chocolate bundt cake with cake mix boxes

Chocolate bundt cake with cake mix is rich, decadent, and unbelievably easy to make! With just two cake mix boxes, instant pudding, sour cream, and a handful of pantry staples, you’ll have a bakery worthy dessert that stays moist for days.

Love More Dessert Recipes? Try My Dark Chocolate Cake or this Buttermilk chocolate cake next.

Why You’ll Love This Recipe

Using a boxed mix as the base makes it incredibly easy, while a few simple add-ins turn it into a decadent, bakery-style cake with a tender crumb. It’s perfect for birthdays, potlucks, or anytime you want an impressive chocolate dessert without spending hours in the kitchen.

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Ingredient List

For the Cake

• 2 boxes chocolate cake mix (15–16 oz each)
• 1 box instant chocolate pudding mix (4-serving size)
• 1 cup sour cream
• ½ cup vegetable oil or melted butter
• 1 cup warm water or milk
• 6 large eggs
• 1 to 2 cups semisweet chocolate chips (optional)

Optional Topping

• Powdered sugar
• OR chocolate glaze (½ cup chocolate chips + 2–3 tablespoons cream or milk)

Why These Ingredients Work

Let me tell you why this combination is PURE MAGIC:

Cake Mix Boxes: Using TWO boxes creates a tall, dramatic bundt cake that looks absolutely stunning. The chocolate cake mix gives you that deep cocoa flavor without measuring out tons of dry ingredients.

Instant Pudding Mix: This is my secret weapon! The pudding adds moisture, richness, and helps the cake stay tender for days. It also intensifies the chocolate flavor and creates that bakery-style texture everyone loves.

Sour Cream: This ingredient is crucial for keeping your cake from drying out. The tanginess balances the sweetness, and the fat content creates an incredibly tender crumb. Don’t even think about skipping it!

Oil or Butter: Fat equals flavor and moisture. I usually go with oil because it keeps the cake softer longer, but melted butter adds a richer taste if you’re feeling fancy.

Eggs: Six eggs might seem like a lot, but they’re what give this cake its structure and richness. They help bind everything together and create that perfect, sliceable texture.

Chocolate Chips: These are totally optional, but OH MY GOODNESS, they create little pockets of melted chocolate throughout the cake. It’s like finding treasure in every bite!

Essential Tools and Equipment

• Large Bundt pan (10–12 cup capacity)
• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Cooking spray or butter for greasing
• Wire cooling rack
• Toothpick for testing doneness
• Sifter or fine-mesh strainer (for powdered sugar)

How To Make Chocolate Bundt Cake with Cake Mix

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Now, this is SUPER important — grease your Bundt pan like your life depends on it! I use cooking spray and make sure to get into every single nook, cranny, and crevice. You can also use butter and dust it lightly with cocoa powder or flour.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, combine both boxes of chocolate cake mix with the instant chocolate pudding mix. Give it a quick whisk to break up any lumps and distribute everything evenly. This dry mixture is the foundation of your amazing cake!

Step 3: Add the Wet Ingredients

Add the sour cream, vegetable oil (or melted butter), and warm water or milk to your dry ingredients. The warmth helps everything blend smoothly, so don’t skip that step!

Step 4: Mix in the Eggs

Add the eggs one at a time, mixing after each addition. I know it seems tedious, but this helps create a smooth, lump-free batter. Beat everything together until it’s completely smooth and glossy — about 2–3 minutes with an electric mixer on medium speed.

Step 5: Fold in Chocolate Chips (Optional)

If you’re using chocolate chips (and honestly, why wouldn’t you?!), gently fold them into the batter now. Don’t overmix — just fold until they’re evenly distributed throughout.

Step 6: Bake the Cake

Pour the batter evenly into your prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 45–55 minutes. Start checking at the 45-minute mark by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.

Step 7: Cool and Invert

Here’s where patience is KEY! Let the cake cool in the pan for 15–20 minutes. If you try to flip it too soon, it might break. If you wait too long, it might stick. Set a timer! After 15–20 minutes, place a wire rack over the top of the pan, flip everything over confidently, and gently lift the pan off. If it sticks a little, tap the bottom gently.

Step 8: Add Your Topping

Once the cake is completely cool, dust it generously with powdered sugar using a sifter, or drizzle it with chocolate glaze. For the glaze, simply melt ½ cup chocolate chips with 2–3 tablespoons of cream or milk in the microwave (30-second intervals, stirring between each). Drizzle it over the cake and let it set before slicing.

You Must Know

Room temperature matters! While the recipe calls for warm water, make sure your eggs and sour cream aren’t ice-cold from the fridge. Let them sit out for about 30 minutes before mixing. This helps everything blend smoothly and creates a better texture.

Don’t overbake! Chocolate cakes can go from perfectly moist to dry in just a few minutes. Start checking at 45 minutes, and remember that the cake will continue cooking slightly as it cools in the pan.

Personal Secret: I add a teaspoon of espresso powder to the batter. It doesn’t make the cake taste like coffee — I promise! It just intensifies the chocolate flavor and makes it taste richer and more complex.

Pro Tips & Cooking Hacks

• For an even more decadent cake, substitute the water with brewed coffee (cooled to warm). The coffee enhances the chocolate flavor without adding coffee taste.
• Prevent sticking disaster: After greasing your Bundt pan, pop it in the freezer for 5 minutes before adding the batter. The cold surface helps create a barrier that prevents sticking.
• Use a kitchen scale if you have one. Bundt pans can vary in size, and you want to make sure you don’t overfill (batter should be about ¾ full).
• Common mistake to avoid: Don’t open the oven door during the first 40 minutes of baking. The temperature drop can cause the cake to sink in the middle.
• Smart shortcut: Use Greek yogurt instead of sour cream if that’s what you have on hand — it works just as well!

Flavor Variations / Suggestions

Chocolate Peanut Butter Bundt: Swirl ½ cup of melted peanut butter into the batter before baking. Top with chocolate glaze and chopped peanut butter cups.

Mint Chocolate Bundt: Add 1 teaspoon peppermint extract to the batter and use mint chocolate chips instead of regular ones. Drizzle with chocolate ganache.

Triple Chocolate Bundt: Use white chocolate chips AND milk chocolate chips in the batter, then top with dark chocolate glaze.

Mocha Bundt: Replace the water with strong brewed coffee and add 1 tablespoon of instant espresso powder to the dry ingredients.

Orange Chocolate Bundt: Add 2 tablespoons of orange zest to the batter and 1 teaspoon orange extract. Top with chocolate orange glaze.

Make-Ahead Options

This cake is PERFECT for making ahead (and honestly tastes even better the next day)!

Baking ahead: You can bake this cake up to 2 days in advance. Once it’s completely cool, wrap it tightly in plastic wrap and store it at room temperature. The flavors will deepen and the texture will stay incredibly moist.

Freezing instructions: This cake freezes beautifully! Wrap the cooled, unfrosted cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before adding glaze or powdered sugar.

Freezing slices: You can also slice the cake and freeze individual pieces wrapped in plastic wrap. Perfect for grabbing a quick dessert whenever the chocolate craving hits!

Recipe Notes & Baker’s Tips

• Bundt pan sizes vary — if yours is on the smaller side (8–10 cups), you might have a little extra batter. Use it to make a few cupcakes on the side!
• Milk vs. water: I slightly prefer milk because it adds richness, but water works perfectly fine and keeps the cake lighter.
• The pudding mix is NOT optional — it’s what makes this cake stay moist for days. Don’t leave it out!
• Testing for doneness: A few moist crumbs on the toothpick are okay! You want the cake moist, not dry. If the toothpick comes out completely clean, you might have slightly overbaked it.

Serving Suggestions

This chocolate bundt cake is stunning enough to serve on its own, but here are some ways to make it extra special:

• Serve warm slices with a scoop of vanilla ice cream and hot fudge sauce
• Pair with fresh raspberries or strawberries for a pop of color and tartness
• Serve alongside coffee or hot chocolate for the ultimate dessert experience
• Top each slice with a dollop of whipped cream and chocolate shavings
• For special occasions, arrange fresh flowers around the cake on your serving platter

How to Store Your Chocolate Bundt Cake

Room Temperature: Store the cake covered with a cake dome or wrapped in plastic wrap for up to 4 days at room temperature. It actually stays moist and delicious the entire time!

Refrigerator: If you’ve used a cream-based glaze, refrigerate the cake covered for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm individual slices in the microwave for 15–20 seconds to bring back that fresh-from-the-oven experience. It makes the chocolate chips melty again!

Allergy Information

Contains: Eggs, dairy (milk, sour cream), wheat, soy (in most cake mixes)

Egg-free option: You can try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), though the texture may be slightly different.

Dairy-free option: Use dairy-free sour cream (or coconut cream), dairy-free chocolate chips, and substitute the milk with almond milk or oat milk. Use oil instead of butter.

Gluten-free option: Use gluten-free chocolate cake mix and make sure your pudding mix is certified gluten-free. Everything else in this recipe can be naturally gluten-free.

Questions I Get Asked A Lot

Can I use just one box of cake mix instead of two?

You can, but you’ll need a smaller Bundt pan (about 6-cup capacity), and you’ll want to cut all the other ingredients in half too. The two-box version creates that impressive, tall bakery-style cake that’s just so gorgeous!

My cake stuck to the pan! What did I do wrong?

This usually happens when the pan wasn’t greased thoroughly enough, especially in all those decorative crevices. Next time, use cooking spray with flour in it, or brush melted butter into every nook and cranny. Also, make sure you cool the cake for exactly 15–20 minutes — not longer, or it can stick.

Can I make this without the instant pudding mix?

I really don’t recommend it! The pudding mix is what makes this cake stay moist for days and gives it that incredible texture. Without it, you’re basically just making regular cake mix, and it won’t be nearly as special.

The top of my cake cracked while baking — is that normal?

Yes! The top (which becomes the bottom when you flip it) often cracks a bit, but once you invert the cake, you’ll never see it. That’s the beauty of bundt cakes — the pretty side is protected in the pan while it bakes.

Can I use vanilla pudding mix instead of chocolate?

Absolutely! It will still be delicious and create that moist texture. The flavor will be slightly less intensely chocolatey, but some people prefer that lighter chocolate taste.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your chocolate bundt cake turned out! Did you add chocolate chips?