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 cakes from scratch, but sometimes we all need a shortcut. Chocolate Chip Bundt Cake, Turtle Layer Cake, and Fudgy Grasshopper Cake are other yummy recipes that start with a cake mix.
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:
Ingredients:
- 1 box chocolate cake mix (I prefer Duncan Hines)
- eggs
- sour cream
- water
- 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:
- Coconut Bundt Cake
- Reese’s Peanut Butter Chocolate Poke Cake
- Coconut Zucchini Chocolate Cake
- Zucchini Cake
- Strawberry Poke Cake
Chocolate Bundt Cake Recipe
Best Ever Chocolate Bundt Cake
Ingredients
- 15.25 oz box chocolate cake mix
- 4 eggs
- 1 cup sour cream
- ½ cup water
- 3.4 oz box instant chocolate pudding mix
- ½ cup oil
- 1 ½ cups semi-sweet chocolate chips
Instructions
- 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.
Notes
- 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 and flour 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.
Nutrition
If you are looking for an easy cake that will thrill any chocoholic, this chocolate bundt cake with pudding, sour cream, and chocolate chips is out of this world!
I am going to make this for my husband this Father’s Day! I am sure he will love it!!
Reply
I hope your husband loved it, and that both of you had a wonderful Father’s Day! 🙂
Reply
I have to try this cake. I had one at a picnic years ago and I remember the baker saying it was made with cake mix. Thought the sour cream would give it moisture also. I don’t remember hers having chocolate chips but then maybe they all melted. I would use small also. Good luck to me, I have been searching forever for this recipe!
Glad you are on my email web site.
Linda
Reply
Glad you found the recipe! I’m not always a fan of cakes from a mix, but I LOVE this one. I’ve used the small chocolate chips, and they work great as well. But even without chocolate chips it is still amazing. 🙂
Reply
YUM! Looks like my kind of recipe! Thanks Kara!
Reply
Wow this chocolate cake looks so amazing! It is also beautiful in a bundt cake.
Reply
Love this! So moist and chocolatey.
Reply
Amazing Chocolate Bundt cake recipe!
Reply
Absolutely amazing!! Thank you for sharing this recipe 🙂
Reply
You’re welcome Eden – so glad you enjoyed it!
Reply
Your recipe calls for a 3 oz. box of instant chocolate pudding. My instant pudding is 3.9 oz. In fact, all the pudding boxes I have say 3.9 oz. Has the company changed the amount in each pudding box or what? I have company coming over this evening and I don’t want to mess this up. Maybe I should try something else this time. I noticed you asked one person who had a flop if they used the exact ingredients so I guess it’s pretty important to do that.
Reply
Where I live, different brands of pudding sometimes have different sized boxes. As long as you use the small box (3-3.9 ounces) instead of the larger boxes with 5 ounces, you’ll be fine!
Reply
Could I make mini bunds with this? How many & how long would I bake them?
Reply
I’m sure they would work in mini bundt pans. I’m not sure how many it would make, it depends on the size of the mini pans. I would think they would take about as long as cupcakes do. I’d say 15-20 minutes, but again, it depends on the size of the pans. Good luck!
Reply
I made this cake today and it is wonderful! I added miniature chocolate chips and a cup of chopped pecans. I Added a tablespoon of flour to the chocolate chips and tossed to coat before I added to the cake mixture hopping it would help prevent them from sinking to the bottom. The chips seem to be well distributed throughout the cake. This recipe is a keeper!
Reply
Glad you loved it, and I bet the pecans were a tasty addition!
Reply
This has been my recipe for 30+ years, passed down by my mum. Only difference, I use a box of brand name (vs a no name) devil’s food chocolate cake mix vs. Regular chocolate cake mix and I beat the batter for 6 minutes before adding chocolate chips. I’m in Alberta, CA, and we are quite dry here, have had some challenges making in Michigan with increased humidity. Also, very important not to add more than the 3 Oz of pudding mix. Has won me first place in several baking competitions and a staple birthday cake for my husband 🙂
Reply
Followed recipe..no success for me. Epic fail. Chocolate chips all sank to bottom of pan and stuck there like a messy goop, while the actual cake was bland and had no sweetness to it. Bummed I was hoping it would come out wonderful but no luck for me. Maybe next time!
Reply
I will like to try this cake, looks yummy. I have been making a similar chocolate cake but it did not have the sour cream in it.
I use the Mini Chips it ust taste better,
For the Fosting I Use large container of Heavy Whip cream, 1 pkg chocolate instant pudding and 1/2 cup whole milk.
Will Try Kara’s cake, with mini chips and my chocolate frostin listed above
Tina
Reply
I have also made it with mini chips and it works great! I just don’t have them on hand very often.
Reply
Small Bundy instructions I can use them for Church. Thank You Susan
Reply
How did make your frosting
Reply
My cake didn’t come out anything like the one in this pic. The chocolate chips never melted, it looks like a big fat chocolate chip cookie with a hole in the middle. With a very goowie bottom. Taste pretty good though.
Reply
Sorry your cake didn’t turn out as pictured. I’ve made it dozens of times with perfect results every time. Did you use the exact ingredients, or did you use substitutions? Hopefully we can figure out what went wrong. 🙁
Reply
This is the best cake ever!
Reply
So glad you agree with me Jan! It is the best! 🙂
Reply
Oh this looks like one big-o chocolate donut but better!
Reply