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With a little bit of help from a boxed mix, chocolate pudding, sour cream, and chocolate chips, this easy Chocolate Bundt Cake recipe is ready for the oven in about 10 minutes! It’s a moist, rich, and decadent dessert that will impress your guests and will satisfy every chocolate craving. Dust the cake with powdered sugar, drizzle with glaze, or top with whipped cream or vanilla ice cream for the perfect finishing touch!
Chocolate Chip Bundt Cake
Every home cook needs a delicious go-to chocolate cake recipe — better yet if it’s quick and easy! When I came across this long-lost triple chocolate Bundt cake recipe in my mom’s old recipe box, I knew that it would be perfect for my kitchen. After all, it’s a simple dessert that takes advantage of a boxed mix (and your family will never know)!
The decadent cake is moist and rich (thanks to sour cream and pudding in the batter), tastes a lot like brownies (but not so dense), has a nice outer crust like a pound cake, and a light and tender crumb. It’s basically the perfect cross between brownies and chocolate cake, since the Bundt pan gives the exterior a nice crispy texture (like the edges of a brownie), while the inside of the cake stays moist, fluffy, and soft.
Since the chocolate cake is studded with chocolate chips, you also gets pockets of melty, gooey chocolate in every bite! It’s like the best part of a warm chocolate chip cookie. What more could we possibly ask for?!
What is special about a Bundt cake?
The Bundt cake pan was invented by H. David Dalquist, the owner of Minnesota’s Nordic Ware company, in 1950. The unique ring-shaped pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. This allows the inside of the cake to cook through without burning the outside, creating a crisp, golden brown crust on each slice.
What’s the difference between a cake and a Bundt cake?
Unlike more traditional sheet cakes or layer cakes that are baked in shallow pans, a Bundt pan has decorative sides and tops that range from ridges to fruit, or other still life scenes. It is typically used for pound cake, coffee cake, and other dense, moist cakes like this old-fashioned chocolate Bundt cake using cake mix. Since more of the cake’s surface is exposed to high heat in a Bundt pan, you achieve a nice brown crust on the outside of the cake, while keeping the inside perfectly moist.
Ingredients
This is a quick overview of the ingredients that you’ll need to make a chocolate sour cream Bundt cake. As always, the specific measurements and the complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Devil’s Food cake mix: I like the super-rich, chocolatey Duncan Hines Devil’s food cake mix, but any similar variety will work. You can even substitute with a regular chocolate cake mix.
- Sour cream: use full-fat sour cream for the best flavor and texture.
- Instant chocolate pudding mix: just the small 4-serving (3.9 ounce) box of dry mix — not prepared into actual pudding.
- Water: the liquid that thins the cake batter. You can substitute with brewed coffee, if you like.
- Vegetable oil: keeps the cake super-moist. I use vegetable oil, but any neutral oil (such as canola oil) will work.
- Large eggs: give the cake structure.
- Chocolate chips: I like the miniature semi-sweet chocolate morsels because they’re less “chunky” in the batter, making the cake easier to cleanly slice. They also disperse more throughout the batter so that you have rich chocolate chips in every bite. You can substitute with regular chocolate chips if you prefer.
- Powdered sugar: for dusting the top of the cake. Skip the powdered sugar if you like, or substitute with a simple vanilla glaze or a chocolate ganache.
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.
How to Make Chocolate Bundt Cake Using Cake Mix
Like I said, I first found this easy chocolate cake recipe in my mom’s old recipe box. As my parents were packing up my childhood home and moving out of the kitchen that they had used for 35 years, Mom sent many of her old, tattered recipe cards my way (knowing that I would enjoy sifting through them)! It was called, “Claudia’s Chocolate Cake,” named (I assume) for one of my mom’s old friends. I hope that you love it as much as we do!
- Mix together the batter ingredients in a large bowl on medium-high speed for about 2 minutes.
- Fold in the chocolate chips.
- Transfer the batter to a greased and floured Bundt pan. Tap on the counter a couple of times to release any air bubbles.
- Bake in a 350°F oven for about 55 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes in the pan, and then turn the cake out onto a wire rack to cool completely before dusting with powdered sugar.
Do cakes bake faster in a Bundt pan?
No, in fact, Bundt cakes require a longer baking time than most other cakes. This is because Bundt cake batters are so dense and the pans are so large. You’ll need about 50-60 minutes to bake this particular cake in a 350°F oven.
Do you need a Bundt pan to make a chocolate Bundt cake?
While you can use other types of pans for Bundt cakes, you’ll need to adjust the baking times and the signature traits of a Bundt cake are the beautiful designs! If you need a Bundt pan, check out this list of the best Bundt pans, which includes my personal favorite, the NordicWare anniversary Bundt pan. You can buy it on Amazon for $39.95.
How to Decorate a Chocolate Bundt Cake
This rich cake really doesn’t need much in the way of decorations (yet another reason I love it so much)! A simple dusting of powdered sugar looks elegant and adds just the right finishing touch. If you prefer a sweeter, more decadent finish, try glazing the cake with a vanilla glaze or a chocolate ganache glaze.
Serving Suggestions
Serve the cake on its own, or top each slice with freshly whipped cream, fresh berries, or a scoop of vanilla ice cream. A sprig of fresh mint would be a nice touch, too!
How to Store Chocolate Pudding Bundt Cake
Covered loosely, this cake will keep at room temperature for about 2-3 days. To extend the life of your cake, store it in the refrigerator for up to 1 week.
Can chocolate bundt cake be frozen?
Yes, you can freeze this cake! I often cut the large Bundt cake in half so that we can enjoy part of it now and save the other half for later. Allow the cake to cool completely, wrap tightly with plastic wrap, wrap again with aluminum foil, and store in the freezer for up to 3 months.
Recipe Variations
- Loaf Cakes: If you don’t have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 45-50 minutes in a 350°F oven.
- If you don’t have a box of Devil’s Food cake mix, use a box of regular chocolate cake mix.
- Substitute brewed coffee for the water. Coffee enhances the chocolate flavor in the cake. You can also add a little bit of espresso powder to the batter to achieve a similar result.
- Use regular chocolate chips (milk chocolate, dark chocolate, semi-sweet, or white chocolate) in lieu of the mini chocolate chips.
- Finish with vanilla glaze or chocolate ganache instead of the powdered sugar. You can also omit the powdered sugar and eat the cake without any decoration or topping — it’s delicious either way!
Tips for the Best Chocolate Bundt Cake Recipe
- Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that’s specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it’s done!
- Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
- Use full-fat sour cream for the best flavor and texture.
- Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
- Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it. Wait to dust with powdered sugar until right before serving.
More Chocolate Cake Recipes to Try
- Chocolate Pound Cake (from scratch!)
- One Bowl Buttermilk Chocolate Cake
- Texas Sheet Cake
- Favorite Homemade Chocolate Layer Cake
- Easy Chocolate Cake with Cream Filling
- Chocolate Cherry Cake
- Coca Cola Cake
- Greek Yogurt Chocolate Zucchini Cake
- Italian Love Cake
Chocolate Bundt Cake
Ingredients
- 1 (15.25 ounce) box Devil’s Food chocolate cake mix (or sub with regular chocolate cake mix)
- 1 cup (8 ounces) sour cream, at room temperature
- 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs, at room temperature
- 1 ½ cups miniature chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
- Use a wooden spoon or a spatula to gently fold in the chocolate chips.
- Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
- Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
- Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
- Once cake is completely cool, dust with powdered sugar.
Notes
- Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
- Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
- Use full-fat sour cream for the best flavor and texture.
- Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
- Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it. Wait to dust with powdered sugar until right before serving.
- Loaf Cakes: If you don't have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 45-50 minutes in a 350°F oven.
- If you don't have a box of Devil's Food cake mix, use a box of regular chocolate cake mix.
- Substitute brewed coffee for the water. Coffee enhances the chocolate flavor in the cake.
- Use regular chocolate chips (milk chocolate, dark chocolate, semi-sweet, or white chocolate) in lieu of the mini chocolate chips.
- Finish with vanilla glaze or chocolate ganache instead of the powdered sugar. You can also omit the powdered sugar and eat the cake without any decoration or topping -- it's delicious either way!
Nutrition
This recipe was originally published in January, 2018. The photos were updated in January, 2022.
Hi – I was wondering if this could be baked in 2 regular cake pans as I don’t have a bundt pan? Thanks
Hi, Janis! I haven’t tried that myself, but I think it should work fine to divide the batter evenly among two round 8-inch cake pans. You won’t need to bake it as long, either — probably closer to 25 or 35 minutes, so just keep an eye on it. 🙂
I wonder how this would be if you used a boxed Chocolate Fudge cake mix (instead of the Devils Food flavor). Thoughts?
Hi, Bridget! I think that it would probably work well! 🙂
I love a practical dessert, and this one sounds amazing! I love the combination of cake mix and pudding. Definitely trying this!
Exactly, Alison! This is so practical! I hope that you love it! 🙂
What about using 13×9 pan?
Yes, that should work too! 🙂 Let me know if you give that a try, JoEllen!
Sounds delicious. I am making dessert for 50 people on Feb 2 and I am going to make a trial run on a 9 x 13 because I believe I can make it go further
Any suggestions?
Hi, Nancy! Your guests will love this cake!
I haven’t tried it in the 9 x 13 pan, so I can’t offer any specific suggestions as far as that goes. I do know that it will bake faster than the bundt cake, so be sure to keep a close eye on it and make sure that it doesn’t get overcooked or too dry. Let me know how it goes!
It’s just richer and more delicious! 🙂
I think I need to stop reading food blogs when I am on a diet. That looks incredible, I really need to try it
Hah! It’s so darn good! Thank you!
I have had this recipe for about 30 years. However my recipe has 1/4 cup of dark rum and 1/2 cup coffee instead of the water called for in your recipe. It always turns out great tho.
Sounds amazing, Shirley! The coffee is a great addition because it always makes chocolate taste richer. And you can’t go wrong with rum! 🙂
I have made this as a Bundt cake and it’s delicious. Can I use this to make cupcakes?
Hi Tracy,
We haven’t tested this recipe as cupcakes, but it should work! Just keep a close eye on them, and begin to check them for doneness after 20 minutes or so.
The texture and taste of this Bundt cake was perfect. I used the 1/2 C of coffee in place of the water also. We ate it with a little vanilla bean ice cream on top. Thanks for the recipe.
Thanks, Donna. I’m so glad that you enjoyed it! 🙂
Another great recipe. Husband LOVED it,”don’t lose this recipe “.
Thank you, Angela! 🙂
This is Darn Good Chocolate Cake from The Cake Mix Doctor cookbook. This is a favorite of friends, family and co-workers. The first time I made it I loved it! A good chocolate fix!
Oh, I’ve never heard of that cookbook, but I agree — it’s darn good! 🙂 Thanks, Sandra!
Do you have to refigerate it or can it be left out
Hi Lucyann! You can store leftovers covered at room temperature for 2-3 days. For a longer-lasting option, it can be stored in the fridge for up to a week.
My mom makes this every Christmas Eve, since we were young, over 50 + years, We fight over taking a slice home to eat it Christmas morning. This is the exact recipe. Can’t beat this cake. YUM!! Thanks for sharing.
It’s one of our favorites! We’re so glad you found it and hope you enjoy, Laura.
Delicious and you were right – first piece was great but got better after the first day!
Awesome! So glad to hear that, Mary Blair! By the way, I’m named Blair after my mom’s cousin Mary Blair. 🙂
I made this cake for my chocolate obsessed husband’s birthday. I used coffee in place of the water and topped it with a thick chocolate glaze and dark chocolate curls. It was a huge hit with the whole family! Thanks!
YUM! I’m so glad that he enjoyed it. I bet the coffee and glaze made it extra-special!
Do you also have to use the required ingredients on the cake box mix?
Hi, Terese! No, you can ignore the instructions on the box of cake mix. Instead, follow the recipe exactly, mixing the cake mix with the sour cream, dry pudding mix, water, oil, and eggs before folding in the chocolate chips. Hope you enjoy!
Hi j love this recipe k do have a question. I want to make it in the mini Bundt cake pans. Will that affect the texture or cooking time. These are the pans I’m talking about
Thank you for your help
Wilton Non-Stick Mini Fluted Tube Pan, 12-Cavity, Steel, Multi-Cavity Mini Cake Pan, Black https://a.co/d/9vyRlL6
Hi, Kaya! The mini bundt pans should work perfectly! I haven’t tested the recipe in the smaller pans, so I can’t offer a specific baking time. You’ll definitely need to bake it a lot less than the larger cake. Instead of 50 minutes, I would guess that the mini Bundts might only need 25-35 minutes (maybe even less?). Just check them early and keep an eye on them. 🙂
I bake this in mini Bundt pans for 22 minutes and it is wonderful.
Thanks, Anne!
I only have a 1.4oz box of chocolate instant pudding can I use 2 of them in this cake?
Hi, Diane! I haven’t tested it that way, but I think that two of the smaller boxes should work fine! Hope you enjoy. 🙂
Can I make this without sour cream?
Hi, Debra! The sour cream is an important component for moisture and acidity in the batter. I wouldn’t omit it, or the texture of the cake will be quite different (not in a good way). 🙂 You can sub with full-fat plain Greek yogurt if you prefer, though.
We LOVE this recipe! We subbed sour cream out for 1 tablespoon white vinegar and 15 tablespoons lactose free milk, and used dairy free chocolate chips. The recipe still worked great, even with allergen-friendly adjustments. Thank you!!
Great tips, Lee. Thank you!
Awesome everyone loved it very moist
Thank you, Bonnie!
Super moist, very good. Next time will replace water with hot black coffee. Used peanut butter glaze on the one I made. Thank you for the recipe!
Thank you, Linda! We’re glad you enjoyed it.
I made this recipe today as my first ever Bundt cake. I used everything but the chocolate chips and I love it! It came out so light and fluffy! I also used the idea of prepping the pan with butter and a light coating of cocoa powder instead of flour and it blended into the cake beautifully! I can’t wait to make it again and try some variations!
Sounds perfect! Thanks, Jessica!
Hi if I do not have the instant chocolate pudding mix what I can use to substitute for it. Thanks . Looks forward to your reply.
Hi, Betty! I haven’t tested this recipe with any other substitutes, so I can’t recommend something in particular. You can try omitting that ingredient, but the cake will not be as moist or flavorful.
Can I use vanilla pudding? Don’t want to go to the store!
The flavor won’t be as rich, but it should work!
I made this cake several times but with white cake mix and vanilla pudding and it’s so so so delicious!
I’m sure it was perfect! Thanks, Cathy!
Excellent. I made this cake for my grandson’s twenty first birthday. He loved it. Remaking for Christmas brunch.
We’re so glad it was a hit, Kay! Thank you for trying it out.
We love chocolate cake and this was great to put in the oven and smells great baking. After all the cooking the last few days this was a great find, and I already had the ingredients. Love your site and all your great meals and cakes and pies. Thank you also for your great instructions. Wishing you and your a Happy New Year!
Thank you so much, Sherry! We’re so glad you enjoy the recipes and hope you have a very happy new year as well!
I’d like to add a filling (peanut butter cream cheese). Would you do anything different with the recipe, if you added the filling?
I have recipe that makes the cake from scratch, but wanted to adapt this as a short cut.
Hi, Mark! I haven’t tested this recipe with a filling, but I imagine it should work just fine! Let us know if you give it a try. 🙂
I made it. It is delicious! I used coffee. Perfect! And BTW, your responses are so kind and I really appreciate you blog! You have a good heart!
Thank you, Teri! We’re so happy to have you here and hope you continue to enjoy the recipes.
Hi! This looks amazing! Can I omit the chocolate chips all together? Do have to alter the other ingredients and cooking time if I do?
Thank you! 🙂
Hi! Yes, you can just omit the chocolate chips. No other changes needed. Enjoy!
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Thanks for the recipe without any amounts for the ingredients…. The cake sound good… but this recipe is useless!
Sorry.. I wasn’t looking at the at the end. I only saw above, where it just states *mix all ingredients* ..
Hi! The ingredients and full instructions are always in the recipe card at the bottom of the page.
My cake mix says it has pudding in the mix. BC Super moist dark chocolate. Should I still add the box of pudding? I am looking forward to trying this recipe.
We can’t guarantee the results but would recommend adding the pudding. Please let us know how it turns out!
Added the pudding as you recommended. The cake was perfect. Nice and moist and very rich. I did use coffee rather than water. Thanks so much for your prompt reply to my question and thanks for the recipe!
You’re very welcome. We’re so glad you enjoyed it, Kay!
I made this cake according to the recipe.
Checked it at 40 minutes, removed it at 42.
It was done and over baked.
Turned out to be dry, even with all the “moist” ingredients.
If you make this, I suggest you do not bake it for the recommended 55 minutes!