Chocolate Bundt Cake
A rich, moist chocolate bundt cake made with a devil’s food cake mix and topped with indulgent cream cheese frosting. Perfect for parties, holidays, or a sweet treat, this easy recipe serves 12 and is ready in under an hour.
Equipment
- 1 Bundt pan 10–12 cup capacity
- 1 Mixing Bowl Large, for batter
- 1 Hand mixer Or whisk
- 1 Wire cooling rack For cooling the cake
- 1 Spatula For folding in chips
- 1 Measuring spoons For accuracy
- 1 Pastry bag / Ziplock For frosting drizzle
Ingredients
- 1 package Devil’s food cake mix 15.25 oz
- 1 box Instant chocolate pudding 3.9 oz
- 1 cup Sour cream Full fat preferred
- 4 Large eggs
- 0.5 cup Water
- 0.5 cup Vegetable or canola oil Canola oil preferred
- 1.5 cups Chocolate chips Semi-sweet or dark chocolate recommended
- 8 oz Cream cheese Softened
- 0.25 cup Butter Softened
- 2 cups Powdered sugar Adjust for thickness
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly using softened butter or shortening, then dust with flour or cocoa powder, tapping out excess.
- In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, eggs, water, and vegetable oil. Blend with a hand mixer or whisk until smooth, about 2 minutes.
- Fold in the chocolate chips with a spatula to ensure even distribution.
- Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes. Run a butter knife gently around the edges to loosen, then invert onto a wire cooling rack. Cool completely, about 1 hour.
- In a medium bowl, beat the softened cream cheese and butter with a hand mixer until light and fluffy, about 2 minutes. Add the vanilla extract.
- Gradually mix in the powdered sugar, beating for 2–3 minutes until smooth and creamy. Adjust with more powdered sugar if thicker consistency is desired.
- Spoon the frosting into a pastry bag or a ziplock bag with a corner snipped off. Starting at the outer edge of the cooled cake, pipe a line of frosting up and over the cake, toward the center hole. Repeat around the entire cake for a decorative drizzle.
- Cover and refrigerate the cake for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before serving.
Notes
- For smaller batches (serves 2), scale each ingredient to one-sixth. Use kitchen scale for accuracy.
- For a fruity twist, swirl in ½ cup raspberry preserves before baking.
- Pair with vanilla ice cream or fresh berries.
- For mocha flavor, add 1 tbsp instant coffee granules to batter.
- Use gluten-free cake and pudding mix for GF version.