Easy Chocolate Bundt Cake
This Easy Chocolate Bundt Cake will make you a rock star with your friends and family. An incredibly moist cake topped with decadent chocolate glaze. So easy and impressive.
EASY CHOCOLATE BUNDT CAKE
Here’s the deal. I’ve made tons of cakes from scratch and THIS cake is much easier and even better in my opinion.
Literally when people eat this they say, “THIS IS SO GOOD!” So all my friends who say they can’t cook, you can do this! And it will make you the most popular lady in town.
This Sinfully Delicious and Easy Bundt Cake comes from my sister Shelly who is one of the best cooks I know. She has the talent of making everything beautiful and homey.
I even bribed Shelly to help decorate my house thousands of miles away. Her best friend Denise is equally talented. Between the two of them, they have 12 kids.
They happen to live in the same cul-de-sac and their kids even ended up marrying each other. Isn’t that two best friends’ dream?
Shelly Russell and Denise Smoot
I’m sure this isn’t the last you’ll see of them. They’re both amazing cooks and I’m always trying to get my hands on their recipes.
Here’s the line up of ingredients:
The batter will be thick. Spoon it into the well greased Bundt pan and bake until it looks like this. The beauty of this cake is its incredibly moist center.
Yep. I said moist. Moist, moist, moist, moist. Why does that word freak people out?
After the cake has cooled, pour the chocolate glaze on top.
And if you want to get extra fancy, sprinkle with some chocolate shavings. You can make them by taking a vegetable peeler to a bar of chocolate.
To add some color and freshness, raspberries are great on this. Strawberries would be good too!
Easy Chocolate Bundt Cake
This Easy Chocolate Bundt Cake will make you a rock star with your friends and family. An incredibly moist cake topped with decadent chocolate glaze. So easy and impressive.
Ingredients
- 1 (15.25-oz) box Devil's Food cake mix
- 1 (5.9-oz) package instant chocolate pudding mix
- 1/2 cup warm water
- 1/2 cup canola oil (or vegetable)
- 4 eggs, beaten
- 1 cup sour cream
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips (you can replace this with all semi-sweet chips)
- 3 cups Cool Whip topping (see Note for substitution)
- (optional) chocolate shavings and raspberries
Instructions
- Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
- For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1 1/2 cups chocolate chips.
Pour mixture into the Bundt pan and bake for 50-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
- For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about 1/2 cup or more of powdered sugar and stir until smooth before glazing the cake.
- Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.
Recipe Notes
The Cool Whip can be replaced with about 3/4 cup heavy cream.
Does this cake have to be refrigerated with the cool whip for icing?
No. It’s not necessary.
I made this for a church pot luck, but used Andes mints chips in place of the milk chocolate chips for the gnanache and did use heavy cream. It was awesome! Everyone loved it (especially my son in law!)
I bet that was a great change!
looks easy, fast and great. Could I sub greek yogurt for the sour cream. Thnaks
You can if you want!
Beautiful cake. Everyone enjoys it. I live in Australia and when I go to the US to visit family, I always stock up on chocolate pudding mix so I can make this cake 😁
Awesome to hear.
I only have the 3.9 oz chocolate pudding and do not want to go back to the grocery! Would any of the liquid measurement be altered if I used the small pudding mix? Thanks!
A family favorite, I call it, Chocolate Melt Down.
Thank you for your reply! I followed your recipe and it is delicious!
It looks like Betty Crocker has changed their Devils Food Super Moist cake mix since you originally posted this recipe. The front of the box no longer says there is pudding in the mix. Do you think this new cake mix version will work the same? Their instructions call for 1 1/4 cups water, 1/2 cup vegetable oil, and 3 eggs. I am making for Valentines Day and plan to follow your original instructions unless you think this mix has changed too much. Thank you.
Yes. We are adding pudding so it’s fine. Do not use the instructions on the box. Use the recipe instructions on this post. The extra egg is on purpose for a richer cake.
I forgot to best the eggs! Will this mess up my cake????
Beat the eggs? No not at all. It should be fine.
One more time:)) Can I use MILK chocolate chips in this recipe (for the batter)?
Thanks (again:)
Absolutely!
made it yesterday and it was a hit today!!! best cake ever..even if its not totally from scratch!!
Awesome to hear that!
This is probably an excellent cake ,but mine was a failure. Reason I am sure I used instant sugar free pudding! It did not rise one bit, taste was not bad but very solid
Oh no. That does not sounds right at all. Did you add the eggs?
Most cake mixes now have pudding already in the mix, do you still add more pudding?!?
Yes!!! Still add it.
I would like to try adding cream cheese with cherries in the center of the batter…. hhhmmm …. maybe too much “moistness” ?
Did anyone try the cream cheese in the middle?
Going to try this today- inbthe meantime I’m laughing anout the “moist” comment…
This cake is a hit with my family…it is absolutely delish!
Would it work well to use round cake pans rather than bundt?
Sure! You could do that as well. They won’t need to bake as long though.
Made this for the 4th of July. Was a big hit with everyone. So moist and chocolatey. Yummy
Thanks for telling me that. Made my day.
I just made this today for our Church potluck. Needless to say, I went home with an empty cake tray. This was also super easy to make 🙂
Love love hearing that!
Brought this to a dinner party and added raspberry’s and we loved it!
Raspberries definitely brighten it up!
Is there any adjustments for high altitude? I live at 5,500 ft. Thanks any help you offer.
Unfortunately I’m not a pro at high altitude baking. Shoot. I’m so sorry!
Is this cake good even without the frosting?
Yes!
Thanks Christy. I made this for the “older” men’s Sunday School class for April birthdays and it was a hit; how do I know, there was none left!
You state to let it cool completely – how long is that? The outside was just a little dry. Now I know this would not be the case with the glaze (I exclude the glaze to make it less messy since we eat while sitting in our chairs during the start of the lesson). Did I cool too long? I made late Saturday evening and after cooling for a couple hours put it back in he bundt pan. Should I cover with saran wrap instead? Thank you. Stephen from Irving, TX
Yes, next time just cover with saran wrap. The glaze makes it over the top but I understand being messy, Haha.
This was the was the best, most moist cake ever! I did not make the glaze because I don’t like the chemical compound of Cool Whip and I thought it would be an overkill anyway. I did make some vanilla icing (butter, powdered sugar, vanilla and distilled water instead of milk) and piped it on the cake. I will be making this again!
I made this cake over the weekend for a family party and everyone was raving about it! I will certainly be saving this recipe and coming back to it again.
Help!! What am I doing wrong? The past couple of times I’ve made this cake, the top of the cake (bottom once it is turned out of the pan) gets very hard, crusty, and burnt, with large cracks and the toothpick comes out with wet chocolate down deep. When I take it out of the oven, the cake falls before it cools enough to turn it out of the pan. This time I tried moving the rack down lower in the oven, thinking that the top of the bundt pan might be too close to the top of the oven, but it still came out the same.
Is it a dark pan? I’ve noticed with my dark bundt pan that can happen sometimes. I would try a lower heat for longer since the inside is definitely not getting done.
Christy, Thanks for the response. It is an aluminum NordicWare pan that is green on the outside and white on the inside. What temperature do you suggest, and how long should I bake it?
It honestly is really hard for me to know without actually being in your kitchen but I would try 325 for about 55 minutes.