This is the most Ridiculous Chocolate Cake ever, topped with creamy chocolate frosting. It’s seriously delicious and so easy to make by doctoring up a chocolate cake mix. Everyone goes crazy for this ultra-moist chocolate cake recipe!
If you love this easy chocolate cake, try my ridiculous vanilla cake, too!
Table of Contents
- The Most Ridiculously Moist Chocolate Cake
- Why You’ll Love This Chocolate Pudding Cake
- What You’ll Need
- How to Make Ridiculous Chocolate Pudding Cake
- Watch This Chocolate Pudding Cake Come Together
- Can I Make This Cake in Another Pan?
- Tips for Success
- Decorating Ideas & Recipe Variations
- How to Store Homemade Chocolate Cake
- Can I Freeze Chocolate Pudding Cake?
- More Chocolate Cake Recipes
- Get the Recipe
The Most Ridiculously Moist Chocolate Cake
I’m never opposed to using a good old-fashioned boxed cake mix from time to time. I treat it just like any other ingredient, and sometimes there really is no substitute. Take my earthquake cake, for example. Or, there’s this outrageously moist, positively irresistible, completely ridiculous chocolate cake.
The texture of this chocolate cake is so soft and decadent, made with a cake mix, pudding mix, sour cream, and lots of chocolate chips. This is the perfect little chocolate bundt cake to take to any party, or even whip up on a weeknight. It’s that easy.
Some would say this is too much chocolate cake. And to them, I say, that’s the point! It wouldn’t be ridiculous if this cake wasn’t completely over the top in all the best ways possible.
Why You’ll Love This Chocolate Pudding Cake
I cannot wait for you to try this ridiculous chocolate cake. Just look at that insanely moist crumb! It is hands down one of the best chocolate cake recipes I’ve ever made. And in case the photos aren’t enough to convince you, here’s why:
- Out-of-this-world chocolatey. I don’t think any chocolate cake rivals the level of rich, fudgy chocolate flavor and soft, melt-in-your-mouth texture of this ridiculous cake.
- So easy to make. Dare I say, ridiculously easy. There is a time and place for “from scratch” cakes, but not today. This recipe uses store-bought chocolate cake mix and a handful of other ingredients that you dump and mix.
- One bowl. The chocolate cake batter comes together in a single bowl, for easy clean-up.
What You’ll Need
The name of the game here is moisture. All the ingredients layered together make the most absolutely ridiculous moist and decadent chocolate cake. Below you’ll find a quick overview, with the full ingredient amounts available in the recipe card:
For the Chocolate Cake
- Chocolate Cake Mix: You can use your favorite box of chocolate cake mix, whether it’s regular Duncan Hines chocolate cake, devil’s food, triple chocolate, German chocolate cake, or another kind.
- Chocolate Pudding: Instant chocolate pudding mix adds even more flavor to the cake while keeping the texture super soft. Some cake mixes have pudding already “in the mix.” It might be tempting to omit the pudding and use cake mix with it already added, but adding your own pudding mix separately is just better. Trust me.
- Sour Cream: Another secret to the best moist chocolate cake is sour cream. I go all out and chuck in the whole container. Ridiculous? Exactly. If you don’t have sour cream, you can use equal parts plain Greek yogurt instead.
- Eggs: For richness and structure.
- Oil: This cake replaces butter with vegetable oil for added moisture that doesn’t weigh down the crumb.
- Chocolate Chips: I up the chocolate factor in this cake recipe with semi-sweet chocolate chips.
For the Frosting
- Butter: I recommend unsalted butter, brought to room temperature so that it’s easier to combine.
- Cocoa Powder: Use high-quality unsweetened cocoa powder. Dutch process cocoa powder will yield a darker color and fudgier flavor.
- Powdered Sugar: Also called confectioner’s sugar, to sweeten the frosting without making it grainy.
- Vanilla: Pure vanilla extract is best, to enhance the flavor.
- Heavy Cream: Full-fat heavy whipping cream will make the creamiest frosting.
How to Make Ridiculous Chocolate Pudding Cake
Who’s ready to have their mind and tastebuds blown by a homemade chocolate cake? Cake recipes really don’t get any easier than this:
- Combine the ingredients. Add all the cake ingredients to a bowl and mix until smooth. Next, stir in the chocolate chips.
- Bake the cake. Pour the cake batter into a well-greased bundt pan, then bake at 350ºF for about an hour, until set. Let the cake cool in the pan for a bit before inverting it onto a plate to cool completely before you frost it. If you aren’t frosting the cake (borderline blasphemy, but I’ll let it slide), try it warm and die at how good it is.
- Make the frosting. When the cake is cool, whip up a quick batch of chocolate frosting. Begin by creaming together butter, cocoa powder, and powdered sugar, then add the vanilla and cream. Continue to beat until the frosting is thick and creamy.
- Frost the cake. Spread the frosting in a generous layer all over the cake. I like to sprinkle a few spare chocolate chips on top at this point, because why not?
Watch This Chocolate Pudding Cake Come Together
This pudding cake is made in just a few quick steps. Watch everything come together below:
Can I Make This Cake in Another Pan?
Absolutely. You can make this chocolate cake recipe in a sheet pan or as a layer cake, just adjust your bake times accordingly. Here are some quick guidelines:
- For the layer cake. Divide the batter between 2 9-inch round cake pans. Bake at 350ºF for 25 – 35 minutes, until set. You will also need to scale up the frosting recipe in order to fill the layers.
- For the sheet cake. Add the batter to a 9×13-inch baking pan and bake at 350ºF for about 35 – 40 minutes.
Tips for Success
Cake mix recipes are basically foolproof, so I just know yours will turn out great. Here are some additional hot tips to ensure your ridiculous chocolate pudding bundt cake is a slice of perfection:
- Don’t over-mix the cake batter. Even cake mix cakes can be over-mixed to the point where they turn out dense and tough. Make sure to only mix until the ingredients are just combined, to keep the batter light and airy.
- Don’t over-bake the cake. To avoid ending up with a dry chocolate cake, pull it out once the top is set and a toothpick comes out mostly clean.
- Keep the chocolate chips from sinking. The cake batter for this recipe is so thick, the chips hardly sink at all. If you’re concerned about it, however, you can toss your chips in the dry cake mix at the start of the recipe to help keep them dispersed.
Decorating Ideas & Recipe Variations
You honestly could skip the frosting and dust it with a little powdered sugar if you feel so inclined, but since frosting-skipping is against my religion I won’t press the issue.
- Frosting: Change up the frosting and try mint chocolate chip frosting, fluffy marshmallow frosting, or chocolate cream cheese frosting.
- Fruit: Top this cake with fresh, tart strawberries or raspberries, candied lemon, or orange slices.
- Chocolate: Garnish with chopped dark chocolate or chocolate shavings.
- Birthday Cake: Making this recipe for a birthday? Try frosting it with perfect party frosting and decorating it with rainbow sprinkles.
How to Store Homemade Chocolate Cake
Store your ridiculous chocolate cake in an airtight container or cake saver on the counter for up to 3 days, or for up to 1 week in the fridge. If you do keep it refrigerated, make sure it’s tightly covered and let it come to room temperature again before serving.
Can I Freeze Chocolate Pudding Cake?
Yes, but I recommend freezing the bundt cake before it’s frosted. Once the cake is cooled, wrap it tightly in plastic wrap plus a layer of foil, and store it frozen for up to 1 month. Defrost your chocolate bundt cake in the fridge, then frost it as usual.
More Chocolate Cake Recipes
Looking for more easy chocolate cake recipes? You’re in the right place!
Ridiculous Chocolate Cake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This has to be the most Ridiculous Chocolate Cake I’ve ever made. Made from chocolate cake mix, pudding mix, and sour cream, it’s the ultimate moist chocolate cake recipe, topped with fudgy homemade frosting.
Ingredients
For the Chocolate Cake
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.9 ounce) box instant chocolate pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
For the Chocolate Frosting
- 1/4 cup butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup heavy cream
Instructions
Make the Cake
- Preheat oven to 350°F. Liberally grease a 10-inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
Make the Frosting
- In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder, and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.
- Frost the top of the cake and garnish with more chocolate chips if desired.
Notes
- To store. Store your ridiculous chocolate cake in an airtight container or cake saver on the counter for up to 3 days, or for up to 1 week in the fridge. If you do keep it refrigerated, make sure it’s tightly covered and let it come to room temperature again before serving.
- To freeze. I recommend freezing the bundt cake before it’s frosted. Once the cake is cooled, wrap it tightly in plastic wrap plus a layer of foil, and store it frozen for up to 1 month. Defrost your chocolate bundt cake in the fridge, then frost it as usual.
Nutrition
- Serving Size:
- Calories: 545
- Sugar: 51.9 g
- Sodium: 363.3 mg
- Fat: 27.6 g
- Carbohydrates: 75.1 g
- Protein: 7.2 g
- Cholesterol: 65.3 mg
I doubled this in separate bowls and cooked each batch in a 10 x 15 sheet pan (1 inch deep), for a 2 layer sheet cake. They each cooked perfectly at 25 min. Have not tried yet! They’re in the fridge till tomorrow.
Can I make this in a 9×13 pan? If so, how long should I bake it for?
Little Granddaughter says this cake is off the charts lol, it really is that good
The cake smelled delicious while baking! The icing tastes amazing! Having it for Thanksgiving dessert, along with traditional yummy desserts. Hopefully it’s as delicious as it looks and smells!!! I wish I could figure out how to take a picture of it! I’m not very technologically savvy!
Absolutely delicious. Didn’t make any substitutions and baked for 1 hour. The cake itself was really moist and the frosting was excellent. This cake is THE cake for chocolate lovers. Soo chocolatey. Will make again.
Can I substitute coconut cream for the sour cream? Also can I substitute 1/4 cup of non alcoholic coffee liquor for 1/4 of the water? I’ll wait for your response. I plan on using only 8 ounces instead of 16. Thank you!
You can sub in coffee for the water, no problem. I have never used coffee liquor in this recipe, so I can’t speak to the results on that. As for the coconut cream, I also haven’t tried that in this recipe, but have done it in others and I don’t see why it wouldn’t work! Let me know if you try these!
We made this cake last night and wow- it did not disappoint!!! It tastes delicious, super moist and we even loved the frosting (which is rare for us).
Adding to our list of favorites!!
Why does the vanilla cake only use 8 oz sour cream and this chocolate use 16 oz?
I originally posted the recipe using 16 ounces of sour cream just like the chocolate, but got a lot of feedback from readers saying the cake was too wet and dense. So I retested it and found sing 8 ounces works very well and will fiz any issues of the cake being too soft. If you’ve made it with 16 ounces and it’s worked, keeping doing that!
Been making this cake for some years now. Love it and it’s always a hit at pot lucks. I don’t frost it because it has quite enough sugar already. I froze cupcakes and they are even good straight from the freezer. They don’t get hard. Going to try it with pumpkin cake mix and coconut pudding and chocolate chips as store didn’t have pumpkin pudding. Maybe I will add pumpkin spice.
BC cake mixes are not 13.25 oz, big drop from the 18oz
I use 2 for a 13×9 pan and also make a 9×5 pan.
Chocolate cake, I always add coffee -it ups the flavor of the chocolate – I keep Folgers little box of tube instant deCaf in the cabinet for the rare times I like a coffee, I use on per box of cake mix or brownie mix 2 boxes – 2 little tube of coffee granuals
Is the batter after mixed supposed to be thick and stiff??
AMAZING recipe! My son wants a strawberry chocolate cake for his birthday this weekend…. any thoughts on recipe tweaks to add in a strawberry layer? Thanks in advance!