This is the most ridiculous chocolate pudding cake ever, baked in a bundt pan and 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!
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 or fudgy cake mix brownies, for example. Or, there’s this outrageously moist, positively irresistible, completely ridiculous chocolate pudding 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 chocolate bundt cake to take to any party, or even whip up on a weeknight because 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 weren’t completely over the top in all the best ways possible.
What Makes This Chocolate Pudding Cake So Ridiculously Good
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 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.
Ingredients You’ll Need
The name of the game here is moisture. All the ingredients layered together make the most absolutely moist and decadent chocolate cake, smothered with chocolate frosting. 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 a 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 Chocolate Pudding Bundt Cake
Who’s ready to have their mind and taste buds 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 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 the Best Pudding Cake
Cake mix recipes are basically foolproof, so I know yours will turn out great. Here are some additional hot tips to ensure your 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 that 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 and 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 Easy Chocolate Cake Recipes
Ridiculous Chocolate Pudding 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
Followed directions. Cake fell within 5 minutes of removing from oven. Check the amount of sour cream. Perhaps qty should be 8 oz not 16
Pretty good, not great. Could be user error, but seemed to be a lot of extra ingredients for a box cake. It was heavy and fell. I may make it again with one cup of sour cream and one cup of chocolate chips instead of two cups of each.
Instant pudding or cook type ? How long do I cook for a sheet cake pan ?
Instant pudding, as listed in the recipe ingredients 🙂 For a sheet pan between 27 – 35 minutes
Made this with a gluten free Devil’s Food cake mix and was the best ever! So moist and chocolatey! Our new favorite cake.
Good to know that it works with GF cake mix. Did you use 8 or 16 oz of sour cream?
Can any of these cakes be made into cupcakes ?? Thanks
sure!
I only make this recipe baking cupcakes. The thought of having to eat all the cake – for two people – is diet suicide LOL. It makes about 18 cupcakes and most of them I freeze and take out when required.
Big hit for my mom’s birthday. Making it again today for my son’s 13th, because everyone decided it was the new favorite for birthdays!
At eight o’clock one night, I had a taste for a chocolate cake. I google chocolate cake and found the recipe for Ridiculous Chocolate Cake. I jumped out of bed and started my journey. This is the BEST Chocolate cake I ever made. Needless to say, it’s my go-to cake for every occasion. It’s easy, moist and it stays fresh even if you freeze it. I simply love this Ridiculous Chocolate Cake. Don’t believe me, just make it.
Can I make cupcakes with this recipe? How plz?
I came across a nearly identical recipe (calls for the 5.9 oz. box of pudding mix and four eggs), and I could flat out live on this! I’ve made variation that have a cream cheese mixture in the middle, and used it for everyday layer cakes (use the same ingredients, just divided between two 8” or 9” baking pans—stick close to the recommended baking time on the box). I’ve also used white and/or white chocolate ganache, a plain sugar glaze, and even just a few sprinkles of powdered sugar as a substitute for the frosting. Tip: Don’t feel like making a ganache? Grab a can of store-bough frosting (we’ve all done it, admit it!) but toss in it the microwave for about :30 seconds (foil under the lid removed of course!). Stir it gently but firmly until it “feels” right. Pour as little or as much as you’d like over the cake. If you have frosting when you’re done, just refrigerate. Or get a straw.
Hello, may I ask where the name and where you got the identical recipe from; I would like to make variations of this recipe . thank you.
What if I don’t have a stand mixer- just hand held without paddles? Any tips?
That will work! Just don’t overmix!