Best Chocolate Pudding Bundt Cake

Why You'll Love This Recipe

• Semi-homemade. This cake starts with a boxed chocolate cake mix, but a few simple additions turn it into a rich, homemade-tasting dessert. The chocolate pudding mix keeps the cake incredibly moist, and the easy two-ingredient ganache makes it extra decadent.
• Moist and fudgy. The instant pudding mix adds moisture and gives the cake a soft, tender texture. The chocolate ganache adds another layer of richness and keeps the outside of the cake fudgy.
• Easy to customize. I love this cake with chocolate ganache and mini chocolate chips, but you can also dust it with powdered sugar, drizzle it with chocolate glaze, or use your favorite frosting.

What Makes This Chocolate Pudding Bundt Cake So Moist?

The combination of chocolate pudding mix, oil, and chocolate chips gives this bundt cake its soft, fudgy texture. The pudding mix adds moisture to the batter without requiring extra preparation, while the oil helps keep the cake tender.

The chocolate ganache adds even more richness and gives the finished cake a soft chocolate coating. I also like sprinkling mini chocolate chips over the ganache while it's still slightly warm. They soften just enough to add another little bit of chocolate texture.

Tips and Tricks

• Grease the bundt pan really well. Bundt cakes have lots of nooks and curves where cake can stick. Coat the entire inside of the pan with baking spray or grease and flour it well before adding the batter.
• Don't skip the cooling time in the pan. Let the cake rest for about 10–15 minutes after baking. This gives it time to firm up before you invert it onto a cooling rack.
• Use a cooling rack. Once the cake is removed from the pan, let it cool completely on a wire rack. This allows air to circulate underneath the cake and keeps the bottom from becoming damp.
• Don't overbake the cake. Start checking it around the 38-minute mark. A toothpick inserted into the thickest part should come out with a few moist crumbs rather than wet batter.
• Let the ganache cool slightly. The ganache should be smooth and pourable but not extremely hot when you spoon it over the cake. If it's too warm, it will run completely off the cake.
• Add the mini chocolate chips while the ganache is still soft. They'll stick to the ganache instead of falling off once it has completely set.

Ingredients

• Chocolate cake mix: Use any 13–15 ounce box of chocolate cake mix. You don't need to prepare the cake mix according to the directions on the box.
• Instant chocolate pudding mix: The pudding mix adds moisture and gives the cake its soft, fudgy texture.
• Oil, water, and eggs: These are the basic wet ingredients that bring the cake mix and pudding together. I use a little extra oil for a particularly moist cake.
• Mini chocolate chips: Chocolate chips are mixed into the batter for little pockets of chocolate throughout the cake. I also sprinkle them over the ganache.
• Chocolate chips and heavy cream: These two ingredients make the simple chocolate ganache that coats the finished bundt cake.

See the recipe card for full information on ingredients and quantities.

How To Make Chocolate Pudding Bundt Cake

Step 1: Preheat oven to 350 degrees. Grease a bundt cake pan liberally to prevent batter from sticking.

Step 2: Beat cake mix, pudding mix, eggs, oil, and water together using an electric mixer. Mix for 1-2 minutes.

Step 3: Mix in mini chocolate chips by hand.

Step 4: Pour batter into prepared bundt cake pan and bake for 38-40 minutes.

Note: Every oven bakes differently. Check for doneness with a toothpick.

Step 5: Allow cake to cool in the pan for 10-15 minutes, then invert the cake onto a wire cooling rack to cool completely.

Step 6: Add chocolate chips to a small bowl. Heat heavy whipping cream over the stove until it starts to simmer (not boil). Remove from heat and pour over chocolate chips. Let sit for 3-5 minutes.

Step 7: Stir chocolate chips and cream until smooth and creamy. Let it sit for a few minutes to cool slightly.

Step 8: Place the cake onto a plate or platter. Slowly spoon ganache over the cake.

Step 9: Sprinkle with mini chocolate chips. Let it stand until the ganache is set.

Store the cake, tightly covered, at room temperature for 2–3 days to keep it soft and moist. For longer storage, refrigerate it in an airtight container for up to a week, then bring it to room temperature before serving for the best texture.

How Do You Know When a Bundt Cake Is Done?

The easiest way to tell when this chocolate pudding bundt cake is done is to insert a toothpick into the thickest part of the cake. It should come out with a few moist crumbs, but you shouldn't see wet batter.

For my oven, this cake takes about 38–40 minutes at 350°F. Since bundt pans and ovens can vary, start checking around 38 minutes rather than relying only on the clock.

Avoid overbaking the cake. A few extra minutes in the oven can make a chocolate bundt cake noticeably drier.

How to Store Chocolate Pudding Bundt Cake

Store the cooled cake tightly covered at room temperature for 2–3 days. The pudding mix helps keep the cake soft and moist.

For longer storage, refrigerate the cake in an airtight container for up to a week. Let it come to room temperature before serving for the best texture.

You can also freeze the unfrosted cake. Wrap it tightly and freeze for up to 3 months. Thaw it completely, then add the ganache before serving.

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