Chocolate Bundt Cake: Rich, Moist, and Irresistibly Decadent

Have you ever noticed how chocolate cake disappears first at any gathering? There’s something magical about the rich aroma and decadent taste that makes it impossible to resist. This triple chocolate bundt cake elevates a simple dessert to extraordinary heights, all while requiring minimal effort. The combination of cake mix, pudding, and sour cream creates a texture so moist and flavor so intense that your guests will be begging for the recipe.

glazed chocolate bundt cake on a wire rack.

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Chocolate Chip Bundt Cake with Chocolate Glaze

This chocolate cake is so good everyone will want the recipe! This triple chocolate bundt cake is really to die for! You can’t find a more moist and decadent chocolate cake out there.

This sour cream chocolate bundt cake always gets rave reviews because it’s so easy to make, moist, and perfect for any celebration. You will love this easy homemade sour cream chocolate cake with chocolate chips. It never disappoints and will always cure your chocolate cravings.

Why You’ll Love This Chocolate Bundt Cake Recipe

This Chocolate Bundt Cake combines three layers of chocolate goodness for the ultimate dessert experience. The devil’s food cake mix and instant pudding create a perfect base, while sour cream ensures a moist texture for days. The almond extract adds a subtle complexity that enhances the flavor, and the smooth chocolate glaze provides the perfect finishing touch. This impressive dessert requires no complicated techniques or special equipment – just mix, bake, and glaze for a showstopping dessert that’s perfect for any occasion.

a slice of glazed chocolate bundt cake on a plate

Recipe Ingredients

Here’s a list of what you need:

  • Devil’s Food cake mix – Forms the base of the cake with rich chocolate flavor
  • Instant chocolate pudding mix – Enhances moisture and adds depth to the chocolate flavor
  • Sour cream – Creates an incredibly moist texture that stays fresh for days
  • Eggs – Provide structure and richness to the cake
  • Butter – Adds flavor and contributes to the cake’s tender crumb
  • Almond extract – Offers a subtle complexity that enhances the chocolate flavor
  • Chocolate chips – Melt slightly during baking to create pockets of intense chocolate
  • Corn syrup – Gives the glaze a beautiful shine and smooth texture
  • Vanilla extract – Balances the rich chocolate flavor in the glaze
chocolate bundt cake and glaze ingredients

How to Make a Chocolate Bundt Cake

  1. Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
    chocolate bundt cake ingredients in a mixing bowl.
  2. Beat until well blended. The batter will be thick.
    chocolate bundt cake batter in a mixing bowl.
  3. Stir in chocolate chips.
    adding chocolate chips to chocolate bundt cake batter.
  4. Pour the batter into a greased bundt pan.
    chocolate bundt cake before baking.
  5. Bake at 350 degrees for 55 to 60 minutes.
  6. Cool the cake for 10 minutes then invert it onto a wire rack and cool completely.
    chocolate bundt cake on a wire cooling rack.
  7. Place chocolate chips, butter, and corn syrup in a double boiler over hot water.
    chocolate glaze ingredients in a pan.
  8. Stir until the chocolate chips are melted and the mixture is smooth.
    chocolate glaze in a pan.
  9. Stir in vanilla extract.
  10. Drizzle the glaze over the cake.
  11. Sprinkle chocolate chips and nuts over the cake if desired.
chocolate bundt cake with chocolate glaze, chocolate chips, and nuts on top.
glazed chocolate bundt cake on a wire rack.

Triple Chocolate Bundt Cake

Turn something ordinary into something extraordinary with this triple chocolate bundt cake that's perfect for any celebration or chocolate craving.
5 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Cake Mix Recipes, Cakes, Chocolate Bundt Cake, Chocolate cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 604kcal

Ingredients

For the Chocolate Bundt Cake:

  • 1 box devil's food cake mix
  • 1 box instant chocolate pudding mix 3.4 ounce size
  • 2 cups sour cream
  • 5 eggs
  • 1 cup melted butter
  • 1 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips

For the Chocolate Glaze:

  • ¾ cups semi-sweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla extract

Optional Topping

  • ¼ cup chopped toasted walnuts or pecans
  • ¼ cup semi-sweet chocolate chips

Instructions

Chocolate Bundt Cake Directions

  • Preheat oven to 350 degrees.
  • Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
  • Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
  • Beat until well blended. The batter will be thick.
  • Stir in chocolate chips.
  • Pour the batter into the greased bundt pan.
  • Bake at 350 degrees for 55 to 60 minutes.
  • Allow the cake to cool for 10 minutes before removing it from the pan.
  • Invert the cake onto a wire rack and cool completely.

Chocolate Glaze Directions

  • In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
  • Stir until the chocolate chips are melted and the texture is smooth.
  • Stir in vanilla extract.
  • Pour the glaze over the top of the cake letting it drizzle down the sides.
  • Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
  • Transfer the cake to a cake plate or serving platter.

Nutrition

Calories: 604kcal | Carbohydrates: 50g | Protein: 7g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 632mg | Potassium: 372mg | Fiber: 3g | Sugar: 32g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg

Bundt Pan Sizes

Bundt pans come in different designs, like this standard one, or this beautiful swirled pan, and various sizes. If you’re unsure what size your bundt pan is, use a measuring cup to fill it to the top with water, measuring as you go. When the water reaches the point that it’s just about to overflow, you’ll have the size of your bundt pan.

When making a bundt cake, you want your pan to be about two-thirds full. This chocolate bundt cake recipe will make about 8 cups of batter.

This chocolate bundt cake with cake mix will have the best flavor if you use high-quality chocolate to make the glaze. (If you want to skip the chocolate glaze, dust the cake with powdered sugar).

Read more about cake pan sizes.

How to Store Chocolate Sour Cream Bundt Cake

This moist chocolate bundt cake will last a couple of days at room temperature. Please keep it in an airtight container or covered with plastic wrap.

In the Refrigerator – If you want it to last longer, store it in the fridge – it will be good for about five days. Refrigerating is recommended over freezing because of the ganache topping.

In the Freezer: You can freeze any leftover bundt cake in a freezer-safe airtight container or wrap it tightly with plastic wrap and foil. However, the ganache topping will likely not adhere to the cake.

If you want to freeze a whole chocolate cake, adding the glaze on the day it is served is best. Let the frozen bundt cake thaw at room temperature for 6-8 hours before serving.

To Die for Chocolate Sour Cream Bundt Cake

If you are looking for the best moist chocolate bundt cake recipe, you’ve found it! You will love this simple triple chocolate chip bundt cake with a chocolate ganache glaze.

top of a chocolate bundt cake with chocolate glaze

Favorite Cake Recipes

Check out my easy cake recipes and the best dessert recipes here on CopyKat!

This recipe is from the CopyKat chat room.

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Cindy

    I made this cake to take to as part of a meal I was providing for a family who was grieving the sudden death of their dad. It seemed the perfect comfort dessert. Thanks for the yummy, easy recipe! (I ran short on sour cream so substituted one cup of buttermilk.)

  2. John Davidson

    5 stars
    Never made this before and boy is it good. Everyone loves it and wants the recipe. I might keep it secret for a while. Did not last long around the house. We served it to guests on the porch. So moist
    with an extra something in the flavour that makes it so special.

5 from 6 votes (1 rating without comment)

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