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Square side shot of a sliced easy chocolate Bundt cake recipe with cake mix.
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5 from 29 votes

Chocolate Bundt Cake

With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake recipe is ready for the oven in just 10 minutes!
Course Dessert
Cuisine American
Keyword chocolate bundt cake, chocolate bundt cake recipe, chocolate bundt cake with cake mix, chocolate pudding bundt cake, chocolate sour cream bundt cake
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 12 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 (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.
    Process shot showing how to make chocolate bundt cake with cake mix.
  • Use a wooden spoon or a spatula to gently fold in the chocolate chips.
    Adding mini chocolate chips to a bowl of cake batter.
  • Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
    Chocolate cake batter in a bundt pan before baking.
  • 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.
    Process shot showing how to dust a chocolate bundt cake recipe 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

Serving: 1slice | Calories: 463kcal | Carbohydrates: 54.8g | Protein: 4.4g | Fat: 26g | Saturated Fat: 10.8g | Cholesterol: 70.4mg | Sodium: 585.5mg | Fiber: 0.8g | Sugar: 38.5g