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Ridiculous Chocolate Pudding Cake

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!

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.

Overhead view of ridiculous chocolate bundt cake on a plate frosted with chocolate frosting and topped with chocolate chips.

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.
The ingredients for ridiculous chocolate cake.

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:

Ridiculous chocolate bundt cake on a plate frosted with chocolate frosting and topped with chocolate chips.

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 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.
  • For the sheet cake. Add the batter to a 9×13-inch baking pan and bake at 350ºF for about 25-30 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.
Ridiculous chocolate cake cut into slices on a plate.

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.

A fork cutting into a slice of ridiculous chocolate cake on a white plate.

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!

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Ridiculous chocolate bundt cake on a plate frosted with chocolate frosting and topped with chocolate chips.

Ridiculous Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Cookies & Cups
  • 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

Scale

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

  1. Preheat oven to 350°F. Liberally grease a 10-inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
  2. 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.
  3. 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

  1. 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.
  2. 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

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437 comments on “Ridiculous Chocolate Pudding Cake”

  1. Easy to assemble and tastes great! Icing is a smooth and creamy consistency and cake is moist and chocolaty without going “overboard”. Will definitely make again!

  2. This cake was delicious! I used Reese’s chips instead of chocolate chips in the cake. Instead of frosting, I made a chocolate ganache as suggested in another review. Then sprinkled Butterfinger bits over the top. Everyone loved it, thank you!






  3. So I’ve been making this cake for a few years now and always have the same problem. The cake comes out of the oven looking beautiful and while it’s cooling, it falls, wth!!! Also, there is no such things as a 3.9 ounce box of instant chocolate pudding mix. The large box is 2.1 ounces, should I be adding 2 boxes of pudding?






    1. The Jello instant pudding mix is 3.9. I just made..checked the trash.. the cook and serve small box is 3.4.. if you used that box, you used the wrong one my friend.

  4. I have not tried this but I am. I bought everything to make it but noticed the size of the chocolate cake box has changed and is smaller now. Will this affect the outcome of this recipe?

    1. I have noticed and what’s crazy is it doesn’t seem to affect the recipe at all! Cake mix has some sort of magic!

  5. Ohhh, this cake is the best I have eaten in my 84 years. The icing is awesome & I double the icing recipe so I could eat a little each day.
    Yummy yummy. Thanks for the recipe.






  6. Martin St.John, journalist

    This recipe exceeded my expectations. I followed the recipe exactly. I used Bakers Joy, which is kind of like PAM with flour in it, on the 10 inch bundt pan. I served the cake warm out of the oven. The chocolate chips were still a little gooey (GREAT!!) and the cake gave off a magnetic fragrance. This is now my go-to chocolate cake recipe. Thank you!!!!






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