Super Chocolate Bundt Cake Uses Cake Mix
Indulge your sweet tooth with this decadent Super Chocolate Bundt Cake, made effortlessly with a cake mix base! Combining the richness of chocolate cake mix, instant chocolate pudding, and sour cream, this simple yet irresistible recipe delivers an intensely moist and fudgy dessert that’s perfect for any occasion. Flecked with semi-sweet chocolate chips and baked to perfection in a bundt pan, this cake boasts a professional bakery look with minimal effort. Even better, it only takes 15 minutes of prep time before the oven does the rest of the work! Whether you serve it plain, dusted with powdered sugar, or drizzled with chocolate ganache, this chocolate bundt cake is guaranteed to impress your family and guests alike.
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Recipe Information
Ingredients
- 1 box chocolate cake mix
- 1 box (3.9 ounces) instant chocolate pudding mix
- 1 cup sour cream
- 0.5 cup vegetable oil
- 4 large eggs
- 0.5 cup warm water
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons (for greasing pan) unsalted butter
- 2 tablespoons (for dusting pan) flour or cocoa powder
Instructions
Preheat your oven to 350°F (175°C).
Generously grease a 10-cup bundt pan with 2 tablespoons of unsalted butter, making sure to coat all ridges. Dust with 2 tablespoons of flour or cocoa powder to prevent sticking.
In a large bowl, combine the chocolate cake mix and the instant pudding mix until well blended.
Add the sour cream, vegetable oil, eggs, and warm water to the dry ingredients. Mix together using an electric hand mixer or stand mixer on medium speed for about 2-3 minutes until the batter is smooth and well combined.
Fold in the semi-sweet chocolate chips gently with a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly.
Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean or with only a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.
Carefully invert the bundt pan onto a wire cooling rack or serving plate and gently tap to release the cake.
Let the cake cool completely before serving, or drizzle with your favorite chocolate ganache or glaze for extra decadence.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 35.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
