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This Moist Chocolate Bundt Cake recipe is a chocolate lover's dream!! The cake, which starts with a cake mix and pudding packet, is rich and perfectly dense with a thick layer of fudgy icing!
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When it comes to chocolate cake, I'm pretty particular. It's got to be rich, moist and have plenty of chocolate flavor. This easy chocolate bundt cake never disappoints and is super easy, thanks to a box of cake mix and a packet of pudding mix!!
What do I need to make this moist chocolate bundt cake?
- Devils Food Cake Mix - I love that this recipe starts with a cake mix! It cuts down on the time it would take to measure flour, sugar, baking powder/soda, cocoa, etc. And although my Homemade Chocolate Layer Cake is my very favorite, chocolate cake mixes these days are pretty darn good!!
- Instant Chocolate Pudding Mix - Ok, I'm not sure why it is, but instant pudding mix makes this cake SOOO delicious and moist. It intensifies the chocolate and gives it a richer flavor. Yes, please!
- Sour Cream - Sour Cream in this cake helps balance the sweetness with a little tang and keeps the cake moist.
- Eggs - There are four eggs in this cake, which helps the cake keep it's structure (no crumbliness!). The yolks also have some fat in them, which helps with the moistness of the cake.
- Coffee - This one always makes people nervous! They think that just because they add coffee to the batter means the end product will taste like coffee....FALSE! I promise....just give it a try! Why coffee instead of water? Coffee helps elevate the chocolate flavor.
- Vegetable Oil - Oil = Fat = Moistness and more flavor!
- Chocolate Chips - For this recipe you'll need chocolate chips to mix in the cake batter, for the frosting and to garnish on top. You can really use any size semi-sweet chocolate chip, but I prefer regular size chips in the batter and in the frosting and mini chocolate chips for garnish.
- Butter - This helps give the frosting a smooth texture and rich flavor.
- Light Corn Syrup - Again, it's a texture thing. It adds a bit of sweetness, too, but is mostly there to help create a smooth texture.
Does this bundt cake need frosting?
Does it need frosting? No. Is it a beautiful and delicious addition to the cake? You bet!!
I love the look and flavor of the frosting. It's silky smooth and adds the perfect amount of chocolate. However, if you aren't one to love chocolate on chocolate on chocolate, you could certainly skip the frosting and dust with powdered sugar instead!
You could also change it out for a peanut butter frosting, vanilla glaze, mint glaze, etc. No matter which way you go, it'll be absolutely deeeeelish!
How do I know when my bundt cake is done?
The last thing you want to do with a cake is over-bake it. You've got a recipe that just naturally lends itself to being a super moist cake. However, with anything, if it's overcooked, the heat of the oven will just suck more and more moisture out of it.
We've all heard of the toothpick method, right? Basically, when you think the cake might be getting close to being done, you poke a wooden toothpick in the center of the cake and pull it right back out.
If the toothpick comes out gooey, that means the batter needs more time to cook. If the toothpick has some moist crumbs, but no "goo," it's time to remove it from the oven. Some people think it's not done until the toothpick comes out completely clean...but if that's the case, it might be overdone and dry.
You can also always use a thermometer. I use my thermometer almost daily - whether I'm cooking pork chops, bread, or cake, it always comes in handy! Eggs are cooked at 160F, so if the middle of the cake registers are 160, you can be assured that the cake is safe to consume.
How to Make Chocolate Bundt Cake with Pudding Mix
I love how easy this recipe is. It's like doctored up chocolate cake....so easy, yet so flavorful, chocolate-y and moist!!
First, you'll whisk together the cake mix and pudding mix.
Then you'll add the wet ingredients - eggs, coffee (or water), sour cream and vegetable oil. Stir until combined.
Next, you'll stir in the chocolate chips. Don't over-mix; just stir until they're well distributed.
Add the batter to a well-greased bundt cake pan and spread to an even layer.
Bake the cake, remove it from the bundt pan (carefully) and drizzle the ganache over the cake. You can add sprinkles and/or mini chocolate chips on top if you would like!
The most obvious difference is the pan. A Bundt cake pan is round with a hold in the center. These cakes are typically a little more dense and moist in comparison to a more classic light and fluffy cake.
I like to let the cake cool for about 5 minutes in the pan before inverting onto a wire cooling rack. Let it finish cooling out of the pan (on the cooling rack).
Most importantly, don't over-bake the cake as this will dry it out. Once your cake is done, frosting the cake will help keep the moisture in. If you don't pan to frost the cake, simply make sure you have it well-covered with plastic wrap or stored in an airtight container.
Let the cake cool completely before covering. Then, you can cover with plastic wrap or store in an airtight container. Keep it on the counter for up to 3 days or in the fridge for up to a week.
You sure can!! Let it cool completely before wrapping well and freezing. You can freeze it whole or wrap individual slices before placing in freezer bags.
Other Chocolate Recipes I Love
Chocolate Cobbler - You can also make it in the slow cooker!
Moist Chocolate Bundt Cake
Ingredients
Chocolate Bundt Cake
- 1 box Devil's food cake mix
- One 3.9 ounce packet instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- ½ cup coffee room temperature (or water)
- ½ cup vegetable oil
- 1 cup chocolate chips
Frosting
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- ¼ cup light corn syrup
- mini chocolate chips for garnish
Instructions
Make the Bundt Cake
- Preheat oven to 350°F and use cooking spray to prepare a bundt cake pan.
- In a large mixing bowl or stand mixer, combine the cake mix and pudding mix.
- Add the sour cream, eggs, coffee (or water) and vegetable oil and mix thoroughly.
- Stir in the chocolate chips and pour into the prepared bundt cake pan.
- Bake for 50-55 minutes or until the cake is set and a toothpick comes out clean (or with just a few moist crumbs).
- Let cool for 5 minutes on a wire rack, then invert to release the cake.
Make the Frosting
- In a microwavable bowl, combine the chips, butter and corn syrup.
- Microwave on the "melt chocolate" setting or at a low power level so you do not burn the chocolate.
- Stop and stir every 30 seconds or until the frosting is smooth.
Put the Cake Together
- Once the cake is cool, make the frosting and pour it over the cake.
- Sprinkle the top with mini chocolate chips, if desired.
- Serve as-is or with whipped topping or ice cream.
Nell Klein says
This cake is insanely good! I used chocolate fudge cake mix because I bought the wrong thing but I can't imagine it being any better. I wanted to add a picture because it turned out so beautiful, but it wouldn't let me. Thanks for the recipe. It's a keeper.
Kelsey says
🙂 I'm so glad you enjoyed this, Nell!! -Kelsey
Laurie says
Can you substitute milk chocolate chips for cake and frosting?
Kelsey says
You sure can!!
Joan says
I have been baking this cake since the recipe came out in Southern Living (hundred years ago!) you can sub lemon pudding and cake mix to make a lemon Bundt cake. Use water instead of coffee.
Kelsey says
Ohhh that's a great idea!!! Isn't this recipe so good?! Thanks for the tip, Joan!
Asha says
I only have a 6cup bundt cake pan, is that okay?
Kelsey says
Hi Asha! I've never tried this recipe in a 6-cup bundt cake pan. I'd recommend filling your bundt pan about 2/3 full with batter then making a few cupcakes with the remaining batter! 🙂
Margaret says
I had my other pick up my ingredients and bought the larger 5,9 oz box of pudding. Will it work? And changes?
kelsey says
Hi Margaret - I recommend using just 2/3 of the 5.9 ounce box of pudding. That should be just fine! 🙂 -Kelsey
Judy Brown says
Should this cake be refrigerated?
kelsey says
Hi Judy - it doesn't need to be, but certainly could be!
Miranda Price says
Hello! I am not a coffee drinker and am wondering what kind of coffee to use? Will I have to make some ? I want to intensify the chocolate for sure but need a little help
kelsey says
Hi Miranda! Any coffee will work - if you're not a coffee drinker, maybe just stop by a local gas station and get a small coffee (original blend or Columbian is what I typically use). Or, you can buy instant coffee at the grocery store (just mix with hot water) and that'll work too! I'm also not a coffee drinker, but love the depth it gives to the chocolate flavor! Hope you love the cake! 🙂 -Kelsey
Connie says
Delicious and moist.