A Rich and Crowd-Pleasing Cake
ADVERTISEMENT
There’s something magical about a cake that’s both rich and simple to prepare. This Chocolate Chip Bundt Cake is the ultimate crowd-pleaser, packed with layers of deep chocolate flavor thanks to Devil’s Food cake mix, instant pudding, and a touch of brewed coffee. The addition of sour cream makes the cake extra moist, while chocolate chips scattered throughout add melty pockets of sweetness in every bite. It’s a dessert that works just as well for potlucks and family gatherings as it does for holidays, and it always earns rave reviews. Best of all, it uses simple pantry staples but tastes like it came from a high-end bakery.
Why This Cake Stands Out
Bundt cakes are known for their beautiful presentation, but this one shines because it’s easy to prepare and doesn’t require complicated techniques. You’ll only need one bowl to mix the batter, which comes together in minutes. The baked cake is soft yet dense enough to hold together, making it easy to slice and serve. The ganache-style frosting adds an indulgent finish, seeping into the ridges of the cake for extra flavor. You can also customize it with walnuts for a nutty crunch or drizzle with white chocolate for contrast. It’s the kind of recipe you’ll find yourself returning to time and time again because it’s reliable, delicious, and loved by everyone.
Tips and Variations to Try
To make this cake even more versatile, you can experiment with different flavor additions. Try swapping the Devil’s Food cake mix for a dark chocolate or German chocolate version for a twist. Add espresso powder to the batter to enhance the coffee flavor or mix in peanut butter chips for a chocolate–peanut butter spin. If you prefer a lighter topping, skip the ganache and dust the cake with powdered sugar. For holidays, decorate with crushed candy canes or drizzle with caramel. The key is that this cake is incredibly adaptable while still delivering that moist, chocolatey goodness every time.
Ingredients
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box instant chocolate pudding (3.9 oz)
- 5 eggs
- 1 tsp vanilla extract
- ¾ cup oil
- 1 cup sour cream or buttermilk
- ¾ cup brewed coffee
- 2 cups Nestle Toll House chocolate chips
For the Ganache Frosting:
- 2 tbsp salted butter
- 2 tbsp cocoa powder
- ½ bag powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- ½ cup walnuts (optional)
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C). Grease a Bundt cake pan generously to prevent sticking.
Step 2: Make the Batter
In a large bowl, mix the cake mix and pudding. In another bowl, whisk together eggs, vanilla, oil, sour cream, and coffee. Combine wet and dry ingredients, then fold in chocolate chips.
Step 3: Bake the Cake
Pour batter into the prepared Bundt pan. Bake for about 45 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes before transferring to a serving plate.
Step 4: Make the Ganache Frosting
In a saucepan over low heat, melt the butter. Stir in cocoa powder, powdered sugar, vanilla, milk, and walnuts (if using) until smooth.
Step 5: Finish and Serve
Pour the warm frosting evenly over the cake, letting it drip into the ridges. Serve warm for the best flavor, or reheat slices before serving.
Nutrition (per slice, 12 servings)
- Calories: ~420
- Protein: 6g
- Carbohydrates: 52g
- Fat: 22g
- Saturated Fat: 9g
- Fiber: 3g
- Sugar: 33g
- Sodium: 390mg
Chocolate Chip Bundt Cake
1. Can I make this cake ahead of time?
Yes! This cake stores well at room temperature for up to 3 days or in the fridge for up to 5 days. For best results, add the frosting right before serving.
2. Can I freeze this Bundt cake?
Absolutely. Wrap slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
3. What can I substitute for sour cream?
You can use plain Greek yogurt, buttermilk, or even crème fraîche. These substitutions will still give you a moist texture.
4. How do I prevent my Bundt cake from sticking to the pan?
Grease the pan well with butter or non-stick spray, then dust lightly with flour or cocoa powder. Let the cake cool at least 10 minutes before removing.
5. Can I use a regular cake pan instead of a Bundt pan?
Yes, but baking time may vary. A 9×13-inch pan works well; start checking for doneness at 35 minutes.