the plastic wrap from smooshing your frosting). 
Cake will be good stored in the refrigerator for up to 5 days. 
You can also freeze the cake prior to icing the cake for 2-3 months. 
Adaptations: If you want to do a chocolate chocolate chip bundt cake, use chocolate cake mix + chocolate instant pudding.  If you want to do a lemon cake, use lemon cake mix + lemon instant pudding, etc. The rest of the ingredients remain the same. 
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Reader Interactions

Comments

  1. Donna

    August 30, 2020 at 4:43 pm

    What’s size Bundt pan do you use for these recipes? Thank You!

    Reply
    • Kathryn

      August 31, 2020 at 11:22 pm

      Hi, Donna! Mine is a 9 1/2" bundt pan!

      Reply
  2. Carrie Robinson

    September 03, 2020 at 11:03 am

    5 stars
    I could go for a slice of this with my morning cup of coffee right now! Yum. 🙂

    Reply
    • Kathryn

      September 03, 2020 at 4:06 pm

      DO IT! DO IT! DO IT! 🙂

      Reply
  3. Rachna Parmar

    September 03, 2020 at 11:16 am

    5 stars
    I like how your recipe is so forgiving because I am a bit jittery when it comes to the precision of cake recipes. And I totally get the chocolate chip addition because my younger son pushes me to add them to everything. Love how good the bundt cake looks.

    Reply
    • Kathryn

      September 03, 2020 at 4:05 pm

      Yes! This one is really forgiving! And I'm glad you can relate to the chocolate chip craze. I think my younger one would put chocolate chips in her steak if she could...

      Reply
  4. Jacque Hastert

    September 03, 2020 at 11:24 am

    5 stars
    Finally a delicious copycat dessert recipe! We love Nothing Bundt Cakes and I can't wait to make these at home to save some money. Thank you for sharing this!

    Reply
    • Kathryn

      September 03, 2020 at 4:05 pm

      Yessss! Enjoy!

      Reply
  5. Luci

    September 03, 2020 at 11:31 am

    5 stars
    I love this bundt cake recipe! It is delicious and perfect with my morning coffee! I might even have another slice this afternoon!

    Reply
    • Kathryn

      September 03, 2020 at 4:04 pm

      So glad you love, Luci! Thanks for sharing!

      Reply
  6. Clara

    September 03, 2020 at 11:42 am

    Sometines you just need an easy recipe that uses boxed cake mixes that your kids can help prepare.

    Reply
    • Kathryn

      September 03, 2020 at 4:04 pm

      That's this one -- and it tastes delicious!

      Reply
  7. Patricia

    September 08, 2020 at 3:39 pm

    Can you do cupcakes? If so what's the time?

    Reply
    • Kathryn

      September 08, 2020 at 4:17 pm

      I've never tried but I bet you could! I would check them starting at 15 minutes to be extra safe, but I'm guessing it'll take closer to 20 minutes if they're about 3/4 full.

      Reply
  8. Lizet

    September 16, 2020 at 3:05 pm

    5 stars
    Evything is better with more chocolate chips 🙂 this bundt cake was delicious. Some bundt cakes tend to be dry. This one was perfect!

    Reply
  9. Kim

    November 11, 2020 at 12:44 pm

    Do you know how to make the carrot cake Bundt cake?

    Reply
    • Kathryn

      November 11, 2020 at 3:21 pm

      I haven't made that one yet -- but I'm going to add it to my list. I'm guessing you could use the boxed carrot cake mix and then add vanilla pudding to make it even more moist, but I definitely need to experiment with this!

      Reply
  10. Patty

    December 01, 2020 at 8:54 am

    Has you ever added white chocolate chips? Want to make this week and just wondered if it would make a difference or if it tastes good. Thanks

    Reply
    • Kathryn

      December 01, 2020 at 1:10 pm

      Hi, Patty! I haven't but I bet it would be delicious! I can't imagine it tasting bad!

      Reply
  11. El

    December 29, 2020 at 12:48 pm

    Now if we can just find the White Chocolate Raspberry cake....

    Reply
    • Kathryn

      December 29, 2020 at 4:23 pm

      You know, I haven't tried that one yet! I need to try it and see if I can recreate! Sounds delicious.

      Reply
  12. Rebecca

    January 23, 2021 at 11:12 am

    What’s the bake time for 9x13 cake pan?

    Reply
  13. Rebecca

    January 23, 2021 at 11:14 am

    Sorry, I actually need baking time for an aluminum disposable 9x13 cake pan

    Reply
    • Kathryn

      January 23, 2021 at 11:27 pm

      Hi there! I'd start testing at around 25 minutes and see if a knife or toothpick inserted in the middle comes out clean. If it's still mooshy in the middle, give it 5 more minutes. If it's close, I'd check on it every 2! Hope that helps!

      Reply
  14. Beth

    March 04, 2021 at 5:25 pm

    5 stars
    Yummy! Looks amazing and so scrumptious! My family is going to love this recipe! So excited to give this a try!

    Reply
    • Kathryn

      March 07, 2021 at 4:52 pm

      Thanks! I hope they do!

      Reply
  15. Gail Montero Raines

    March 04, 2021 at 7:11 pm

    5 stars
    Love that it's studded with delicious chocolate chips all over! YUM! Perfect with my morning coffee!

    Reply
    • Kathryn

      March 07, 2021 at 4:52 pm

      Yesssss, Gail. Cake for breakfast = very good decision! 🙂

      Reply
  16. Sara Welch

    March 04, 2021 at 7:33 pm

    5 stars
    I love a good copycat recipe, and this is no exception! Excited to make this again for Easter brunch; so beautiful and delicious!

    Reply
    • Kathryn

      March 07, 2021 at 4:52 pm

      Thanks so much, Sara!

      Reply
  17. Vicky

    March 04, 2021 at 8:24 pm

    5 stars
    Love it! Glad to be able to make one of these at home! Thanks for the recipe!

    Reply
    • Kathryn

      March 07, 2021 at 4:51 pm

      It's so good -- hope you love it, too!

      Reply
  18. Biana

    March 04, 2021 at 8:32 pm

    5 stars
    This cake sounds amazing, I love the idea of adding chocolate chips to it!

    Reply
    • Kathryn

      March 07, 2021 at 4:52 pm

      Small touch but adding a little chocolate is never bad in my book! 🙂

      Reply
  19. Nicki Roehler

    May 26, 2021 at 5:27 pm

    Could I use a mini bundt pans for this recipe?

    Reply
    • Kathryn

      May 26, 2021 at 10:27 pm

      Absolutely! That would be adorable (and delish)!

      Reply
  20. Lisa P

    July 16, 2021 at 10:07 am

    5 stars
    Great recipe! I made a lemon version. Changes I made were butter instead of oil and milk instead of water. It was a hit!,

    Reply
    • Kathryn

      July 27, 2021 at 3:56 pm

      Yumm! Thanks so much for coming back to the site, Lisa!

      Reply
  21. Lib

    October 09, 2021 at 8:32 pm

    What about mixing in crushed Oreos instead of chocolate chips? Cookies and cream Bundt?!?

    Reply
    • Kathryn

      October 12, 2021 at 3:05 pm

      I like the way you think! I think that would be delicious.

      Reply
  22. Toni

    November 27, 2021 at 11:10 am

    5 stars
    Very moist! My kids said they like it even better than Nothingbundtcake! It didn’t last long. Now I have to make another one… 🙂

    Reply
    • Kathryn

      November 27, 2021 at 6:15 pm

      This made my day, Toni. Thanks so much for leaving me a note! You should try the lemon version next...it's also equally as amazing!

      Reply
  23. Natalie

    December 20, 2021 at 5:55 pm

    Amazing cake! It was so good. My frosting was very runny though. Have you ever had that problem? It wasn’t a thick consistency like Nothing Bundt Cakes usually is. Not sure how to fix that.

    Reply
    • Kathryn

      December 20, 2021 at 10:04 pm

      Hi, Natalie! I wonder if your cream cheese or butter was too soft? You can remedy this by adding more powdered sugar to the frosting. I'm so glad it was really good though despite the frosting being too thin! I just made the cake again for my kids two nights ago!

      Reply
  24. Taccarah

    December 24, 2021 at 3:31 am

    When to add the pudding into the mixture?

    Reply
    • Kathryn

      December 26, 2021 at 10:36 pm

      You include the pudding mix (don't make the actual pudding) with all of the other ingredients. That's the beauty of this cake -- so easy!

      Reply
  25. Theresa

    December 24, 2021 at 1:53 pm

    5 stars
    Great recipe! I replaced the eggs since we have an allergy and still came out great! 2 eggs replaced with an egg replacer powder and 2 eggs replaced with greek yogurt (1/4 cup per egg)! Made bundtinis and they were finished in 17 minutes! Thanks so much!

    Reply
    • Kathryn

      December 26, 2021 at 10:35 pm

      This is good to know for our other egg allergy friends. Thanks so much for coming back to give feedback to help others!

      Reply
  26. Mike

    February 07, 2022 at 10:49 am

    What size cake mix did you use? They’ve made the boxes smaller. Hopefully it still works with the smaller size mix

    Reply
    • Kathryn

      February 07, 2022 at 8:28 pm

      A 15.25 box is what I believe is average!

      Reply

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Hey, y'all!

I'm Kathryn! Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.

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