Expert Tips:

1. Use room-temperature ingredients for a smoother batter.

Softened butter, cream cheese, and eggs blend more evenly and help the cake rise without tunneling or dense spots.

2. Measure flour the right way for a lighter crumb.

Spoon flour into your measuring cup and level it off. Packing flour leads to a heavy, dry Bundt cake.

3. Mix the dry ingredients separately first.

Whisking flour, baking powder, and salt in a separate bowl guarantees even distribution and avoids overmixing once combined.

4. Fold in the mini chocolate chips gently.

Mini chips distribute more evenly, but overmixing can sink them. Fold with a rubber spatula for the best placement.

5. Tap the pan to remove air bubbles.

A few light taps on the counter smooth the batter and prevent large holes once baked.

6. Don’t skip greasing every nook of your Bundt pan.

Use baking spray with flour or a thin butter + flour coating. Bundt pans are notorious for sticking if not coated well.

7. Let the cake cool in the pan before removing.

Cool 10–15 minutes, then invert. Removing it too early can cause breakage, but waiting too long can cause sticking.

8. Chill your icing slightly before piping.

A firmer icing makes it easier to create those classic thick, beautiful Bundt stripes without them melting or sliding.

9. Pipe fewer stripes for a lighter, WW-friendly version.

Fewer icing stripes = fewer calories while still keeping the iconic Nothing Bundt Cake look.

10. Freeze slices or the whole cake for quick treats later.

Bundt cakes freeze exceptionally well. Wrap individual slices or the entire cake tightly, then freeze for up to 3 months. Thaw at room temperature for a freshly baked taste.

How to Make the Signature Nothing Bundt Cake Icing Stripes

One of the most recognizable parts of a Nothing Bundt Cake is the dramatic, thick icing stripes that flow from the center toward the base of the cake. Luckily, you can recreate that classic look at home with a simple light cream cheese icing—or even a store-bought shortcut if you want to keep it extra easy or lower in calories.

Light Cream Cheese Icing (Perfect for Piping Stripes)

Ingredients:

• 2 oz light cream cheese, softened

• 2 tablespoons unsalted butter, softened

• ½–1 cup powdered sugar (start with ½ cup and adjust)

• ½ teaspoon vanilla extract

• 1–2 teaspoons milk, only if needed for piping consistency

Instructions:

1. Beat the cream cheese and butter together until smooth.

2. Add powdered sugar gradually until thick but pipeable.

3. Mix in vanilla.

4. If the icing is too thick to pipe, add ½ teaspoon of milk at a time until it flows slowly from the piping bag.

This makes a lighter, less sugary version of the classic icing, but still firm enough to create those gorgeous stripes.

How to Pipe the Signature Striped Look

1. Fill a piping bag (or a zip-top bag with the corner snipped).

2. Start at the center hole of the Bundt cake.

3. Slowly squeeze a thick line of icing outward toward the bottom edge.

4. Stop squeezing right before you reach the base so the stripe looks clean.

5. Repeat all the way around, spacing the stripes evenly—you can do 12–16 stripes depending on how bold you want the look.

6. For a more calorie-friendly option, pipe fewer stripes and let the cake show through—it still looks beautiful and saves points/calories.

7. Want even more visual appeal? Add fresh berries, orange slices, cherries, or chocolate shavings on top for a polished finish.

Shortcut Option (Super Easy!)

You can also grab a store-bought squeezable vanilla icing bag (the kind made for cookie decorating). It pipes beautifully with zero prep and is great if you’re short on time.