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Moist Chocolate Bundt Cake

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Servings 16


Chocolate Bundt Cake

  • 1 box devils food cake mix
  • 1 3.9 oz packet instant chocolate pudding mix
  • 1 cup sour cream
  • 4 eggs
  • ½ c coffee room temperature (or water)
  • ½ c vegetable oil
  • 1 c chocolate chips


  • 1 c semi-sweet chocolate chips
  • ¼ c butter
  • ¼ c light corn syrup
  • mini chocolate chips for garnish


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.


Keyword bundt cake, chocolate
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