If you’re ever asked to bring dessert to a party, potluck, or family gathering, this is the chocolate bundt cake you bring. Misty’s Chocolate Bundt Cake is incredibly easy to make, yet tastes completely homemade — no one will ever guess how simple it is. This is MY cake, the one I bring! I promise it will be a hit. Every slice is rich, moist, and perfectly tender, with just the right amount of chocolate flavor without being overly sweet or heavy.
This is the kind of easy chocolate bundt cake recipe that disappears fast. It bakes up beautifully, slices clean, and looks stunning on any dessert table, making it perfect for holidays, birthdays, and special occasions — or anytime a chocolate craving hits. One bite and you’ll understand why this has become a go-to dessert in my kitchen. Trust me… you’ll want to make this cake very soon.
If you are trying to find other ways to use your bundt pan you definitely need to try this Sock It To Me Cake!
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Ingredients
- Devils Food Cake Mix
- chocolate instant pudding mix
- water
- eggs
- oil
- optional: Hersheys chocolate syrup
See exact quantities in recipe card below.
Instructions
First, preheat the oven and generously grease a bundt pan to prevent sticking. Next, add the cake mix, pudding mix, oil, water, and eggs (and chocolate syrup if using) to a mixing bowl and beat with a mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. Then, carefully pour the batter into the prepared bundt pan and bake for 43–45 minutes, or until a toothpick inserted comes out clean. Once baked, remove the pan from the oven and place it on a wire rack to cool for about 15 minutes. Afterward, gently invert the cake onto a serving plate. Meanwhile, whisk together the glaze ingredients in a small bowl until smooth, and finally, drizzle the glaze evenly over the warm cake before serving.
Equipment
I absolutely encourage having a well stoked kitchen. It just makes baking so much more enjoyable! For this recipe you will need a mixer, a bundt pan, silicone scraper and a cake plate/stand. Click HERE to see many of my favorite baking supplies!
Storage
Simply keep this cake covered on a cake stand. It looks beautiful with a glass dome!
FAQs
Yes, I recommend sifting for a smooth glaze.
Simply microwave for 5-10 seconds. When it is warm it will pour smoothly.
Chocolate Desserts to Try
- Pudding Dessert
- Party On The Floor Chocolate Cake
- Double Chocolate Chip Frappuccino
- Chocolate Chocolate Chip Cookies
- Chocolate Cobbler
Side Dishes to Try this week
Misty’s Chocolate Bundt Cake
Ingredients
- 15.25 ounce Devils Food Cake Mix I use Duncan Hines
- 3.9 ounce instant chocolate pudding mix using the powder only
- ½ cup oil
- 1 ¼ cup water
- 4 eggs
optional
- 1 Tablespoon chocolate syrup
Glaze
- 3 Tablespoons cocoa podwer unsweetened
- 3 Tablespoons butter melted
- 1 cup powdered sugar sifted
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉. Grease bundt pan and set aside.
- Add cake mix, pudding mix, oil, water, and eggs (and chocolate syrup if using) to a mixing bowl and beat with a mixer on medium speed for 2 minutes. Batter will be smooth and well combined.
- Pour the batter into the prepared bundt pan. Bake for 43–45 minutes, or until a toothpick inserted comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool for about 15 minutes. Then gently invert the cake onto a serving plate.
- While the cake cools whisk together the glaze ingredients in a small bowl until smooth, and drizzle the glaze evenly over the slightly warm cake before serving.
Notes
Nutrition
Misty Tannery says
I have been making this recipe for about 24 years and it never disappoints! Can't wait for you to try it!
Lori Holland says
I can't wait to try it tomorrow. Thanks for sharing!
Misty Tannery says
You're welcome! I hope you love it!