Go Back
+ servings
Print Pin
5 from 5 votes

Claudia's Easy Triple Chocolate Cake

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 463kcal
Author The Seasoned Mom


  • 1 cup sour cream
  • 1 3.9 ounce package instant chocolate pudding mix (just the dry mix)
  • 1 15.25 ounce package Chocolate Devil’s Food cake mix
  • ½ cup water
  • ½ cup canola or vegetable oil
  • 4 eggs
  • 1 ½ cups chocolate chips
  • Powdered sugar for dusting


  • Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.
  • In a large bowl, combine sour cream, dry instant pudding mix, cake mix, water, oil, and eggs with an electric mixer on medium speed for about 1-2 minutes, or until thick and smooth.
  • Use a wooden spoon or a spatula to gently fold in the chocolate chips.
  • Pour batter into prepared Bundt pan.
  • Bake for 45 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
  • Let cake stand for 12 minutes. Invert on a cooling rack and remove cake from pan.
  • Once cake is completely cool, dust with powdered sugar.


Note: This cake can be baked in advance, wrapped tightly, and frozen for up to 3 months. Do not dust with powdered sugar until ready to serve.


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