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!
Table of Contents
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.
Excellent. I made this cake for my grandson’s twenty first birthday. He loved it. Remaking for Christmas brunch.
– Kay
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 makes a nice touch too.
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.
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!
– Jenn
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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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 (or sub with brewed coffee)
- ½ cup vegetable oil
- 4 large eggs, at room temperature
- 1 ½ cups miniature chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Grease and flour a Bundt pan or spray well with nonstick baking spray; 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 typically done in 55 minutes, but the total baking time will vary. Let the cake stand for 10 minutes. Invert on a cooling rack and remove the cake from the pan. Once cake is completely cool, dust with powdered sugar.
Notes
- Pan prep is key: Grease and flour the Bundt pan well, or use baking spray. This ensures a clean release.
- Room temperature ingredients: Let sour cream and eggs come to room temperature for smoother mixing and better texture.
- Don’t overbake: Start checking at 50 minutes. A toothpick should come out clean but the cake should still be moist.
- Cool for 10 minutes only: Leaving the cake in the pan longer can cause condensation and affect the crust.
- Make ahead: The cake actually tastes better the next day. Wait to dust with powdered sugar until serving.
- Coffee swap: Substitute brewed coffee for water to enhance the chocolate flavor.
Nutrition
Originally published in January, 2018, this post was updated in December, 2025.
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. 🙂
Thank you for sharing Blair! This cake is a WINNER! I used espresso in place of water, grape seed oil for the oil, and I forgot to add my semi-sweet chocolate chips (whoopsies). Moist, sturdy and delicious.
Thank you, Natalie! We’re so glad you enjoyed 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!