I love bundt cakes. I’ve made some pretty fancy ones. This Chocolate Cake Mix Bundt Cake, however, is easy as can be… but make sure you use a large bundt pan.
I say this as a warning. I found the original recipe in a little cookbook published by Nordic Ware that I snagged at my local Friends of the Library sale (tangent: support your local library sale!) and it called for an 18-oz cake mix. Well, that size is no longer available. I thought I’d be fine using a 10-cup pan with a 15-oz cake mix.
Hahaha. No. For the first time ever, my bundt pan overflowed. The good news is that the clean-up wasn’t as bad as I feared, as the crispy cake bits broke off the rack and oven floor right away, but it could have been much worse.
That disclaimer stated, this is a delicious, super-moist chocolate cake, the kind of thing that would work for a dessert or a brunch. Pair it with fresh fruit and ice cream, and you have something very special. No one will guess it’s made from a mix.
Bready or Not: Chocolate Cake Mix Bundt Cake
Equipment
- 12-15 cup large bundt pan
- baking spray with flour
Ingredients
Cake
- 15.25- ounce chocolate cake mix
- 3.25 ounce instant chocolate pudding powder
- 3/4 teaspoon espresso powder optional
- 1 cup sour cream
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 4 large eggs room temperature
- 1 1/2 cups chocolate chips
Topping
- confectioners’ sugar optional
Instructions
- Preheat oven at 325 degrees. Generously coat a large bundt pan with baking spray with flour.
- In a large bowl, combine everything except for the chocolate chips. Mix for 2 minutes, then scrape the bottom of the bowl, then mix for another 3 minutes. Fold in the chocolate chips.
- Add batter to prepared bundt pan. Level out to make even. Bake for 55-60 minutes, until it passes the toothpick test in cake.
- Cool in pan for 15 minutes, then use mitts to carefully tip cake onto a baking rack. Cool completely.
- If desired, dust confectioners’ sugar on top prior to serving. Store in sealed container at room temp or in fridge. Cake can be cut into slices and frozen for up to a month.
