Name: Chocolate Pudding Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: American

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Chocolate Pudding Cake

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Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C). Grease a Bundt cake pan (I like Baker’s Joy spray).

Chop the chocolate chips; set aside.

Add cake mix, instant pudding mix, sour cream, eggs, melted butter, and water to a large bowl. Beat with an electric mixer until creamy and fluffy, about 3 minutes. Fold in chopped chocolate chips.

Pour batter into the prepared Bundt pan. Smooth and spread evenly.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 40 to 44 minutes. Remove from the oven, let cool for a full 10 minutes, and then invert onto a cake plate. Let cool completely, about 50 minutes.

Meanwhile, for frosting, combine softened butter, confectioner’s sugar, milk, vanilla, and cocoa in a medium mixing bowl. Beat until nice and creamy, about 2 minutes.

Frost cooled cake. Cut a slice and enjoy!

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Tips & Tricks (5)

Cocoa Powder Sifting Secret 🍫
Always sift the cocoa powder to prevent lumps and ensure a smooth, even texture in your chocolate pudding cake.
Room Temperature Ingredients Magic 🌡️
Bring eggs, butter, and sour cream to room temperature before mixing to create a more uniform and lighter cake batter.
Chocolate Chip Distribution Trick 🧩
Toss chocolate chips in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom of the cake.
Moisture-Locking Technique 💧
When using instant pudding mix, it adds an extra layer of moisture and helps create that signature fudgy texture in the cake.
Non-Stick Spray Pro Tip 🥣
Use a baking spray with flour (like Baker's Joy) for guaranteed easy cake release and no sticking to the pan.