Moist Chocolate Chip Bundt Cake (With Cake Mix!)
If you need a foolproof chocolate dessert that always comes out moist, rich, and totally irresistible, this Moist Chocolate Chip Bundt Cake is the one. It starts with a simple yellow cake mix, but once you add instant chocolate pudding, sour cream, espresso powder, and a full cup of dark chocolate chips, it transforms into the softest, most decadent chocolate bundt cake ever.And since you’re already here, make sure to check out some of my most viral cakes too — Easy Cannoli Cake, Tiramisu Cake, Hot Cocoa Cake, and my super fun Banana Split Cake. These are the dessert recipes people make over and over again!This cake is delicious just as it is — honestly, it’s perfect plain because it’s that moist and chocolatey. But since I was making this for the holidays, I dressed it up with dark chocolate curls made from a Ghirardelli bar. You can absolutely make it festive like that, or keep it simple with a dusting of powdered sugar, or even drizzle a quick glaze on top. It’s the perfect all-year-round chocolate bundt cake because you can make it look as fancy or as simple as you want.
Ingredients
- 1 box yellow cake mix
- 1 small 3.9 oz box instant chocolate pudding mix
- 1 teaspoon espresso powder
- 4 eggs whisked before adding
- ½ cup oil
- ½ cup water
- 8 oz sour cream
- 1 cup dark, milk, or semi-sweet chocolate chips tossed in 1 tablespoon flour so they don’t sink
- Butter for generously greasing the bundt pan
- Dark chocolate bar for shaving curls on top — optional but beautiful
Instructions
Mix the dry ingredients
- In a large mixing bowl, whisk together the yellow cake mix, instant pudding mix, and espresso powder.
Add the wet ingredients
- Add the oil, water or coffee, sour cream, and the four whisked eggs. Mix until smooth — about 1-2 minutes.
Add the chocolate chips
- Toss the chocolate chips with 1 tablespoon flour, then fold them gently into the batter.
Prep your bundt pan
- Generously butter the entire inside of the bundt pan — this is the key to a clean, pretty release.
Bake
- Pour in the batter and bake at 350°F for 45–50 minutes. Mine was perfect at 50 minutes.
Flip & cool
- Let it cool for 10–15 minutes, flip onto a cake plate, and let it finish cooling completely.
Decorate (or keep it simple!)
- For the holidays, I shaved a dark chocolate bar with a potato peeler to create beautiful chocolate curls.
But you can also:
- Dust with powdered sugar
- Drizzle with a simple vanilla glaze
- Or leave it completely plain — it’s so moist it doesn’t need anything!
Tried this recipe?Let us know how it was!