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Sinfully Delicious and Easy Chocolate Bundt Cake - the-girl-who-ate-everything.com

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 12 servings



  • 1 (15.25-oz) box Devil's Food cake mix or chocolate 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


  1. Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
  2. 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.
  3. 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.

  4. 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.
  5. 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.