Description

This easy chocolate bundt cake uses two boxes of cake mix, instant pudding, and sour cream to create the most moist, decadent chocolate cake you’ll ever taste. Simple ingredients, bakery-worthy results!

Ingredients

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)

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Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American