Description
A rich and moist chocolate bundt cake with creamy cream cheese frosting.
Ingredients
Scale
- 1 package devil’s food cake mix (or homemade)
- 3.9 oz instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil (vegetable or canola)
- 1 1/2 cups chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a bundt cake pan.
- In a large bowl, mix cake mix, instant pudding, sour cream, eggs, water, and oil until smooth. Stir in chocolate chips.
- Pour batter into prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack. Use a butter knife around edges if needed to release the cake.
- Beat cream cheese and butter until light and fluffy. Add vanilla and gradually mix in powdered sugar until smooth and creamy. Adjust sweetness with more powdered sugar if desired.
- Spoon frosting into a pastry bag or ziplock bag with a corner cut. Starting at the outer edge, squeeze lines of frosting over the cake toward the center. Repeat until all around the cake.
- Cover and refrigerate for up to 5 days. Freeze, well-covered, for up to 3 months.
Notes
- Use a plastic knife or butter knife to cut slices for smoother cuts.
- Frosting can be made ahead of time and stored in the fridge for convenience.
- Choose high-quality chocolate chips that suit your taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 434 kcal
- Sugar: 37 g
- Sodium: 429 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 79 mg
Keywords: Nothing Bundt Cake, chocolate cake, bundt cake, dessert recipe