Chocolate Bundt Cake {Using Cake Mix!}

With a little help from a boxed mix, chocolate pudding, sour cream, and chocolate chips, this easy chocolate bundt cake is ready for the oven in about 10 minutes. It’s moist, rich, and loaded with pockets of melty chocolate in every bite. Dust with powdered sugar, drizzle with glaze, or serve with vanilla ice cream for the perfect finishing touch.

If you love easy cakes that start with a mix, you’ll also want to try this lemon bundt cake with cake mix, a maple walnut cake, this rum cake recipe, and this pineapple upside down cake using cake mix, too!

Before You Get Started

A few quick tips to set you up for success:

• Grease and flour your Bundt pan well. This is the most important step for a clean release. Coat with butter and dust with flour, or use a baking spray like Pam Baking Spray. Don’t skip this or your cake may stick.
• Bring eggs and sour cream to room temperature. They’ll mix more smoothly into the batter and help create a tender, even crumb.
• Don’t overbake. Start checking for doneness around the 50-minute mark. Overbaking is the fastest way to dry out your cake.

How to Make Chocolate Bundt Cake Using Cake Mix

I first found this recipe tucked away in my mom’s old recipe box. It was called “Claudia’s Chocolate Cake,” named for one of her old friends. The sour cream and pudding mix in the batter make this cake incredibly moist with a tender crumb, while the Bundt pan gives the outside a slightly crispy texture (like the edges of a brownie). I hope you love it as much as we do!

Step 1: Mix the Batter

In a large bowl, combine one box of Devil’s Food cake mix (I like Duncan Hines, but any chocolate cake mix works), 1 cup full-fat sour cream, one small box (3.9 oz) of instant chocolate pudding mix (just the dry mix, not prepared), ½ cup water, ½ cup vegetable oil, and 4 eggs. Beat on medium-high speed for about 2 minutes until smooth.

** Pro Tip: The pudding mix is what makes this cake extra moist and fluffy. Don’t skip it! You can also swap the water for brewed coffee to deepen the chocolate flavor.

Step 2: Fold in the Chocolate Chips

Use a spatula to gently stir in 1 ½ cups of miniature chocolate chips. I prefer mini chips because they disperse more evenly and make slicing cleaner, but regular chips work too.

Step 3: Transfer to the Pan

Pour the batter into your greased and floured Bundt pan. Tap the pan on the counter a couple of times to release any big air bubbles.

Step 4: Bake

Bake at 350°F for 50 to 60 minutes. My cake is typically done in about 55 minutes, but baking times vary depending on your oven and pan. Insert a toothpick into the center. When it comes out clean, the cake is ready.

** Quick Note: If the top starts to brown too quickly, tent loosely with aluminum foil for the last 10 to 15 minutes.

Step 5: Cool Before Removing

Let the cake stand in the pan for 10 minutes (no longer, or condensation will form and affect the crust). Invert onto a wire rack and remove the pan. Allow to cool completely before dusting with powdered sugar.

The cake actually gets better as it sits, so this is a great make-ahead dessert. Just wait to dust with powdered sugar until right before serving.

Additional Tips

• Use full-fat sour cream for the richest flavor and moistest texture. The fat content and acidity add moisture without thinning the batter.
• Don’t leave the cake in the pan too long after baking. About 10 minutes is ideal. After that, condensation forms and can make the crust soggy.
• Tap the pan before baking to release air bubbles. This helps prevent tunnels or holes in your finished cake.
• Check for doneness early. Start testing with a toothpick at the 50-minute mark since ovens and pans vary.
• Prepare ahead if you like. This cake tastes even better the next day, making it perfect for parties and holidays.

How to Decorate a Chocolate Bundt Cake

This rich cake doesn’t need much decoration, which is one of the reasons I love it. A simple dusting of powdered sugar looks elegant and adds just the right finishing touch. For something sweeter, try a vanilla glaze or a chocolate ganache.

Recipe Variations

• Loaf cakes: If you don’t have a Bundt pan, bake this in two loaf pans. The cooking time will be slightly shorter, typically 45 to 50 minutes at 350°F.
• Swap the cake mix: If you don’t have Devil’s Food, use a regular chocolate cake mix instead.
• Use coffee instead of water. Brewed coffee enhances the chocolate flavor beautifully. You can also add a little espresso powder to the batter.
• Try different chocolate chips. Milk chocolate, dark chocolate, semi-sweet, or even white chocolate chips all work well.
• Finish with glaze. Top with [vanilla glaze] or [chocolate ganache] instead of powdered sugar. Or skip the topping entirely!

Storage and Freezing

To store: Cover the cake loosely and keep at room temperature for 2 to 3 days. For longer storage, refrigerate for up to 1 week.

To freeze: Allow the cake to cool completely, then wrap tightly with plastic wrap and again with aluminum foil. Freeze for up to 3 months. I often cut the large Bundt cake in half so we can enjoy part now and save the rest for later.

Frequently Asked Questions

What does sour cream do to a cake?

The sour cream is an important ingredient, thanks to its high fat content and its acidity. The sour cream adds moisture without thinning the batter, adds fat for creaminess, helps to control the browning, and activates the leavening agents.

Why add pudding to cake mix?

The gelatin component in the instant pudding mix makes the cake super moist. It’s the secret ingredient to make your cake more fluffy, too! When baking a cake in a Bundt pan, a very moist batter is necessary so that the cake doesn’t dry out. Don’t omit the pudding, which is a key ingredient.

What is special about a Bundt cake?

The Bundt pan was invented by H. David Dalquist of Nordic Ware in 1950. The unique ring shape allows more of the cake to contact the pan edges, so heat transfers more evenly. This means the inside cooks through without burning the outside, creating a crisp, golden crust on each slice.

What’s the difference between a Bundt cake and a regular cake?

Unlike sheet cakes or layer cakes baked in shallow pans, a Bundt pan has decorative sides and a hollow center. It’s typically used for denser, moister cakes like pound cake, coffee cake, and recipes like this one. The shape also makes for a beautiful presentation without much effort.

Do Bundt cakes bake faster than regular cakes?

No, Bundt cakes actually require longer baking times because the batters are dense and the pans are large. This cake needs about 50 to 60 minutes at 350°F.

Do you need a Bundt pan to make this cake?

You can use other pans, but you’ll need to adjust baking times and you’ll lose the signature Bundt shape. If you need a Bundt pan, check out this guide to the best Bundt pans. My favorite is the NordicWare Anniversary Bundt Pan.

How do I keep my Bundt cake from sticking?

Grease the pan thoroughly with butter and dust with flour, or use a baking spray made for baking. This is the most important step for a clean release.

More Chocolate Cake Recipes

• One Bowl Buttermilk Chocolate Cake
• Texas Sheet Cake
• Easy Chocolate Cake with Cream Filling
• Italian Love Cake
• Coca Cola Cake