Best Chocolate Pudding Bundt Cake

Why I Like This Recipe

• Semi-homemade. I took a series of cake-decorating classes 18 years ago, and my instructor said that when she ran her cake-decorating business, she used cake mixes and doctored them up. I’ve been doing this ever since! Frosted with an easy 2-ingredient ganache, it's a winning semi-homemade combination. If you’d rather make your cake completely from scratch, you might like this classic chocolate cake recipe.
• Moist and fudgy. This cake is incredibly moist. This is due to the pudding mix added to the batter and the ganache poured over the cake. It coats the cake, keeping it soft and creating a fudgy texture. The pudding mix in the cake keeps the cake moist, making it even softer on day 2. No crumbly cake here.
• Easy to customize. I coated my cake in a simple ganache that is ridiculously easy to make. You can skip the ganache and sprinkle powdered sugar over the cake instead, or use buttercream frosting, piped along the edge using the same technique as Nothing Bundt Cake.

Tips and Tricks

• Let the cake sit in the pan for 5-10 minutes after baking. Letting your cake rest in the pan for 10–15 minutes after baking helps it firm up so it doesn’t break apart when you remove it. During this time, the cake finishes setting and naturally pulls away from the sides of the pan, making it easier to release.
• Cool on a cooling rack. Once the cake is removed from the pan, transferring it to a cooling rack allows air to circulate underneath, preventing trapped steam from making the bottom soggy. Cooling in the pan holds in heat and moisture, which can lead to a dense texture and sticking, while a rack helps the cake cool evenly and maintain its light, tender crumb.
• Homemade ganache. For smooth, glossy ganache, heat the cream just until it’s steaming (not boiling), then pour it over the chocolate chips and let it sit for a few minutes before stirring—this helps them melt evenly. Stir gently from the center outward until silky and smooth.
• Mini chocolate chips. You can top the cake with whatever you'd like, but I highly recommend using mini chocolate chips. They soften slightly in the ganache, adding a delicious texture. When I make Texas sheet cake, I'll often put nuts on half of the cake and mini chocolate chips on the other half. They soften in the warm sheet cake frosting, creating the same effect.

Ingredients

• Cake mix: You can use any 13-15 ounce box of chocolate cake mix.
• Oil, water, and eggs: Nothing much to say here except that I add a little more oil to the recipe for additional moisture.
• Pudding mix: A box of instant pudding adds texture, moisture, and flavor to the cake.
• Chocolate chips: I add mini chocolate chips to the cake batter and sprinkle more on top of the finished cake. I also use regular chocolate chips to make the ganache, but it really doesn't matter what size you use.
• Cream: Heavy cream is warmed up and then poured over the chocolate chips, creating a delicious, pourable ganache to coat the cake in.

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.

Chocolate Bundt Cake FAQs

More Cake Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!