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Chocolate Bundt Cake Recipe

Chocolate, chocolate, chocolate Bundt cake… Yes, that is indeed a lot of chocolate. This is the perfect cake for chocolate lovers; it’s nearly an overdose of it
J. This recipe uses 3 different ingredients to incorporate chocolate into this cake – chocolate cake mix, chocolate pudding mix, and chocolate chips. To top it off, I even added a chocolate glaze on top of the cake. I confess I did give into using a box mix for this recipe. I am normally not into using box mixes because I consider it somewhat ‘cheating’ but I thought I would give it a try for once and it did save a lot of time. The end result was a very moist, rich and delicious Bundt cake that will keep you coming back for more. This cake is very rich, I would recommend taking small slices or you might not be able to finish it. If you are looking for a quick and easy Bundt cake recipe, give this a try. Enjoy.


Chocolate Bundt Cake Recipe

  • Author: Bobby


  • 1 (18.25 ounce) package devils food cake mix
  • 1 (5.9 ounces) package instantly chocolate pudding mix
  • 1 cup sour cream
  • 1 cup of vegetable oil
  • 4 eggs
  • A ½ cup of warm water
  • 2 cups semi-sweet chocolate chips




  1. Preheat oven to 350 degrees. In a large bowl mix together devils food cake mix, chocolate pudding mix, sour cream, oil, eggs, and water.
  2. Mix until smooth. Fold in chocolate chips.
  3. Pour batter into a greased 12 cup Bundt cake pan.
  4.  Bake for 50-55 minutes until the top is springy to touch and until a toothpick comes out clean.
  5. Remove from oven and allow to cool.


  1. This looks really tasty. I might have to try this later on. Perfect for small gatherings, celebrations and even a late night snacks. You can just place this in the fridge. I just couldn’t wait to get a taste of this recipe. Love it even from the photos…

  2. Jill says:

    I’ve made this chocolate cake before and I have to say it is the best chocolate cake I’ve ever had. It is absolutely delicious and makes for such a moist cake. YUM!! Makes great little cupcakes too.

  3. Bobby says:

    Sherri – to make the glaze I used –

    3/4 cup semisweet chocolate chips
    3 tablespoons butter
    1 tablespoon light corn syrup
    1/4 teaspoon vanilla extract

    combine chips, butter and syrup in a double boiler over hot water stirring until smooth, add extract and stir in and pour glaze over the cake.

  4. Joanne S. says:

    Hey Sherri, Just the question I was going to ask…how to make the glaze. This looks like a thick, gooey glaze and I want to add that too. As far as too much chocolate, who could ever have too much chocolate? LOL…not me or any official chocoholics **grin**…..Thanks for sharing this lucious recipe Bobby. God bless you.

  5. Cinnamon says:

    This was amazing and moist – and I made the lite version!

    For 1/16 of the cake, it would have been 160 cals without chocolate chips added to the mix, or 264 with (an entire package).

    I used a reduced-sugar devil’s food cake mix (Duncan Hines I think), Jello sugar-and-fat-free chocolate pudding, mini Nestle chips – which melt into the cake better, light (not nonfat) sour cream, egg whites lightly beaten in place of whole eggs, and unsweetened applesauce in place of the oil. I can’t imagine what the full-fat version must taste like!

    This is also called “Too Much Chocolate Cake” over at allrecipes.com and there are more reviews.

    This cake is especially good heated briefly in the microwave and drizzled with Kahlua.

  6. Rhonda says:

    I’ve made this cake before (Yum!). Instead of making a glaze, I take a can of chocolate frosting, heat it in the microwave so it’s pourable, and pour it on the cake. This is a favorite with my family!

  7. Christine says:

    making this for my 15 year olds birthday…she wanted choclate lava cakes, but they cost a fortune to buy from the grocery so we compromised on this. I can’t wait to try it, thanks for the recipe!!

  8. Jannieinky says:

    Had to try this tonight! It is now THE chocolate cake recipe for us, and I didn’t even add the chips or the topping. I sprayed my bundt pan and coated the pan with grandulated sugar instead of flour. I had to bake it for a full hour because it makes so much mix. My pan is coated so I lowered the temp. down to 325 D. Let it cool for 10 min. and it popped right out of the pan. The sugar coating gives it a little crunch on the outside.

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