Okay, listen up! If you’re a chocolate lover (and really, who isn’t?), you NEED this cake in your life. We’re talking about a chocolate Bundt cake, but not just any Bundt cake – this one has a secret weapon: pudding! Adding that little box of magic makes the cake incredibly moist, like, sink-your-teeth-into-it moist. It’s so rich and chocolatey, it feels way more complicated than it actually is. I remember the first time I made this for a potluck, everyone was asking for the recipe, and they couldn’t believe how simple it was. This has become my go-to whenever I need a showstopper dessert that doesn’t require hours in the kitchen. Trust me, you’ve got this!
Why You’ll Love This Chocolate Pudding Bundt Cake
So why is *this* chocolate Bundt cake the one you absolutely have to try? Let me tell you:
- It’s ridiculously easy! Seriously, you’re basically mixing a few things together, and the oven does most of the work. Perfect for when you need something impressive without the fuss.
- That pudding magic! Adding instant pudding mix is a game-changer. It guarantees a super moist, tender crumb that stays that way for days. No dry cake here!
- Hello, chocolate heaven! This cake delivers on chocolate flavor. It’s rich, decadent, and hits all the right notes for any chocoholic.
- It’s a crowd-pleaser. Every time I make this, it disappears fast. People just love that moist texture and deep chocolate taste. It’s a guaranteed hit!
You get all the deliciousness of a homemade cake with hardly any effort. What’s not to love?
Ingredients for Your Chocolate Pudding Bundt Cake
Alright, let’s gather our goodies! You won’t need a million things for this, just a few pantry staples and our special ingredient. Here’s what you’ll want to have ready:
- 1 box (15.25 ounces) chocolate cake mix – Pick your favorite brand!
- 1 box (3.9 ounces) instant chocolate pudding mix – Make sure it’s INSTANT.
- 4 large eggs – Room temperature is always best, trust me on this.
- 1/2 cup vegetable oil – Simple stuff!
- 1 1/4 cups water – Plain old tap water works fine.
- 1 cup chocolate chips (optional, but highly recommended!) – I love using semi-sweet, but milk chocolate is great too.
See? Easy peasy! Now, let’s get mixing!
Equipment Needed for Chocolate Pudding Bundt Cake
Okay, so we’ve got our ingredients all lined up. Now, let’s talk tools! You don’t need anything fancy for this, just the basics you probably already have in your kitchen. Here’s what’ll make this cake-baking adventure a breeze:
- A good ol’ Bundt pan. A 10 or 12-cup size is perfect.
- A big **mixing bowl**. You need room to get everything combined nicely.
- An **electric mixer**. Handheld or stand mixer, either works great! It makes beating the batter super easy.
That’s pretty much it! Simple, right? Now we’re ready to get baking!
Preparing Your Perfect Chocolate Pudding Bundt Cake
Alright, this is where the magic happens! Getting that cake out of the pan in one beautiful piece is the goal, and it all starts with a little prep. Don’t skip these first steps, they’re important!
Step-by-Step: How to Make Chocolate Pudding Bundt Cake Batter
First things first, let’s get that oven ready. You want to preheat it to 350°F (that’s 175°C). While it’s heating up, grab your Bundt pan. This next part is crucial for a clean release! You need to grease and flour it really well. I like to use baking spray with flour in it, but butter or shortening and a good dusting of flour works too. Make sure you get into all those nooks and crannies in the pan!
Now, in your big mixing bowl, dump in the chocolate cake mix, the instant chocolate pudding mix (that’s our secret weapon!), all four eggs, the vegetable oil, and the water. Get your electric mixer ready! Beat everything together on medium speed for about 2 minutes. You’ll see it transform into a smooth, glossy batter. Don’t overmix it though – just until everything is combined and looks nice and homogenous.
If you decided to add chocolate chips (and I really hope you did!), now’s the time to stir them in. Give it a quick mix with a spoon or spatula, just enough to distribute them evenly throughout the batter. Now, carefully pour that gorgeous chocolate batter into your prepared Bundt pan. Give the pan a gentle tap on the counter to level the batter and get rid of any big air bubbles.
Baking Tips for a Beautiful Chocolate Pudding Bundt Cake
Pop that pan into your preheated oven. The baking time is usually around 45-50 minutes. Ovens can be a little finicky, so start checking around the 45-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. If you see wet batter, give it a few more minutes. If it comes out with just a few moist crumbs clinging to it, you’re golden! Don’t let it bake for too long, or you risk drying out that beautiful moist texture we worked so hard for.
Cooling and Releasing Your Chocolate Pudding Bundt Cake
Okay, the cake is out of the oven and smells amazing! Resist the urge to flip it right away. Let it cool in the pan for about 10 minutes. This is important because it allows the cake to firm up slightly, making it less likely to break when you flip it. After 10 minutes, grab your wire cooling rack. Place the rack over the top of the Bundt pan, then carefully and confidently flip the whole thing over. Give the pan a little wiggle, and the cake should release smoothly onto the rack. Let it cool completely on the wire rack before you even *think* about slicing it. I know, it’s hard to wait, but it’s worth it for a perfectly set cake!
Ingredient Notes and Substitutions for Chocolate Pudding Bundt Cake
One of the best things about this recipe is how adaptable it is! You can totally play around with the flavors. Want a chocolate fudge cake? Grab a chocolate fudge cake mix and some chocolate fudge pudding! How about devil’s food cake with dark chocolate pudding? Go for it! You could even try a vanilla cake mix with chocolate pudding for a different twist.
As for the oil, vegetable oil works great, but you could probably use canola oil or even melted butter if you prefer that flavor (though the oil contributes nicely to the moisture). The recipe calls for large eggs, which is pretty standard. If you only have medium, you might need to add an extra one for the right liquid balance, but stick to large if you can. And those chocolate chips? Swap them out for white chocolate chips, peanut butter chips, or even some chopped nuts if that’s your jam!
Serving Suggestions for Your Chocolate Pudding Bundt Cake
Now that your gorgeous chocolate pudding Bundt cake is cooled and ready, it’s time for the fun part – serving it up! This cake is delicious all on its own, but a little something extra never hurt anyone, right? A simple dusting of powdered sugar is always elegant and lets the cake’s chocolatey goodness shine. Or, for a truly decadent treat, whip up a quick chocolate ganache to drizzle over the top. I mean, more chocolate? Yes, please! And honestly, a slice of this cake with a scoop of vanilla ice cream or a dollop of whipped cream is pure bliss. Pair it with a glass of cold milk or a hot cup of coffee, and you’re in dessert heaven!
Storing Your Chocolate Pudding Bundt Cake
Okay, so you somehow managed to have leftovers (impressive!). To keep your chocolate pudding Bundt cake nice and moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay delicious for a few days. If you need it to last longer, you can pop it in the fridge, or even freeze individual slices wrapped well for a future treat!
Frequently Asked Questions About Chocolate Pudding Bundt Cake
Got questions about this chocolate pudding Bundt cake? Don’t worry, I’ve probably had them too! Here are a few common ones:
Q: Can I use sugar-free pudding mix?
A: Yes, you absolutely can! Using sugar-free instant pudding mix works just fine in this recipe. It won’t really affect the texture, just the sweetness level a little.
Q: Can I add other mix-ins besides chocolate chips?
A: Oh, totally! This chocolate Bundt cake is super versatile. Chopped nuts (like walnuts or pecans), dried cranberries, or even some shredded coconut would be delicious additions. Just don’t go too crazy with the quantity so you don’t weigh down the batter.
Q: How do I make sure my chocolate pudding Bundt cake doesn’t stick to the pan?
A: Ah, the dreaded sticking! The key is really, really good pan prep. Use a baking spray with flour, or generously grease the pan with shortening or butter and then flour it well, getting into every single groove. Letting the cake cool in the pan for the recommended 10 minutes before inverting is also crucial for a clean release.
Q: Why instant pudding? Can I use cook-and-serve?
A: You need to use *instant* pudding mix for this recipe. The cook-and-serve kind has different starches and won’t give you that same moist, tender texture in the finished cake. Stick to the instant stuff!
Estimated Nutritional Information
Okay, so while we’re all about enjoying delicious cake, sometimes it’s helpful to have an idea of what you’re getting, right? Keep in mind that these are just estimates! The actual numbers can totally change depending on the exact brands of cake mix, pudding, and oil you use, and whether or not you add those extra chocolate chips (worth it, in my opinion!). But here’s a general ballpark figure per serving (assuming about 12 servings from the cake):
- Calories: Around 400
- Total Fat: About 18g
- Saturated Fat: Roughly 4g
- Carbohydrates: Approximately 55g
- Sugar: Around 40g
- Protein: About 4g
Again, this is just a rough guide! The most important thing is to enjoy every single delicious bite.
Enjoy Your Delicious Chocolate Pudding Bundt Cake
So there you have it! My absolute favorite way to make a show-stopping chocolate Bundt cake without any fuss. I really hope you give this chocolate pudding Bundt cake a try – I just know you’re going to love how easy it is and how incredibly moist and chocolatey it turns out. If you make it, please let me know how it goes! Tag me on social media or leave a comment below. Happy baking!
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Chocolate Pudding Bundt Cake: 1 Secret Weapon
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate Bundt cake with pudding.
Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (3.9 ounces) instant chocolate pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10 or 12-cup Bundt pan.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, and water.
- Beat with an electric mixer on medium speed for 2 minutes.
- Stir in chocolate chips, if using.
- Pour batter into the prepared Bundt pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with ganache if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter.
- Cooking time may vary depending on your oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: chocolate cake, pudding cake, bundt cake, dessert, baking