Chocolate Bundt Cake

5 from 19 votes

With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake is ready for the oven in just 10 minutes!

Course Dessert

Cuisine American

Keyword chocolate bundt cake, chocolate chip bundt cake, chocolate pudding bundt cake, chocolate sour cream bundt cake

Prep Time 10

Cook Time 55

Cooling Time 2

Total Time 3 5

Servings slices

Calories 463kcal

Author Blair Lonergan

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!

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