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You are here: Home / Eat / death by chocolate bundt cake

death by chocolate bundt cake

May 14, 2013 By Katie 148 Comments

death by chocolate bundt cake - amazing!

this is a cake that my mom has been making for years. she made it almost every time we’d go over to her house because she knew it was my husband’s favorite – and who would blame him? it’s got sour cream to make it super moist, and pudding to make it fudgy. it may be called “death by chocolate” cake, but you’ll swear you died and went toย heaven!

and may i also point out that my nephew, when asked what kind of cake he wanted for his birthday party said he wanted “the cake that nana makes with the hole in it.” move over disney-decorated cakes….

usually when i think of baking cakes i think of huge messes in the kitchen – flour everywhere, lots of dishes to clean, etc. but this recipe really couldn’t be easier to put together. and i only used my kitchen aid stand mixer – it was the only bowl i used. awesome.

the ingredients are probably ones you have in your fridge or pantry.

homemade chocolate cake ingredients

there are eggs, sour cream, oil, water, instant pudding, chocolate cake mix, and chocolate chips. that’s it!

the first thing you need to do is beat together the eggs and sour cream. the sour cream is what makes this cake unbelievably moist, just like it does in banana bread.

sour cream chocolate cake recipe

and then you just add everything else in and mix it up! it’s as easy as pie. well, actually, it’s as easy as cake. i was never good at making pie.

moist chocolate bundt cake recipe

oops. i forgot the chocolate chips. just stir them in when you’re done mixing the rest of the batter, if you want. otherwise, just throw them in the bowl with everything else.

chocolate-chocolate chip bundt cake recipe

see how thick that batter is?! it’s going to make an amazing cake!

thick chocolate bundt cake batter - easy recipe!

pour all the batter into a greased bundt pan (i use this non-stick bundt pan [aff link] but grease my pan just to be safe!) and bake at 350 for 45 minutes.

chocolate fudge cake recipe

and when it’s all done, let it cool down in the pan, and it’ll look like this:

amazing chocolate bundt cake - and so easy!!

when it’s cooled down, invert it onto a cutting board or cake stand. look – it even gives you portion sizes…little piece? big piece? you’ll definitely want a big piece.

moist chocolate bundt cake recipe

cut yourself a big slice. it honestly cuts like butter, its incredible how moist it is.

chocolate bundt cake recipe that is so, so moist!

and then if you’re feeling fancy, do what my mom always does and sift some powdered sugar on top. but only put that on when you’re about to serve it – piece by piece, if you need to. otherwise, the powdered sugar will start to seep into the cake (because it’s SO moist) and will like a little gummy. so powdered sugar is great, if used at time of serving. plus it makes it look so darn pretty.

ย 

death by chocolate bundt cake 450x450

for more chocolate goodness check out and follow my chocolate pinterest board!ย here’s the recipe!

4.5 from 10 reviews
Death by Chocolate Bundt Cake
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
A super moist bundt cake bursting with chocolate goodness.
Author: Kate Heap
Recipe type: Dessert
Cuisine: American
Ingredients
  • 4 eggs
  • ¾ cup sour cream
  • ½ cup oil
  • ½ cup water
  • 1 small package instant chocolate pudding
  • 1 chocolate cake mix
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Beat the eggs and sour cream together until well combined. Add all the other ingredients and mix well. The batter will be thick. Pour into a greased bundt pan and bake at 350 for 45 minutes. Enjoy!
3.5.3208

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Reader Interactions

Comments

  1. Anne says

    May 16, 2013 at 12:23 pm

    AAAAAAAAAAHHHHHHHHHHHHHHHHHH. So good!

    Reply
    • Katie says

      May 16, 2013 at 2:02 pm

      ๐Ÿ™‚

      Reply
      • Melody Walker says

        May 23, 2019 at 9:25 am

        Hello… I love this recipe and I have used it many times! But…now I need something that I can travel 6 hours with and doesn’t need refrigeration. Since it has sour cream….does it have to be refrigerated?
        Thank you……

        Reply
        • Katie says

          May 28, 2019 at 4:20 pm

          I’ve heard/read that sugar helps to stabilize sour cream in baking so it’s fine to leave out for a few days. I leave my cake out on the countertop (covered) overnight, and it is still perfect and delicious and doesn’t spoil at all. I think that for 6 hours you should be more than ok!

          Reply
          • Jill says

            September 7, 2019 at 1:58 pm

            The sour cream in baked into the cake, it isnโ€™t left uncooked on top of the cake. So just like the eggs, once they are cooked/baked into the cake they are not going to cause the cake to spoil. No worries ๐Ÿ˜‰

        • Suzanne Geisler says

          October 22, 2019 at 7:35 am

          I’ve been making this cake for YEARS! It is fine unrefrigerated. In fact, it’s better aged. I always bake it a couple days before I want to serve it.

          Reply
  2. Laura says

    May 16, 2013 at 4:25 pm

    Looks delicious! Can you tell me the number of ounces in the pudding box you used? Also, are you saying to just dump the dry pudding mix into the batter or do you reconstitute it with the milk before adding it to the batter? Thanks!

    Reply
    • Katie says

      May 16, 2013 at 7:48 pm

      Hi Laura! Great questions. I used a 15.25oz (432g) devil’s food cake mix. And you’ll need to use the pudding mix dry – just open the box and sprinkle it right in the batter, no reconstituting needed ๐Ÿ™‚ Thanks for asking!

      Reply
      • LYNN Fugina says

        April 16, 2018 at 1:25 pm

        Howmany ounces in the pudding box?

        Reply
        • Katie says

          May 29, 2018 at 5:14 pm

          I believe it is the 3.4 ounces box. There is always a small box and a bigger box on the shelves at the store. Hope that helps!

          Reply
          • Daisywulf says

            October 9, 2019 at 3:20 pm

            The small pudding boxes at my local stores are 3.9oz. I doubt that will make a difference, but I’m not a baker. Think it’ll be ok? I know baking is typically very precise.

          • Katie says

            October 10, 2019 at 8:49 am

            Yes! The 3.9oz box is exactly what you want ๐Ÿ™‚
            Enjoy your cake – this is a great one! Yum!

          • Daisywulf says

            October 16, 2019 at 3:24 pm

            Thank you! It’s in the oven now. Fingers crossed, it’s for a charity bake sale at work tomorrow.

          • Katie says

            October 26, 2019 at 9:20 am

            Awesome! Hope it turned out great!

      • KARINA TORRES says

        July 6, 2018 at 9:03 am

        HELLO,

        QUESTION? ARE WE SUPPOSE TO PREPARE THE CAKE MIX AS IT IS ON THE BOX OR DO I JUST USE THE MIX ITSELF.

        THANK YOU

        Reply
        • Katie says

          July 21, 2018 at 8:17 pm

          Nope, no need to prepare the came mix using the box’s instructions. The eggs and oil and everything else are included in the recipe for the bundt cake. You just add the dry mix to the other ingredients!

          Reply
    • Pam says

      October 26, 2017 at 8:09 am

      One small box of chocolate pudding.

      Reply
  3. Kimber Hagans says

    June 20, 2013 at 11:06 am

    I have made bundt cake this for years as well! I also add 1/3 cup of Kahlua to this recipe~~and sprinkle powdered sugar on top of cake when cooled! S C R U M P T I O U S!!!!

    Reply
    • Katie says

      June 21, 2013 at 3:46 pm

      Thanks, Kimber!

      Reply
  4. Autumn Gordon says

    June 27, 2013 at 5:43 am

    This is my go to recipe for cakes! Use this the same recipe with butter and a little vanilla extract for yellow and chocolate cakes you can play with the pudding flavors as well! I always uesed Duncan Hines until they changed the box size and my cakes started failing. I was a little skeptical to Pillsbury because there is already pudding in the mix, but you sold me I will try it with Pilllsbury this time.

    Reply
  5. My says

    July 5, 2013 at 11:46 am

    I made this for 4th of July weekend, and being a novice baker, I’d say this recipe was quick and easy. The flavor was great, although a bit dry for my mothers standards (she’s picky)! I’ll definitely make this one again. Thanks.

    Reply
  6. Yenny says

    July 8, 2013 at 1:42 pm

    great recipe! I’m planning to make this for a friend’s housewarming party this weekend! I was wondering – how does it hold up the following day? I’m planning on baking the cake a day in advance, but not refrigerating it. Any insight would be greatly appreciated!

    Thanks! ๐Ÿ™‚

    Reply
    • Katie says

      July 9, 2013 at 8:44 am

      Great question, Yenny – this cake holds up pretty well! You just need to keep it moist, so try putting plastic wrap around it and then if you have a covered cake stand or container with a lid, I’d put it in there, too, as an added measure. And then just leave it out on the counter overnight. Good luck!!

      Reply
  7. JESSICA says

    July 19, 2013 at 1:55 pm

    I have a question maybe its dumm, but i better ask.
    I add the chocolate cake mix dry? right? the oil, whater and eggs you add in the ingredients are for the mic cake …

    Tks

    Reply
    • Katie says

      July 20, 2013 at 2:33 pm

      Hi Jessica! Not a dumb question at all! And yes, you are right – you add the cake mix dry. The other wet ingredients will moisten it up when you mix everything together. Thanks for asking, and enjoy your cake! ๐Ÿ™‚

      Reply
  8. Dot says

    August 8, 2013 at 11:35 am

    This is a definite keeper!!! I used all 12 oz of chocolate chips! Can’t wait to make this again!

    Reply
    • Patty says

      March 24, 2018 at 10:01 am

      Will this cake be to be dry

      Reply
      • Katie says

        March 27, 2018 at 2:03 pm

        it has never ever turned out too dry for me! just the opposite, actually.

        Reply
      • Kerry says

        April 5, 2019 at 5:18 pm

        This is the best cake always so moist, just don’t over bake. I use this recipe for lemon and strawberry cakes as well. I have been asked if I sell my cakes haha. I love to bake but I am horrible at decorating cakes. I drizzle frosting on my bunt cakes so they look neat.

        Reply
        • Katie says

          April 17, 2019 at 8:04 pm

          The lemon and strawberry cakes sound delicious!

          Reply
  9. Danielle Raichel says

    August 15, 2013 at 11:14 pm

    I made this cake tonight for my husband. It was delish!

    Reply
  10. Rosa says

    August 17, 2013 at 11:28 pm

    Hi I’ve never really baked anything before so I really don’t know a lot about ingredients but anways I just want to know what kind of sour cream you used ? Does it matter .. Thanks

    Reply
    • Katie says

      August 19, 2013 at 8:14 pm

      Hi Rosa – shouldn’t matter what kind of sour cream you use. I just use a generic Costco brand. ๐Ÿ™‚

      Reply
  11. Cathie Keller says

    September 3, 2013 at 10:32 am

    It’s in the oven…….while baking I was reading all the comments which we’re all informative. I would have sprinkled the powered sugar on the whole cake. I know it is going to be good because licking the spoon it
    was soooo good!

    Reply
    • Katie says

      September 3, 2013 at 7:37 pm

      Yay! Soooo rich! ๐Ÿ™‚

      Reply
    • Jennifer says

      May 19, 2015 at 2:05 pm

      I got this recipe years ago form my Aunt ( I think it’s from pampered chef ) and I do sprinkle the whole top of the cake with powdered sugar. It’s my family’s favorite cake ๐Ÿ™‚

      Reply
  12. Marissa says

    September 5, 2013 at 8:30 am

    Really, really amazing recipe! I tried it out (minus the fudge pudding mix and powdered sugar unfortunately) and it was AMAZINGLY soft and moist: http://www.inmyyellowcardigan.com/2013/09/05/the-secret-life-of-chocolate-bundt-cake/

    There is such a clear and distinct taste and texture difference with and without the sour cream it’s uncanny. It was awesome! Thanks for posting this! Also, next time I do believe I’m going to try sprinkling pecans or chopped almond slices into it. Could be another game-changer/enhancer! Thanks for posting this!

    Reply
    • Katie says

      September 5, 2013 at 9:05 pm

      Glad it turned out Marissa. Cheers!

      Reply
  13. Sjack says

    September 7, 2013 at 8:59 am

    My daughter’s birthday is today. Looks like I found a cake to make! She LOVES chocolate!!

    Reply
    • Kerry says

      April 5, 2019 at 5:26 pm

      One thing I did learn making this cake. You have to make it in a bundt pan only. I tried another pan and because this cake is so heavy it falls in the middle because of weight. But this sure is the best chocolate cake.

      Reply
      • Katie says

        April 17, 2019 at 8:03 pm

        Great tip – thank you! I know a few people have asked about using a 9×13, and here’s the answer! And I’d have to agree – this is the best chocolate cake ever!
        Thanks!!

        Reply
  14. Anni says

    September 10, 2013 at 11:17 am

    Has anybody tried to make this as cupcakes?

    Reply
    • Tess says

      March 31, 2018 at 11:10 am

      Iโ€™ve read through the comments. Can you use this recipe for cupcakes?

      Reply
      • Katie says

        April 2, 2018 at 4:13 pm

        I haven’t tried it yet, but it’s on my list of things to try! I’ll let you know when I do!

        Reply
  15. Mary says

    September 14, 2013 at 4:37 pm

    I call this chocolate killer cake. It’s been my son’s favorite for almost 30 years. I use Devil’s Food cake mix. Sometimes we add miniature marshmallows to create a rocky road effect. Yummmmmm.

    Reply
    • Katie says

      September 16, 2013 at 8:07 pm

      yum! mini marshmallows sound delicious – can’t wait to try it! thank you!

      Reply
  16. Laurie says

    October 15, 2013 at 12:42 pm

    Can this be used as a frosted cake?? I wanted to use the recipe for a birthday cake, but I saw that you said when sprinkling with powdered sugar to do it last minute as it can make the cake gummy. So, I wondered if frosting it would mess it up as well?

    Reply
    • Katie says

      October 28, 2013 at 5:43 pm

      Hi Laurie! With powdered sugar, you want to do it just before serving because the cake is moist and the powder is dry and will start to absorb into the cake. But I think frosting it should be fine – I haven’t frosted it with icing before personally, but it don’t see why it wouldn’t work! Maybe I’ll try doing that next time….

      Reply
      • Dawn says

        November 29, 2017 at 9:08 am

        I made this recipe for the first time for Thanksgiving dinner with frosting, and everyone loved it. This cake was super moist and absolutely delicious! No worries about left overs…

        Reply
        • Katie says

          November 29, 2017 at 6:32 pm

          Yay! I’m so glad you liked it! Thanks for your comment! ๐Ÿ™‚

          Reply
      • Deborah Nulton says

        January 14, 2018 at 2:06 am

        I would think drizzling a little hot fudge over the top before adding nuts would be even better. You know, if you were really just trying to go all out.

        Reply
        • Katie says

          February 3, 2018 at 2:07 pm

          YES! I will definitely go “all out” next time I make this – thanks for the suggestion!

          Reply
  17. April says

    October 17, 2013 at 7:33 pm

    Do you change the temperature or time if the Pan is dark?

    Reply
    • Katie says

      October 20, 2013 at 1:25 pm

      not that i know of. my pan’s neither light nor dark. but if you do have a dark one, you could always adjust the time and/or temperature and check on it until it’s done. what a great question! sorry i don’t have an exact answer.

      Reply
  18. Amy says

    October 19, 2013 at 9:09 am

    Made this last weekend for a family lunch. My husband doesn’t like chocolate so I used lemon cake mix and pudding and white chocolate chips. Absolutely delicious! Even my mother-in-law raved about how good it was. Can’t wait to try the chocolate version!

    Reply
  19. Sabrina says

    December 5, 2013 at 1:09 am

    Just made for Thanksgiving….UH MAZE ING….so moist and incredible. I modified and used reese’s peanut butter chips instead. HEAVENLY

    Reply
    • Katie says

      December 10, 2013 at 8:32 pm

      oh, i’ll have to try the reese’s pb chips! that sounds amazing!

      Reply
  20. jamie lee says

    December 18, 2013 at 9:12 am

    I’m going to try this recipie for my boyfriends birthday…It sounds awesome! I’m going to use 2 round cake pans. Should I double this recipie or will one be enough for the two pans? Thanks ๐Ÿ™‚

    Reply
    • Katie says

      December 26, 2013 at 8:48 pm

      Hi Jamie Lee – I’ve never tried it in two round cake pans before, but my bet would be that a single recipe should be okay…it tends to rise quite a bit in the bundt pan.

      Reply
      • Leslie says

        January 27, 2014 at 9:01 pm

        What size round pan’s did you use? If I was going to use a square pan do you think a regular 9×13 would work? I’m making this as a birthday cake so kinda want it to look like a more traditional birthday cake. Very excited though! Sounds AWESOME! and with all the positive reviews I can’t wait!

        Reply
        • Katie says

          January 28, 2014 at 9:32 pm

          Hi Leslie! I’ve only ever made this cake in a bundt pan, but I would guess that a 9×13 would work? There was another reader who said she was going to try 2 round cake pans – I wonder how it worked out? If you do try a 9×13, I’d be interested in knowing how it went!

          Reply
          • Leslie says

            January 28, 2014 at 9:56 pm

            I should be trying the 9×13 this week (unless I chicken out and buy a bundt pan!)! I will definitly comment in the results! Thanks for responding!

          • Katie says

            February 3, 2014 at 10:46 pm

            Awesome! Can’t wait to hear how it went! ๐Ÿ™‚

  21. Alli says

    January 15, 2014 at 10:44 am

    I just stumbled on this on Pinterest. My mom used to make this exact cake too. She got it from her friend Phyllis. I wonder if your MIL and Phylis got the recipe from the same place.

    Reply
    • Katie says

      January 23, 2014 at 8:59 pm

      Maybe! Small world if so! Glad you liked it. ๐Ÿ™‚

      Reply
  22. Natasha says

    January 29, 2014 at 6:08 pm

    I made this the other night. It was tasty, but not as fudgey as I’d hoped. Not quite sure what I did wrong. Could it have been that I used a fork to mix rather than a beater? Or that I floured the pan rather than spray it? :/

    Reply
    • Katie says

      February 3, 2014 at 10:46 pm

      Hi Natasha! Thanks for your comment. I’m not sure what would have happened, though based on what you said, I know that the batter does have to all be incorporated thoroughly, and maybe the extra flour from the pan dried it out a little? It’s hard to say. Sorry I can’t be of more help.

      Reply
      • Deborah Nulton says

        January 14, 2018 at 2:24 am

        I have found that sifting my dry ingredients tends to help some with that. A few years back my right collarbone was badly broken and it greatly affects my stirring abilities. I don’t have a standing mixer and I rarely use the hand mixer because most of the things I bake I’ve always made by hand because I never had a mixer before so I just don’t think to use it. But when experimenting with some cookie recipes a couple of years ago, I found that sifting my dry ingredients made things turn out better. I carried that over to my cake recipes too and found they turned out better as well regardless of whether I made it from scratch or used a mix. Anyway, just a thought.

        Reply
        • Katie says

          February 3, 2018 at 2:06 pm

          Thank you for the great tip, Deborah! I am definitely going to try that! I’m so sorry to hear about your collarbone ๐Ÿ™

          Reply
    • Nana says

      February 1, 2017 at 2:43 pm

      Maybe a bit overbaked? That will make a dry cake as it bakes out the moisture.

      Reply
  23. Teri says

    February 5, 2014 at 12:01 pm

    This is my husband’s favorite cake. He asks for it every year on his birthday. My aunt used to make it with yellow cake mix, vanilla pudding and chocolate chips. Tastes like a big chocolate chip cookie cake! I’ve made it before with chocolate cake mix and vanilla pudding. Rather than fudgy the cake tastes more like milk chocolate. The combinations are endless!

    Reply
    • Katie says

      February 5, 2014 at 9:51 pm

      yum! those sounds great – i’ll have to give them a try! thanks for sharing!

      Reply
  24. Patty says

    April 5, 2014 at 4:39 pm

    This cake is so easy and soooooo yummy. I have made it many times and everyone who tries it loves it!!
    Thanks for the great recipe!

    Reply
    • Katie says

      April 6, 2014 at 10:51 am

      Thanks for commenting, Patty!! Glad you like it!

      Reply
  25. SallyTheRunner says

    May 5, 2014 at 7:28 am

    I LOVE this cake!! But instead of 3/4 cup of sour cream I use the whole cup!! Makes it absolutely scrummdiddlyumptious! ๐Ÿ™‚ Oh and I use the mini chic chips otherwise they all sink to the bottom of the bundt pant and it gets stuck aghhh mega mess LOL. Thank you for sharing!!

    Reply
    • Katie says

      May 5, 2014 at 8:18 pm

      glad you liked it! thanks for commenting!

      Reply
    • LYNN Fugina says

      April 16, 2018 at 1:32 pm

      One of the ways to keep ingredientsfrom sinking is to coat them inflour before you add them.

      Reply
      • Katie says

        May 29, 2018 at 5:13 pm

        Thanks for the tip!

        Reply
    • kat says

      November 11, 2018 at 12:15 pm

      Toss you chips in flour (shake off excess) before adding to the mix and they won’t sink!

      Reply
      • Katie says

        November 16, 2018 at 8:49 am

        Great tip, thanks!

        Reply
  26. Claudia Lacoskie says

    September 13, 2014 at 9:22 am

    Found vintage bundt pan, going to use this recipe today. Have football party. Should go good with pasta. Going to add espresso powder and ganache on top!! Can’t wait!

    Reply
    • Katie says

      September 16, 2014 at 1:19 pm

      vintage – i love it!! and ganache would be great on top of this cake. have fun!!

      Reply
    • Katie says

      September 29, 2014 at 2:05 pm

      Sounds like fun! Enjoy!

      Reply
  27. Vikky says

    February 12, 2015 at 12:33 pm

    Can I make this using a homemade cake mix not a box mix? My kids don’y like a box mix.

    Reply
    • Katie says

      February 25, 2015 at 7:55 am

      Hmm…good question. I haven’t tried it before, so I don’t know. If you do try it, I’d love to know how it turns out!

      Reply
  28. Beth says

    March 19, 2015 at 7:32 am

    I just made this, still in the oven, but oh my!! It looks delightful. I didn’t have a choc. cake mix, but several yellow mixes, so I added 4 Tbsp. of cocoa (dark) to it and it turned out great…so far. Very easy, having this with some home made coconut ice cream I just made….YUMMMY!!!

    Reply
    • Katie says

      March 26, 2015 at 7:20 am

      coconut ice cream…sounds delicious! lmk how the yellow cake mix + cocoa turned out – i’m really curious! it sounds great! ๐Ÿ™‚

      Reply
  29. angie says

    July 28, 2015 at 5:41 pm

    Can I add a banana to this recipe. I am looking for a chocolate cake recipe using chocolate cake mix, chocolate chips, bananas sour cream.

    Reply
    • Katie says

      July 31, 2015 at 10:48 am

      I don’t know – I’ve never tried it! If you do try it, I’d love to know how it turns out!

      Reply
  30. Debbie says

    August 8, 2015 at 8:07 am

    i grew up with this cake. My mom made this for every family event. This was over 40 years ago!
    Best when served with a scoop of vanilla ice cream!
    I too, have only ever used Dunkin Heinz.

    Reply
    • Katie says

      August 19, 2015 at 3:51 pm

      it’s a good one! ๐Ÿ™‚

      Reply
  31. Wendy says

    August 10, 2015 at 6:10 am

    Could I add zucchini to this cake or would it be too wet?

    Reply
    • Katie says

      August 19, 2015 at 3:51 pm

      I’m not sure – I haven’t tried zucchini in this yet, but it sounds like it would taste amazing! Let me know how it goes if you decide to try it!

      Reply
  32. Lisa says

    August 18, 2015 at 2:01 pm

    Can’t wait to try this. My boys love chocolate bunt cake. I also think you could use a yellow cake mix with vanilla pudding mix and add blueberries!

    Reply
    • Katie says

      August 19, 2015 at 3:49 pm

      that sounds delicious! i think i might try that next ๐Ÿ™‚

      Reply
  33. Debbie says

    September 14, 2015 at 3:49 pm

    we have been making this cake for years – super easy and moist!! The only difference is that we start with a yellow cake mix – still very chocolately!! With that change you can also make a SUPER coconut bundt cake by substituting coconut for the chocolate chips and coconut pudding for the chocolate pudding. Both are staples at our house!!

    Reply
    • Katie says

      September 23, 2015 at 12:02 pm

      Great suggestions – can’t wait to try them!

      Reply
  34. maureen says

    October 3, 2015 at 2:35 pm

    Delicious, substituted strong black coffee for the water to boost the chocolate flavor, thanks for sharing.

    Reply
    • Katie says

      October 23, 2015 at 3:58 pm

      Glad you liked it Maureen!

      Reply
  35. Andrea Marino says

    December 10, 2015 at 7:45 am

    I have been making this recipe for 40+ years. I got it from my friend’s mom when I was about 11 years old back in the 1970’s. I dubbed it the YumYum Cake!….Glad to see it’s still going strong!!

    Reply
    • Katie says

      December 26, 2015 at 12:06 pm

      ๐Ÿ™‚

      Reply
  36. Linn says

    June 20, 2016 at 11:22 am

    I don’t like anything chocolate but hubby is a big fan. So I made this for him. I found using half sour cream /half vanilla yogurt
    Makes this cake extra moist. I usually substitute half the oil a recipe calls for with yogurt anyway. It isn’t rocket science ,it’s so easy and the difference in the moisture is amazing.

    Reply
    • Katie says

      June 29, 2016 at 6:29 pm

      Glad your husband liked it!

      Reply
  37. Tina Ledo says

    August 11, 2016 at 10:18 am

    Hey I just wanted to know could you use like a strawberry cake mix with maybe vanilla pudding or a completely different combo?

    Reply
    • Katie says

      August 26, 2016 at 9:13 pm

      I’ve never tried anything but chocolate, but if you do end up trying a combination like what you suggested, I’d love to know how it turned out!

      Reply
  38. Elle says

    September 6, 2016 at 6:06 pm

    I’m sorry to say this cake turned out dry and rubbery for me. I don’t understand how a cake can be both dry and rubbery. But it was. I am a seasoned baker, but this really shook my confidence. I took it to a BBQ yesterday, and I took one bite and was embarrassed. I give up on doctored up cake mixes. I think I’ll stick with from-scratch baking and keep looking for a chocolate pound cake recipe that compares in taste and quality to my regular pound cake.

    Reply
    • Katie says

      October 15, 2016 at 3:37 pm

      Sorry it didn’t turn out for you like it did for everyone else. Good luck finding another recipe you like!

      Reply
  39. Kendra says

    September 16, 2016 at 4:08 pm

    Love this cake! Have made it several times, do you think the recipe would be okay for cupcakes?

    Reply
    • Katie says

      September 19, 2016 at 5:42 pm

      I’ve never tried it for cupcakes! If you do end up trying it, I’d love to know how it turned out!

      Reply
  40. Lisa says

    November 23, 2016 at 11:25 am

    For the chocolate pudding, can I use jell-o cook and serve pudding and pie filling?

    Reply
    • Katie says

      November 25, 2016 at 11:26 am

      I haven’t tried it with the cook and serve, only with the instant pudding. if you try it out, I’d love to know what you think of the cook and serve!

      Reply
  41. Jodie says

    December 12, 2016 at 5:43 pm

    Do you have to use sour cream in this cake.

    Reply
    • Katie says

      December 16, 2016 at 6:39 pm

      I’ve never tried it without, so I don’t know. But the sour cream does make it really moist!!

      Reply
  42. Jennnifer says

    February 5, 2017 at 5:53 pm

    I was wondering what kind of oil to use? It looks like in your picture it is Canola oil but would vegetable oil work?

    Reply
    • Katie says

      February 7, 2017 at 9:22 pm

      Hi Jennifer! Yes, I always use canola oil. My understanding is that canola and vegetable oils are similar or could at least be used in place of each other, so I don’t see why it wouldn’t work! Thanks for the question.

      Reply
  43. Wendy Gantt says

    May 17, 2017 at 1:04 pm

    I found your recipe on Pinterest today. I just took it out of the oven. Lord does it ever smell good in my apartment! It overfilled my bundt pan a tad so when I took it off the baking sheet there was a little round piece of cake on the pan, so I got to try the cake before I’ve even iced it and can testify that it is YUMMY!! I’m going to ice it with a chocolate ganache just because it needs extra calories, lol. Thanks so much for the recipe!

    Reply
    • Katie says

      May 27, 2017 at 10:37 am

      yum, the ganache sounds heavenly! i’m so glad you like the recipe!

      Reply
  44. Gracie Booker says

    August 2, 2017 at 5:19 pm

    I made this cake last night and it was delicious.

    Reply
    • Katie says

      August 2, 2017 at 6:46 pm

      Glad you liked it Gracie!

      Reply
  45. Kaylah says

    October 6, 2017 at 2:26 am

    This sounds good, I think I’ll be making on today. What about an icing? I have a hard time imagining a chocolate cake with out one??? Any thoughts on this?

    Reply
    • Katie says

      October 9, 2017 at 5:35 pm

      I’ve never put icing on it and we love it just as it is! It really is a smooth, fudgy cake, so you don’t need the icing. But then again, icing never hurt anyone ๐Ÿ˜‰

      Reply
  46. Donna says

    January 8, 2018 at 4:03 pm

    This is my favorite cake ever. I also make a vanilla version with white chocolate chips and actually like it better. Yummy!!!

    Reply
    • Katie says

      January 13, 2018 at 1:24 pm

      Sounds delicious, Donna!

      Reply
  47. Katrina says

    January 22, 2018 at 10:25 pm

    Made this for my fiances bday. It was a hit for sure!! Delicious!! Will definitely make over and over!

    Reply
    • Katie says

      January 27, 2018 at 7:32 am

      Glad you guys enjoyed it Katrina!

      Reply
  48. Deborah says

    February 24, 2018 at 4:51 pm

    Can I make this cake into a double layer?

    Reply
    • Katie says

      February 26, 2018 at 7:46 pm

      I’ve never tried it before! Though I don’t see why not!?? If you try it as a double layer, I’d love to know how it went for you!!

      Reply
  49. Joss says

    March 25, 2018 at 8:49 am

    Thank you for this wonderful recipe that you can personalize! I just made this cake in a 13×9 pan. I used devilโ€™s food cake & vanilla pudding. After it cooled, I iced with 12oz Cool Whip that I mixed about 10 crushed Oreo cookies into. Sprinkled super crushed Oreo dust on the top for decoration! Amazing! Even better the next day! Definitely needs refrigeration.

    Reply
    • Katie says

      March 27, 2018 at 2:02 pm

      that sounds delicious! i’m totally going to try that next time!! thank you!

      Reply
  50. Glenda Harbin says

    June 21, 2018 at 10:10 am

    Do you use a mixer or just hand mix?

    Reply
    • Katie says

      June 29, 2018 at 8:59 pm

      You can do either! I prefer either a hand mixer or a stand mixer, but you can certainly do it by hand as well.

      Reply
  51. Kira says

    June 24, 2018 at 4:18 pm

    This looks great! Do you have a way of checking for doneness? I live in the mountains so most times are off here

    Reply
    • Katie says

      June 29, 2018 at 8:57 pm

      I live in the mountains too and it’s always turned out great – I just use a toothpick to check for doneness!

      Reply
  52. Jenny says

    August 30, 2018 at 11:22 am

    Amazing!!! For reals sooooo yummy! I used a large chocolate pudding box because it’s all I had and it delicious! Thanks for sharing! Will definitely be making this again!

    Reply
    • Katie says

      August 31, 2018 at 2:05 pm

      I’m so glad you love it, Jenny!! Yay for finding a keeper of a recipe!! ๐Ÿ™‚

      Reply
  53. Jyllzie says

    February 1, 2019 at 1:11 pm

    What a beautiful cake! Came out perfect…here are my changes and comments:
    Used Pillsbury Triple Chocolate cake mix
    Used Godiva Dark Chocolate Instant Pudding mix
    I subbed Fage nonfat yogurt for the sour cream (cuz that’s what I had on hand)
    I subbed coconut oil for the vegetable oil
    I subbed strong brewed coffee for the water – enhances chocolate flavor; does not add coffee flavor (added coconut oil to hot coffee to melt it)
    I added 1 tsp vanilla extract
    Used a nonstick bundt pan coated with shortening
    I baked it for 45mins. which seemed quick to me. This cake bakes quicker than other bundt cakes I have made.
    Cooled the cake in the pan for 30 mins then turned over onto cooling rack for additional hour. No sticking!!!!!
    As if it wasn’t chocolatey rich already, I topped it with chocolate ganache and served it with whipped topping and fresh rasberries. A delicious show stopper!

    Thank you!!!

    Reply
    • Katie says

      February 22, 2019 at 3:27 pm

      Awesome. Glad it turned out! ๐Ÿ™‚

      Reply
      • Barbara Lee says

        March 22, 2019 at 7:24 am

        Katie, just read all the reviews (from 2013 thru 2019) and I must say I cannot wait to make this cake!
        My granddaughter celebrates her 38th birthday this weekend and she is going to be over the moon when she tastes it. Never made it before but I can taste it already. Thanks for what must be THE recipe!
        Barb Titley

        Reply
        • Katie says

          April 17, 2019 at 8:09 pm

          Aw, such a sweet comment, Barb – thank you! I hope you and your granddaughter loved it! ๐Ÿ™‚

          Reply
  54. Anne says

    October 30, 2019 at 6:26 am

    This has become my new favorite cake!!! Everyone just loves it! Baking one as we speak! Any idea if this cake can be frozen? I need to make one on a Monday for my husband to take to a family event on Friday, since I will be out of town all week. Should I freeze it? Or just wrap it tightly in plastic wrap? Thanks for your advice. And thank you for this fabulous recipe!!!!

    Reply
    • Katie says

      November 30, 2019 at 4:06 pm

      I’ve never made it and had it last that long! So I’m really not sure about freezing it, sorry. I’d assume it would be fine, but cannot vouch for the freezing method. I have had leftovers for a day, and I just use plastic wrap or a sealed container.

      Reply
  55. Chanelle says

    November 21, 2019 at 4:42 pm

    Do you preheat the oven before placing it in the oven? I ask because a lot of Bundt Cake recipes I use are not preheated and just want to make sure. I am looking forward to making this for Thanksgiving!

    Reply
    • Katie says

      November 30, 2019 at 3:54 pm

      Yes, I preheat my oven ๐Ÿ™‚ Hope you liked this cake – it’s a favorite at our house. Yum!

      Reply
  56. Lovely Padua says

    June 2, 2013 at 2:07 pm

    Your recipe is soo easy yet soo yummy! Since I did not have a chocolate pudding mix, I used what I have in my storage, butterscotch pudding. I also used a rum glaze and poured it over while cooling. It’s soo delicious! Thanks for the great recipe!

    Reply
  57. Katie says

    June 2, 2013 at 7:15 pm

    awesome! i’ll have to try it with the butterscotch pudding sometime! thank you ๐Ÿ™‚

    Reply

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