Bundt Cake

4.80 from 5 votes

Two copycat Bundt cake recipes inspired by “Nothing Bundt Cakes,” a rich Chocolate Bundt and a delightful Vanilla Raspberry Bundt!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Keyword: bundt cake

Servings: servings

Author: Chelsea Lords

Cost: $6.26

Equipment

Bundt pan
Hand mixer

Ingredients

Chocolate Bundt Cake (See Note 1 for Vanilla Raspberry)

3 large eggs
3/4 cup sour cream full-fat
3/4 cup melted coconut oil or vegetable oil, see note 2
1 tablespoon vanilla extract
1 (15.25-ounce) box Betty Crocker Super Moist Chocolate Fudge Cake Mix
1 (3.9-ounce) package instant chocolate pudding mix dry
1/2 cup hot water or coffee, see note 3
1-1/2 cups mini chocolate chips

Frosting

4 tablespoons butter room temperature
1 (8-ounce) package cream cheese room temperature
1 teaspoon vanilla extract
1/16 teaspoon salt
2 cups powdered sugar

US - Metric

Instructions

Chocolate Cake

Preheat oven to 350°F. Generously grease the Bundt pan with nonstick spray, shortening, or butter (use a bag or paper towel to rub it in). Then dust lightly with flour, shake to coat, and tap out the excess.
In a large bowl, whisk 3 eggs with a fork. Add in sour cream, oil, and vanilla extract. Stir until completely combined.
Add the chocolate cake mix and chocolate pudding mix. Stir. Add in hot water and mix until just combined. Add mini chocolate chips.
Pour batter into the greased Bundt cake pan. Bake at 350°F for 45–50 minutes or until a toothpick comes out clean when inserted into the cake. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. Let cake cool completely before frosting.

Frosting

Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth.
Mix in vanilla extract and salt. With mixer running on low speed, slowly add powdered sugar and beat until smooth. Add powdered sugar to preference. Less sugar will leave you with a tangy and difficult to spread frosting; more sugar will yield a thicker and sweeter frosting.
Chill the frosting for 15–25 minutes before using, or store it in an airtight container in the fridge. If stored for several hours, let it sit at room temperature for 10–15 minutes before frosting. Transfer the frosting to a large bag, seal it, and cut off the tip. Starting from the outside, pipe stripes toward the center of the cake, working around the entire surface.

Notes

Note 1: Raspberry Bundt Cake:

3 large eggs
3/4 cup full-fat sour cream
3/4 cup melted coconut oil or vegetable oil
1 tablespoon vanilla extract
1 (15.25-ounce) box Betty Crocker Super Moist Vanilla Cake Mix
1 (3.9-ounce) package instant vanilla pudding mix
1/2 cup buttermilk
1 cup chopped white chocolate chips
1/3 cup seedless raspberry jam

Preheat oven to 350°F. In a large bowl, whisk 3 eggs. Stir in sour cream, oil, and vanilla. Add vanilla cake mix and pudding mix. Stir in buttermilk, then fold in white chocolate chips. Add ⅓ of batter to a greased pan. Spread evenly. Layer jam on top and spread again. Add remaining batter; smooth the top. Bake at 350°F for 45–50 mins, until a toothpick comes out clean. Cool fully before frosting.

Note 2: I love the hint of coconut flavor the oil adds! Vegetable oil also works. Measure coconut oil after it is melted. Then make sure it’s cooled to room temp, or it will clump.

Note 3: Hot water helps the cocoa powder to bloom, making the chocolate cake develop its flavor better. You can also use leftover coffee or add in some espresso.

Nutrition Note: The nutrition information is calculated for the chocolate bundt cake.

Storage: These cakes are best enjoyed within 2–3 days. Cover any leftovers tightly and store in the fridge.

Nutrition