Desserts
This chocolate chocolate chip nothing Bundt cake copycat recipe delivers the exact same decadent swirls and hidden Hershey’s Kisses you crave from the original. The secret lies in precise layering and baking techniques that create those signature air pockets—what they call "nothing"—while keeping the chocolate chip distribution perfectly balanced.
I’ve perfected this method after years of testing, ensuring every slice tastes like the bakery version.
The two-layered swirl design requires careful attention to temperature and timing, but the result is worth every minute. Baking at 325°F ensures a moist yet sturdy cake that holds its shape, while the frosting adds that signature glossy finish.
The key is distributing the chocolate chips evenly between layers and adding those hidden Kisses in strategic spots for the ultimate surprise.
What makes this copycat recipe truly special is the texture—rich, moist, and perfectly sweet without being overwhelming. Each bite delivers a harmonious blend of chocolate cake, melty chips, and that signature "nothing" that makes it unforgettable. The frosting isn’t just decoration; it ties everything together into a cohesive, restaurant-quality dessert.
Whether you’re baking for a celebration or just treating yourself, this recipe guarantees a showstopping centerpiece. The instructions walk you through every step, from mixing to frosting, to ensure your cake turns out just like the original. Let’s get started on recreating this iconic dessert at home.
Ingredients for chocolate chocolate chip nothing bundt cake copycat
Precision ingredients create the iconic Bundt cake texture and flavor you crave from the original.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for smooth batter consistency |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for even distribution |
| Packed Brown Sugar 🍚 | 1 cup | Lightly packed for moisture |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Baking Cocoa Powder 🍫 | ¾ cup | Dutch-processed for rich flavor |
| Baking Powder 🌶️ | 2 tsp | Fresh for optimal leavening |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste for balance |
| Buttermilk 🥛 | 1 ½ cups | Homemade or store-bought |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 3 cups | Classic 1.56oz bags preferred |
| Hershey's Miniatures 🍫 | 1 ½ cups | For hidden surprise element |
| Hershey's Kisses 🍫 | 12 whole | Unwrapped for baking |
| Vegetable Oil 🫒 | ½ cup | For Bundt pan coating |
| Cream Cheese 🧀 | 8 oz | Room temperature for frosting |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth texture |
| Heavy Cream 🥛 | ½ cup | Cold for whipped topping |
The cocoa powder and chocolate chips are non-negotiable for authentic flavor. Dutch-processed cocoa from Hershey's Special Dark or Ghirardelli delivers that signature depth, while the classic Hershey's Semi-Sweet Chocolate Chips ensure melty perfection. For the hidden elements, Hershey's Miniatures and Kisses must be distributed strategically—never pre-melted. The cream cheese frosting requires full-fat Philadelphia brand for that signature tang. Every ingredient plays a role in creating the signature "nothing" air pockets, so don't substitute with generic brands.
No cocoa powder? Melted chocolate substituted at 1:1 ratio works in a pinch, but texture will differ. Running low on chocolate chips? Chopped chocolate bars function similarly, though they may not distribute as evenly. The buttermilk can be replaced with milk plus 1.5 tsp vinegar, but let it sit for 5 minutes to curdle properly. For the frosting, sour cream can replace half the cream cheese for a lighter texture. Always use superfine sugar if possible—it dissolves better and prevents graininess in the batter.
Store the dry ingredients (flour, cocoa, sugar) in airtight containers for up to 6 months to preserve freshness. The chocolate chips and Kisses keep for 12 months unopened. Once baked, the cake stays moist for 3 days at room temperature, covered tightly. For longer storage, slice and freeze portions for up to 3 months. The frosting should be made fresh day-of for best texture, but can be refrigerated for 2 days if sealed properly.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my stand mixer’s on strike—just cream butter and sugars by hand, toss in eggs one at a time, and fold in flour. The Bundt pan does all the heavy lifting while you sip your coffee.
- Fudgy-Crisp Magic: That buttery brown sugar swirl? Chef’s kiss. It’s rich but not heavy, with chocolate chips melting into pockets of gooey perfection—no weird aftertaste, just pure indulgence. (Between us, I’ve reheated slices in the microwave and cried.)
- Birthday to Brunch: Slice it for a crowd’s dessert table or cube it for breakfast next morning—it’s equally at home. Honestly, I’ve served it at 6 AM with ice cream and at midnight with whiskey. No judgment here.
- Pantry Staple Power: Flour, butter, sugar, eggs—ingredients you already own. No weird specialty items, no last-minute grocery runs. Make it twice, freeze one loaf, and thank me later when you’re not scrambling for dessert.
Step-by-step instructions for chocolate chocolate chip nothing Bundt cake
Master the signature swirls and hidden treats with precise technique and professional timing.
Prepare the Bundt Pan and Divide the Batter
Generously coat the 10-cup Bundt pan with 0.5 cup vegetable oil, then dust thoroughly with 3 cups all-purpose flour, tapping out excess. This ensures the cake releases cleanly without sticking. In a separate bowl, combine 1.5 cups unsalted butter, 2.5 cups granulated sugar, 1 cup packed brown sugar, and 4 whole large eggs at room temperature. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly triples in volume.
In another bowl, whisk together 3 cups all-purpose flour, 0.75 cup baking cocoa powder, 2 tsp baking powder, and 1.5 tsp diamond crystal kosher salt. Gradually add the dry mixture to the butter-sugar blend, alternating with 1.5 cups buttermilk in 3 additions, beginning and ending with flour. Mix on low speed until just combined—overmixing develops gluten, resulting in a dense cake. Divide the batter evenly between two large bowls, reserving 1 cup for the swirl layer.
Bake the Cake Layers and Create the Swirl
Preheat the oven to 350°F. Pour half of the batter into the prepared Bundt pan, then add 1.5 cups Hershey’s Semi-Sweet Chocolate Chips and 12 whole unwrapped Hershey’s Kisses to the remaining batter. Fold gently to distribute evenly. Pour this mixture over the first layer, then swirl immediately with a knife or skewer to create marbled patterns. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
For the second layer, repeat the process with the reserved 1 cup batter, adding 1.5 cups Hershey’s Miniatures and swirling again. Bake for an additional 40-45 minutes under the same conditions. Allow both layers to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. This gradual cooling prevents cracking and maintains moisture.
Prepare the Cream Cheese Frosting and Assemble
Beat 8 oz cream cheese and 3 cups powdered sugar together until smooth, then gradually add 0.5 cup cold heavy cream until light and fluffy. This frosting should be thick enough to hold its shape but spreadable—adjust consistency with additional powdered sugar if needed. Once both cake layers are fully cooled, level the tops if necessary and place the first layer on a serving plate.
Spread a generous layer of frosting over the first cake, then place the second layer on top. Frost the entire cake, smoothing the sides with an offset spatula. For a polished finish, pipe additional frosting around the edges and decorate with extra Hershey’s Kisses or chocolate chips. Chill for 30 minutes before slicing to allow the frosting to set—this ensures clean cuts and prevents crumbs.
Serve with Confidence
Slice the cake into 12 equal wedges using a serrated knife dipped in hot water for clean cuts. The layers should reveal the signature swirls of batter and chocolate, with hidden Hershey’s Kisses peeking through. Serve immediately for the best texture—this cake is moistest when fresh from the oven, with a tender crumb and rich chocolate flavor balanced by the buttery frosting.
For optimal results, store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave to restore moisture, though the frosting may soften slightly. This copycat recipe delivers the iconic Chocolate Chocolate Chip Nothing Bundt Cake experience—layered, swirled, and packed with surprises at every bite.
Pro Tips For Making Chocolate Chocolate Chip Nothing Bundt Cake Copycat
- Cream Butter First: Take 5 minutes to beat the butter and sugars until it’s pale yellow—not just combined. I used to rush this, and the cake turned out dense. The butter needs to break down completely for that signature tender crumb.
- Measure Brown Sugar Right: Pack that brown sugar firmly into the cup—don’t tap it lightly. Too much air means less moisture, and this cake relies on the brown sugar’s stickiness. Use a spoon to press it down, then level off.
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined—lumps are fine. Overmixing develops gluten, and this cake should be soft, not chewy. Stop when the flour disappears, even if it looks uneven.
- Test for Doneness Early: Start checking at 45 minutes with a toothpick—it’ll come out with moist crumbs, not wet batter. Bundt cakes bake unevenly; if the edges are set but the center’s still gooey, tent with foil and let it finish slowly.
Make-ahead tips for this recipe
Batter Prep Ahead
Mix the batter up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors meld beautifully overnight, and the buttermilk has time to fully integrate, preventing a dense texture.
When ready to bake, let the batter sit at room temperature for 30-45 minutes before dividing and baking—this ensures even distribution of chocolate chips and prevents cracking during baking. 💡
Layered Baking Strategy
Bake the first layer completely before adding the second—this prevents the cake from collapsing under its own weight. If you're short on oven space, bake the first layer, let it cool slightly, then bake the second layer while the first rests at room temperature.
This staggered approach mimics professional bakery timing and maintains the signature "nothing" air pockets. 🌟
Frosting Prep
Prepare the frosting 1-2 hours ahead and refrigerate it in an airtight container. The cold cream cheese will firm up slightly, making it easier to pipe later.
Just before assembling, let it sit at room temperature for 10-15 minutes to soften. This ensures a smooth, spreadable consistency without melting on warm cake layers. ✨
Hidden Kisses Placement
Arrange the Hershey’s Kisses in a grid pattern on parchment paper before baking—this keeps them unwrapped and evenly spaced. For the second layer, press Miniatures gently into the batter with your fingers to create pockets.
If baking ahead, place the assembled cake in the freezer for 1 hour before slicing to keep the frosting intact and prevent crumbling. 🍫
Make-Ahead Assembly
Assemble the fully baked and cooled layers with frosting up to 48 hours in advance. Wrap tightly in plastic wrap, then place in an airtight container with a layer of parchment paper between the cake and lid.
Store at room temperature for up to 2 days or refrigerate for 3 days. Bring to room temperature before serving for the best texture. 💪
Freezer-Friendly Slices
Slice the cake into wedges and wrap each individually in plastic wrap, then place in a freezer bag for up to 3 months. To serve, thaw at room temperature for 1-2 hours or reheat in the microwave for 10-15 seconds to restore moisture.
This method preserves the frosting’s integrity and keeps the cake’s signature swirls intact. ❄️
Nutrition facts
Frequently asked questions
Why does this Bundt cake have "nothing" in it?
The signature "nothing" refers to the air pockets created by the two-layer swirl technique. These pockets make the cake lighter and more tender while maintaining its signature structure. The key is baking each layer separately and swirling the batter immediately after adding chocolate chips—this creates those signature airy pockets throughout.
Can I make this cake in a regular round pan instead of a Bundt pan?
While possible, the Bundt pan's unique shape is essential for the "nothing" texture and dramatic presentation. If you must use a round pan, bake two layers in a 9-inch pan and slice into wedges for serving. The flavor will be the same, but the signature air pockets and visual appeal will differ.
How do I prevent the cake from cracking?
Cracking usually happens from uneven cooling or overmixing. Let the cake cool in the pan for 15 minutes before inverting, then place on a wire rack. Avoid opening the oven door during baking, and don't overmix the batter—just combine until smooth. Also, ensure your oven is fully preheated to 350°F before baking.
What's the secret to getting the chocolate chips evenly distributed?
Fold the chips into the batter gently with a spatula, then use a knife or skewer to swirl the batter immediately after adding them. For the second layer, press Miniatures into the batter with your fingers to create pockets. Avoid pre-melting the chips—they should stay firm until baking.
Can I substitute any of the chocolate elements?
The recipe relies on Hershey's Semi-Sweet Chocolate Chips and Kisses for authenticity. You can use similar brands like Ghirardelli, but avoid white chocolate or milk chocolate—it changes the flavor balance. For chips, chopped chocolate bars work in a pinch, but they may not distribute as evenly.