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
- What Makes This the BEST Chocolate Cake?
- What You’ll Need
- How to Make Ridiculous Chocolate Bundt Cake
- Can I Make This Cake In Another Pan?
- Tips for Success
- More Decorating Ideas and Variations
- How to Store Homemade Chocolate Cake
- Can I Freeze Chocolate Cake?
- 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.
What Makes This the BEST Chocolate 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 Bundt 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: 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?
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:
- Layer Cake: Divide the batter between two 10-inch round cake pans. Bake at 350ºF for 35-40 minutes, until set. You will also need to scale up the frosting recipe in order to fill the layers.
- Sheet Cake: Add the batter to a 9×13-inch baking pan and bake at 350ºF for about 20 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 bundt cake is a slice of perfection:
- Don’t overmix the cake batter. Even cake mix cakes can be overmixed 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.
- 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.
More Decorating Ideas and 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 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.
Ridiculous Chocolate Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 12 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
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.
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
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.
- 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
Keywords: chocolate bundt cake, best chocolate cake, moist chocolate cake recipe
398 comments on “Ridiculous Chocolate Cake”
This is an AMAZING recipe! I crave it all the time now!!!
Do you think this recipe would work well using a Gluten Free Chocolate Cake Mix?
So many people talking about to much chocolate. I made this cake and took it to work and they ate it up. The only question I have is what cake mix did you use. This cake is amazing. Thanks for the recipe.
Can it be made using a hand mixer?
Absolutely – it mixes up easily – mix it without the chocolate chips and then add them in last.
I have made this so many times and it always turns out great. I have made it as is, and also made changes and no matter how I make it, it is a no fail, always fabulous recipe. My favorite rendition is to sub real butter in place or the oil & milk for the water. I have made it with the icing it calls for which is really good, but my family prefers it with a white icing (cream cheese, butter, vanilla, & powered sugar). Everyone always asks me to make them this cake for their birthdays and I don’t mind a bit because it is so simple. I do prefer it made in the bundt pan, when I have made it in other pans I feel the edges can dry out quicker. This is seriously the most flavorful and moist chocolate cake you will ever experience. Try it!
So glad you enjoyed and thank you for sharing your adaptations!
Can this cake be baked in a 9×13 pan? If so would the bake time change or stay the same?
Dif you bake it in a 9×13 in pan? What adjustments did you make and how did they turn out?
Tried this recipe for the first time, just used 1/2 a Baker’s semi-sweet chocolate bar chopped for the batter and used the other half for topping along with mini oreos and mini chips ahoy, OMG it was indescribable! It’s a keeper! I doubled the frosting. Too much is better than not enough 🙂 Family raved and birthday dude took the cake away lol!
Haha! Agree too much frosting is never a problem!
I have done a variation of this for many years but I add coffee. Warning—it is not for migrainers!
I found this recipe in 2017 and have been making it ever since. It’s a family fave and the only chocolate cake my grown son likes! Thank you for sharing!
Love hearing this and thank you for the review!
Great cake. Moist and very chocolate. I loved it, however my entire family said it was too much chocolate. No one wanted seconds or to take it home.