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Super Moist Chocolate Bundt® Cake

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"I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired."
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1 h 15 m servings 455
Original recipe yields 14 servings (1 Bundt(R) cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt(R)), or use a nonstick pan.
  2. Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  3. Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.


  • Cook's Note:
  • You can use unsweetened cocoa instead of sweetened; increase sugar if using unsweetened cocoa.

Nutrition Facts

Per Serving: 455 calories; 26.5 52.8 5.5 48 330 Full nutrition

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