Chocolate Chocolate Chip Nothing Bundt Cake
This incredibly moist and rich chocolate bundt cake is studded with chocolate chips and topped with a signature cream cheese frosting. It's a simple, foolproof dessert that tastes like it came from a bakery.
Equipment
- 10-12 cup Bundt pan (non-stick is best)
- Electric hand mixer or stand mixer
- Large and medium mixing bowls
- Wire cooling rack
- Spatula
- Measuring cups and spoons
Ingredients
- 1 box Devil's Food cake mix Standard 15.25 oz size. I prefer Duncan Hines or Betty Crocker.
- 1 box Instant chocolate pudding mix 3.9 oz size. This is the secret to incredible moisture.
- 4 Large eggs Room temperature for better incorporation.
- 1 cup Sour cream Full-fat for the best texture and tang.
- 1/2 cup Vegetable oil Or canola oil.
- 1/2 cup Water
- 1 cup Semi-sweet chocolate chips Tossed in 1 tbsp of flour to prevent sinking.
- 8 oz Cream cheese Full-fat, softened to room temperature.
- 1/2 cup Unsalted butter Softened to room temperature.
- 3 1/2 cups Powdered sugar Sifted to avoid lumps.
- 2 tsp Pure vanilla extract For the frosting.
- 1 pinch Salt To balance the sweetness.
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with baking spray or butter and flour, ensuring you get into all the crevices. In a large mixing bowl, combine the dry cake mix and instant pudding mix. Whisk them together to break up any lumps and ensure even distribution.
- Add the eggs, sour cream, vegetable oil, and water to the dry ingredients. Using an electric mixer on medium speed, beat for exactly 2 minutes. The batter will be very thick and luxurious. In a small bowl, toss the chocolate chips with a tablespoon of flour until coated. This simple step prevents them from sinking to the bottom during baking. Gently fold the floured chocolate chips into the thick batter using a spatula.
- Pour the batter into your prepared Bundt pan, smoothing the top with your spatula. Trust me, take a moment to tap the pan firmly on the counter a few times. This releases any large air bubbles for a more even crumb. Place the pan in the center of your preheated oven.
- Bake for 48-52 minutes. Do not open the oven door before the 45-minute mark. The cake is done when a long toothpick or skewer inserted into the center comes out with just a few moist crumbs (not wet batter). The top will be firm to the touch and will have just started to pull away from the sides of the pan.
- Let the cake cool in the pan on a wire rack for a full 25 minutes. This is non-negotiable for proper structure. After 25 minutes, place a serving plate over the pan, and with confidence, flip it over. The cake should release easily. Allow it to cool completely on the plate before frosting, about 1-2 hours.
- While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium-high speed for 2-3 minutes, until completely smooth and fluffy. Tip from me: Scrape down the bowl halfway through. Add the vanilla and salt. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. Once all sugar is in, beat on medium-high for 1-2 minutes until light and spreadable.
Notes
Chef's Tips:
• For the cleanest slice, chill the frosted cake for 20 minutes before cutting.
• The most common mistake is under-greasing the Bundt pan. Be generous!
• Serve at room temperature for the softest texture and fullest flavor.
Food Safety:
• Cream cheese frosting must be refrigerated if the cake will be out for more than 2 hours.
• Store leftover cake in the refrigerator due to the dairy-based frosting.