This is that chocolate Bundt cake. The one I make when I need a dessert that feels homemade but doesn’t require a million steps or fancy ingredients. It’s rich, super moist, packed with chocolate, and honestly hard to mess up—which is always a win in my book.
This is my go to recipe for a reason. It uses a cake mix, but trust me, no one will ever know. The pudding mix, sour cream, and chocolate chips take it to another level, and it turns out perfect every single time.
Why You’ll Love This Cake
• Incredibly moist and chocolatey
• One bowl, no fuss
• Perfect for holidays, gatherings, or “just because”
• Looks impressive with basically zero effort
The Easiest Chocolate Bundt Cake (Everyone Asks for This One)
Ingredients
- 1 (15.25-ounce) package devil’s food cake mix
- 1 (5.9-ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup warm water
- 4 large eggs
- 2 cups semisweet chocolate chips
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 12-cup Bundt pan really well—this step is very important so the cake doesn’t stick. I don’t rush this part.
2. Mix the Batter
In a large bowl, beat the cake mix, pudding mix, sour cream, vegetable oil, warm water, and eggs until smooth and well blended. The batter will be thick and glossy.
3. Add the Chocolate Chips
Stir in the chocolate chips by hand so they’re evenly distributed throughout the batter.
4. Bake
Pour the batter into your prepared Bundt pan and smooth the top.
Bake for 50–55 minutes, until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
5. Cool (Don’t Skip This!)
Let the cake cool in the pan for at least 1½ hours. This helps it release cleanly and keeps it from breaking when you flip it.
6. Serve
Carefully invert the cake onto a serving plate. Sprinkle with powdered sugar if desired, slice, and enjoy.
Notes
Tip From My Kitchen
• If you’ve ever had a Bundt cake stick, you know why greasing and flouring matters—take the extra minute.
• This cake gets even better the next day, making it perfect for prepping ahead.
• You can serve it as-is, with powdered sugar, or dress it up with a drizzle of chocolate ganache if you’re feeling fancy.
This is one of those recipes I always come back to because it’s reliable, comforting, and everyone loves it. If you make it, don’t be surprised if people ask for the recipe—every single time.
-Grey Birch Designs-
