My Favorite Chocolate Bundt Cake

“Very easy, very moist, and very satisfying when a chocolate fix is needed. We like to eat this cake still warm from the oven while the chocolate chips are soft. I have never bothered to frost or glaze this cake - there's rarely enough left to frost by the time the cake has cooled.”
1hr 10mins

Ingredients Nutrition

  • 1 (18 ounce) box chocolate cake mix
  • 1 (4 ounce) box chocolate instant pudding
  • 4 eggs
  • 1 cup sour cream
  • 12 cup vegetable oil
  • 14 cup coffee
  • 1 tablespoon chocolate liqueur (I use Tia Maria)
  • 12 cup semi-sweet chocolate chips (optional)


  1. Best results are achieved with all ingredients at room temperature.
  2. Preheat oven to 325 degrees.
  3. Grease and dust a bundt cake pan (I dust with granulated sugar).
  4. Combine wet ingredients first, and then add dry ingredients.
  5. Bake for 45 - 55 minutes or until the cake tests done with toothpick.
  6. Let cool for 10 minutes (I like to sprinkle a little granulated sugar onto base of cake before inverting onto plate).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a