How to Make The BEST Chocolate Bundt Cake EVER (From a Mix)!

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My recipe for the BEST chocolate Bundt Cake EVER is quick, easy, and made with a cake mix. It is outstanding!!!!

cake mix chocolate bundt

 

This is the BEST Chocolate Bundt Cake EVER

Of all the chocolate cakes I’ve ever made, this one is hands down the best. It always gets raves. I always get requests for the recipe.  This cake is proof that a “doctored cake mix” is second to none. Everyone adores this cake. And it is the easiest cake in the world to make.

This Cake Has Quadruple Chocolate 

There are 4 chocolate ingredients that make this cake so rich, intense, and delicious. Here is the breakdown:

  1. Devil’s Food Cake Mix. This is the darkest chocolate cake mix and the best. I use Duncan Hines.
  2. Chocolate Pudding. Use 1 standard (small) box of instant (not cook & serve) chocolate pudding.
  3. Chocolate Chips. Use between 8-12 oz of semi-sweet chocolate chips in the cake. Ghirardelli is my favorite.
  4. Chocolate Ganache. This final layer takes this cake over the top. 

This Cake is Easy to Make

You don’t have to be a cook, or even love to cook, to master this cake. Using a cake mix eliminates the need to measure flour. Making this in a bundt pan makes this one-pan easy. Glazing with a pourable ganache means no frosting multiple layers.

There is No Shame in Cake Mix

Please don’t pass on this because it starts with a cake mix.  Few folks will likely be able to tell.  In fact, THE best white cake with buttercream frosting, a previous post, is my favorite white cake (made with cake mix also)! It is so yummy that I’ve had readers email me raving about it. I’ve had two readers tell me that they used the recipe for a wedding cake.

 

cake mix chocolate bundt

Make ahead: This is one of those cakes that tastes better the second or third day after baking. This cake can also be made ahead and frozen. Simply make the cake (but don’t glaze it), wrap well, and freeze up to one month. To thaw, simply remove from the freezer and thaw several hours at room temp. When the cake is at room temp, make a ganache and pour over the cake.

This cake can be made as a layer cake and frosted. One of my fave layered variations is this Triple Chocolate Cake with Peanut Butter Frosting. It is rich and show-stopping. Folks can usually only eat a small slice, so one cake should feed 12-12 folks.

Use different size pans to make this chocolate cake.

  • This Nordic Ware Platinum Classic Bundt is the closest thing to my beloved party bundt pan, which Nordic tells me they no longer make.
  • (2) 9″ round cake pans make a basic, simple layer cake that will require frosting.
  • (3) 8″ cake pans are my fave for a standard layer cake. Again, layer cakes require frosting and/or filling but make a wonderful and impressive presentation.

Tips for making this chocolate bundt cake.

Here are a few tips that will enable you to make this chocolate bundt cake with the best results.

  • The cake is done when a toothpick inserted into the center comes out clean.
  • Remove the cake when it is just “set” and no longer jiggles when the pan is shaken.  
  • Let the cake cool for at least half an hour before turning out of the bundt pan
  • Allow at least an hour of cooling after releasing the cake from the pan before glazing. 

Watch a video of me glazing the cake.

Below is a list of some of my favorite baking and kitchen tools. They make baking this cake and most other baked goods so much easier.

I do hope you enjoy my favorite chocolate cake! If you make it, please leave comments and let us all hear your thoughts. I try to reply quickly to everyone who writes!

And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home, and your family.

I hope that you will make this cake; it is FABULOUS!!!! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

The BEST Chocolate Bundt Cake EVER (From a Mix)

The BEST Chocolate Bundt Cake EVER (From a Mix)

Yield: 16
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Ingredients

  • CAKE:
  • 1 box Devils Food cake mix (I use Duncan Hines)
  • 1 small (3 oz) jello instant chocolate pudding
  • 1/2 cup sugar
  • 3/4 cup oil
  • 3/4 cup water
  • 4 eggs (at room temp)
  • 8-oz sour cream (may use reduced-fat but not fat-free)
  • 1 cup semi-sweet chocolate chips
  • GANACHE:
  • 1 cup HEAVY whipping cream
  • 1 1/3 cup semisweet chocolate chips

Instructions

Cake

  1. Preheat oven to 350 degrees.
  1. Spray bundt pan completely with Baker's Joy; set aside.
  2. In a medium bowl, mix cake mix, pudding, and sugar.
  3. Add oil and water, mixing with a hand mixer until combined.
  4. Add eggs one at a time, blending for about 2 minutes.
  5. Add sour cream and chips; blend well until all ingredients are fully incorporated.
  6. Bake for approximately 40 minutes or until cake is "just set" in the center (no longer jiggles).
  7. Allow cake to cool in pan 15-20 minutes before removing.
  8. Gently turn the pan over; release cake onto a plate.
  9. Allow cake to cool for 20 minutes before glazing.
  10. Pour chocolate ganache over top, letting it drip down both sides of the cake.

Ganache:

  1. Pour chocolate chips into a small bowl.
  2. Heat cream on a stovetop until it begins to simmer (not boil). Remove from heat.
  3. Pour hot cream over chocolate chips, tilting bowl to make sure all chips are covered in the cream.
  4. Cover the bowl to trap heat/steam inside.
  5. Let sit for 5 minutes.
  6. After 5 minutes, stir until all chocolate is dissolved.
  7. Let the ganache sit for at least 15 minutes to thicken (longer if needed).
  8. Pour ganache over cake.
Nutrition Information
Yield 14 Serving Size 1 slice
Amount Per Serving Calories 618Total Fat 36gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 84mgSodium 349mgCarbohydrates 70gFiber 3gSugar 48gProtein 6g
© Family Savvy
Cuisine: dessert / Category: Recipes

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43 Comments

  1. Hi Bizzi!!! That is an older photo, but my recollection is that I melted white chocolate and drizzled it followed by the ganache! It was for a birthday, so I went the extra mile!

  2. Jamie.. i so enjoy all of your postings on ig. the pic above with the white/choc icing.. i assume that is the buttercream frosting you used first and then the ganache?

  3. Hi Charlotte! I typically start “watching” the cakes after baking for about 20 minutes. I go by visual cues~slight cracks begin to form, and cake begins to pull from sides of pan. Also, if you gently shake the pan the cake should not jiggle. Hope this helps!

  4. Hi Jamie – If baking the cake in two of the smaller Nordic ware Bundt pans as I’ve heard you suggest, how much time is needed to bake with both filled pans in the oven at the same time?

  9. If it isn’t getting thick, try using less liquid. Just reduce the amount of heavy cream at the beginning, and don’t add more unless you need it. Also, let it sit for an hour or two to “cool and settle” and it will thicken more as it sits!

  11. The Best Chocolate Bunt Cake Ever is an understatement! I am so HaPpY I found you! Love everything you do!
    Thank you, Thank you!

  14. Hi Jenni!! That photo was taken years ago, and as I recall, I melted white chocolate to drizzle over the cake. So sorry I didn’t take better notes. Either way, this cake is yummy with or without the glaze!!

  15. In the picture you show chocolate and white ganache over the chocolate bundt cake What did you use to put the white over the cake? Is it white chocolate?

  19. Turned out great! I have an electric oven and sometimes have trouble with timing but I went with 48 minutes at it turned out perfectly moist!

  20. Hi Jodi! I just checked and the video is under the “Watch me……cake” header. It may take a few minutes to load, as ads and images sometimes take a bit longer to load once you visit the post. If you still don’t see it, let me know. So sorry for the trouble!!

  21. I see where it says WATCH A VIDEO OF ME GLAZING THE CAKE, but there is no link. At least on my end.
    I searched and can’t find it anywhere above.

  26. Melanie, that is such a kind thing to do for your friends; I know they were thrilled! And yes they do freeze so well. I love my mini bundt pans because I make half the recipe often as well. Thanks for leaving your feedback!!! XoXo

  27. I made 3 chocolate cakes this weekend to share with friends from church who are stuck at home. They froze well and I cut in half. They were easy and the batter was delicious. I bought all my ingredients at Aldi and probably spent around $3 per cake. I look forward to making the other flavors.

  28. Hi Julie! I always glaze mine before hand. Whether freezing or taking to a party. Why? First of all, it is best to glaze a slightly warm (not hot) cake. Second, the glaze needs time to harden and set. Third, the glaze keeps the cake more moist. Hope this helps! You will love this cake!!! XoXo

  29. Should I glaze right before serving or may I add it ahead of time ? I am bringing the cake to someones house and would prefer to have it glazed before hand if it wont get soggy! I’m glad to have found your site!

  30. Leslie, it really is my family’s favorite. I meant to add that there is an S.Living peanut butter glaze and S.Living peanut butter chocolate glaze that I’ve used on the cake. SO good. I’m sure anything you do will be outstanding!
    SO enjoyed meeting you today. Merry Christmas to you and yours!!!XoXo

  31. YUM! Printed it out…..the cake looks amazing. It’s beautiful. It’s just my speed because I’m not a huge baker. I’ll take any shortcut I can get. Loved meeting you today. Here’s to a fun 2019. Merry Christmas!
    leslie

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  33. Roseanne, thanks for letting me know y’all enjoyed the cake! And I always try to get back to my readers as quickly as possible. My readers are why I do what I do:-) Have a blessed day!!!! XoXo

  34. Thanks for the response to my question about the white frosting shown in the photo for the quadruple chocolate bundt cake. The cake is outrageously delicious nevermind the appearance, and our entire family loved it! They were also impressed that you responded to my comment at all, and so quickly. I appreciate your help.

  35. Hi Roseanne! That is my fault….I don’t think I indicated that the pic in the photo had white chocolate drizzle THEN chocolate. I actually had to do the chocolate on top to cover the unattractive white chocolate. It is very hard to get white to pour smoothly, so I covered it with the dark. Sorry for the confusion! Thanks for reaching out!

  36. Cake is delicious, but I was so disappointed to find that mine had no white under the chocolate ganache as shown in the photo. Am I missing something? Can’t find any thing in the directions that might help me with this. I made the cake for my husband’s birthday and I’m sure it’ll be delicious. But I’m so disappointed that it doesn’t resemble the photo.

  37. Hi Emily! I am so sorry you couldn’t find it locally, but isn’t amazon FAB???? You’ll love the cake; I made one last night for tomorrow:-) Happy Thanksgiving to you! Please leave a comment in the cake post to let us all know what you think!!! XoXo

  38. Hi Jamie! Thank you so much for sharing your wonderful recipes! I️ fell in love with the party bundt and was disappointed when you mentioned it was discontinued. I️ searched and found it on Amazon! Needless to say I️ bought it and am anxiously awaiting its arrival. It should be here tomorrow, just in time for Thanksgiving. Happy Holidays!

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  40. Hi Diane! I wasn’t aware that sizes had changed. I always buy Duncan Hines, and that’s what I am still using. If I notice a change is needed to the recipe, I’ll definitely post! Thanks for commenting!

  42. Hi Rachel! I always use the toothpick or “jiggle” test to determine doneness……oven temps can vary so much that it is hard to give an exact time. Please let me know how your cake turned out!!!

  43. I followed the directions perfectly. after baking for the forty minutes the cake is not even close to being done. I think maybe your timing is off. I hope it comes out good it’s for my father’s b day……

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