This Ridiculous Chocolate Pudding Cake is a chocolate lover’s dream come true! Imagine a moist, rich bundt cake infused with chocolate pudding, studded with chocolate chips, and topped with a velvety chocolate frosting. It’s decadent yet surprisingly simple to make, perfect for when you need an impressive dessert but don’t want to spend hours in the kitchen. The combination of cake mix and pudding creates an irresistibly tender texture that stays moist for days—if it lasts that long!

Why You’ll Love This Recipe

Foolproof Success: Even if you’re not a seasoned baker, this cake practically makes itself—just mix, bake, and frost!
Ridiculously Moist: The pudding mix and sour cream create a cake that’s tender and stays fresh for days without drying out.
Chocolate Overload: With chocolate cake mix, chocolate pudding, chocolate chips, and chocolate frosting, this cake delivers serious chocolate satisfaction for true chocolate lovers.
Impressive Presentation: The bundt shape gives this cake an elegant look with minimal effort—perfect for special occasions or when you want to impress guests.

Ridiculous Chocolate Pudding Cake Recipe

Ingredients You’ll Need

Chocolate Cake Mix: The foundation of our cake—it provides structure and chocolate flavor while keeping preparation simple.
Instant Chocolate Pudding: This magical ingredient makes the cake incredibly moist and adds an extra layer of chocolate richness.
Sour Cream: The secret to a tender, melt-in-your-mouth texture. Don’t even think about skipping this!
Eggs: They bind everything together and provide structure to help the cake rise beautifully.
Vegetable Oil: Keeps the cake moist and soft—much better than butter for this particular recipe.
Water: Just enough to thin the batter to the right consistency.
Semi-Sweet Chocolate Chips: These little gems melt slightly during baking, creating pockets of chocolate throughout the cake. You could use milk chocolate chips for a sweeter cake or dark chocolate for something more intense.
Butter: The base of our frosting, providing richness and structure. Make sure it’s truly at room temperature for the smoothest frosting.
Unsweetened Cocoa Powder: Gives the frosting a deep chocolate flavor without added sweetness.
Powdered Sugar: Sweetens the frosting and creates that perfect spreadable texture.
Vanilla: A touch of warmth and complexity that enhances the chocolate flavor.
Heavy Cream: Creates a silky-smooth, luxurious frosting that spreads beautifully.

Variations

Want to customize this chocolate masterpiece? Here are some delicious twists:

Mint Chocolate: Add 1/2 teaspoon of mint extract to the cake batter and top with crushed Andes mints instead of chocolate chips.
Mocha Madness: Dissolve 2 tablespoons of instant coffee in the water before adding it to the batter, and add 1 teaspoon of espresso powder to the frosting.
Peanut Butter Lover’s Dream: Swirl 1/2 cup of slightly warmed peanut butter into the batter before baking, and use peanut butter chips instead of some of the chocolate chips.
Triple Berry: Fold 1 cup of mixed berries (raspberries, blackberries, and blueberries) into the batter for a fruity contrast to the rich chocolate.

How to Make Ridiculous Chocolate Pudding Cake

Step 1: Prepare for Baking

Preheat your oven to 350°F. Be generous when greasing your bundt pan—this is crucial for easy removal later! I like to use butter or shortening and then dust lightly with flour, making sure to cover every nook and cranny.

Step 2: Mix the Cake Batter

In your stand mixer with the paddle attachment, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Start on low speed for about 30 seconds to avoid a flour cloud, then increase to medium speed and mix for about a minute until everything is smooth and well-integrated. The batter will be thick—that’s exactly what we want!

Step 3: Add Chocolate Chips

Fold in those chocolate chips! They’ll create magical pockets of melted chocolate throughout your cake. Pour the thick batter into your prepared bundt pan, smoothing the top with a spatula.

Step 4: Bake to Perfection

Bake for 55-60 minutes. You’ll know it’s done when a toothpick inserted comes out clean or with a few moist crumbs (but no wet batter). The cake should also spring back when you press it gently.

Step 5: Cool Properly

Let the cake cool in the pan for exactly 10 minutes—not less, not more. This timing helps it set enough to release cleanly but not so much that it sticks. Invert onto a cooling rack or cake plate and let it cool completely before frosting.

Step 6: Prepare the Frosting

In your stand mixer, beat the butter, cocoa powder, and powdered sugar until combined. Add the vanilla and heavy cream, then beat for 1-2 minutes until creamy and smooth, scraping down the sides as needed. The frosting should be spreadable but not runny.

Step 7: Frost and Decorate

Once the cake is completely cool, spread the frosting over the top, letting it drip down the sides for that effortlessly elegant look. For an extra touch, sprinkle additional chocolate chips on top.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature for the smoothest batter.
Don’t Overmix: Once your ingredients are combined, stop mixing. Overmixing can lead to a tougher cake.
Cool Completely: I know it’s tempting to frost while the cake is still warm, but resist! You’ll end up with melted frosting and a messy cake.
Dust Your Chocolate Chips: If you find your chocolate chips sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter.
Check Early: Start checking your cake at about 50 minutes. Overbaking is the enemy of moisture!

How to Serve

This Ridiculous Chocolate Pudding Cake stands perfectly on its own, but here are some serving suggestions to take it to the next level:

Perfect Pairings:

Serve with a scoop of vanilla ice cream for the classic hot-and-cold contrast
A dollop of freshly whipped cream adds a light, creamy element
Fresh berries (strawberries, raspberries) provide a tangy contrast to the rich chocolate
A drizzle of warm caramel sauce creates an indulgent turtle-inspired dessert

Beverage Companions:

A glass of cold milk is the traditional choice
Coffee or espresso enhances the chocolate flavors
Dessert wine like port or a red Zinfandel pairs beautifully with chocolate

Make Ahead and Storage

Storing Leftovers

Store this chocolate masterpiece in an airtight container at room temperature for up to 3 days. The pudding and sour cream help it stay moist longer than typical cakes. If you need it to last longer, refrigerate it (covered tightly) for up to a week.

If refrigerated, let slices come to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes beautifully! For best results, freeze the unfrosted cake. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to a month. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving.

Reheating

While you don’t need to reheat this cake, individual slices can be microwaved for 10-15 seconds if you want that just-baked warmth. This works especially well if you’re serving it with ice cream!

FAQs

Can I make this cake without a bundt pan?
Absolutely! You can use a 9×13 inch pan instead, but you’ll need to reduce the baking time to about 35-40 minutes. Check with a toothpick to ensure it’s done. The frosting amount will be perfect for the top of a rectangular cake.

Why did my cake stick to the pan?
Bundt pans are notorious for sticking if not properly prepared. Make sure to grease every nook and cranny thoroughly, dust with flour, and don’t let the cake cool in the pan for more than 10 minutes. Some bakers swear by baking sprays with flour specifically designed for bundt pans.

Can I use a different flavor of cake mix or pudding?
Definitely! Try vanilla, yellow, or devil’s food cake mix paired with complementary pudding flavors. A yellow cake with chocolate pudding or chocolate cake with cheesecake pudding would be delicious variations.

My frosting is too thick/thin. How do I fix it?
For frosting that’s too thick, add additional heavy cream, one teaspoon at a time. If it’s too thin, add more powdered sugar, two tablespoons at a time, until you reach your desired consistency. Remember that the frosting will set slightly as it sits.

Final Thoughts

This Ridiculous Chocolate Pudding Cake is exactly what you need when the chocolate craving strikes. It’s the kind of cake that makes people ask for the recipe after just one bite—and you might be tempted to keep the secret of its simplicity to yourself! Perfect for birthdays, holidays, or just because it’s Tuesday, this cake proves that sometimes the most impressive desserts are the ones that don’t require professional baking skills. Give it a try—your chocolate-loving friends and family will thank you!

Ridiculous Chocolate Pudding Cake Recipe