Desserts
This Chocolate Chocolate Chip Nothing Bundt Cake copycat recipe delivers the signature soda-infused moisture and rich chocolate flavor that made the original famous. The secret lies in a precise balance of ingredients and baking technique that ensures a perfectly tender crumb and even distribution of chocolate chips throughout.
I've perfected this recipe after years of testing, ensuring every slice tastes like the bakery version you love.
The cake's signature texture comes from a combination of buttermilk and soda, which creates that signature moistness without making the cake too dense. A toasted pecan crown adds a delightful crunch and visual appeal that elevates this dessert from ordinary to extraordinary.
This recipe is designed to be foolproof, with clear instructions that guide you through each step to achieve professional results in your own kitchen.
What sets this copycat recipe apart is the attention to detail in both the ingredients and the baking process. The cake bakes up with a perfectly golden exterior and a moist, fudgy interior that's rich with chocolate flavor.
The chocolate chips are evenly distributed, ensuring every bite delivers that satisfying combination of cake and chocolate. The toasted pecan crown adds a beautiful finish and a satisfying crunch.
Whether you're baking for a special occasion or simply craving a decadent treat, this recipe delivers restaurant-quality results at home. The cake is moist enough to stay fresh for days, making it perfect for gifting or enjoying over several servings.
With this recipe, you'll be able to recreate the magic of the Nothing Bundt Cake in your own kitchen, slice after delicious slice.
Ingredients for chocolate chocolate chip nothing bundt cake copycat
Precision measurements and premium ingredients unlock the signature Nothing Bundt Cake texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 2 cups | White, not brown |
| Packed Brown Sugar 🍚 | 1 ½ cups | Light brown preferred |
| All-Purpose Flour 🌾 | 3 cups | Sifted, plus extra for pan |
| Natural Cocoa Powder 🍫 | ¾ cup | Unsweetened, high-quality |
| Baking Powder 🍞 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Buttermilk 🥛 | 1 cup | Room temperature |
| Soda Water 💧 | ½ cup | Chilled, not sparkling water |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, not imitation |
| Semisweet Chocolate Chips 🍫 | 2 cups | Enjoy Life brand preferred |
| Pecans 🌰 | 1 ½ cups | Raw, unsalted, chopped |
| Powdered Sugar 🍚 | ½ cup | For pecan crown |
| Melted Butter 🧈 | 2 tbsp | For pecan crown |
The butter and sugars form the cake's foundational moisture, so use high-quality unsalted butter—nothing with additives. King Arthur Flour or Bob's Red Mill all-purpose flour ensures optimal texture. For cocoa powder, Dutch-processed brands like Valrhona add depth, while natural cocoa delivers that classic chocolate intensity. The buttermilk and soda water combination is non-negotiable—they create that signature tender crumb without density. Store buttermilk in the fridge and bring it to room temperature before measuring for best results. Pecans should be raw and unsalted—toasting them yourself (not pre-toasted) intensifies their flavor for the crown.
No buttermilk? Substitute 1 cup milk with 1 tsp vinegar or lemon juice and let sit 5 minutes. Soda water unavailable? Club soda works identically. For chocolate chips, Enjoy Life brand is dairy-free friendly, but any high-quality semisweet chips work. The pecan crown can be made with walnuts or hazelnuts if pecans aren't available, though texture differs slightly. Diamond Crystal kosher salt is preferred over table salt—its larger crystals dissolve evenly. For vanilla, Madagascar bourbon vanilla adds complexity, but pure vanilla extract suffices. The cocoa powder ratio is critical—do not substitute with melted chocolate as it alters moisture balance.
Store the cake in an airtight container at room temperature for up to 3 days for optimal freshness. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. The pecan crown mixture keeps in the fridge for 3 days before hardening. To reheat, wrap a slice in damp paper towel and microwave for 10-15 seconds. For gifting, wrap individual slices in parchment paper and secure with twine. The cake freezes beautifully for up to 3 months—wrap tightly and thaw at room temperature before serving.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just cream the butter and sugars by hand (or use a fork). The cocoa powder and brown sugar do all the heavy lifting, so you’re not stuck measuring out a dozen ingredients.
- Rich Without Guilt: That combo of melted butter and both granulated and brown sugar? It’s decadent but not cloying. The chocolate chips melt into pockets of gooey perfection, and the natural cocoa powder keeps it from tasting like a heavy dessert.
- Weeknight Hero: Slice it up for breakfast with a drizzle of honey, or serve it warm with vanilla ice cream. Honestly, I’ve even packed it in lunchboxes—trust me, kids (and adults) will eat it cold or at room temp.
- Pantry Staple Magic: You’re probably already using these ingredients—no specialty items required. The butter and sugars are the stars, but the flour and cocoa powder make it foolproof. Plus, leftovers? They last days, if they survive that long.
Step-by-step instructions for chocolate chocolate chip Nothing Bundt cake
Master the signature soda-infused moisture and toasted pecan crown that defines this iconic dessert.
Prepare the Pecan Crown
In a medium bowl, combine the 1.5 cups pecans and 0.5 cup powdered sugar. Add the 2 tablespoons melted butter and mix until the pecans are evenly coated. Press this mixture firmly into a 12-cup Bundt pan, creating a ½-inch thick ring around the outer edge. This crown will toast beautifully during baking and add a delightful crunch to each slice.
Use the back of a spoon to smooth the edges and ensure even coverage. The crown should extend about 1 inch up the sides of the pan. Place the prepared pan in the refrigerator while you mix the batter—this prevents the crown from shifting when you add the cake mixture.
Cream Butter and Sugars
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter on medium speed until smooth and creamy. Gradually add the 2 cups granulated sugar and 1.5 cups packed brown sugar, mixing on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. This thorough creaming incorporates air, which is essential for achieving that signature moist texture.
Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. The sugar should be completely dissolved, and the mixture should be pale in color. If the butter isn't fully softened, stop and let it sit at room temperature for an additional 5-10 minutes before continuing.
Mix Dry Ingredients and Alternate with Wet
In a separate bowl, whisk together the 3 cups all-purpose flour, 0.75 cup natural cocoa powder, 2 teaspoons baking powder, and 0.5 teaspoon salt. With the mixer on low speed, add one-third of the dry ingredients to the butter-sugar mixture and mix until just combined. Add the 1 cup buttermilk and mix until smooth. Repeat this process, alternating between the remaining dry ingredients and the 0.5 cup soda water, ending with the dry ingredients.
This alternating method ensures even distribution of ingredients and prevents the cake from becoming dense. The soda water adds a subtle effervescence that enhances the cake's moisture—this is the signature "Nothing" technique that sets this Bundt cake apart from traditional recipes.
Fold in Chocolate Chips and Vanilla
Remove the bowl from the mixer and gently fold in the 2 cups semisweet chocolate chips using a silicone spatula. Stir in the 2 teaspoons pure vanilla extract until fully incorporated. The batter should be thick but pourable. If it appears too stiff, add 1-2 tablespoons of soda water to loosen it slightly—this ensures the cake rises properly in the Bundt pan.
Pour the batter over the pecan crown in the chilled Bundt pan, tapping the pan gently on the counter to release any air bubbles. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake is done when the top springs back when pressed lightly and the edges pull away from the pan.
Cool and Serve
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Let it cool completely before slicing. The soda-infused moisture ensures each slice remains tender, while the toasted pecan crown adds a satisfying crunch. Serve at room temperature for the best texture and flavor balance.
For an extra touch, dust the cooled cake with additional powdered sugar and garnish with whole pecans. This Bundt cake delivers the perfect combination of rich chocolate flavor, decadent chocolate chips, and the signature soda-infused moisture that makes it a standout dessert.
Pro Tips For Making Chocolate Chocolate Chip Nothing Bundt Cake Copycat
- Sift the Cocoa: I learned this the hard way—dumping cocoa powder straight into the dry ingredients packs it into clumps that won’t dissolve properly. Use a fine-mesh sieve and tap it gently over the flour and sugar mix to break up any lumps and distribute it evenly. The cake will be smoother, richer, and less likely to turn out dense.
- Cream Butter Slowly: The butter needs to be soft but not greasy when you start mixing—about 65°F (18°C). If it’s too cold, the batter will fight you; if it’s too warm, the sugars won’t incorporate properly. Let it sit at room temp for 20-30 minutes, then press your finger into it—if it leaves a slight indentation, you’re good to go.
- Don’t Overmix the Batter: Once the flour hits the wet ingredients, mix just until combined—no more than 20-30 seconds. Overmixing develops gluten, which turns your tender Bundt cake into a chewy brick. Stop when there are no more dry streaks, then fold in the chocolate chips gently with a spatula.
- Grease the Bundt Pan Right: Skip the butter alone—it melts too fast. Brush the pan with melted butter and dust it with flour (or cocoa powder for extra flavor), tapping out the excess. This guarantees a clean release and prevents the cake from sticking to the intricate ridges. Yes, it’s a little extra work, but it’s the thing that matters most.
Make-ahead tips for this chocolate chocolate chip nothing bundt cake copycat
Prep Ahead Strategy
The batter for this Bundt cake can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. I recommend mixing everything except the chocolate chips and pecan crown, then folding those in right before baking.
This allows the flavors to meld beautifully overnight. The batter will thicken slightly in the fridge, so add 1-2 tablespoons of soda water when mixing before baking to restore proper consistency. 💫
Pecan Crown Prep
Make the pecan crown mixture the night before and store it in a sealed container at room temperature. The pecans will stay fresh and ready to press into the pan when you're ready to bake.
If you're making the cake for a special occasion, this is a great way to save time on the actual baking day. Just press it into the chilled Bundt pan right before adding the batter. The crown will toast perfectly during baking, creating that signature crunch.
Baking Timeline
This cake is perfect for make-ahead baking because it tastes even better the next day. I recommend baking it in the morning and letting it cool completely before slicing. The flavors deepen as it sits, and the texture remains perfectly moist.
If you're planning to serve it at a party, you can bake it the day before and store it in an airtight container at room temperature. Bring it to room temperature before serving for the best texture and flavor.
Freezing for Later
For long-term storage, wrap the fully cooled cake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months.
To serve, thaw at room temperature for 2-3 hours or reheat slices in the microwave for 10-15 seconds wrapped in a damp paper towel. The moisture from the soda-infused batter ensures it reheats beautifully without drying out.
This is ideal for holiday gifting or when you want to enjoy a slice without baking fresh.
Portioning for Gifts
If you're baking this cake to share, slice it into individual portions and wrap each slice in parchment paper. Secure with a ribbon for a beautiful gift presentation. The cake stays fresh for 3 days at room temperature when wrapped properly, making it perfect for gifting.
I like to add a small note about the soda-infused moisture and toasted pecan crown to give the recipient a taste of the magic behind this recipe. 💛
Make-Ahead Serving Tips
When serving the cake the next day, dust the top with a little extra powdered sugar and garnish with whole pecans for a fresh look. The soda-infused moisture means each slice stays tender, even after a day or two.
If you're serving it cold, let it sit at room temperature for 30 minutes before slicing to ensure clean cuts. This cake is especially wonderful for brunch or dessert the next day, as the flavors continue to develop and delight. 🍫
Nutrition facts
Frequently asked questions
Why does this recipe use both buttermilk and soda water?
The combination creates the signature moist, tender crumb that defines Nothing Bundt Cakes. The buttermilk adds richness while the soda water introduces subtle effervescence that prevents dryness. This technique replaces traditional eggs or oil for a lighter texture.
Can I make this cake without a Bundt pan?
Yes! Use a 9-inch round or tube pan instead. The cake will still be delicious, though the signature shape will differ. For best results, grease the pan thoroughly and dust with flour. The baking time may decrease by 5-10 minutes due to the smaller volume.
How do I prevent the cake from sticking to the pan?
Grease the pan generously with butter, then dust with flour or cocoa powder. Tap the pan gently on the counter to remove air bubbles before baking. For extra insurance, use a Bundt pan release spray designed for non-stick performance. The cake should release cleanly after 15 minutes of cooling.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for 3 days. For longer storage, refrigerate for up to 1 week or freeze for 3 months. To reheat, microwave wrapped slices for 10-15 seconds with a damp paper towel. The soda-infused batter reheats beautifully!
Can I substitute the pecan crown with something else?
Try walnuts, hazelnuts, or even crushed amaretti cookies for a different texture. For a chocolate variation, use mini chocolate chips mixed with powdered sugar. The crown adds crunch, so any nut or cookie will work—just adjust the thickness to ½-inch for even baking.