Easy Chocolate Bundt Cake is a deliciously indulgent cake with 4x the chocolate! This chocolate cake recipe starts with a cake mix & is incredibly moist with a tender crumb. Perfect for chocoholics!
Sometimes you just need a really, really good piece of chocolate cake. Wouldn’t you agree?! You know, the kind you hide from your kids and secretly eat for lunch while you’re filling their plates with celery sticks and hummus. That kind. This cake in a single word is indulgent.
It’s rich and moist and the chocolate flavor is incredible. The good news is though that while the taste hits at about 12 on a scale from 1 to 10, the ingredients aren’t truly enough to send you increasing your life insurance policy. Everything in moderation, right?!
What is easy chocolate bundt cake?
The pudding mix and sour cream help to make the cake moist and rich and thanks to the boxed cake mix in this recipe, it’s a lot simpler than trying to make a cake from scratch! Who has time for that these days?
With these easy “hacks” to the perfect chocolate cake you have yourself a tasty dessert faster and with much less effort!
With this cake we start with a chocolate cake mix, add chocolate pudding mix and chocolate chips, then bake it in a bundt cake pan for maximum ease! After it’s baked we top it with a rich chocolate glaze!
Easy Chocolate Cake Ingredients
Here’s what you need to make the chocolate cake:
-Chocolate cake mix: You will need a box of Devil’s food cake mix to be the base of this cake batter.
-Chocolate pudding mix: We need a 5.9 ounce (big box) of instant chocolate pudding (just the dry mix!)
-Sour cream: We need 1 cup of sour cream to mix into the batter. This makes it rich and moist.
-Oil: You can use 1 cup of vegetable, canola, or even coconut oil in this cake recipe.
-Eggs: We need 4 large eggs to be the binder of this cake so that it doesn’t crumble apart.
-Milk: With 1/2 cup of milk we can add rich moisture and thin the batter down slightly.
-Chocolate chips: You can use 2 cups of regular chocolate chips or mini chocolate chips in this cake. I prefer the mini ones because it’s more chocolate in every bite!
Here’s what you need to make the chocolate glaze:
-Chocolate chips: We need 1 1/3 cups of semi-sweet chocolate chips to give us a great contrast in chocolate flavors.
-Butter: Adding in 1/4 cup (half a stick) of butter makes the ganache rich tasting and shiny looking.
-Heavy whipping cream: With 1/2 cup of heavy cream we can make the chocolate ganache runny enough to drizzle over the cake while keeping it rich and creamy.
How to Make Chocolate Bundt Cake
Preheat your oven to 350 degrees F and prepare your bundt pan.
Mix the cake batter
Using a stand mixer or handheld mixer, beat the cake mix, pudding mix, sour cream, oil, eggs, and milk. Note that the batter will be thick.
Fold in the mini chocolate chips.
Pour the batter into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won’t stick. Coconut oil is wonderful like that!)
Using a greased rubber scraper, smooth the batter around a bit until it’s fairly even.
Bake the Cake
Bake for 50-55 minutes or until the top of the cake is springy to the touch.
Cool the cake for about 15 minutes, then turn it over onto a large plate and let cool completely.
Cool Cake & Make the Chocolate Glaze
To make the chocolate glaze, combine the chocolate chips, butter, and cream in a glass or ceramic bowl.
Microwave for 1 minute 30 seconds.
Open the microwave and place a plate on the top of the bowl and let it sit for 5 minutes. Remove the bowl from microwave and then whisk gently until the mixture comes together and creates a smooth chocolate glaze.
Cool the Glaze & Drizzle on Cake
Let it sit for 5-10 minutes to thicken.
Pour the glaze on top of the cake, letting it drizzle down the sides. Top with grated chocolate curls, if desired. Let it cool to set.
Easy Chocolate Bundt Cake
- 1 box Chocolate Cake Mix
- 1 5.9oz box Instant Chocolate Pudding mix
- 1 cup Sour Cream
- 1 cup Oil
- 4 Eggs
- 1/2 cup Milk
- 2 cups Mini Chocolate Chips
- 1 1/3 cups Semi Sweet Chocolate Chips
- 1/4 cup Butter
- 1/2 cup Heavy Whipping Cream
- Preheat oven to 350 degrees F.
- Using a stand mixer or handheld mixer, beat together cake mix, pudding mix, sour cream, oil, eggs and milk. Batter will be thick.
- Fold in the mini chocolate chips.
- Pour into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won't stick. Coconut oil is wonderful like that!) Using a greased rubber scraper, smooth the batter around a bit until it's fairly even.
- Bake for 50-55 minutes or until the top is springy. Cool the cake for about 15 minutes, then over turn your bundt pan onto a large plate and let cool completely.
- To make chocolate glaze, combine chocolate chips, butter and cream in a glass or ceramic bowl.
- Microwave for 1 minute 30 seconds. Open microwave and place a plate on top of the bowl and let sit for 5 minutes.
- Remove bowl from microwave and whisk gently until mixture comes together and creates a smooth chocolate glaze.
- Let sit 5-10 minutes to thicken. Pour glaze on top of cake, letting it drizzle down the sides. Top with grated chocolate curls, if desired. Let cool to set.
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What’s the difference between bundt cake and a regular cake?
Besides the obvious answer being the shapes, there’s actually more to it. Bundt cakes, because of the special pan that the batter is baked in must be more “wet” or “moist” than a regular cake. This is because there is more batter touching the pans and exposed to the heat of the oven than a regular cake pan.
Notice the fun designs and shapes embellished on the bundt pan for creating a gorgeous looking cake? Those little additions to the pan are what make all of the difference with the cakes batter, bake time, and end results. Because of them, the cake batter has to be wetter. If you used a regular cake batter in the pan you would find that it holds up okay, but that it may not result as delicious as a bundt cake recipe.
What kind of oil should I use for this cake?
You can use any type of baking oil such as canola, olive oil, vegetable oil or coconut. All will work but some will be better than others. For example olive oil often gives baked goods a distinct flavor that the others don’t and can be seen as off putting in most baked desserts. Coconut oil on the other hand would help to give you that perfectly greased cake that falls out of the pan without issues once baked (no chunks left behind).
Can I use regular chocolate chips?
You can use regular chocolate chips in this recipe but I think that the mini sized ones work much better because they melt perfectly into the cake. The bigger chips tend to sink to the bottom during the baking process.
Can I freeze chocolate bundt cake?
Yes! It freezes perfectly well if you keep it well covered or wrapped. After your cake has cooled completely and the glaze has set (or before the glaze is added) You can wrap the cake in plastic wrap and then store in an airtight container in the freezer for up to a month. Then to eat simply let it thaw to room temperature. If it’s unglazed you can heat it up a little and add a fresh glaze to recreate that fresh from the oven feel.
Other incredible chocolate desserts you’re going to love:
- Double Chocolate Mint Cookies
- Cherry Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Chocolate Chip Coconut Pie
- Cherry Chocolate Cream Cheese Pie
- Easy Chocolate Fondue
- Chocolate Chip Banana Bars
- Cheesecake Chocolate Chip Cookies Bars
- Chocolate Caramel Peanut Butter Bars
- Homemade Hot Fudge Sauce
- Brownies with Cheesecake Frosting
- Chocolate Raspberry Cake
- 3 Ingredient Reeses Fudge
- Oreo Krispie Treats
- Cheesecake with Berries and Chocolate Ganache
This chocolate bundt cake is a delicious dessert that every chocolate love out there can love and appreciate. Easy Chocolate Bundt Cake is a deliciously indulgent cake with 4x the chocolate! This chocolate cake recipe starts with a cake mix & is incredibly moist with a tender crumb. Perfect for chocoholics!
Renee Goerger says
This is the way I want to meet my demise, for sure! This cake is outrageously good!
This cake was amazing!
is there any way to replace the eggs with somethign? i have an allergy : (
I’d Google it and see your options!
I have all of the ingredients to make this right now, except I have a question. I stopped using all recipes that call for 1 cup of oil, as I find the baked end product looks and tastes oily. I’ve used applesauce to reduce the amount of oil in some recipes, but I can just slightly detect the taste of it. In this recipe, could I cut the oil to 1/2 cup, then to substitute the remaining 1/2 cup, use that amount in 1/2 cup more milk, or…… 1/4 cup more milk, plus 1 additional egg? or……………. use full heavy cream?
Help me out here people…… please!!!! (no mayo subs please! ick LOL)
OK, I understand where you’re coming from… how do you feel about using coconut oil instead? It’s much healthier and I promise it will not taste oily at all. You can even use half applesauce and half coconut oil. : )
Is this cake firm enough for fondant? Thinking to try making it for my daughters birthday cake.
It’s pretty firm, but I don’t use fondant, so I’m not sure just how firm it needs to be!
Made this on Sunday morning and took it to a church pot-luck. It was gone in 15 minutes!!! Everyone raved about how moist and tender the cake was.
They also loved the glaze. Thanks for posting. Will definately make this again.
Made this cake for a family gathering..it was a hit! My sister asked for the recipe to make it for her husband’s birthday..she said everyone loved it. Thanks for recipe..it’s a keeper.
Now lm gonna search your site for more delicious things to make
thats awesome, im so glad you all enjoyed it
lori lynn says
This cake is fantastic! I’ve made it several times and have never added the glaze. It is so moist and always goes over well no matter where I take it.
Lori- We are so glad you love the cake!