Best Ever Chocolate Bundt Cake- No one will guess this cake starts with a cake mix. It is rich, dense, and packed with chocolate flavor. It really is the best ever!!
I love making Bundt Cakes. They look so fancy, but there is no tricky layering involved. Am I the only one who has a hard time making layer cakes?
This is my favorite chocolate bundt cake recipe ever! It is dense and moist and oh so chocolaty. You can just sprinkle it with powdered sugar, but I always make chocolate frosting. I am a sinner that way. 🙂
Sadly, um, I mean fortunately, this cake is just as good the next day. I try to share it so I don’t have any leftovers tempting me all throughout the next day. Because a girl can only resist chocolate for so long.
See how moist and yummy that looks? I’ve gotta go grab a fork. 🙂
How to make Chocolate Bundt Cake:
- 1 box chocolate cake mix (I prefer Duncan Hines)
- sour cream
- instant chocolate pudding mix
- vegetable oil
- chocolate chips
Spray a 12 cup Bundt Pan with Baker’s Joy. Beat first six ingredients till smooth, stir in chocolate chips. Pour into prepared pan. Bake at 350° for about 45-50 minutes. Cool completely. Frost with chocolate frosting or dust with powdered sugar.
How to store chocolate bundt cake:
-You can store this bundt cake on the counter for two to three days if it is covered. I have a few cake stands with high domes, and that is how I store mine.
Other yummy cake recipes you’ll love:
Chocolate Bundt Cake Recipe
- Spray a 12 cup Bundt pan with Baker's Joy. Set aside
- Beat first six ingredients in a large mixing bowl till smooth, stir in chocolate chips.
- Pour batter into prepared pan. Bake at 350° for about 45-50 minutes.
- Cool completely. Frost with chocolate frosting or dust with powdered sugar.
—I have used both light and fat free sour cream for this recipe, and they work just fine.
—For best results when using a bundt cake pan, always use shortening or Bakers Joy to grease it. Pam does not work as well, and neither does vegetable oil. I have never had a cake stick when I have used Baker's Joy or the shortening/flour method.
—You can also add chopped nuts to the cake if you so desire.
Amount Per Serving: Calories: 201 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 55mg Sodium: 57mg Carbohydrates: 14g Fiber: 1g Sugar: 10g Protein: 3g
See all my CAKE RECIPES.