Attention to all chocolate lovers! This Death by Chocolate Bundt Cake is moist, delicious, and oh-so-chocolatey. This decadent chocolate bundt cake will have you and your loved ones coming back for seconds (and thirds, let’s be honest). Just make sure to have a tall, frosty glass of milk handy!
Made with a boxed cake mix and a few other staple ingredients, this cake could not be any easier to make!
Death By Chocolate Bundt Cake
There’s nothing more indulgent and chocolatey than this Death By Chocolate Bundt Cake; it literally takes the cake!
Chocolate fudge cake mix combined with chocolate pudding, sour cream, and chocolate chips make this fantastic cake a chocolate fantasy.
This Bundt Cake is perfect for special occasions like birthday parties, potlucks, and family gatherings. Or whip it up for yourself because you love chocolate. Make sure to cut thin pieces as the cake is really rich.
We all have busy schedules, and that’s why I love recipes using a cake mix as a base for added convenience. All you need is a few additional ingredients from the pantry and fridge, and this decadent Death By Chocolate Bundt Cake brings the perfect blend of simplicity and indulgence right to your fingertips.
Why You Should Make This Cake Mix Chocolate Bundt Cake
- Easy to make: The recipe is based on a boxed cake mix and comes together quickly and easily. No need for hours of slaving away in the kitchen. Perfect for novice to experienced cooks – if you can stir and pour, you can make this cake!
- Moist, Fudgy Texture: A unique twist on the classic bundt cake, this death by chocolate variation will impress every chocolate connoisseur in your life. The cake’s moist and fudgy texture creates an absolutely decadent combination. It’s hands down, one of the best chocolate cakes you’ll ever make.
- Deliciously Rich Flavor: This chocolate bundt cake is chocolatey, rich, and sweet. It will satisfy any sweet craving and is guaranteed to leave you in a state of chocolate-coma enchantment.
- Perfect for Every Occasion: This Death by Chocolate Bundt Cake is an excellent addition to any event, be it a family dinner, a celebratory gathering, or just a cozy night in. Get ready for the endless compliments that will pour in from your adoring guests.
Ingredients And Notes for the Cake
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Chocolate fudge cake mix | Any brand of chocolate cake mix will work well in this recipe.
- Instant chocolate pudding mix | You’ll need one 3.9 oz package of Instant chocolate pudding mix. (It is the package that makes 4 servings.) Sugar-free chocolate pudding works fine as well. (The sugar-free pudding is in the 1.4 oz package.)
- Eggs| Large.
- Sour cream | Sour cream adds moisture and richness to this cake. You can substitute plain full-fat yogurt for sour cream. You could also use low-fat sour cream, but not fat-free.
- Oil | Use a mild flavored oil like canola or grapeseed.
- Chocolate chips| Semi-sweet is what is called for in the recipe, but milk chocolate works too, or a mixture of both.
- Butter | Unsalted butter, but salted will also work.
- Cocoa powder | Use unsweetened cocoa powder, not hot chocolate mix.
- Milk | You can use any fat percentage.
- Confectioner’s sugar | Also known as powdered or icing sugar.
How To Make Death by Chocolate Bundt Cake
1 Prepare the pan: Preheat the oven to 350 Fahrenheit. Grease a 12-cup Bundt pan with oil, then dust with flour. Shake out the excess flour.
2 Mix the ingredients: Add the cake mix, pudding mix, eggs, sour cream, warm water, and oil to a large mixing bowl. Mix together with an electric mixer on low speed for 2 to 3 minutes. Fold in the chocolate chips.
3 Bake: Pour the batter into the prepared pan. (It will be thick.) Use a spatula or the back of a spoon to make a shallow trench in the middle of the batter; this will help alleviate any doming for a nice flat bottom. Bake the cake for 45 to 50 minutes. Cool the cake on a wire rack for about 20 minutes.
Run a knife around the center and edge of the cake and invert it onto a serving platter. Allow the cake to cool fully before adding the frosting.
4. Make the frosting: Place the butter in a medium saucepan and melt over low heat for 2 to 3 minutes. Stir in the cocoa powder and milk. Let the mixture come to a boil, stirring continuously, and then remove the pan from the heat. Stir in the confectioner’s sugar until the frosting is smooth.
5 Add frosting to the bundt cake: Let the frosting cool down for a few minutes. Pour the frosting over the top of the cake. If you find your frosting has thickened too much, you can reheat it on the stove for a minute or two.
- Using room-temperature sour cream and eggs will help them combine more easily and will help you achieve the perfect rise and texture.
- After adding the batter to the bundt pan, use a spatula or the back of a spoon to make a shallow trench in the middle of the batter. This will help alleviate any doming for a nice flat bottom.
- For best results when removing the bunt cake from the pan, I recommend greasing the pan with shortening (like Crisco) rather than butter. The milk solids from the butter can make the cake stick to the pan.
- For extra chocolatey-ness (and no white residue), you can dust the pan with cocoa powder instead of flour. (Pam with flour works well too.)
- Choose a bundt pan without a lot of peaks and valleys. I like this simple bundt pan from Nordic Ware.
- Allow the bunt cake to cool on a wire rack for at least 10 minutes before inverting on your serving tray.
- Let the cake cool completely before adding the frosting. (I know it’s tempting, but if you make sure the cake is completely cool before frosting, more of the frosting will stay on the cake instead of dripping off the sides.)
Cover the cake in aluminum foil or plastic wrap and store it on the counter at room temperature for 3 to 4 days. After that, move it to the fridge or freeze it.
To freeze leftovers, wrap the leftover cake in plastic wrap and then foil and freeze for up to six months. Thaw the cake overnight on the counter before serving.
Variations of Bundt Cake
- Serve the cake with a dusting of icing sugar instead of frosting.
- Use a cream cheese icing for a totally different look and taste profile.
- To enhance the chocolate flavor, add a touch of espresso powder to the batter.
- Top the cake with fresh raspberries or strawberries.
- Add nuts to the frosting (I love pecans in this frosting, it reminds me of a Texas sheet cake.)
What size Bundt Pan Do I Use?
I used a 12-cup bundt pan.
Do I have to use a Bundt pan to bake this cake?
No, a bundt pan is not necessary for this death by chocolate cake. You have a couple of options:
- A tube pan works and would require the same amount of baking.
- A 13 by 9 pan is great. Bake for 30 to 40 minutes.
- Mini bundt pans work and need around 20 minutes for cooking time.
- You can also use 2 nine inch pans and bake for 30 to 40 minutes.
- You can even make cupcakes! (I would recommend the chocolate buttercream frosting used on these chocolate cherry cupcakes.) For bake time, follow the instructions on the box for cupcakes.
I recommend watching your cake closely, beginning about 2 minutes before the earliest cook time. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs or clean.
What is a good substitute for sour cream?
If you don’t have any sour cream in your fridge, you can use plain full-fat yogurt.
Can I use a different type of cake mix?
A devil’s food cake mix also works in this recipe.
Can this death by chocolate bundt cake be made ahead of time?
Yes, this cake stores very well. Wrap the baked cake in plastic wrap and store it either in the fridge for up to 3 days or in the freezer (double-wrapped) for several months. Thaw in the fridge overnight before adding the frosting or other toppings.
More Chocolate Desserts:
- Homemade Chocolate Cream Pie
- Decadent Marshmallow Fudge
- Double Chocolate Peppermint Cookies
- Homemade Chocolate Ice Cream Recipe
- Decadent Chocolate Mousse Recipe
- Homemade Hot Cocoa Recipe
Did you make this Death by Chocolate Bundt Cake?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
This Death by Chocolate Bundt Cake is so rich, chocolatey, and moist! It’s made with a Chocolate cake mix, so it is super simple to make and will have you and your loved ones coming back for seconds.
- 1 15.25 oz box of chocolate fudge cake mix
- 1 3.9 oz package of chocolate instant pudding mix (the one with 4 servings)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup water
- 1/3 cup oil
- 1.5 cups semi-sweet chocolate chips
- 6 tablespoons butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 3 cups confectioners sugar
- Preheat oven to 350. Grease a 12-cup bundt pan with oil, then dust with flour. Shake out the excess flour. Set the pan aside.
- Add the cake mix, pudding mix, eggs, sour cream, warm water, and oil to a large mixing bowl. Mix together with an electric mixer on low speed for 2 to 3 minutes., scraping the sides as needed. The batter will be thick. Fold in the chocolate chips.
- Pour the batter into the prepared pan, smoothing it out with a rubber spatula.
- Bake the cake for 45 to 50 minutes. When done, the cake will start to pull away from the sides of the pan.
- Place the cake on a wire rack to cool for about 20 minutes. Run a knife around the edge of the cake and invert it onto a serving platter. Allow the cake to cool fully before adding the frosting.
- While the cake is cooling, place the butter in a medium saucepan and Milt over low heat for 2 to 3 minutes.
- Stir in the cocoa powder and milk. Let the mixture come to a boil, stirring continuously, and then remove the pan from the heat. Stir in the confectioner’s sugar until the frosting is smooth.
- Let the frosting cool down for a few minutes. You can then pour the frosting over the top of the cake. If you find your frosting has thickened too much, you can reheat it on the stove for a minute or two.
- Serving Size: 1/16 of cake
- Calories: 450
- Fat: 20
- Carbohydrates: 66
- Protein: 4
Keywords: chocolate bunt cake, death by chocolate bunt cake, cake mix chocolate bundt cake
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.