Chocolate Bundt Cake
User Reviews
5
Chocolate Bundt Cake
Description
The Chocolate Bundt Cake recipe relies on standard cake mix but enriches it with sour cream and instant chocolate pudding mix, which improve moisture and texture. The sour cream adds tang and softness, while the pudding stabilizes the cake’s crumb, making it less crumbly and more tender. Folding miniature chocolate chips into the batter gives an additional layer of melted chocolate flavor inside the cake.
Baked at 350°F for about 50 to 60 minutes until a toothpick inserted comes out clean, the cake maintains a moist, delicate structure that holds the Bundt pan shape well. Once cooled and inverted, it receives a light dusting of powdered sugar for a simple finish that complements the deep chocolate taste.
This cake can be prepared a day ahead, as resting improves the flavor and texture. Substituting brewed coffee for water enhances the chocolate depth further, offering a richer taste experience. Serving the cake sliced with coffee or tea suits casual gatherings or dessert after meals.
Ingredients
- 1 (15.25 ounce) devil’s food chocolate cake mix or sub with regular chocolate cake mix, box
- 1 cup sour cream at room temperature, 8 ounces
- 1 (3.9 ounce) instant chocolate pudding mix just the dry mix
- ½ cup water (or sub with brewed coffee)
- ½ cup vegetable oil
- 4 large egg at room temperature
- 1 ½ cups miniature chocolate chips
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease and flour a Bundt pan or spray well with nonstick baking spray; set aside. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
- Use a wooden spoon or a spatula to gently fold in the chocolate chips.
- Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
- Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is typically done in 55 minutes, but the total baking time will vary. Let the cake stand for 10 minutes. Invert on a cooling rack and remove the cake from the pan. Once cake is completely cool, dust with powdered sugar.
Notes
- Prepare the cake up to one day in advance; flavor and moistness improve after resting.
- Dust with powdered sugar just before serving to preserve its delicate appearance.
- Substitute brewed coffee for water to deepen the chocolate flavor.
- Use room temperature eggs and sour cream to help the batter blend smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 463kcal | 23% |
| Carbohydrates | 54.8g | 18% |
| Protein | 4.4g | 9% |
| Fat | 26g | 40% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 70.4mg | 23% |
| Sodium | 585.5mg | 24% |
| Fiber | 0.8g | 3% |
| Sugar | 38.5g | 77% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
