This Chocolate Pudding Bundt Cake is a rich, moist dessert that combines the ease of a boxed cake mix with the indulgent depth of chocolate pudding. It’s a go-to recipe when I want to impress guests or simply treat myself to a decadent slice of chocolate heaven.

Why I’ll Love This Recipe

I love this recipe because it’s incredibly simple to make yet delivers a bakery-quality cake. The addition of instant chocolate pudding mix and sour cream ensures a moist and tender crumb, while the chocolate chips add delightful bursts of chocolate in every bite. It’s perfect for any occasion, from casual gatherings to special celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box (15.25 ounces) devil’s food cake mix
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
¾ cup vegetable oil
¾ cup water
4 large eggs
1 cup semi-sweet chocolate chips

For the Chocolate Sauce (optional):

1½ cups semi-sweet chocolate chips
½ cup heavy cream
3 tablespoons light corn syrup
2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F (175°C). Spray a 10-inch bundt pan with baking spray and set aside.
In a large bowl, stir together the cake mix and chocolate pudding mix.
Add the sour cream, oil, water, and eggs. Combine with an electric hand mixer until the mixture is thick and well blended.
Stir in the chocolate chips.
Pour the batter into the prepared bundt pan and gently smooth it out.
Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 5 minutes in the pan, then invert it onto a wire rack to cool completely.
For the chocolate sauce, place the chocolate chips, heavy cream, and corn syrup in a medium-sized saucepan. Heat over medium-low heat, stirring constantly, until melted and smooth. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
Slice the cake and serve with the chocolate sauce drizzled over each portion.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: Approximately 1 hour and 10 minutes

Variations

Mocha Flavor: Replace the water with brewed coffee to enhance the chocolate flavor.
Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for added texture.
Mint Chocolate: Stir in ½ teaspoon of peppermint extract and use mint chocolate chips for a refreshing twist.
Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter and swirl gently before baking.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm individual slices in the microwave for 15-20 seconds to enjoy a fresh-from-the-oven taste.

FAQs

Can I use a different flavor of cake mix?

Yes, I can use other flavors like chocolate fudge or even vanilla for a different taste profile. However, using devil’s food cake mix provides the richest chocolate flavor.

What can I substitute for sour cream?

If I don’t have sour cream, I can use plain Greek yogurt as a substitute. It offers a similar texture and tanginess.

Do I have to use the chocolate sauce?

No, the cake is delicious on its own. The chocolate sauce adds extra richness but is optional.

Can I make this cake ahead of time?

Absolutely! I can bake the cake a day in advance. Just store it properly, and it will remain moist and flavorful.

How do I prevent the cake from sticking to the bundt pan?

Ensure I thoroughly grease the bundt pan with baking spray or butter and dust it with flour or cocoa powder to prevent sticking.

Conclusion

This Chocolate Pudding Bundt Cake is a decadent dessert that’s both easy to make and sure to impress. With its moist texture and rich chocolate flavor, it’s a favorite in my recipe collection. Whether served plain or with a luscious chocolate sauce, it’s a treat that satisfies every chocolate lover’s craving.

Chocolate Pudding Bundt Cake

Why I’ll Love This Recipe