Decadent and moist gluten-free chocolate chip bundt cake tastes like a copycat replica of Nothing Bundt Cakes' gluten-free recipe! This easy, bakery-style cake has a thick drizzle of cream cheese frosting on top.
Preheat the oven to 350°F. Grease a nonstick 12-cup bundt cake pan and set aside.
In a large mixing bowl combine flour, sugars, pudding mix, baking powder, baking soda, and salt. Mix on low to combine.
Add the eggs, sour cream, oil, and vanilla extract. Mix on low speed until all the ingredients are combined. Gradually pour in the hot water while continuing to mix. Increase speed to medium and beat for 1 minute. The mixture will be thick. Mix in chocolate chips on low speed.
Spread evenly in the prepared bundt cake pan. Bake on the middle rack for 55-60 minutes, or until a long cake tester comes out clean.
Cool on wire rack for 10 minutes before inverting out of the pan and cooling completely.
Cream Cheese Frosting
For the glaze, beat together the softened cream cheese and butter until smooth. Mix in the vanilla and powdered sugar until no lumps remain.
To frost the cake, place the frosting into a large ziplock bag or pastry bag. I find placing the bag in a tall, sturdy cup and then filling, makes this process easier.
Snip off the corner of the bag and then start in the center hole and squeeze in a straight line to the outer edge of the cake. Swoop back to the center, circling the cake, until it is frosted. Refrigerate leftovers.
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Notes
Expert Baking Tips
This recipe makes a lot of cake batter. Be sure to use a 12-cup bundt pan. If you are not sure of the capacity of yours, fill it with water first. The batter should not reach more than two-thirds up.
Results of the cake will vary, depending on the brand of GF all-purpose flour used. This recipe was tested with Cup4Cup gluten-free flour, which I highly recommend.
Since bundt pans are very deep, I recommend using a cake tester to reach the middle of the cake. Also test not only in the middle, but towards the center hole.
Use instant vanilla pudding mix for this recipe, not "cook and serve."
If your bundt pan is older, or does not have a good nonstick surface, grease it liberally with butter or vegetable shortening, then sprinkle with gluten-free flour or sugar. Tap out the excess before filling.