Have you ever wondered what the best chocolate cake recipe is? This rich and decadent chocolate Oreo bundt cake is my go-to and it’s shockingly simple — it starts with a cake mix and turns into a tender, ultra chocolatey cake everyone will love.
The Best Chocolate Cake Ever
I’ve made this bundt cake for years and it’s always a hit. Friends and family keep asking for the recipe, and most are surprised to learn it starts with a boxed mix. I keep the ingredients on hand for last-minute celebrations — it’s quick to prepare and reliably moist. This ultra-soft, decadent chocolate bundt cake is perfect for birthdays, holidays, or any time you want a crowd-pleasing dessert.
Why You’ll Love This Recipe
- Ultra Soft. The combination of cake mix, pudding mix, and sour cream yields a very tender crumb.
- Easy To Make. Starting with a boxed mix keeps the recipe fast and fuss-free.
- Intense Chocolate Flavor. Multiple chocolate components make this cake satisfyingly rich.
- Great For Gatherings. A bundt cake looks impressive and slices easily for parties and holidays.
What You’ll Need
Below are the ingredients for this chocolate bundt cake. The measurements and full instructions appear in the recipe card further down.
- Devil’s Food Cake Mix — adds a deep chocolate base.
- Canola or Vegetable Oil — keeps the cake moist.
- Milk — whole or 2% gives the best texture; half-and-half or cream can be used for extra richness.
- Sour Cream — helps the cake remain tender and moist.
- Eggs — use large eggs for consistent results.
- Instant Pudding Mix — a small box of instant chocolate or vanilla pudding mix adds density and moisture (must be instant).
- Chocolate Sauce — a few tablespoons of chocolate sauce boost the chocolate flavor.
- Mini Chocolate Chips — small chocolate bites throughout the cake.
- Melted Chocolate — for drizzling over the top before serving.
- Oreo Cookies — crushed and sprinkled on top as a finishing touch.
How To Make Chocolate Bundt Cake
Preheat and prepare the pan. Preheat the oven to 350°F (175°C). Generously spray a bundt pan with cooking spray.
Mix the batter. Combine the cake mix, pudding mix, oil, milk, sour cream, eggs, chocolate sauce, and mini chips in a large bowl. Stir until well combined and pour the batter into the prepared bundt pan, spreading it evenly.
Bake. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–20 minutes, then invert onto a wire rack to cool completely.
Finish and serve. Dust with powdered sugar and slice. Alternatively, drizzle melted chocolate over the top and garnish with crushed Oreos before serving.
Tips For Making The Best Chocolate Cake
- Use room-temperature eggs. Room-temperature eggs mix more evenly into the batter and improve texture.
- Sift dry ingredients if possible. Sifting helps incorporate air into the batter for a lighter crumb.
- Add instant pudding. The small box of instant pudding keeps the cake moist and adds more chocolate flavor.
- Sweetened condensed milk option. For extra moistness, drizzle a few tablespoons of sweetened condensed milk over the warm cake.
- Avoid opening the oven early. Opening the oven door can cause the cake to sink, especially early in baking.
Bundt Pan Advice
Bundt pans are available at kitchen stores and big-box retailers in the baking aisle. A good nonstick bundt pan and a generous coating of cooking spray will help release the cake cleanly.
Preventing a Stuck Bundt Cake
To prevent sticking, spray the pan thoroughly before adding batter. After baking, cool the pan on a wire rack for 10–20 minutes so the cake firms up. Run a thin plastic or silicone knife along the pan edges to release any stuck spots, then invert the pan onto a rack or plate.
If Your Cake Breaks
If pieces stick or the cake breaks, don’t worry. Small pieces can be patched and covered with chocolate drizzle or ganache. If it’s more broken, cut the cake into chunks and assemble a trifle by layering cake pieces with fruit and sweetened whipped cream — a beautiful rescue dessert.
How To Serve
Serve warm or at room temperature, dusted with powdered sugar or drizzled with melted chocolate and topped with crushed Oreos for extra crunch.
Leftovers
Store leftover slices in an airtight container for up to 3 days at room temperature or refrigerated.
Try More Cake Recipes
- Funfetti Cake
- Starbucks-Style Coffee Cake
- Easy Ding Dong Cake
The Best Chocolate Cake Recipe
Equipment
- Oven
- Mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon or mixing spatula
- Bundt cake pan
Ingredients
- 1 box Devil’s Food Cake Mix
- 1/2 cup canola or vegetable oil
- 1/2 cup milk (whole or 2%)
- 1/2 cup sour cream
- 4 large eggs
- 3.4 oz package instant pudding mix (vanilla or chocolate)
- 1/2 cup chocolate sauce (such as Hershey’s)
- 1 cup mini chocolate chips
- 1 cup melted chocolate (for drizzling)
- 1 cup crushed Oreo cookies (to garnish)
Instructions
- Preheat oven to 350°F (175°C). Spray a bundt pan generously with cooking spray.
- In a large bowl, combine the cake mix, pudding mix, oil, milk, sour cream, eggs, chocolate sauce, and mini chips. Stir until well combined. Pour the batter into the prepared bundt pan and spread evenly.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle melted chocolate and top with crushed Oreos before serving.
Video
Nutrition
Pin The Best Bundt Cake Recipe
Enjoy this simple, delicious chocolate bundt cake — it’s an easy recipe that always impresses.