Chocolate Bundt Cake - Quick & Easy Recipe
PREP: 15 MIN. COOK: 40 MIN. SERVING: 16
$2.50
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Fun History
Chocolate Bundt Cake blends American and European origins. The Bundt pan was created in the United States, making the modern cake an American classic, while its ring‑shaped inspiration comes from the traditional German Gugelhupf, giving it European roots as well.
INGREDIENTS
Cake
1 pkg devil’s food cake mix (regular size)
1 pkg (3.9 oz) instant chocolate pudding mix
1 cup sour cream
½ cup canola oil
½ cup water
4 large eggs, room temperature
3 tsp vanilla extract
1 cup semisweet chocolate chips
Frosting
1 pkg (8 oz) cream cheese, softened
¼ cup butter, softened
1½ tsp vanilla extract
3 cups confectioners’ sugar
DIRECTION
Bake the Cake
Preheat oven to 350°F. Grease and flour a 10‑inch fluted tube pan.
In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla.
Beat on low speed for 30 seconds, then on medium for 2 minutes.
Stir in chocolate chips.
Transfer batter to the prepared pan.
Bake 35–40 minutes, or until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Make the Frosting
Beat cream cheese, butter, and vanilla until smooth.
Gradually add confectioners’ sugar and beat until creamy.
Pipe or spread frosting over the cooled cake.
NUTRITION
(Per piece)
460 kcal • 61g carbs • 5g protein • 23g fat • Sat Fat 10g • Cholesterol 79mg • Sodium 370mg • Sugar 44g • Fiber 1g • Vitamin A ~70 IU • Vitamin C ~0mg • Calcium ~55mg • Iron ~1mg