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 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!
Instead of oil, can I replace with 1 cup butter?
Hi, May! Yes, I think that will be fine! It might be slightly less moist, but will have a nice, rich flavor.
Did you make a glaze or frosting for it? I have thought about coconut or almond for extract and then adding flaked coconut in the batter and atop…. could also use slivered almonds on top with pistachio pudding…. Did you use white chocolate chips?
Have also thought about making in layers…. using a cream filling to compliment.
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!
Can I omit the chocolate chips?
Absolutely! We hope you enjoy the recipe, Anne.
Great recipe. This cake freezes well also. Loved the options you described at the end of your recipe. I added 1/2 teas of almond extract to this cake batter. I think it elevated the choc flavor as I’m sure the coffee brew you recommended does. I want to compliment you on all the added practical advice and options you took the time and trouble to list for this recipe. Not an everyone does that and I appreciate it. You are one conscientious Baker. Thank you!
Thank you, Gayle. I appreciate your kind words. So glad that the cake was a hit!
Amazing and very easy. it is my go to Deseret now. Thankyou now I have something I am proud to take to my wine tastings.
Yay! I’m so glad to hear that, Erin. Nobody will ever turn down a moist, rich, chocolate cake!
This cake was terrific! Super easy to make & my book club enjoyed it. It’s a keeper.
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Janie.
If I want to add a cup of chopped pecans would I have to cook this longer?
Hi, Abbe! That should work well. You shouldn’t need to extend the baking time. Hope you enjoy the cake! I’m actually baking one today, too. 🙂
Hi Blair,,instead of oil, can melted butter be used? If not, can I use olive oil? That’s the only oil I use.
Hi Kathy! Butter should work just fine. Olive oil would change the flavor of the cake slightly.
We hope you enjoy!
Do you use just the box of cake mix? Or do you prepare the mix for a cake then add the ingredients
of pudding sour cream and chips???
I used just the box of mix and it looks so thick,,,,
Hi, Alida! You use the boxed mix, plus the other ingredients in my recipe — i.e., sour cream, pudding mix, water, oil, eggs, and chocolate chips (do not follow the box instructions). The batter should be thick — that will yield a nice, moist Bundt cake that rises nicely in the pan. Hope you enjoy!
I have made this cake several times. I use coffee rather than water, better flavor!
Rather than dusting with confectioner’s sugar I make a chocolate ganache and drizzle it over the
cake while warm, cascading gently down the outside and down the center.
Decadent!
Thank you for the feedback, Meredith! Your version sounds delicious. We will have to try it out!
Did you make a glaze or frosting for it? I have thought about coconut or almond for extract and then adding flaked coconut in the batter and atop…. could also use slivered almonds on top with pistachio pudding…. Did you use white chocolate chips?
Have also thought about making in layers…. using a cream filling to compliment.
Can I use Betty Crocker 13.25 oz devils food cake mix? It’s less than 15.25 oz that’s called for in the recipe. Or should I add flour or other ingredients to make it work? Thanks
We recommend sticking with a boxed mix that’s 15.25 ounces!